Description
Pho is hands down one of my all-time favorite soups, right up there with Thai boat noodles and tom yum soup. This homemade pho beef noodle soup recipe brings the rich, savory taste of Vietnamese beef pho and tender Vietnamese beef noodles straight to your table!
Ingredients
Scale
For the broth:
- 2 pounds beef bones: Use knuckle bones, neck bones, or beef ribs for a rich, flavorful broth. I avoid bone marrow for my pho as it can make the broth too oily.
- 3 ounces rock sugar
- 1 1/2 tablespoons salt
- 6 ounces onions, one medium-sized, sliced into quarters. Use sweet or white onions
- 1.5 ounces fresh ginger, cut into 4-inch pieces, sliced in halves, and smashed with the back of a knife to release oils for a more fragrant broth.
- Saigon cinnamon sticks. Substitute with Ceylon or Cassia cinnamon if needed.
- 4 whole star anise
- 2 black cardamom. Leave whole, don't smash, or the flavors from the seeds will be too strong
- 5 whole cloves
- 1 tablespoon coriander seeds
- 1/2 tablespoon fennel seeds
- Fish sauce: Add at the end to fine-tune the flavor of your pho broth.
For the bowl and garnishes:
Portion these as needed for your serving bowls.
- 1 packet rice noodles. Follow package instructions
- 1/2 pound thinly sliced beef. Use thin slices of beef tenderloin, brisket, or short ribs for the best cut.
- 1 packet of beef meatballs, sliced in halves or left whole for serving.
- 2 cups bean sprouts
- 1/2 cup sliced onion. Purple, white, or sweet onions work well.
- 1/2 cup cilantro and green onion, chopped into small pieces
- 1 1/2 cups Thai basil and mint leaves. Use as needed
- 1/2 - 1 tablespoon Hoisin and Sriracha sauce. Optional condiments to enhance the soup's flavors.
Instructions
- Toast the Spices. In a dry pan over medium heat, toast the cinnamon sticks, star anise, and cardamom until fragrant. Add coriander, fennel, and cloves. Once the spices start popping, remove them from the heat, transfer them to a plate, and let them cool. To prevent burning, toast larger spices first before adding smaller seeds. Once cooled, place them in a spice sachet or wrap them in cheesecloth.
- Char the Aromatics. In the same pan, toast sliced onion and ginger. Smash the ginger with the back of your knife to release its oils, enhancing the fragrance and flavor. Toast until lightly charred but not burnt.
- Parboil the Bones. Place beef bones, such as knuckle bones or neck bones, in a large pot. Cover with cold water, bring to a boil, then drain and rinse the bones. While some recipes discard the parboiling liquid for a clearer broth, I prefer to keep the nutrients and flavor. This approach results in a slightly darker but equally delicious broth.
- Simmer the Broth. In a large stock pot, combine the parboiled bones, toasted aromatics, spice sachet, salt, rock sugar, and enough hot water to cover. Bring to a boil, then lower the heat to a simmer. Skim off scum regularly and partially cover with a lid. Simmer for 2–4 hours, adding water as needed to maintain the liquid level. Adjust the seasoning with fish sauce toward the end.
- Prepare Bowl Ingredients. While the broth simmers, prepare your garnishes. Soak rice noodles in warm water if using dried noodles. Slice the beef into thin pieces, halve the beef meatballs, and chop fresh herbs like cilantro and green onion. Rinse bean sprouts, and prepare Thai basil, mint leaves, lime wedges, and sliced jalapeños or serranos for added heat. These fresh garnishes will elevate your bowl of pho.
- Assemble the Pho Bowls. Before serving, blanch rice noodles in a separate pot of boiling water to prevent starch from clouding the broth. Use a wire mesh basket to dunk the noodles, then transfer them to individual serving bowls. Dunk sliced beef, beef meatballs, and bean sprouts directly into the simmering broth for a quick cook before adding them to the bowls.
- Ladle and Garnish. Ladle piping hot broth over the assembled ingredients in your serving bowls. Top with thinly sliced onion, cilantro, green onion, Thai basil, mint leaves, and lime wedges. For extra flavor, add Sriracha or Hoisin sauce sparingly—though this rich, herbaceous broth rarely needs it.
- Serve and Enjoy. Enjoy your homemade pho while it's steaming hot. This recipe delivers an authentic Vietnamese noodle soup with bold flavors and the perfect balance of savory and aromatic notes.
Notes
- Char the aromatics. Charring the onion and ginger over an open flame gives them an even more intense flavor due to the close proximity to the heat. But be safe and use a pan if you don't feel comfortable doing it. Using a grill is also an option to keep in mind.
- Use High-Quality Bones: Opt for meaty bones like knuckle or shank for the best flavor.
- Balance the Flavors: Adjust fish sauce, sugar, and lime juice to your liking before serving.
- Keep the Broth Hot: Maintain a simmering broth for assembling pho noodle soup so the raw beef slices cook perfectly.
- Strain Well: Use a fine mesh strainer to remove spices and bits for a cleaner broth.
- Prep Time: 15
- Cook Time: 2 hours
- Category: soups
- Method: stovetop
- Cuisine: Vietnamese