Pho: the Delicious Recipe for Making Vietnamese Noodle Soup all Winter Long

A steamy bowl of hot soup always satisfies when there's a chill in the air, and nothing does the trick quite like pho. Also known as Vietnamese noodle soup, pho is a fragrant, hearty dish packed with noodles and thinly sliced beef cooked in a beautiful aromatic broth. The homemade broth gets its exceptional flavor thanks to ingredients like beef bones, fennel seeds, star anise, ginger, fish sauce, and cinnamon, to name a few.

Pho is incredibly easy to make, although you'll need to clear a few hours and have a large stockpot. Once assembled, don't forget to add the garnishes! Popular garnishes include bean sprouts, sliced Thai chilies, Thai basil, fish sauce, hoisin sauce, and lime. Once you try this homemade pho recipe, you'll never go back, so don't be surprised if you find yourself making this phenomenal Vietnamese noodle soup any chance you get!

Top Tips for Making the Ultimate Restaurant-style Pho

Either beef leg bones or beef knuckle bones will work for preparing the broth. Make sure to parboil and rinse them off before starting on the broth. This removes impurities from the bones.

Most of the ingredients you need to make pho can be found in Asian markets or online specialty stores, including noodles, fish sauce, spices, and rock sugar. Pro-tip: rock sugar is also sold as "lump sugar."

Either fresh or dried banh pho noodles can be used in this recipe. If you use dried noodles, don't forget to soak them for 20 minutes in hot water before assembling the soup.

To make it easier to slice the beef, pop it in the freezer for 10 to 15 minutes to firm up.

How to Store Vietnamese Noodle Soup

Pho broth lasts up to 5 days when kept in an airtight container in the fridge. For best results, store the broth on its own and assemble the soup per the instructions. You can freeze pho broth for up to 3 months. If you do, be sure to leave some room in the container so the broth can expand.

How to Make Pho (Vietnamese Noodle Soup)

Put the bones in the pot and cover with water. Bring to a boil over high heat and cook for 3 to 5 minutes. Drain the beef bones, discarding the water. Clean the pot, then return the bones to the pot. Add 6 quarts of water.

Turn on your broiler. Place foil on a baking tray. Arrange the onions and ginger on the tray and broil for 10 to 15 minutes.

Turn occasionally to deeply browned on each side.

Place cinnamon, coriander seeds, fennel seeds, star anise, cloves, and black cardamom in a skillet. Dry roast over low heat for 5 minutes until fragrant. Transfer the spices to a cheesecloth and tie with butcher's string.

Bring the beef bones and water to a boil, then reduce to a simmer.

Add the spice sachet to the pot.

Add the onions, and ginger.

Stir in salt, and rock sugar.

Add the fish sauce.

Simmer for three hours. Remove the bones, onion, ginger, and spice sachet. Strain the broth. Skim any fat off the broth and discard.

To assemble Pho

Simmer the broth.

Bring a pot of water to a boil. Rinse the noodles under cold water, then place them in the boiling water. Cook for 10 to 15 seconds, then drain, and divide the noodles evenly between bowls.

Place meat over the noodles.

Add the heated broth.

Top with desired garnishes and serve.

Notes

Use a large pot, ideally one that holds a minimum of 10 quarts.