Learn how to make authentic beef pho broth at home. This delicious and aromatic broth is crafted using beef bones, a blend of spices, and fresh herbs, then simmered for hours to extract maximum flavor. Once ready, the broth is paired with rice noodles and tender slices of beef, then garnished with an assortment of fresh herbs and a squeeze of lime.
Making homemade pho doesn’t have to be complicated—enjoy restaurant-quality pho right in the comfort of your home!
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What is pho soup
Pho is a classic Vietnamese noodle soup beloved for its rich flavors and comforting warmth. The deliciousness of pho lies in its broth, which is carefully simmered with beef bones, tender cuts of beef, aromatic ginger, onions, and a medley of spices like star anise, cinnamon, coriander, cloves, and cardamom.
This flavorful broth is served over fresh rice noodles and topped with sliced onion, Thai basil, and an assortment of fresh herbs. The result is a savory, spice-infused soup that is both filling and irresistibly delicious.
Whether you’re new to making pho or simply looking for the perfect recipe, this ultimate guide will help you create a bowl of homemade pho that rivals your favorite restaurant’s version!
Pho Broth Ingredients
Beef Bones: These form the foundation of the broth. Use a mix of beef knuckle and marrow bones, as they are rich in collagen, which gives the broth a deep, beefy richness.
Beef Brisket: A classic choice for pho, brisket offers the perfect balance of fat and flavor. When slow-cooked in the broth, it becomes tender and enhances the soup's overall richness.
Onions: Contribute a subtle sweetness to the broth, balancing the other bold flavors.
Ginger: Provides a warm, slightly spicy flavor that complements the beef and balances the broth's richness.
Pho Broth Seasoning: Essential spices for authentic pho include star anise, cinnamon, and cloves. I prefer using pre-made pho spice packages containing dried whole spices, like the Gia Vị Nấu Phở Bắc brand, as they retain their flavor longer than ground spices. If you can’t find pre-made pho spices, refer to the recipe card below to create your own blend.
Rock Sugar: A traditional Vietnamese sweetener that adds a gentle sweetness, enhancing the broth's complexity.
Fish Sauce: Infuses the broth with a salty, umami depth. Use sparingly and season at the end to adjust the flavor. Recommended brands are Red Boat or Three Crabs, available at most Asian markets.
Mushroom Seasoning: Adds a savory, earthy dimension that elevates the broth’s flavor. My go-to is the Imperial Taste brand. If mushroom seasoning isn’t available, consider using MSG, bouillon powder, or another flavor enhancer, as salt alone won't provide the same depth of flavor.
What Goes in Pho?
Pho broth is poured over a bowl of noodles and topped with flavorful add-ons to create the perfect homemade pho. Here’s what typically goes into this iconic dish, customize it to preference:
Sliced raw beef: Pre-sliced prime rib, commonly found in the butcher section of Asian markets, is ideal for pho. It’s conveniently prepared for soups and adds rich flavor. For leaner options, consider eye round steak or flank cuts. If pre-sliced meat isn’t available, freeze the beef and slice it thinly at home.
Bò Viên (Beef Meatballs): These pre-cooked Vietnamese beef meatballs are a popular addition to pho. They can be found in the refrigerator section of most Asian markets.
Tendon and Tripe (Optional): These ingredients add unique textural variety, ranging from soft to slightly crunchy, for those who enjoy traditional elements in their pho.
Pho Noodles: Fresh pho noodles, available in the refrigerated section, are preferable to dried ones. They cook quickly and provide a superior texture and flavor.Herbs and
Herbs and Vegetables: Bean sprouts, Thai basil, cilantro, green onions, onions, sliced Jalapeños and lime wedges.
What sauce is added to pho
Sriracha and hoisin sauce are the traditional accompaniments to pho. They can be used in several ways:
- Dipping Sauce: Combine the two sauces on a small plate or in a dipping bowl to enhance the flavor of your noodles and meat.
- Direct Add-In: Swirl the sauces directly into your pho broth for an extra layer of flavor and a hint of sweetness or spice.
Equipment
16-Quart Stock Pot: A large stock pot is essential for making beef pho, especially if you’re preparing a big batch. Using the right-sized pot helps ensure the ingredients simmer evenly, extracting maximum flavor for your pho broth.
When I set aside time to make pho, I ensure it’s worth the effort by making a large pot that serves 8 to 10 people. If you prefer a smaller batch, feel free to halve the recipe.
