Authentic Vietnamese Pho: A Soul-Warming Noodle Soup Recipe

Pho (Vietnamese Noodle Soup)

If you’re craving a warm, comforting bowl of pho, you’re in the right place. This Vietnamese noodle soup combines a light yet incredibly flavorsome beef broth with silky rice noodles, fresh herbs, and zesty toppings for a truly authentic experience that warms the soul.

Why You’ll Love This Pho Recipe

• Deep, clear beef broth infused with charred ginger, onion, and aromatic spices
• Silky rice noodles that soak up every drop of savory goodness
• Customizable toppings like Thai basil, bean sprouts, lime, and jalapeños
• Perfect for cozy dinners or meal prep — serves 4 comfortably

Ingredients for Pho

• 4 pounds beef soup bones (shank and knee)
• 1 large yellow onion, halved and charred
• 4-inch piece fresh ginger, sliced and charred
• 5 star anise pods
• 4 whole cloves
• 1 cinnamon stick
• 2 tablespoons fish sauce
• 1 tablespoon granulated sugar
• 1 teaspoon salt (adjust to taste)
• 8 ounces dried rice noodles (bánh phở)
• 12 ounces thinly sliced beef sirloin or eye of round
• 1 cup thinly sliced yellow onion
• ½ cup fresh cilantro leaves
• ½ cup Thai basil leaves
• Bean sprouts, lime wedges, and sliced jalapeños for serving

Step-by-Step Instructions for Pho

1. Roast Bones & Aromatics

1. Preheat your oven to 450°F. Arrange the beef bones on a rimmed baking sheet and roast for 30 minutes, turning halfway, until lightly browned.
2. Place the onion halves and ginger slices on the same sheet and roast for an additional 10 minutes until charred.

2. Simmer the Broth

3. Transfer roasted bones, onion, and ginger into a large stockpot. Fill with 6 quarts of cold water.
4. Bring to a gentle boil, then reduce heat to low. Skim off scum every 15 minutes to keep the broth clear.
5. Add star anise, cloves, cinnamon stick, fish sauce, sugar, and salt. Cover and simmer for 6–8 hours for maximum flavor.

3. Prepare the Noodles & Beef

6. About 10 minutes before serving, soak rice noodles in hot water until pliable, then drain.
7. Blanch noodles briefly in simmering water, drain, and divide among 4 bowls.
8. Arrange sliced raw beef over the hot noodles (the heat will gently cook it).

4. Assemble & Serve

9. Strain the broth through a fine-mesh sieve into a clean pot. Taste and adjust seasoning with fish sauce or salt.
10. Ladle the piping-hot broth over the noodles and beef. Top each bowl with sliced yellow onion, cilantro, Thai basil, bean sprouts, lime wedges, and jalapeño slices.

Chef Tips & Tricks for Perfect Pho

• Cold water start: Always begin with cold water to extract maximum collagen from the bones.
• Char aromatics: Charring onion and ginger deepens the broth’s color and flavor.
• Skim regularly: Clear broth is key to authentic pho—skim off foam early and often.
• Customize heat: Add more jalapeños or a dash of Sriracha for extra kick.

Nutrition Information for Pho

Servings: 4 bowls
Calories: 509 kcal | Carbohydrates: 66 g | Protein: 35 g | Fat: 11 g | Sodium: 3519 mg

Enjoy the aromatic flavors of authentic Vietnamese pho.

Original Recipe