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–+ servings

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.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours 5 minutes
Total Time 8 hours 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.
  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.
  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).
  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.
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