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Vietnamese Pho with Sliced Beef and Herbs

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Soups
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • 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.