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Flavorful Pho Bo Recipe Easy Homemade Vietnamese Beef Noodle Soup Guide

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A comforting and authentic Vietnamese beef noodle soup recipe featuring a rich, aromatic broth simmered with spices and tender beef slices served with fresh herbs and rice noodles.

Ingredients

Scale
  • 2–3 pounds beef bones (marrow or knuckle bones preferred)
  • 1 pound beef brisket or chuck, thinly sliced
  • 8 ounces rice noodles (pho noodles), fresh or dried
  • 2 medium onions, charred or roasted
  • 3-inch piece ginger, charred
  • 4–5 whole star anise
  • 1–2 cinnamon sticks
  • 3–4 whole cloves
  • 4 tablespoons fish sauce (preferably Red Boat brand)
  • 1 tablespoon rock sugar or white sugar
  • Salt to taste
  • Fresh herbs: Thai basil, cilantro, and mint (a generous handful each)
  • 1 cup bean sprouts
  • 2–3 lime wedges
  • Optional: thinly sliced chili peppers

Instructions

  1. Char the onions and ginger over an open flame or under the broiler until blackened spots appear, about 15 minutes.
  2. Rinse beef bones under cold water. Place in a large stockpot, cover with cold water, and bring to a rolling boil. Boil for 10 minutes to remove impurities, then drain and rinse bones thoroughly.
  3. Return cleaned bones to the pot. Add 4 quarts (about 4 liters) of fresh water, charred onions, ginger, star anise, cinnamon sticks, and cloves. Bring to a gentle simmer, skimming off foam or fat. Simmer uncovered for 1 hour 30 minutes.
  4. Add fish sauce, rock sugar, and salt to taste. Let simmer another 15 minutes to meld seasonings.
  5. While broth simmers, slice brisket thinly against the grain. Optionally, poach brisket in broth for 20 minutes until tender, then slice.
  6. Soak dried rice noodles in warm water for 30 minutes or boil fresh noodles for 1-2 minutes until tender. Drain and rinse under cold water.
  7. Strain broth through a fine mesh strainer or cheesecloth to remove solids, resulting in a clear broth.
  8. Divide noodles into bowls. Top with raw or cooked beef slices. Pour hot broth over to gently cook raw beef if using. Add fresh herbs, bean sprouts, lime wedges, and sliced chilies to taste.

Notes

Keep broth at a gentle simmer to avoid cloudiness and skim foam regularly for clarity. Char onions and ginger carefully to add smoky depth without bitterness. Slice beef thinly against the grain for tenderness. Soak noodles ahead to save time. For vegetarian version, substitute beef bones with vegetable broth and use tofu or seitan.

Nutrition

Keywords: pho, pho bo, Vietnamese beef noodle soup, homemade pho, beef broth, rice noodles, Vietnamese cuisine, easy pho recipe

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