Pho is a warm and comforting noodle soup from Vietnam that will make you smile. It’s loaded with soft rice noodles, tasty broth, and fresh herbs. Yum!
I love adding extra lime and chili to my bowl for a little kick. It’s like a hug in a bowl! Slurping the noodles is half the fun, so don’t be shy! 🍜
Key Ingredients & Substitutions
Beef Bones: Marrow and knuckle bones are best for a rich broth. If you can’t find these, any good-quality beef bones will work. Some use oxtail for extra flavor.
Beef Brisket or Sirloin: While I love brisket for its tenderness, you can use flank steak or even chicken if you prefer lighter meat. Just make sure it’s thinly sliced!
Spices: The star anise and cinnamon sticks give the broth a warm flavor. If you’re missing some spices, don’t stress! Ginger and onion add delicious taste on their own.
Rice Noodles: You should use dried flat rice noodles (banh pho) for authentic pho. If you can’t find them, try other rice noodles but avoid egg noodles as they change the flavor.
Fresh Herbs: Thai basil, cilantro, and mint are traditional, but feel free to use whatever fresh herbs you like. I sometimes toss in some cilantro stems for extra flavor, too!
How Can I Make the Broth Extra Flavorful?
The broth is the heart of pho, and perfecting it takes some time! Start with quality bones and don’t rush the simmering process. Here’s how to nail that rich flavor:
- Roast onion and ginger until charred to enhance their flavors.
- Simmer the broth low and slow for at least 6 hours. You can go longer for an even deeper flavor.
- Skim foam off the surface regularly for a clear broth.
- Add salt, sugar, and fish sauce gradually to taste, but wait until the end of the cooking process so you can adjust seasoning perfectly.
Pull the spices out towards the end to avoid bitterness. Enjoy the process—great broth is worth the wait!
How to Make Vietnamese Beef Pho (Phở Bò)
Ingredients You’ll Need:
For the Broth:
- 2 lbs beef bones (marrow and knuckle bones)
- 1 large yellow onion, halved
- 1 large piece of ginger (about 4 inches), halved lengthwise
- 5 star anise pods
- 4 whole cloves
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cardamom pods (optional)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/4 cup fish sauce
For the Noodles and Toppings:
- 1 lb beef brisket or sirloin, thinly sliced (for serving)
- 1 lb dried flat rice noodles (banh pho)
- Fresh bean sprouts, for garnish
- Fresh Thai basil leaves
- Fresh cilantro, chopped
- Fresh mint leaves (optional)
- Thinly sliced green onions
- Lime wedges
- Fresh jalapeño or Thai chili slices
- Hoisin sauce and Sriracha chili sauce (for serving)
Estimated Time to Prepare:
This recipe takes about 30 minutes of active preparation, but you’ll need to simmer the broth for a minimum of 6 hours (up to 10 hours for the best flavor). This makes for a total cook time, including prep, of about 7.5 to 10.5 hours. Plan accordingly and enjoy the aromatic kitchen while the broth does its magic!
Step-by-Step Instructions:
1. Prepare the Aromatics:
Preheat your oven to 450°F (230°C). Place the halved onion and ginger cut side down on a baking sheet. Roast them for about 15 minutes or until they are slightly charred. This roasting adds great depth to the broth. Once ready, set them aside!
2. Clean the Beef Bones:
To ensure a clear and clean broth, blanch the beef bones first. Place them in a pot of boiling water for about 5 minutes. This removes impurities. Drain the bones and rinse them under cold water, then clean your pot to avoid any residue.
3. Make the Broth:
In a large stockpot, add the cleaned beef bones and 5 quarts of fresh water. Bring the mixture to a boil, then lower the heat to let it simmer gently.
4. Add the Aromatics and Spices:
Add the roasted onion and ginger, star anise, cloves, cinnamon, coriander, fennel, and cardamom. For easier cleanup later, tie the whole spices in a piece of cheesecloth or use a spice infuser.
5. Simmer the Broth:
Let the broth simmer uncovered for at least 6 hours (up to 10 hours for optimal flavor). Skim off any foam or fat that rises to the surface occasionally. This will keep your broth looking clear and beautiful!
6. Season the Broth:
About halfway through the cooking time, add salt, sugar, and fish sauce. These will bring the flavor together nicely. Adjust seasonings as needed!
7. Strain the Broth:
When the broth is ready, remove and discard the solids by straining it through a fine mesh sieve or cheesecloth into a clean pot. Keep the broth hot. You’ve just made a delightful base!
8. Cook the Noodles:
Prepare the rice noodles according to the package instructions until they are tender but still firm. Once cooked, drain them and rinse briefly under cold water to prevent sticking. Divide the noodles into serving bowls.
9. Assemble Your Pho:
Arrange the raw thin slices of beef and any cooked brisket you have on top of the noodles. The hot broth will cook the raw beef slices as you pour it over!
10. Serve It Up:
Ladle the hot broth generously over the noodles and beef in each bowl. The steam and heat will cook the beef just right!
11. Add Fresh Garnishes:
Top your pho with fresh bean sprouts, Thai basil, cilantro, mint, sliced green onions, jalapeño slices, and lime wedges. Feel free to customize it according to your taste!
12. Enjoy with Condiments:
Serve with hoisin sauce and Sriracha on the side. These delicious sauces allow everyone to personalize their bowl. Dive in and enjoy your homemade pho!
Whether you’re enjoying it at home or serving friends, your Vietnamese Beef Pho is sure to be a hit. Enjoy the bright flavors and comforting warmth!
Can I Use Store-Bought Broth Instead of Making My Own?
While homemade broth is recommended for authentic flavor, you can use store-bought beef broth in a pinch. To enhance the flavor, simmer it with roasted onion, ginger, and your spices for at least an hour.
How Do I Store Leftover Pho?
Store leftover broth and noodles separately to keep them fresh. The broth can be refrigerated for up to 3 days, while the noodles should be kept in an airtight container and consumed within 2 days. Reheat the broth separately and add fresh noodles when ready to serve.
Can I Make Pho Vegetarian?
Absolutely! Replace beef bones with vegetable stock and add mushrooms, tofu, and plenty of fresh herbs for flavor. You can use the same spices and techniques to create a delightful plant-based version.
What Can I Substitute for Fish Sauce?
If you need a substitute, you can use soy sauce for a vegetarian option, or coconut aminos for a gluten-free alternative. Keep in mind that the flavor will differ slightly, so adjust seasoning to your taste!