Few dishes in the world capture comfort quite like Vietnamese Pho. It’s more than just a bowl of soup — it’s a delicate balance of fragrant broth, tender beef, silky rice noodles, and fresh herbs. Pho is warmth in a bowl, a hug from Vietnamese tradition, and a perfect dish for both quiet evenings and shared family meals.
This version of Pho Bo (beef pho) stays close to the authentic roots while being approachable for home cooks. With a little patience and fresh ingredients, you can bring the aroma of a Hanoi street-side kitchen right into your home.
A Bit of Pho History
Pho originated in northern Vietnam during the late 19th or early 20th century. It began as a humble street food sold by vendors who carried steaming broth and noodles on shoulder poles. Over time, Pho became a national treasure — a dish enjoyed from small family stalls to high-end restaurants worldwide.
The magic lies in the broth — clear yet deeply flavorful, simmered with spices like star anise, cloves, and cinnamon that infuse every spoonful with comfort.
Ingredients You’ll Need
For the Broth
- 2 pounds (900 g) beef bones (marrow or knuckle bones)
- 1 large onion, halved
- 1 piece fresh ginger (about 3 inches), halved
- 3 liters (12 cups) water
- 3 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon sugar (or rock sugar for authenticity)
- Salt to taste
For the Soup
- 300 g (10 oz) thinly sliced beef (sirloin or flank)
- 400 g (14 oz) flat rice noodles (pho noodles)
- Fresh herbs: cilantro, Thai basil, mint
- Bean sprouts
- 1 lime, cut into wedges
- 2 green onions, thinly sliced
- Sliced chili peppers (optional)
- Hoisin sauce and Sriracha for serving
Step 1: Char the Aromatics
Authentic pho begins with a smoky foundation.
Place the halved onion and ginger directly over an open flame (or under the oven broiler) until the surfaces are slightly blackened. This caramelization adds depth and a mild smokiness to the broth.
Once charred, rinse them quickly to remove any ash, then set aside.
Step 2: Prepare the Bones
Place beef bones in a large pot, cover with water, and bring to a boil for about 5 minutes. This step removes impurities that cloud the broth.
After boiling, discard the water, rinse the bones, and clean the pot. Add fresh water and return the bones.
This extra step makes all the difference — it gives you that clear, golden broth that’s the soul of Pho.
Step 3: Build the Broth
Add the charred onion and ginger to the pot with the clean bones. Drop in the star anise, cinnamon stick, cloves, and coriander seeds. Pour in about 3 liters of fresh water.
Bring to a gentle boil, then reduce to a simmer. Let it cook uncovered for 3–4 hours, skimming off any foam that rises.
The slow simmer is what draws out all the deep, beefy richness and infuses the broth with the warm aroma of spices.
Step 4: Season the Broth
After simmering, strain the broth through a fine mesh sieve to remove solids. Return the clear liquid to the pot.
Stir in the fish sauce, sugar, and a pinch of salt. Taste and adjust — the broth should be savory, slightly sweet, and perfectly balanced.
Step 5: Prepare the Noodles and Beef
While the broth finishes, soak the rice noodles in warm water for 30 minutes, then boil them for 1–2 minutes until soft but not mushy. Drain and set aside.
Slice the beef as thinly as possible. The trick? Freeze it for 30 minutes beforehand — it’ll be firm enough to slice paper-thin.
Step 6: Assemble Your Pho
Divide the noodles into bowls. Arrange the raw beef slices neatly over the top.
Now, here’s the magic moment — ladle the boiling hot broth directly over the beef. The heat cooks it instantly, leaving it tender and flavorful.
Top with chopped green onions, fresh cilantro, and bean sprouts. Add basil leaves, mint, or chili slices for extra zest.
Step 7: Garnish and Customize
Every bowl of Pho is personal. Serve it with a plate of lime wedges, bean sprouts, and herbs so everyone can tailor their own bowl.
A drizzle of hoisin sauce adds sweetness, while a dash of Sriracha brings heat. Pho is not meant to be rigid — it’s meant to be yours.
Tips for Perfect Pho
- Roast your spices: Briefly toast your star anise, cloves, and cinnamon before adding to the broth — it enhances aroma.
- Keep the broth clear: Always skim foam and fat while simmering. Clarity is key.
- Use good bones: Marrow bones add richness, while knuckle bones give body. Combining both creates the best texture.
- Serve immediately: Pho is best enjoyed steaming hot, right after assembly.