Vietnamese Pho is a comforting noodle soup made with a fragrant beef broth, tender slices of beef, and fresh herbs. Loved for its depth of flavor and nourishing warmth, it’s the ultimate comfort food for chilly days or when you crave something hearty yet light.
Why Everyone Will Love This Recipe
- The broth is rich, aromatic, and layered with spices.
- Fresh herbs and chili add brightness and heat.
- It’s naturally gluten-free thanks to rice noodles.
- Perfect for family meals, cozy dinners, or impressing guests.
What Is the Dish?
Pho (pronounced “fuh”) is Vietnam’s most iconic dish. Traditionally eaten for breakfast, this noodle soup is now enjoyed worldwide as a hearty main course. Its roots trace back to northern Vietnam in the early 20th century, where French colonial influences and local cooking traditions combined to create this fragrant bowl of comfort food.
Cooking Tips
- Char the aromatics: Lightly char the onions and ginger for a smokier, deeper broth.
- Skim impurities: While simmering, occasionally skim the broth for clarity.
- Noodle prep: Keep noodles al dente by soaking them first, then finishing with hot broth.
- Herb variety: Add Thai basil and lime wedges for more authentic flavor.
- Shortcut option: Use a pressure cooker to reduce cooking time for the broth.
Frequently Asked Questions
What Kind of Beef Is Best for Pho?
Beef sirloin is a classic choice, but you can also use brisket, flank, or oxtail for a richer flavor.
Can I Make Pho Ahead of Time?
Yes, the broth can be prepared 1–2 days in advance. Store it in the refrigerator and reheat when ready to serve.
How Do I Keep the Broth Clear?
Blanch the bones before simmering and skim any foam during cooking. This prevents cloudiness.
Are Rice Noodles the Only Option?
Rice noodles are traditional, but you can swap them with glass noodles or zucchini noodles for a lighter variation.
How Can I Make Pho Vegetarian?
Replace the beef bones with roasted vegetables and mushrooms, and season with soy sauce or tamari for umami depth.
How to Store
Allow pho broth to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding fresh noodles and herbs before serving.
How to Freeze
Pho broth freezes beautifully. Pour it into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat and add noodles, beef, and garnishes fresh.
Ingredients
How to Make Vietnamese Pho
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Place the beef bones in a large pot, cover with cold water, and bring to a boil. Remove bones, discard water, and rinse bones to remove impurities.
Place the beef bones in a large pot, cover with cold water, and bring to a boil. Remove bones, discard water, and rinse bones to remove impurities.
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Refill the pot with fresh cold water. Add onions, ginger, star anise, peppercorns, coriander seeds, and coarse salt. Bring to a boil, then reduce heat and simmer for 5 hours.
Refill the pot with fresh cold water. Add onions, ginger, star anise, peppercorns, coriander seeds, and coarse salt. Bring to a boil, then reduce heat and simmer for 5 hours.
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Strain the broth, set bones aside, and return them with the broth to the pot. Add beef sirloin pieces and simmer for 30 minutes on low heat. Remove from heat.
Strain the broth, set bones aside, and return them with the broth to the pot. Add beef sirloin pieces and simmer for 30 minutes on low heat. Remove from heat.
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Prepare bowls with rice noodles, thin slices of beef sirloin, coriander, chives, onion, spring onion, and chili pepper.
Prepare bowls with rice noodles, thin slices of beef sirloin, coriander, chives, onion, spring onion, and chili pepper.
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Ladle the hot broth over the noodles and beef. Garnish with soybean sprouts. Serve immediately and enjoy!
Ladle the hot broth over the noodles and beef. Garnish with soybean sprouts. Serve immediately and enjoy!
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