Beef Pho Recipe

5 from 1 vote

This homemade Vietnamese beef pho is all about patience and technique. By charring aromatics, blanching bones, and gently simmering spices, you get a clear, deeply flavorful broth that’s rich without being heavy. Finished with tender beef, silky rice noodles, and fresh herbs, this is a restaurant-quality bowl of pho you can absolutely make at home with a little time and care!

Prep Time45

Cook Time6 30

Chill Time8

Total Time15 15

Course: Main Course

Cuisine: Asian, Vietnamese

Keyword: beef pho, beef pho recipe, beef pho soup

Servings: servings

Equipment

1 Cast iron skillet
1 Large Stockpot
1 Fine Mesh Strainer
1 Cheesecloth and Kitchen twine
1 Large Bowl
1 Small Saucepan
1 Sharp Knife
1 Cutting Board

Ingredients

For the Broth

1 large onion skin-on, halved
4-inch piece ginger halved lengthwise
2 pound beef bone marrow and knuckle bones
1½ pound beef brisket or oxtail
cold water to cover, (~5 quart / 4.7 milliliter)
6 whole star anise
3 cinnamon stick
2 green cardamom pod
1 teaspoon coriander seed
1 teaspoon fennel seed
6 garlic clove
½ daikon radish cut into large chunks
1 teaspoon MSG
1 tablespoon kosher salt plus more to taste
2 tablespoon fish sauce
2 teaspoon rock sugar optional

For the Noodles & Meat

12 ounce thin rice noodle
8 ounce beef sirloin or eye of round thinly sliced against the grain

For the Dipping Sauce

2 tablespoon hoisin sauce
1 tablespoon sriracha
1 teaspoon fresh lime juice

For Garnish & Assembly

Thai basil
cilantro
fresh mint
bean sprouts
scallion
lime wedge
jalapeño or Thai chili diced

US Customary - Metric

Instructions

Make the Broth

Heat a cast-iron skillet over high heat. Place the onion and ginger cut-side down, and char deeply, about eight to ten minutes.
1 large onion, 4-inch piece ginger
Place the beef bones and brisket in a large pot, cover with cold water, and bring the liquid to a boil. Boil for ten minutes, then drain, and rinse the bones and pot thoroughly.
2 pound beef bone, 1½ pound beef brisket or oxtail, cold water
Toast the spices in a dry skillet over medium-low heat until fragrant, about five minutes. Remove the skillet from the heat.
6 whole star anise, 3 cinnamon stick, 2 green cardamom pod, 1 teaspoon coriander seed, 1 teaspoon fennel seed
In a clean stockpot, combine the bones, brisket, charred onion, charred ginger, garlic, and daikon. Wrap the toasted spices in cheesecloth, and tie it with twine to make a sachet. Add the sachet to the pot.
½ daikon radish, 6 garlic clove
In the same stockpot, add MSG, salt, fish sauce, and enough cold water to fully cover the contents. Bring the liquid to a boil, then reduce the heat to a very gentle simmer. Skim foam as needed.
1 teaspoon MSG, 1 tablespoon kosher salt, 2 tablespoon fish sauce
Simmer uncovered for six hours, maintaining a low simmer and topping off with water as needed.
Remove the bones and solids. Reserve any tender meat. Strain the broth through a fine-mesh sieve. Taste and adjust the seasoning with salt, fish sauce, or rock sugar.
2 teaspoon rock sugar
Chill the broth overnight. Remove and discard the solidified fat from the surface before reheating.

Prepare the Noodles & Meat

Soak rice noodles in warm water for 20 minutes, or in cold water for up to one hour.
12 ounce thin rice noodle
Bring a pot of water to a boil, and cook the soaked noodles just until tender, following the package instructions. Drain and rinse briefly.
Divide the cooked noodles among bowls. Top them with raw sliced beef and the reserved cooked meat.
8 ounce beef sirloin or eye of round

Make the Sauce & Serve

Whisk the hoisin sauce, sriracha, and lime juice in a bowl until well combined. Serve on the side.
2 tablespoon hoisin sauce, 1 tablespoon sriracha, 1 teaspoon fresh lime juice
Bring the clarified broth to a rolling boil.
Pour the steaming broth over the beef and noodles to cook the meat through.
Garnish generously with herbs, sprouts, chilies, and lime. Serve immediately.
Thai basil, cilantro, fresh mint, bean sprouts, scallion, lime wedge, jalapeño or Thai chili

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage: Store broth in an airtight container in the refrigerator for up to four days or freeze for up to three months. Store noodles and cooked meat separately for up to two days. Reheat broth until boiling before serving.

Nutrition