Few dishes are as deeply soothing, aromatic, and soul-satisfying as a bowl of Beef Pho. This Vietnamese noodle soup—known locally as phở bò—is a slow-simmered symphony of spices, tender beef, and chewy rice noodles, all brought together in a crystal-clear broth that’s been loved and perfected for generations.

Whether it’s a chilly winter evening, a weekend cooking project, or a moment when only comfort food will do, Beef Pho delivers warmth and complexity in every slurp. My first taste of pho was from a humble street vendor in Hanoi, sitting on a plastic stool as the morning bustle filled the air. The experience was unforgettable—fragrant broth, melt-in-your-mouth beef, and herbs so fresh they practically danced on the tongue.

This recipe brings that authentic Vietnamese flavor into your kitchen, with clear instructions and tips for achieving restaurant-quality results at home.

What Is Beef Pho?

Beef Pho is a traditional Vietnamese soup featuring a long-simmered bone broth, rice noodles, and thinly sliced beef, often topped with fresh herbs and condiments. Its roots trace back to northern Vietnam in the early 20th century, evolving through colonial and cultural influences to become a national dish.

There are two main regional styles:

• Northern-style Pho (Phở Bắc): Simple and clean, with minimal garnishes and a stronger beef flavor.

• Southern-style Pho (Phở Nam): Sweeter, more herb-heavy, and served with a generous array of garnishes like bean sprouts, lime, Thai basil, and hoisin.

This recipe bridges both, honoring the tradition while offering optional toppings so you can personalize your bowl.

Why You’ll Love This Beef Pho Recipe

• Incredibly aromatic broth: Infused with star anise, cloves, cinnamon, and charred aromatics.

• Restaurant-quality results at home: No shortcuts, just time-tested techniques.

• Customizable toppings: Tailor each bowl to your taste with herbs, sauces, and lime.

• Comfort food with depth: Warm, nourishing, and satisfying from the first spoonful.

Ingredients You’ll Need

For the Broth:

• 3 lbs beef bones (preferably a mix of marrow bones and knuckle bones)

• 1 lb beef brisket or chuck

• 1 large onion, halved

• 1 3-inch piece of ginger, halved lengthwise

• 4 whole star anise

• 4 whole cloves

• 2 cinnamon sticks

• 1 tbsp coriander seeds

• 1 tsp fennel seeds (optional)

• 1 tbsp salt

• 1 tbsp fish sauce (more to taste)

• 1 tbsp sugar (rock sugar if available)

• 4–5 quarts of water

For the Bowl:

• 1 lb banh pho rice noodles (flat, medium-width rice noodles)

• 1/2 lb beef sirloin, eye of round, or tenderloin, thinly sliced

• Cooked brisket or chuck from broth (optional)

Optional Toppings and Garnishes:

• Fresh Thai basil

• Bean sprouts

• Lime wedges

• Thinly sliced red or white onion (soaked in ice water for crispness)

• Jalapeño or Thai chili slices

• Hoisin sauce

• Sriracha or chili-garlic sauce

• Fresh cilantro

• Scallions, sliced

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Step-by-Step Instructions

Step 1: Parboil the Bones and Meat

1. Place beef bones and brisket/chuck into a large stockpot.

2. Cover with cold water and bring to a boil.

3. Boil vigorously for 10 minutes, then drain and rinse bones under cold water. Scrub any scum off the bones.

Why this step matters: Parboiling removes impurities that cause cloudy broth and off flavors.

Step 2: Char the Aromatics

1. Over an open flame or under a broiler, char the onion and ginger until blackened and fragrant.

2. Rinse to remove loose char, then set aside.

This adds signature depth and smokiness to the broth.

Step 3: Toast the Spices

1. In a dry pan over medium heat, toast star anise, cloves, cinnamon, coriander, and fennel seeds until fragrant (about 2–3 minutes).

2. Place spices in a spice ball or cheesecloth for easy removal later.

Step 4: Build the Broth

1. Return bones and meat to a clean stockpot.

2. Add 4–5 quarts of water, charred onion and ginger, toasted spices, salt, fish sauce, and sugar.

3. Bring to a boil, then reduce to a gentle simmer.

Simmer time:

• Simmer uncovered for at least 6 hours, skimming foam and fat as needed.

