Beef Pho
Pho (pronounced “fuh”) is Vietnam’s iconic noodle soup: a fragrant, clear beef or chicken broth served over slippery rice noodles, thinly sliced meat, fresh herbs, and bright garnishes. It’s balanced around savory, sweet, and aromatic notes from slow-simmered bones and whole spices (star anise, cinnamon, cloves), brightened with lime and chili, and finished with fresh herbs like Thai basil, cilantro, and bean sprouts. Pho is both an everyday comfort food and a dish of careful technique—simple ingredients transformed by time and temperature.
Basic Beef Pho (Pho Bo) — Serves 4
Ingredients
4–5 pounds beef bones (marrow bones, knuckle bones, and a few meaty bones) I used beef neck bones
1 large onion
4-inch piece fresh ginger, halved lengthwise
4-star anise
2 cinnamon sticks
6 whole cloves
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 tablespoon salt
1–2 tablespoons fish sauce (to taste)
1–2 teaspoons sugar (or rock sugar), to taste
8 ounces dried flat rice noodles (banh pho), or fresh if available
1/2–3/4 pound very thinly sliced raw beef (sirloin, eye of round, flank—slice freezer-firm)
Garnishes: lime wedges, Thai basil, cilantro, bean sprouts, thinly sliced onion or scallions, thinly sliced red chili or jalapeño, hoisin sauce, sriracha
Instructions
Char the aromatics
Place onion and ginger cut-side down in a dry skillet over medium-high heat or under a broiler until well-charred (5–10 minutes). This adds a smoky depth.
Roast the bones
Put bones on a sheet tray and roast on high heat, 400 degrees or more for 15-20 minutes
Simmer the broth
Add bones to pot, add 4–5 quarts fresh water, charred onion and ginger. Toast spices in a dry pan until fragrant, then tie in cheesecloth or place in a mesh tea infuser and add to pot (or add loose to strain later). Bring to a gentle simmer—avoid boiling. Skim any scum for the first 30 minutes.
Simmer gently for at least 3–4 hours (6–8 hours or longer gives deeper flavor). If using meaty cuts like brisket, you can simmer them in the broth until tender, then remove, slice, and set aside.
Season with salt, fish sauce, and a little sugar to balance. Taste and adjust.
Strain and finish
Remove bones, meat, onion, ginger, and spices. Strain broth through a fine sieve or cheesecloth into a clean pot. Keep hot. If needed, skim fat from the surface or refrigerate and remove fat once chilled.
Prepare noodles and beef
Cook rice noodles according to package instructions (usually soak or briefly blanch in boiling water) until just tender. Drain and portion into bowls.
Arrange a few slices of raw thin beef atop the noodles (the hot broth will cook them).