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Authentic Vietnamese Beef Pho Recipe

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A flavorful and comforting Vietnamese beef pho recipe featuring a rich, clear broth simmered with aromatic spices and tender beef, perfect for any occasion.

Ingredients

Scale
  • 4–5 lbs beef bones (marrow and knuckle bones with some meat attached)
  • 1 lb beef brisket
  • 2 medium onions, charred
  • 4-inch piece ginger, roughly sliced and charred
  • 2 cinnamon sticks (preferably Saigon cinnamon)
  • 4 whole star anise
  • 5 whole cloves
  • 2 cardamom pods (optional)
  • 1 tablespoon coriander seeds, toasted
  • 1/4 cup fish sauce (preferably Red Boat brand)
  • 1–2 pieces rock sugar (about 1 tablespoon)
  • Salt to taste (kosher or sea salt)
  • 1 teaspoon white pepper, ground fresh
  • 14 oz rice noodles (pho bánh phở), wide flat noodles
  • Raw beef (sirloin or eye of round), thinly sliced
  • Fresh herbs: Thai basil, cilantro, green onions (sliced), bean sprouts, lime wedges
  • Fresh jalapeños or Thai chilies, sliced (optional)

Instructions

  1. Rinse beef bones and brisket under cold water to remove impurities. Place in a large stockpot and cover with about 5 quarts (4.7 liters) cold water. Bring to a rolling boil over high heat.
  2. Boil for 10 minutes to release scum. Skim foam and impurities with a slotted spoon. Drain bones and brisket, rinse under warm water to clean residue.
  3. Char onions and ginger under a broiler or over open flame until blackened and fragrant, about 5 minutes per side.
  4. Toast cinnamon sticks, star anise, cloves, coriander seeds, and cardamom pods in a dry skillet until fragrant (3-5 minutes). Place spices in a cheesecloth or spice bag.
  5. Return cleaned bones and brisket to stockpot. Add charred onions, ginger, and spice bag. Fill with fresh cold water to cover (about 6 quarts / 5.7 liters). Bring to gentle boil, reduce heat to low, and simmer uncovered for 3 hours. Skim foam or fat occasionally.
  6. Add fish sauce, rock sugar, salt, and white pepper during the last 30 minutes of simmering. Taste and adjust seasoning.
  7. After 1.5 hours, check brisket tenderness; remove when soft and set aside to cool. Slice thinly against the grain when cool.
  8. Remove bones, onions, ginger, and spice bag. Strain broth through fine mesh sieve or cheesecloth-lined colander to achieve clear broth. Keep hot.
  9. Soak rice noodles in hot water for 20 minutes or boil according to package instructions until tender but chewy. Drain well.
  10. Arrange thinly sliced raw beef and cooked brisket on plates.
  11. Divide noodles among bowls. Top with brisket and raw beef slices. Ladle boiling hot broth over meat to gently cook raw beef.
  12. Serve with fresh herbs, bean sprouts, lime wedges, and sliced chilies on the side for customization.

Notes

Keep broth at near-boil when ladling over raw beef to cook it gently. Skim scum regularly for clear broth. Freeze beef for 10-15 minutes before slicing thinly. Soak noodles ahead and avoid overcooking to maintain chewiness. Adjust seasoning gradually and taste frequently.

Nutrition

Keywords: Vietnamese beef pho, pho recipe, beef noodle soup, authentic pho, Vietnamese soup, pho broth, easy pho recipe

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