• Remove brisket after 2–3 hours (once tender), and refrigerate for slicing later.

• Adjust salt, fish sauce, or sugar to taste during the final hour.

Tip: For an ultra-clear broth, strain carefully through a cheesecloth-lined strainer at the end.

Step 5: Prepare the Noodles

1. Soak dry rice noodles in warm water for 30 minutes, or cook per package directions if using fresh noodles.

2. Drain well. Don’t overcook—they should be chewy, not mushy.

Step 6: Assemble the Bowls

1. Place a handful of noodles in each bowl.

2. Top with raw sliced beef (it will cook in the broth), cooked brisket (if using), and onion slices.

3. Ladle boiling hot broth over the top to cook the raw beef.

4. Garnish with herbs, lime, bean sprouts, and sauces as desired.

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Tips for the Best Beef Pho at Home

1. Use a Mix of Bones

Marrow bones add richness, while knuckle bones provide collagen for body. You can also add oxtail for flavor and meat.

2. Don’t Rush the Simmer

Long, gentle simmering coaxes out deep flavors. Avoid boiling—this emulsifies fat and clouds the broth.

3. Char and Toast

These steps build the signature aromatic profile of pho. Don’t skip them!

4. Thinly Slice Raw Beef

Freeze the beef slightly before slicing for paper-thin cuts. They should cook instantly under hot broth.

5. Taste and Adjust

Fish sauce, salt, and sugar balance the broth. Taste before serving and fine-tune if needed.

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Serving Suggestions

Pho is a meal in itself, but you can serve it with:

• Vietnamese spring rolls or fresh rice paper rolls.

• Iced Vietnamese coffee (cà phê sữa đá) for contrast.

• Pickled vegetables like daikon and carrots for tanginess.

It’s also common to serve extra broth on the side to top up the bowl as needed.

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How to Store and Reheat

Broth:

• Refrigerate for up to 5 days or freeze for up to 3 months.

• Remove solidified fat from the top before reheating.

Noodles:

• Best when cooked fresh. If storing, toss with a little oil to prevent sticking.

Meat:

• Store separately. Reheat brisket gently in broth before serving.

To Reheat Pho:

• Bring broth to a boil, pour over fresh noodles and sliced beef just before serving.

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Frequently Asked Questions

Can I use a pressure cooker or Instant Pot?

Yes! Pressure cooking the broth for 1.5 to 2 hours yields excellent flavor in less time. Still char your aromatics and toast your spices first for depth.

Can I make it low-sodium?

Reduce fish sauce and salt, and use more aromatics to build flavor. Serve with lime to add brightness.

Is pho gluten-free?

Yes, traditional pho is gluten-free. Just ensure your fish sauce and soy sauces (if used) are certified gluten-free.

Can I use chicken instead of beef?

Yes. That dish is called Pho Ga and uses a lighter chicken-based broth with different seasonings.

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Cultural Roots of Pho

Pho is more than soup—it’s a symbol of Vietnam’s rich cultural identity. Born in the north, influenced by Chinese and French cooking traditions, pho reflects Vietnam’s colonial past and creative present. It spread south after the Vietnam War, taking on more garnishes and sweetness along the way.

To this day, it’s a morning ritual for many Vietnamese locals—a bowl eaten on the street, slurped quickly before work or school.

In Vietnamese homes, pho is also a labor of love. Making broth from scratch, watching it transform over hours, and gathering loved ones around a shared table—this is the true heart of pho.

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Why This Beef Pho Belongs in Your Repertoire

• Flavor-packed and comforting

• Deeply cultural and story-rich

• Great for cold days, sick days, or any day

• Scalable for family dinners or solo meals

It’s a dish that teaches patience, rewards effort, and tastes like it came straight from a Hanoi noodle shop.

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Time to Simmer Your Own Pot of Pho

This Beef Pho (Vietnamese Noodle Soup) recipe offers a taste of tradition, a mastery of flavor, and a bowlful of comfort you’ll return to time and time again.

So gather your spices, take your time with the broth, and create something truly unforgettable. Once you make pho from scratch, takeout will never taste the same.

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