How to make pho
1). Parboil the Bones and Meat
Begin by parboiling the beef bones and meat to remove impurities. Rinse the bones thoroughly with water after boiling.
2). Char the Onion and Ginger
Over a stovetop flame or in a dry pan, char the onion and ginger until they are slightly blackened. This step adds depth and smokiness to the broth.
3). Simmer the Broth
Place the beef bones, brisket, charred onion, ginger, and salt into a large stock pot. Add water and bring to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for at least 4 hours. Skim the fat and scum from the surface occasionally. Remove the brisket after about 2.5 hours, or when it becomes tender and easy to slice. Cover and refrigerate the brisket until ready to serve.
4). Prepare the Pho Spice Seasoning
Roast the pho spices in a dry pan on the stovetop to enhance their aroma. Place the spices in a stock bag or cheesecloth, then add them to the pot during the last hour of simmering.
5). Cook the Rice Noodles
While the broth is simmering, cook the rice noodles according to the package instructions. Strain and rinse the noodles with cold water, then set aside.
6). Strain and Season the Broth
Strain the broth into another large pot to remove the solids. Season the broth with rock sugar, mushroom seasoning, and fish sauce. Taste and adjust the seasoning to your preference for the perfect balance of sweetness, saltiness, and umami.
How to assemble a bowl of beef pho
1). Prepare the Noodles
Place the cooked pho noodles into the serving bowl. Ensure the noodles are hot to prevent cooling down the broth—microwave the cooked noodles for about 30 seconds if needed.
2). Add the Meats
Arrange the sliced brisket and raw sliced beef on top of the noodles. The hot broth will cook the raw beef when poured over it. For store-bought bò viên (beef meatballs), boil them in the broth for 2 to 3 minutes before adding them to the bowl.
3). Ladle in the Broth and Garnish
Pour the hot broth over the noodles and meat. Top with fresh herbs, bean sprouts, sliced onions, and jalapeños. Finish with a squeeze of lime juice for a bright, citrusy touch.
Your pho is ready to enjoy—serve it with your favorite sides like spring rolls for a restaurant-style experience!
How to eat pho
- Scoop the Broth and Noodles
Using your soup spoon, add some hot broth and rice noodles along with a few herbs and bean sprouts. - Prepare the Meat
With your chopsticks, pick up a piece of meat (such as brisket or bò viên) and dip it into a bit of sriracha and hoisin sauce for an extra flavor boost. - Take the Ultimate Bite
Combine the piece of meat with a spoonful of noodles and soup, then enjoy the perfect bite! The combination of hot broth, tender meat, and fresh herbs will give you a satisfying experience with every spoonful.
Pro Tips for Perfect Pho Broth
- Parboil the Bones
Blanch the beef bones in boiling water for a few minutes before making the broth. This removes impurities and ensures a clear, clean-tasting broth.
- Simmer for Flavor
Simmer the broth for at least 4 hours on low heat to extract maximum flavor from the bones and spices. Add more water as needed to keep the ingredients covered if the broth evaporates too much.
- Skim the Broth
As the broth simmers, impurities and fat will rise to the surface. Use a skimmer or soup ladle to remove them regularly for a cleaner, more refined broth.
- Char the Onion and Ginger
Charring the onion and ginger over an open flame adds a deep, smoky flavor. Be mindful—it can make a mess of your stovetop! Alternatively, use an oven broiler for about 20 minutes, turning until blackened on all sides.
- Season the Broth at the End
Once the broth is finished simmering, taste and season it. If it lacks depth, add fish sauce or mushroom powder to enhance the flavor, ensuring a bold base for your noodles and herbs.
- Make the Broth Ahead of Time
Prepare the broth a day before serving. It will develop a richer flavor, and you can easily remove the solidified fat once it cools in the fridge overnight.
If you love this pho, but short on time, try my Instant Pot oxtail recipe for a shortcut version!
Frequently asked questions
When people refer to pho, it is commonly pho bo (beef pho) made with beef broth. The only time you don’t get the beef broth is when you order other types of pho, like chicken pho, vegetarian pho, or seafood pho.
There are many different varieties of pho. The most popular is pho bo (beef pho) then pho ga (chicken pho), there is also vegetarian and seafood pho that are usually available at restaurants, but not necessarily common to make in Vietnamese households.
Parboiling the bones and skimming of the fat and impurities while the broth simmers, then straining the broth when it's done cooking, will ensure a clear broth.
