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Flavorful Vietnamese Beef Pho Recipe Easy Homemade Aromatic Broth Guide

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A soul-soothing, aromatic Vietnamese beef pho recipe featuring a rich, clear broth simmered with toasted spices and fresh herbs. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3 pounds beef marrow and knuckle bones
  • 1 pound beef brisket or eye of round, thinly sliced
  • 2 medium onions, halved and charred
  • 4-inch piece of ginger, sliced and charred
  • 4 whole star anise
  • 1 large cinnamon stick
  • 4 whole cloves
  • 2 cardamom pods (optional)
  • 1 tablespoon rock sugar
  • 1/4 cup fish sauce (preferably Red Boat brand)
  • Salt to taste
  • 1 pound flat, wide rice noodles (Bánh Phở)
  • Fresh bean sprouts for topping
  • Fresh Thai basil, cilantro, and mint for garnish
  • Lime wedges for serving
  • Thinly sliced jalapeño or Thai chili (optional)

Instructions

  1. Rinse beef bones and brisket under cold water to remove impurities. Place bones in a large stockpot and cover with about 12 cups (2.8 L) cold water. Bring to a gentle boil over medium-high heat and boil for 10 minutes. Drain and rinse bones to remove scum.
  2. Char onion halves and sliced ginger on an open flame, broiler, or gas burner until blackened and aromatic, about 5-7 minutes.
  3. Toast star anise, cinnamon stick, cloves, and cardamom pods in a dry pan over medium heat for about 3 minutes until fragrant. Avoid burning.
  4. Return cleaned bones to the stockpot. Add 14 cups (3.3 L) fresh water, charred onion, ginger, and toasted spices. Bring to a boil, then reduce to a gentle simmer. Add rock sugar and fish sauce. Simmer uncovered for at least 3 hours, up to 6 hours, skimming foam and fat occasionally.
  5. About 30 minutes before serving, soak rice noodles in warm water for 20-30 minutes until pliable. Boil water in a separate pot and briefly cook noodles for 30-45 seconds until just tender. Drain and rinse with cold water.
  6. Thinly slice brisket or eye of round (partially freezing the meat for 30 minutes helps). Arrange raw slices on serving bowls.
  7. Assemble bowls by placing noodles, topping with raw beef slices, bean sprouts, fresh herbs, and chilies. Ladle hot broth over to cook the beef.
  8. Serve immediately with lime wedges on the side.

Notes

Blanch bones first to ensure clear broth. Toast spices carefully to avoid bitterness. Keep broth at a gentle simmer to prevent cloudiness and tough beef. Freeze beef slightly before slicing for thin, even cuts. Skim fat regularly for a lighter broth. Fresh herbs and lime wedges add brightness and balance.

Nutrition

Keywords: Vietnamese beef pho, pho recipe, beef broth, aromatic broth, Vietnamese soup, pho noodles, homemade pho, easy pho recipe

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