Beef Pho Noodle Soup Recipe

Beef Pho (pronounced "fuh") is the quintessential Vietnamese dish that has won the hearts of food enthusiasts worldwide. A steaming bowl of Pho is like a warm embrace, especially on cold days when you want something hearty and comforting. But it’s not just any soup. It’s a layered experience: the fragrant broth, the tender beef slices, the fresh herbs, the spicy kick of chili, and that satisfying bite of noodles.

What makes Pho so special is its meticulous balance of flavors and textures. The broth is the heart and soul of Pho, where hours of simmering produce a rich, aromatic base. The beef, thinly sliced and often served raw, cooks to tender perfection when submerged in the hot broth. And let’s not forget the assortment of herbs and garnishes that elevate this dish to a whole new level. It’s both a labor of love and a soul-satisfying meal.

Let’s take a deep dive into how you can recreate this iconic dish at home.

Here’s a simple yet authentic Beef Pho recipe that will make you feel like you’re sitting in a bustling Vietnamese street food stall. This recipe can take a bit of time, but I promise it’s worth every minute. The broth alone takes about 4 hours to cook, but don’t let that scare you! The resulting soup will be deeply flavorful, aromatic, and utterly delicious.

Ingredients Needed

Here’s what you’ll need to assemble your Beef Pho. Think of this as your shopping list, but keep in mind that fresh ingredients are key to making the broth flavorful.

For The Broth

Beef bones (1-2 lbs): Ideally, you want a mix of marrow bones and knuckle bones. These are essential for that rich, gelatinous texture.
Onion (1 large): Halved and charred. This adds depth to the broth.
Ginger (4-5 inches): Charred as well to create a smoky aroma.
Pho spices (spices bundle): A blend of star anise, cinnamon sticks, cloves, coriander seeds, and cardamom pods. This is the backbone of Pho’s signature flavor.
Fish sauce (3 tablespoons): This gives the broth its savory umami.
Salt (to taste): For seasoning.
Sugar (1 tablespoon): Adds a slight sweetness to balance out the savory flavors.
Water (10 cups): For simmering the broth.

For The Noodles & Beef

Rice noodles (8 oz): You want the flat, wide kind, usually labeled as “Pho noodles” in stores.
Beef sirloin or brisket (8 oz): Thinly sliced. The beef is often served raw and cooks when you pour the hot broth over it.
Green onions (1 bunch): Chopped finely for garnish.
Cilantro (1 handful): Fresh cilantro adds a burst of herbal flavor.
Basil leaves (1 handful): Essential for that refreshing, fragrant taste.

For Garnishing

Bean sprouts (1 cup): Adds crunch and freshness.
Lime wedges (2-3): The acidity complements the richness of the broth.
Chili peppers (2-3): Thinly sliced. Adjust to your spice preference.
Hoisin sauce & Sriracha sauce: These two are traditional condiments that people drizzle on their Pho, adding a sweet, spicy kick.

Cooking Instructions

Making Pho from scratch is an all-day affair, but the end result will be well worth it. Let’s walk through it step-by-step.

Prepare The Broth Base
- Start by placing the beef bones in a large stockpot, then cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, lower the heat and simmer the bones for about 15 minutes. This is to remove the impurities from the bones. Skim the scum off the surface regularly.
- Drain the bones and rinse them under cold water. This ensures a clearer broth.
Char The Onion And Ginger
- While the bones are simmering, place your halved onion and ginger on a dry pan over medium heat. Char them by turning every few minutes until you see blackened spots on both sides. The charred bits are what bring that smoky flavor to your Pho broth.
- Once charred, throw them into the pot with the beef bones.
Simmer The Broth
- Add 10 cups of water to the pot with the bones, onion, and ginger. Bring to a boil again, then lower to a simmer.
- Add the spice bundle, fish sauce, sugar, and salt. Let everything simmer on low heat for about 4 hours. You can even go up to 6 hours for a richer, more concentrated broth. Just make sure to periodically check the broth’s flavor, adding more salt or fish sauce as needed.
Prepare The Noodles And Beef
- While the broth is simmering, cook your rice noodles according to the package instructions. Drain and rinse with cold water to prevent them from sticking together.
- Slice your beef very thinly. The trick is to freeze the meat for about 30 minutes before slicing; it makes the process easier and the slices thinner.
Assemble The Pho
- Once the broth is ready, strain it through a fine-mesh sieve to remove all the bones and spices. Return the broth to the pot and keep it on low heat.
- In serving bowls, place a portion of noodles, then top with the raw beef slices. Pour the hot broth over the noodles and beef. The hot broth will cook the thin slices of beef, giving them that tender, melt-in-your-mouth texture.
Garnish And Serve
- Add fresh herbs (basil, cilantro, green onions), bean sprouts, and a squeeze of lime to each bowl.
- Serve with hoisin and Sriracha sauce on the side for your guests to add as they like.

Ingredient Insights

Beef Bones: The bones are where the magic happens. They release collagen during simmering, giving the broth a silky texture. Marrow bones are especially prized for their rich, fatty content.
Pho Spices: These spices give Pho its unmistakable flavor profile. Star anise, with its sweet, licorice-like taste, balances out the earthy beef, while cinnamon adds warmth. Cloves provide a slight bitterness, and coriander seeds bring a citrusy, fragrant note.
Fish Sauce: This is the salt of Southeast Asia. Made from fermented fish, it’s packed with umami, adding that savory depth to the broth. It’s what makes Pho’s flavor so irresistible.

Expert Tips

Simmer Slowly: The key to a perfect Pho broth is a long, slow simmer. The longer you cook, the more flavor you extract from the bones and spices.
Skim Often: Skimming the scum off the broth will keep the final product clear and clean-tasting.
Customize the Beef: While brisket is often used, you can also experiment with other cuts like flank steak, rib-eye, or even short ribs for different textures and flavors.
Serve Fresh: Pho is best served immediately after assembling. The longer it sits, the more the noodles absorb the broth, making them soggy.

Recipe Variations

Pho is wonderfully adaptable. Here are a few variations to explore:

Chicken Pho (Pho Ga): Swap out the beef for chicken, using chicken bones for the broth. It’s a lighter version but still packed with flavor.
Vegetarian Pho: Use vegetable broth and add tofu or seitan for protein. A mix of mushrooms (shiitake, oyster, or enoki) can replace the beef for that umami flavor.
Spicy Pho: If you love heat, add extra fresh chili or a spoonful of chili paste to your Pho.
Pho with Hoisin Marinade: Marinate the beef in hoisin sauce and some fish sauce before adding it to the broth for an extra burst of flavor.

Final Words

Making Beef Pho is an art, and while it takes time, every step in the process contributes to a flavorful, aromatic bowl of soup. From the richness of the broth to the freshness of the garnishes, each ingredient plays a vital role in achieving that perfect balance of flavors. It’s a dish that invites you to slow down, savor, and truly appreciate the craft of cooking.

Beef Pho Noodle Soup Recipe