Pho gets its rich beef flavor from beef bones simmered for hours in the pot, then with the added spices of star anise, cinnamon, coriander, cloves and cardamom, which gives the broth that distinct pho flavor.
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Vietnamese Pho broth (beef pho)
Ingredients
- 10 lbs beef bones Use a mixture of beef knuckle and marrow bones
- 2 lbs beef brisket
- 2 large yellow onion
- 6 oz ginger knob
- 1 packet pho seasoning see note below for pho seasoning ingredients
- 2 tablespoons mushroom seasoning or beef bouillon, or MSG (if using bouillon or MSG, season to taste, this does not equate to same measurement as mushroom seasoning)
- 1 oz rock sugar
- 1 tablespoons fish sauce more to taste
- 1 ½ tablespoons kosher salt
- 14 quarts water
Meats
- 1-2 pounds Raw sirloin, ribeye, or eye of round steak, thinly sliced
- 1 package bo vien (Vietnamese meatballs)
Accompaniments
- 2 package rice noodles
- sriracha hot sauce
- Hoisin sauce
- Thai basil
- fresh cilantro leaves
- green onions, thinly sliced
- bean sprouts
- jalapeno slices
- fresh lime slices
Instructions
- Parboiling the Bones In a large stockpot, add enough water to cover the beef bones and brisket. Bring to a boil over high heat. Once boiling, add the beef bones, brisket, and 1 tablespoon of salt. Boil for 5 to 8 minutes. Drain the meat and bones, then rinse them under cold water to remove any scum. Set aside.
- Place the onions and ginger directly over a medium-high stovetop flame. Use tongs to flip them occasionally until they’re evenly charred, about 10 minutes. Afterward, rinse and gently rub off any loose charred skin under cold water. Set aside.
- In the same stockpot, add the beef bones, charred onion, ginger, salt, and brisket (or meat of choice). Fill the pot with about 14 quarts of water (or enough to cover the ingredients). Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and reduce the heat to medium-low to maintain a rolling simmer.
- Simmer the broth for 4 hours, occasionally skimming off fat and scum from the surface using a ladle. After 2.5 hours, remove the brisket, or once it’s tender enough to slice easily. Allow it to cool, then cover and refrigerate until ready to serve.
- In a medium sauté pan, toast the pho spices over medium heat until fragrant and lightly browned, about 5-7 minutes. Be careful not to burn them.Place the toasted spices into a spice bag with a drawstring and add the bag to the pho broth during the last hour of cooking.
- While the broth is simmering, cook the rice noodles according to the package instructions. Once cooked, strain and rinse the noodles under cold water, then set aside.Clean and prep the herbs and condiments (bean sprouts, Thai basil, cilantro, lime wedges, etc.).
- After 4 hours of simmering, strain the broth into another large pot using a colander. Discard the solids. Skim off any remaining fat or scum from the broth. Season the broth with rock sugar, mushroom powder (adding 1 tablespoon at a time and tasting as you go), and fish sauce. Taste and adjust the seasoning as needed for a rich, balanced flavor.
- Thinly slice the cooked brisket. If using store-bought bò viên (Vietnamese beef meatballs), add them to the broth and boil for 2 to 3 minutes until heated through.
How to Assemble a Bowl of Beef Pho
- Prepare the NoodlesPlace the cooked pho noodles into the serving bowl. Ensure the noodles are hot to prevent cooling down the broth—microwave the cooked noodles for about 30 seconds if needed.
- Add the MeatsArrange the sliced brisket and raw sliced beef on top of the noodles. The hot broth will cook the raw beef when poured over it.
- Ladle in the Broth and GarnishPour the hot broth over the noodles and meat. Top with fresh herbs like Thai basil and cilantro. Finish with a squeeze of fresh lime juice for added brightness.
Notes
- If you cannot find pho seasoning packets, you can make your own with 2 small cinnamon sticks, 3 whole cloves, 5 whole star anise, 2 tablespoons coriander seeds, 2 tablespoons fennel seeds, 3 whole black cardamom. Use a filter bag/cheesecloth to add the spices into after toasting.
- Recipe makes 8-10 servings, cut the recipe in half as needed, but keep the pho spice seasoning the same.
- I like to char the onions and ginger over the open fire on the stove top as its quicker, but makes a bit of mess.. Alternately you can char the onion and ginger in an oven broiler for 20 minutes, turning until blackened on all sides.
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