Vietnamese Pho

Name: Vietnamese Pho
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3 pounds beef bones (knuckle and marrow); 1 pound beef brisket or flank steak; 1 large onion, halved; 4-inch piece fresh ginger, halved; 3 whole star anise; 6 whole cloves; 1 cinnamon stick; 1 tablespoon coriander seeds; 3 tablespoons fish sauce; 1 tablespoon sugar; 8 ounces flat rice noodles; Bean sprouts, fresh Thai basil, lime wedges, sliced jalapenos, hoisin sauce, and sriracha, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Jump to Recipe

Pho is broth first, noodles second, everything else after that. The work goes into building a beef broth with roasted bones, charred onion and ginger, toasted star anise, cloves, cinnamon, and coriander, then seasoning it until the liquid tastes aromatic, savory, and clean enough that you would happily drink it before a noodle ever arrives.

Blanching and rinsing the bones helps remove the foam and impurities that can muddy the broth, while charring the aromatics adds depth without requiring a dark stock. Rice noodles cook separately so they do not cloud or over-thicken the pot. Arrange them in bowls with the beef, then ladle the broth over and let herbs, lime, chiles, sprouts, and sauces be individual choices at the table.

Pho is not a recipe to rush by turning the spice drawer upside down into water. The broth should taste settled. When it does, the bowl barely needs help.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

3 pounds beef bones (knuckle and marrow)
1 pound beef brisket or flank steak
1 large onion, halved
4-inch piece fresh ginger, halved
3 whole star anise
6 whole cloves
1 cinnamon stick
1 tablespoon coriander seeds
3 tablespoons fish sauce
1 tablespoon sugar
8 ounces flat rice noodles
Bean sprouts, fresh Thai basil, lime wedges, sliced jalapenos, hoisin sauce, and sriracha, for serving

Instructions

1Char onion and ginger under a broiler or over a gas flame until blackened in spots.
2Blanch beef bones in boiling water for 5 minutes to remove impurities. Drain and rinse.
3Toast star anise, cloves, cinnamon, and coriander in a dry pan until fragrant.
4Add bones, brisket, charred onion, ginger, toasted spices, fish sauce, and sugar to a large pot with 12 cups water. Bring to a boil.
5Reduce heat and simmer 3 hours, skimming any foam that rises. Add more water as needed.
6Remove brisket when tender (about 90 minutes in), slice thin against the grain. Continue simmering broth.
7Strain broth through a fine mesh sieve.
8Cook rice noodles, divide among bowls. Top with sliced brisket. Ladle hot broth over everything.
9Serve with bean sprouts, basil, lime, jalapenos, hoisin, and sriracha.

Nutrition Information

Estimated per serving: 1 of 4 servings.

770Calories

61 gProtein

54 gCarbohydrates

34 gTotal Fat

13 gSaturated Fat

2 gFiber

5 gTotal Sugars

1310 mgSodium

195 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Charring the onion and ginger is what gives pho broth its characteristic smoky depth.
Skim the foam religiously during the first 30 minutes. A clear broth is the sign of good pho.
The broth is everything. Take your time and don't rush the simmer.