Vietnamese Pho

Pho is Vietnam’s national dish, a fragrant and soul-warming noodle soup that has captivated food lovers worldwide. Originating in northern Vietnam in the early 20th century, pho combines aromatic spices with tender beef and silky rice noodles in a deeply flavorful broth. This beloved street food has become a global sensation, offering comfort and nourishment in every steaming bowl.

Why You’ll Love This Recipe

• Authentic Flavor: Traditional spices create the signature aromatic broth that defines real pho
• Customizable Toppings: Each person can personalize their bowl with fresh herbs and condiments
• Nutritious and Satisfying: Packed with protein, vegetables, and herbs for a balanced meal
• Restaurant-Quality at Home: Achieve professional results with this detailed recipe

Ingredients

For the Broth:

• 4 pounds beef bones (knuckle and leg bones)
• 2 pounds beef brisket or chuck
• 1 large onion, halved
• 4-inch piece fresh ginger, halved lengthwise
• 4 star anise
• 3 cinnamon sticks
• 6 whole cloves
• 2 tablespoons coriander seeds
• 1 tablespoon fennel seeds
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon salt
• 4 quarts water

For Serving:

• 1 pound dried rice noodles (bánh phở)
• 8 ounces raw beef sirloin, thinly sliced
• Fresh Thai basil leaves
• Fresh cilantro
• Fresh mint leaves
• Bean sprouts (2 cups)
• Lime wedges
• Jalapeño or Thai chilies, sliced
• Hoisin sauce
• Sriracha sauce

Instructions

1. Prepare the Bones: Place beef bones in a large pot and cover with water. Bring to a boil for 5 minutes to remove impurities. Drain and rinse bones thoroughly under cold water.
2. Char Aromatics: Using tongs, hold the onion and ginger halves over an open flame (gas burner or grill) until blackened and fragrant, about 3-4 minutes per side. This adds depth to the broth.
3. Toast Spices: In a dry pan over medium heat, toast star anise, cinnamon, cloves, coriander seeds, and fennel seeds for 2-3 minutes until fragrant. Set aside.
4. Build the Broth: In a large stockpot (at least 8 quarts), add cleaned bones, brisket, charred onion and ginger, toasted spices, and 4 quarts of water. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises to the surface.
5. Simmer: Simmer the broth for 3-4 hours, skimming occasionally. After 90 minutes, remove the brisket, let it cool, then refrigerate. Continue simmering the bones.
6. Season the Broth: After 3-4 hours, strain the broth through a fine-mesh sieve. Discard solids. Return broth to pot and season with fish sauce, sugar, and salt. Adjust to taste.
7. Prepare Noodles: Soak rice noodles in warm water for 30 minutes, then cook in boiling water for 1-2 minutes until tender. Drain and rinse with cold water.
8. Slice the Beef: Thinly slice the cooked brisket against the grain. For the raw sirloin, freeze for 15 minutes to make slicing easier, then cut into paper-thin slices.
9. Assemble: Divide noodles among serving bowls. Top with sliced brisket and raw beef. Ladle boiling hot broth over the beef—the heat will cook the raw slices instantly.
10. Serve: Serve immediately with a platter of herbs, bean sprouts, lime wedges, chilies, hoisin, and sriracha. Let each person customize their bowl.

Pro Tips

• Crystal Clear Broth: Never let the broth reach a rolling boil after the initial blanching. A gentle simmer produces a clear, clean broth.
• Quality Matters: Use good quality beef bones with marrow and knuckle joints for the richest, most gelatinous broth.
• Make Ahead: The broth can be made 1-2 days in advance and refrigerated. This also makes it easy to remove any solidified fat from the surface before reheating.

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• Vietnamese Fresh Spring Rolls — Light, herb-packed rolls with peanut dipping sauce
• Japanese Tonkotsu Ramen — Another soul-warming noodle bowl to explore
• Thai Iced Tea — A sweet, creamy drink that pairs with any Asian noodle dish