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Authentic Beef Pho (Vietnamese Noodle Soup): A Bowl of Comfort, Heritage, and Soul

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Few dishes are as comforting and aromatic as a steaming bowl of Beef Pho. This Vietnamese classic is built on a delicate yet flavorful broth, enriched with spices like star anise and cinnamon, then paired with tender slices of beef and chewy rice noodles. Served with fresh herbs, lime, and chili on the side, pho is as much about personalization as it is about tradition. Perfect for chilly evenings, family dinners, or when you crave a nourishing bowl of soup, Beef Pho embodies both warmth and balance in every spoonful.

Ingredients

Scale

  • 2 lbs (900 g) beef bones (marrow and knuckle bones work best)

  • 1 lb (450 g) beef brisket

  • 1/2 lb (225 g) beef sirloin, thinly sliced

  • 1 large onion, halved

  • 3-inch piece of ginger, halved lengthwise

  • 3 star anise pods

  • 1 cinnamon stick

  • 4 whole cloves

  • 1 cardamom pod

  • 1 tbsp coriander seeds

  • 1 tbsp fish sauce

  • 1 tbsp rock sugar (or brown sugar)

  • Salt, to taste

  • 12 oz (340 g) dried rice noodles (banh pho)

For Serving

  • Fresh bean sprouts

  • Fresh Thai basil leaves

  • Cilantro sprigs

  • Lime wedges

  • Sliced chili peppers

  • Hoisin sauce

  • Sriracha sauce

Instructions

  • Preheat oven to 425°F (220°C). Place beef bones, brisket, onion, and ginger on a baking sheet. Roast for 25–30 minutes until nicely browned.

  • Transfer bones, brisket, onion, and ginger into a large stockpot. Add 4–5 quarts of water and bring to a boil. Skim off any foam that rises to the surface.

  • Toast star anise, cinnamon, cloves, cardamom, and coriander seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Add to the stockpot.

  • Stir in fish sauce, rock sugar, and a pinch of salt. Reduce heat to low and simmer uncovered for 3–4 hours, occasionally skimming impurities.

  • Remove brisket after about 1 ½–2 hours of simmering. Let it cool slightly, then slice thinly and set aside. Continue simmering the broth.

  • Strain broth through a fine mesh sieve into a clean pot. Taste and adjust seasoning with extra fish sauce or salt if needed.

  • Cook rice noodles according to package instructions, then rinse under cold water to stop cooking.

  • To assemble, divide noodles into serving bowls. Top with slices of brisket and raw sirloin.

  • Ladle hot broth over the beef to gently cook the raw slices.

  • Serve with bean sprouts, basil, cilantro, lime wedges, and chili on the side, along with hoisin and sriracha for dipping or mixing in.

Find it online: https://cookingworthy.com/authentic-beef-pho-vietnamese-noodle-soup-a-bowl-of-comfort-heritage-and-soul/