Vietnamese Beef Pho (Phở Beef) — Detailed Recipe

 

Here is a detailed and authentic recipe for Vietnamese Phở Bò (Beef Pho) — the classic aromatic noodle soup eaten around the world.

Vietnamese Beef Pho (Phở Beef) — Detailed Recipe

Time required 3-4 hours (slow simmer for best flavor)

Serving’s 4-6 people

Ingredients

For the Broth:

 

·         1.5 kg of beef bones (marrow bones + knuckle bones)

·         500 g of beef brisket (or chuck)

·         1 large onion (halved)

·         1 large piece of ginger (about 8-10 cm, split lengthwise)

·         6-8 Star Anises

·         2 cinnamon sticks

·         3-4 spikes

·         1 black cardamom pod (optional but traditional)

·         1 tablespoon cilantro seeds

·         1 tablespoon stone sugar or brown sugar

·         2-3 tablespoons of fish sauce

·         Salt to taste

·         4-5 litters of water

For the noodles and dressings:

 

400-500 g of rice noodles (Phở noodles)

300g thinly sliced ​​raw beef tenderloin (freezing makes slicing easier)

Green onions (finely chopped)

Fresh Cilantro

White onion (thinly sliced)

Bean sprouts

Fresh basil (Thai basil preferred)

Lime Wedges

Fresh chilli feting (bird’s eye chilli)

Hoisin Sauce (optional)

Sriracha (optional)

Instructions

Clean the bones

Place beef bones in a large pot, cover with cold water.

Bring to a boil for 5 minutes — impurities will float to the top.

Drain and rinse the bones under cold water.

Clean the jar and return the bones.

This step ensures a clear and clean broth with no foam.

 

Char Aromatics

Place the onion and ginger directly on an open flame or in a hot oven.

Cover until black spots appear and a strong fragrance develops.

Remove the burned outer layer; rinse lightly.

Charring brings a deep smoky flavor — the signature of true Pho.

 

Toast Spice

Toast anise, cinnamon, cloves, coriander seeds and cardamom in a dry pan for 2 minutes until fragrant.

Tie the spices in a spice bag or towel for easy removal later.

 

Build the Broth

Add the bones, brisket, seared onion, and ginger to the pot.

Add 4-5 litters of water.

Bring to a simmer — DO NOT brings to a boil (or the broth will get cloudy!)

Scrape the foam occasionally.

Add the roasted spices, sugar and fish sauce.

Simmer for 3 hours.

Remove brisket after 1.5-2 hours — slice and set aside.

 

Test and rule:

More fish sauce = more depth

Rock sugar balances out the spices

Salt to your favorite taste

 

Prepare the Noodles and Meat

Cook rice noodles according to package directions (usually 30-60 seconds in hot water)

Shake with cold water to stop cooking + keep them chewy

Arrange in bowls with brisket slices and raw tenderloin slices

 

Edit your photo

Place noodles and meats in a large bowl.

Pour the hot broth over the raw beef slices — they will cook in the skillet.

Decorate with:

Green onions

Cilantro

Sliced ​​white onions

Serve with a side dish of:

Bean sprouts

Basil

Lime

Fresh chillies

Hoisin and Sriracha (optional)

Chef’s Secrets to the Perfect Picture

Simmer slowly, never boil fast.

Keeps broth clear and tasty

Roast the bones first (optional step) Gives it a more intense flavor

Freeze the tenderloin before slicing Create thin, tender pieces

Top with onion slices before serving Aroma boost

 

Variations

Pho Gà — chicken version (lighter)

 

Pho Tái — only with raw beef

 

Pho Đặc Biệt — cuts of mixed beef: tendons, tripe, meatballs