Classic Pho Recipe
There’s nothing quite as soothing, aromatic, and soul-warming as a steaming bowl of Vietnamese pho. With its richly spiced broth, tender noodles, and fresh toppings, pho brings comfort in every spoonful. This iconic dish isn’t just a meal—it’s an experience steeped in history and flavor.
Servings 4 bowls
Calories 450kcal
Cost $15–$20
Ingredients
For the Broth
- 2 lbs beef bones preferably marrow and knuckle bones
- 1 onion halved
- 1 thumb-sized piece of ginger halved
- 3 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp coriander seeds
- 1 tbsp fish sauce plus more to taste
- 1 tsp salt
- 1 tbsp sugar
- 10 cups water
For the Bowls
- 8 oz dried flat rice noodles bánh phở
- ½ lb thinly sliced raw beef sirloin or eye of round works well
- 1 cup bean sprouts
- 1 lime cut into wedges
- ¼ cup chopped scallions
- ¼ cup chopped cilantro
- ½ cup Thai basil leaves
- Optional: Thinly sliced red chili hoisin sauce, sriracha
Instructions
- Place the halved onion and ginger directly over a gas flame or under a broiler until the surfaces are nicely charred—this adds a deep smoky flavor to the broth. Rinse off any black bits and set aside.
- To achieve a clean-tasting broth, add bones to a large pot, cover with water, bring to a boil, and simmer for 10 minutes. Drain and rinse bones under cold water. Clean the pot before returning bones to it.
- Add the cleaned bones back into the pot along with charred onion, ginger, spices, fish sauce, salt, sugar, and 10 cups of water. Bring to a boil, then reduce heat and simmer gently for 2.5 to 3 hours. Skim off any foam or fat as needed.
- Using a fine mesh strainer or cheesecloth, strain the broth into a clean pot or bowl. Discard solids. Taste and adjust seasoning with more fish sauce or salt as desired.
- Cook rice noodles according to package directions, then rinse under cold water to stop the cooking. Arrange sliced beef, bean sprouts, lime wedges, herbs, scallions, and chili on a platter for serving.
- Divide noodles among bowls. Place raw beef slices on top (they’ll cook slightly in the hot broth). Pour boiling hot broth over everything. Garnish with herbs and toppings of choice. Serve immediately.
Notes
1. Don’t Skip Charring the Aromatics
This step might seem skippable, but it adds a subtle smokiness and complexity that’s crucial to authentic pho flavor. Use tongs and broil or sear until the edges are blackened. 2. Parboiling Bones Is a Must
This removes impurities and prevents a cloudy, greasy broth. Always rinse bones after the first boil and use fresh water for the actual simmer. 3. Keep the Broth Simmering Gently
A rolling boil can break apart the bones and cloud your broth. Keep the heat low and steady for a clear, clean result. 4. Slice Beef Thinly and Against the Grain
To get those restaurant-style paper-thin slices, pop your beef into the freezer for 20–30 minutes before slicing. It firms up the meat, making it easier to cut.
This step might seem skippable, but it adds a subtle smokiness and complexity that’s crucial to authentic pho flavor. Use tongs and broil or sear until the edges are blackened. 2. Parboiling Bones Is a Must
This removes impurities and prevents a cloudy, greasy broth. Always rinse bones after the first boil and use fresh water for the actual simmer. 3. Keep the Broth Simmering Gently
A rolling boil can break apart the bones and cloud your broth. Keep the heat low and steady for a clear, clean result. 4. Slice Beef Thinly and Against the Grain
To get those restaurant-style paper-thin slices, pop your beef into the freezer for 20–30 minutes before slicing. It firms up the meat, making it easier to cut.