Introduction

Pho (pronounced “fuh”) is Vietnam’s most iconic noodle soup, loved for its delicate yet aromatic broth, silky rice noodles, tender beef, and abundance of fresh herbs. Among all variations, Beef Pho (Phở Bò) holds a special place in global cuisine. It’s a dish that feels restorative and celebratory at the same time—something you can enjoy as a comforting solo meal or as the centerpiece of a family gathering.

The beauty of beef pho lies in its balance. The broth is clear yet layered with flavors, thanks to hours of simmering beef bones, charred onions, ginger, and spices like star anise, cinnamon, and cloves. The toppings—bean sprouts, fresh Thai basil, lime, chilies, and cilantro—add brightness and customization, letting each diner adjust their bowl to personal taste. A drizzle of hoisin or sriracha transforms the flavor profile instantly.

Why I Love This Recipe

I love this recipe because it takes something seemingly complex and makes it approachable at home. While pho has the elegance of restaurant dining, making it yourself gives you the freedom to control the richness of the broth, the cut of beef, and the intensity of spices. The satisfaction of sipping a bowl of homemade pho, knowing you crafted the broth from scratch, is truly unmatched.

This is a Must Try Dish

This dish is a must-try because it captures the essence of Vietnamese culinary philosophy: harmony between flavors, textures, and aromas. It’s light yet filling, simple yet sophisticated. It invites community and connection—serving pho is interactive, with everyone adding their herbs, sauces, and spices at the table. If you want a dish that’s both nourishing and exciting, beef pho is an experience you can’t miss.

Recipe Information

• Preparation Time: 30 minutes
• Cooking Time: 3 hours
• Total Time: ~3 hours 30 minutes
• Servings: 6 servings
• Calories per Serving: ~450 kcal
• Course: Main Course, Soup
• Cuisine: Vietnamese

Ingredients

For the Broth:

• 3 lbs beef bones (marrow bones, knuckle bones, or oxtail)
• 1 lb beef brisket or chuck
• 1 large onion, halved
• 4-inch piece fresh ginger, halved lengthwise
• 3 star anise pods
• 1 cinnamon stick
• 4 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds (optional)
• 1 tablespoon fish sauce (plus more to taste)
• 1 tablespoon salt (adjust as needed)
• 1 teaspoon sugar or rock sugar
• 5 quarts water

For the Soup:

• 1 lb flat rice noodles (banh pho)
• ½ lb beef sirloin or eye of round, thinly sliced
• Cooked brisket (from broth), thinly sliced

Garnishes (served at the table):

• Fresh Thai basil leaves
• Bean sprouts
• Lime wedges
• Fresh cilantro leaves
• Thinly sliced green onions
• Fresh red chilies or jalapeños
• Hoisin sauce
• Sriracha or chili paste

Cooking Directions

1. Prepare Bones and Meat:
   Blanch beef bones and brisket in boiling water for 5 minutes. Drain, rinse well, and set aside.
2. Char Onion and Ginger:
   Place onion and ginger directly over an open flame or under a broiler until charred and fragrant.
3. Toast Spices:
   In a dry pan, toast star anise, cinnamon, cloves, coriander, and fennel seeds until aromatic.
4. Simmer Broth:
   In a large pot, add bones, brisket, charred onion, ginger, toasted spices, fish sauce, salt, sugar, and water. Bring to a boil, reduce heat, and simmer for 2 ½–3 hours, skimming foam as needed.
5. Strain Broth:
   Remove bones, brisket, onion, ginger, and spices. Strain broth through a fine sieve. Slice cooked brisket for serving.
6. Cook Noodles:
   Cook rice noodles according to package instructions, rinse, and divide into bowls.
7. Assemble:
   Top noodles with sliced raw sirloin, cooked brisket, and ladle hot broth over. The hot broth will cook the thin raw beef instantly.
8. Serve with Garnishes:
   Place fresh herbs, sprouts, lime, and sauces on the table for each person to customize their bowl.

Step-by-Step Preparation Method

1. Blanch bones and meat to remove impurities.
2. Char onion and ginger for depth of flavor.
3. Toast spices to release oils.
4. Simmer broth slowly for hours, skimming regularly.
5. Strain broth for clarity.
6. Prepare rice noodles and set up garnishes.
7. Assemble bowls with noodles, meats, and broth.
8. Serve hot with herbs and sauces.

How to Serve

• Serve piping hot with a platter of fresh herbs, sprouts, lime, and chili on the side.
• Encourage diners to add sauces and toppings to customize flavor.
• Pair with iced tea, Vietnamese coffee, or light beer for a complete experience.

Recipe Tips

• Use marrow and knuckle bones for a gelatin-rich, flavorful broth.
• Slice beef thinly (partially freeze before slicing for easier handling).
• Don’t rush the broth—long, gentle simmering is key to depth and clarity.
• Fish sauce is essential for authentic flavor; add gradually to balance.

Variations

1. Pho Ga (Chicken Pho): Replace beef with chicken bones and shredded chicken.
2. Vegetarian Pho: Use vegetable stock and shiitake mushrooms for depth.
3. Spicy Pho: Add chili oil or dried chili flakes to the broth.
4. Short-Cut Pho: Use a pressure cooker or Instant Pot to cut cooking time in half.
5. Rich Pho: Add extra oxtail or brisket for a fattier broth.

Freezing and Storage

• Refrigerator: Store broth separately from noodles for up to 4 days.
• Freezer: Freeze broth in airtight containers for up to 3 months. Reheat and add fresh noodles and herbs when serving.

Special Equipment Needed

• Large stock pot (at least 8-quart)
• Fine mesh strainer or cheesecloth
• Tongs for handling bones and meat
• Sharp knife for thinly slicing beef
• Soup ladle

FAQ

Q1: Can I make pho broth ahead of time?
Yes, the broth tastes even better the next day as flavors meld. Store separately from noodles.

Q2: Do I need to use fish sauce?
Yes, fish sauce adds umami and authenticity, but you can adjust the amount or substitute soy sauce if necessary.

Q3: Can I make pho in an Instant Pot?
Yes—cook on high pressure for 1 ½ hours instead of simmering for 3 hours.

Q4: How do I keep noodles from getting mushy?
Cook noodles just before serving and rinse with cold water to stop cooking.

Q5: What beef cuts work best for topping pho?
Eye of round, sirloin, or flank steak—thinly sliced raw so it cooks in the hot broth.

Conclusion

Beef Pho Noodle Soup with Fresh Herbs is more than just a meal—it’s an experience. From the hours-long simmered broth to the vibrant garnishes at the table, every element plays a role in creating harmony and depth. It’s warming, refreshing, customizable, and truly one of the world’s greatest comfort foods. Whether you’re new to pho or recreating a favorite restaurant dish at home, this recipe ensures a bowl full of authenticity and soul.