Pho is a traditional Vietnamese noodle soup that has gained immense popularity around the world for its aromatic broth, fresh herbs, and tender meat.

Originating in the early 20th century in Northern Vietnam, this dish embodies the essence of Vietnamese cuisine—balancing flavors, textures, and freshness.

Typically served with beef or chicken, pho is distinguished by its fragrant broth infused with spices like star anise, cloves, and cinnamon. Topped with fresh herbs, bean sprouts, and lime, pho is not just a meal; it’s a comforting experience that warms both the body and soul.

This recipe will guide you through making a classic beef pho (Pho Bo), from preparing the broth to assembling the dish.

Ingredients

For the Broth:

• 5 lbs beef bones (preferably a mix of marrow bones and knuckle bones)
• 1 lb beef brisket (sliced into thin pieces)
• 1 onion (peeled and halved)
• 1 piece of ginger (about 3 inches, sliced in half)
• 6-8 cups water
• 3-4 star anise
• 3-4 cloves
• 1-2 cinnamon sticks
• 1 teaspoon coriander seeds
• 1 tablespoon fish sauce
• Salt (to taste)

For the Noodles and Toppings:

• 1 lb rice noodles (bánh phở, wide and flat)
• Fresh herbs (Thai basil, cilantro, mint)
• 1 lime (cut into wedges)
• Bean sprouts
• Sliced chili peppers (red or green)
• Sliced green onions (scallions)
• Thinly sliced onion (optional)
• Hoison sauce (for serving, optional)
• Sriracha sauce (for serving, optional)

How to Make

Prepare the Broth:

Start by blanching the beef bones to remove impurities. In a large pot, cover the bones with cold water and bring to a boil. Once boiling, let it cook for about 5 minutes. Drain and rinse the bones under cold water to remove any residue.

In a clean pot, add the blanched bones, halved onion, and sliced ginger. Pour in 6-8 cups of water, enough to cover the bones. Bring to a boil, then reduce the heat to a gentle simmer.

Toast the Spices:

In a dry skillet over medium heat, toast the star anise, cloves, cinnamon sticks, and coriander seeds until fragrant (about 3-5 minutes). Be careful not to burn them. Once toasted, add the spices to the simmering broth.

Simmer the Broth:

Allow the broth to simmer for at least 3-4 hours, skimming off any foam or impurities that rise to the surface. If using a pressure cooker, you can reduce the time to about 1.5-2 hours.

After the simmering time, remove the bones and strain the broth through a fine mesh sieve or cheesecloth into a large pot, discarding the solids. Return the clear broth to the pot, and add the fish sauce and salt to taste.

Prepare the Noodles:

While the broth simmers, cook the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for about 10-15 minutes until tender. Drain and set aside.

Assemble the Pho:

In serving bowls, place a portion of the cooked noodles. Top with the sliced brisket (the hot broth will cook it further), and ladle the hot broth over the top. The heat from the broth will cook the brisket to a perfect tenderness.

Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers. Serve with hoisin and sriracha sauces on the side for added flavor.

Serve:

Enjoy your homemade pho hot, allowing each diner to customize their bowl with the garnishes they prefer.

Chef’s Note

Choosing the Right Cuts: For the broth, a mix of bones with marrow and meat provides the best flavor. If you prefer a lighter broth, you can use chicken bones instead.

Spice Variations: Adjust the spices according to your taste. Some people enjoy a spicier broth and may add more chilies or a pinch of black pepper.

Herbs: Fresh herbs are key to pho. Using Thai basil is traditional, but feel free to mix in other herbs like mint and cilantro for added flavor.

Storing Leftovers: Pho broth can be made in advance and stored in the refrigerator for up to a week or frozen for up to three months. Reheat gently before serving.

Nutritional Information (per serving, approx. 2 cups)

• Calories: 400
• Protein: 30g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 2g
• Sodium: 900mg (varies based on fish sauce and added salt)
• Calcium: 50mg
• Iron: 3mg

Pho is not only delicious but also packed with nutrients, especially when loaded with fresh herbs and vegetables. The broth, made from beef bones, is rich in collagen, which can promote joint health. The rice noodles provide carbohydrates for energy, while the fresh herbs add vitamins and antioxidants.

Conclusion

Pho is a beloved dish that showcases the intricate flavors of Vietnamese cuisine. Whether you enjoy it as a hearty breakfast, lunch, or dinner, making pho at home allows you to experience the warmth and comfort of this classic soup.

With a little patience and the right ingredients, you can create a bowl of pho that rivals your favorite Vietnamese restaurant. So gather your ingredients, follow the steps, and indulge in a delightful and satisfying culinary journey with this aromatic noodle soup!

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