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Dorothy Thomas

Pho Soup Recipe

Aromatic and comforting Vietnamese Pho Soup with rich beef broth, tender rice noodles, and fresh herbs. Perfect for a cozy meal!
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Vietnamese
Calories: 450

Ingredients
  

For the Broth:
  • 2 lbs beef bones (marrow or knuckle)
  • 1 lb beef brisket or flank steak
  • 1 large onion, halved
  • 1 (3-inch) piece ginger, sliced lengthwise
  • 3 star anise pods
  • 1 cinnamon stick
  • 3 cloves
  • 1 cardamom pod
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp salt
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 8 cups water
For the Bowl:
  • 8 oz dried rice noodles (banh pho)
  • ½ lb thinly sliced raw beef (sirloin or eye of round)
  • 1 cup bean sprouts
  • ½ cup Thai basil leaves
  • ½ cup cilantro leaves
  • 1 lime, cut into wedges
  • 2 green onions, sliced
  • 2 jalapeños, sliced (optional)
  • Hoisin sauce & Sriracha (for serving)

Equipment

  • Large stockpot
  • fine-mesh strainer
  • tongs, ladle

Method
 

  1. Blanch the bones: In a large pot, cover beef bones with cold water, bring to a boil for 5 minutes, then drain and rinse.
  2. Char aromatics: Heat a skillet over high flame. Char onion and ginger (cut-side down) until slightly blackened (~5 mins).
  3. Simmer broth: In a clean pot, add bones, brisket, charred onion, ginger, spices (star anise, cinnamon, cloves, cardamom, coriander, fennel), salt, fish sauce, sugar, and water.
  4. Cook: Bring to a boil, then reduce heat to low. Simmer for 3 hours, skimming foam occasionally.
  5. Strain & slice meat: Remove brisket, strain broth, and discard solids. Slice brisket thinly.
  6. Soak rice noodles in hot water for 15–20 mins until soft, then drain.
  7. Thinly slice raw beef and prepare herbs (basil, cilantro, bean sprouts).
  8. Divide noodles into bowls. Top with sliced raw beef and cooked brisket.
  9. Ladle hot broth over the beef (it will cook the raw slices).
  10. Garnish with herbs, lime, jalapeños, and green onions. Serve with hoisin and Sriracha.

Notes

  • Vegetarian Option: Substitute beef with mushrooms and use vegetable broth.
  • Shortcut: Use store-bought pho broth (simmer with spices for depth).
  • Storage: Broth keeps refrigerated for 3 days or frozen for 1 month.