Ultimate Beef Pho Recipe: A Step-by-Step Guide to Authentic Vietnamese Noodle Soup

Pho (pronounced “fuh”) is a beloved Vietnamese noodle soup, celebrated for its deeply flavorful broth, tender slices of beef, and aromatic herbs. While it might seem intimidating to make at home, this recipe breaks down the process into manageable steps, guiding you towards creating a truly authentic and satisfying bowl of Beef Pho.

Why This Recipe Works

This recipe emphasizes building a rich and complex broth, which is the foundation of a great pho. We use a combination of beef bones and flavorful cuts of beef to create depth, and the spices are carefully selected and toasted to release their aromatic oils. The long simmering time allows the flavors to meld together, resulting in a broth that is both savory and comforting.

Ingredients

For the Broth:

• 4 lbs beef bones (knuckle bones, marrow bones, or a combination)
• 2 lbs beef chuck or brisket
• 1 large onion, quartered
• 4-inch piece of ginger, unpeeled, halved lengthwise
• 4 star anise
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 4 whole cloves
• 2 tablespoons fish sauce
• 1 tablespoon salt, or to taste
• 1 tablespoon sugar
• 1 gallon water

For Serving:

• 1 lb dried rice noodles (banh pho), flat noodles
• 1/2 lb thinly sliced beef sirloin or eye round (partially frozen for easier slicing)
• 1/2 cup thinly sliced white onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• Bean sprouts
• Thai basil
• Lime wedges
• Hoisin sauce
• Sriracha sauce
• Optional: Sliced jalapeños

Equipment

• Large stockpot (at least 8 quarts)
• Fine-mesh strainer
• Tongs
• Slotted spoon

Instructions

Step 1: Prepare the Beef Bones

This step is crucial for removing impurities and achieving a clear, flavorful broth.

1. Place the beef bones in a large stockpot and cover with cold water.
2. Bring to a boil over high heat. As the water boils, impurities will rise to the surface as foam.
3. Boil for 5-10 minutes, skimming off the foam and any scum that appears.
4. Drain the bones and rinse them thoroughly under cold water. Also, rinse the stockpot to remove any remaining scum.

Step 2: Toast the Spices

Toasting the spices enhances their aroma and flavor, adding depth to the broth.

1. In a dry skillet over medium heat, toast the star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves for 2-3 minutes, or until fragrant. Be careful not to burn them.
2. Wrap the toasted spices in a cheesecloth bag or place them in a spice infuser. This will make it easier to remove them later.

Step 3: Char the Onion and Ginger

Charring the onion and ginger adds a smoky sweetness to the broth.

1. Place the onion and ginger directly on the stove burner over medium-high heat (or under a broiler).
2. Char them until they are blackened on all sides, about 5-10 minutes.
3. Rinse the charred onion and ginger under cold water to remove any loose burnt bits.

Step 4: Simmer the Broth

This is where the magic happens. The long simmering time allows the flavors to meld and deepen.

1. Place the rinsed beef bones, beef chuck or brisket, charred onion, charred ginger, and spice bag in the cleaned stockpot.
2. Add 1 gallon of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and simmer gently for at least 3 hours, or up to 8 hours. The longer the simmering time, the richer the flavor will be. Skim off any foam that rises to the surface during the simmering process.
4. After 3 hours, remove the beef chuck or brisket from the pot. Let it cool slightly, then wrap it tightly in plastic wrap and refrigerate. This will make it easier to slice later.
5. Continue to simmer the broth for the remaining time.

Step 5: Strain and Season the Broth

Straining removes any solids, leaving you with a clear and flavorful broth. Seasoning balances the flavors.

1. Strain the broth through a fine-mesh strainer lined with cheesecloth (optional) to remove any solids. Discard the bones, onion, ginger, and spice bag.
2. Return the strained broth to the stockpot.
3. Add the fish sauce, salt, and sugar. Taste and adjust the seasoning as needed. The broth should be savory, slightly sweet, and have a distinct umami flavor.

Step 6: Prepare the Noodles and Beef

While the broth is simmering, prepare the noodles and beef.

1. Cook the rice noodles according to the package directions. Usually, this involves soaking them in warm water and then boiling them for a few minutes until tender. Drain and rinse the noodles.
2. Thinly slice the refrigerated beef chuck or brisket against the grain. If using raw beef sirloin or eye round, slice it very thinly while it’s partially frozen.

Step 7: Assemble the Pho

This is the final step – assembling your delicious bowl of pho!

1. Divide the cooked rice noodles among bowls.
2. Top with sliced beef chuck or brisket (or raw beef sirloin/eye round). If using raw beef, the hot broth will cook it instantly.
3. Garnish with sliced white onion, cilantro, and green onions.
4. Ladle the hot broth over the noodles and beef.
5. Serve immediately with bean sprouts, Thai basil, lime wedges, hoisin sauce, and sriracha sauce.

Tips for the Best Beef Pho

• Use high-quality beef bones: The quality of the bones directly impacts the flavor of the broth. Ask your butcher for marrow bones or knuckle bones for the best results.
• Don’t skip the charring step: Charring the onion and ginger adds a crucial layer of flavor to the broth.
• Simmer the broth for as long as possible: The longer the broth simmers, the richer and more complex the flavor will be.
• Taste and adjust the seasoning: The balance of flavors is key to a great bowl of pho. Don’t be afraid to adjust the fish sauce, salt, and sugar to your liking.
• Use fresh herbs: Fresh herbs add a bright and aromatic touch to the pho.
• Serve immediately: Pho is best enjoyed immediately after it’s assembled.

Variations

• Chicken Pho (Pho Ga): Substitute chicken bones and chicken meat for the beef.
• Vegetarian Pho (Pho Chay): Use vegetable broth and add tofu, mushrooms, and other vegetables.
• Spicy Beef Pho (Bun Bo Hue): Add lemongrass, chili oil, and shrimp paste to the broth for a spicy kick.

Serving Suggestions

Serve your Beef Pho with a variety of garnishes, such as bean sprouts, Thai basil, lime wedges, hoisin sauce, and sriracha sauce. These toppings allow each person to customize their bowl to their liking.

Storage

The broth can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Cooked beef can be stored separately in the refrigerator for up to 3 days. Rice noodles are best enjoyed fresh.

Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients used and the serving size. However, a typical bowl of Beef Pho contains approximately:

• Calories: 400-600
• Protein: 30-40g
• Carbohydrates: 50-70g
• Fat: 15-25g

Enjoy Your Homemade Beef Pho!

With this recipe, you can create a truly authentic and delicious bowl of Beef Pho in your own kitchen. Enjoy the rich flavors, aromatic herbs, and comforting warmth of this classic Vietnamese noodle soup.