Vietnamese Pho with Sliced Beef and Herbs is one of the most iconic dishes in Vietnamese cuisine—a soul-warming noodle soup known for its clear, aromatic broth, tender beef slices, and abundance of fresh herbs. Every spoonful captures a balance of flavors: savory, sweet, spicy, and refreshing.

Originating in northern Vietnam, pho has evolved into a globally beloved comfort food, celebrated for its depth and simplicity. It’s not just a meal—it’s an experience, where each bowl is customized with fresh lime, basil, bean sprouts, and chili to your personal taste.

Why I Love This Recipe

I love this recipe because it perfectly represents harmony in a bowl. The long-simmered broth fills the kitchen with an intoxicating aroma of roasted spices, while the thin slices of beef cook delicately in the hot broth, ensuring melt-in-your-mouth tenderness.

The combination of chewy rice noodles and crisp herbs creates a textural symphony that feels both comforting and light. Making pho at home gives me control over every detail—the clarity of the broth, the spice level, and the quality of ingredients. It’s a dish that brings both mindfulness and joy to the cooking process.

Why It’s a Must-Try Dish

This Vietnamese Pho with Sliced Beef and Herbs is a must-try because it’s much more than just soup—it’s a cultural treasure. It’s nourishing, balanced, and deeply flavorful, yet remarkably clean and light. The broth alone is an art form, infused with star anise, cloves, cinnamon, and charred aromatics that define authentic pho.

Whether you’re craving comfort food, exploring global flavors, or learning the beauty of Vietnamese cuisine, this recipe delivers satisfaction in every spoonful. It’s ideal for family dinners, cozy weekends, or when you need a meal that soothes and energizes at once.

Recipe Details

Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6 servings
Calories: Approximately 450 kcal per serving
Course: Main Course / Soup
Cuisine: Vietnamese

Ingredients

For the Broth

• 3 lbs beef bones (preferably marrow and knuckle bones)
• 1 lb beef brisket or chuck
• 1 large onion, halved
• 1 piece (3-inch) fresh ginger, halved lengthwise
• 5 star anise pods
• 4 whole cloves
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 1 tablespoon fish sauce
• 1 tablespoon rock sugar or brown sugar
• 1 tablespoon salt (or to taste)
• 4 quarts (16 cups) water

For the Soup

• 12 oz dried flat rice noodles (pho noodles)
• ½ lb thinly sliced raw beef (sirloin or eye of round)
• 1 small white onion, thinly sliced
• 3 green onions, chopped

For Serving

• Fresh Thai basil leaves
• Bean sprouts
• Lime wedges
• Fresh cilantro
• Thinly sliced red chili or jalapeño
• Hoisin sauce
• Sriracha sauce

Cooking Directions

1. Char onion and ginger directly over a gas flame or under a broiler until slightly blackened. This adds depth and aroma to the broth.
2. In a large pot, blanch the beef bones and brisket in boiling water for 5 minutes, then drain and rinse to remove impurities.
3. Refill the pot with 4 quarts of fresh water and return bones and meat to the pot. Add charred onion, ginger, spices, fish sauce, sugar, and salt.
4. Bring to a boil, then reduce heat to a gentle simmer. Skim any foam and fat that rise to the top. Simmer uncovered for about 3 hours.
5. Remove brisket and set aside to cool, then slice thinly. Strain the broth through a fine sieve, discarding solids.
6. Cook rice noodles according to package directions, rinse in cold water, and drain.
7. To assemble, divide noodles into bowls. Top with slices of brisket and raw beef. Pour hot broth over the beef to cook it instantly.
8. Garnish with onions, green onions, and serve with basil, lime, chili, bean sprouts, and sauces on the side.

Step-by-Step Preparation Method

Step 1: Prepare the Aromatics
Char onion and ginger until blackened for smoky flavor. This step gives the broth its signature aroma and color.

Step 2: Parboil the Bones
Boil bones and brisket briefly, then rinse to remove impurities and ensure a clear broth.

Step 3: Simmer the Broth
Add the bones, beef, charred aromatics, spices, fish sauce, sugar, and salt. Simmer gently for 3 hours, skimming occasionally for clarity.

Step 4: Strain and Slice
Remove the brisket and slice it thinly. Strain the broth to remove solids, leaving a clear, golden liquid.

Step 5: Prepare the Noodles
Cook rice noodles in boiling water for 4–5 minutes until tender, then rinse and drain.

Step 6: Assemble the Pho
Place noodles in bowls, add brisket and raw beef slices. Pour boiling-hot broth directly over the meat to cook it instantly.

Step 7: Garnish and Serve
Top with onions, green onions, and herbs. Serve with lime, bean sprouts, basil, and chili for customization.

How to Serve

Pho is best served hot in large bowls with a side platter of fresh herbs and condiments. Each person customizes their bowl with basil, lime juice, chili slices, and sauces. Pair it with Vietnamese iced coffee or jasmine tea for an authentic experience. The raw beef cooks in the broth as you eat, adding to the sensory pleasure of the meal.

Recipe Tips

• Always char your onion and ginger for authentic pho flavor.
• Skim the broth frequently for clarity.
• Use a mix of marrow and knuckle bones for depth and richness.
• Slice the raw beef paper-thin for best results—it should cook instantly in the broth.
• Do not rush the simmering process; slow cooking extracts maximum flavor.

Variations

• Chicken Pho (Pho Ga): Replace beef with chicken and chicken bones, simmering for about 1½ hours.
• Spicy Pho: Add chili oil or extra sriracha to the broth for heat.
• Vegetarian Pho: Use vegetable broth, tofu, and mushrooms in place of beef.
• Pho with Oxtail: Substitute beef bones with oxtail for a richer, gelatinous broth.
• Beef Meatball Pho: Add Vietnamese beef meatballs (bo vien) for extra texture and protein.

Freezing and Storage

• Refrigeration: Store broth and toppings separately in airtight containers for up to 4 days.
• Freezing: Freeze the strained broth for up to 2 months. Avoid freezing noodles or herbs.
• Reheating: Reheat broth on the stove until hot, then assemble bowls fresh before serving.

Special Equipment Needed

• Large stockpot (at least 6–8 quarts)
• Fine mesh strainer or cheesecloth
• Tongs
• Ladle
• Sharp knife for slicing meat

FAQ

Q1: Can I make the broth ahead of time?
Yes, pho broth tastes even better the next day as the flavors develop.

Q2: What type of noodles should I use?
Use flat rice noodles (banh pho), available in most Asian markets.

Q3: Can I use store-bought broth?
You can, but homemade broth provides a much deeper and more authentic flavor.

Q4: How do I keep the broth clear?
Blanch the bones before simmering and skim off any foam that forms during cooking.

Q5: Can I use different herbs?
Yes, mint, cilantro, and culantro are great alternatives to Thai basil.

Conclusion

Vietnamese Pho with Sliced Beef and Herbs is a masterpiece of balance, patience, and flavor. It’s a dish that embodies the beauty of Vietnamese cooking—fresh, aromatic, and deeply comforting. The slow-simmered broth, tender beef, and vibrant herbs come together in a bowl that’s as nourishing as it is delicious. Whether shared with family or enjoyed solo on a quiet evening, this pho recipe offers both a taste of tradition and a moment of culinary serenity. Once you make it from scratch, you’ll never look at takeout pho the same way again.