Pho – Vietnamese Noodle Soup

A fragrant, soul-warming broth with rice noodles, tender meat, and fresh herbs

Pho is Vietnam’s national dish — a deeply aromatic beef or chicken broth simmered for hours with charred onion, ginger, star anise, cinnamon, and cloves. Served with silky rice noodles, paper-thin raw or cooked meat, and a platter of fresh herbs, lime, chili, and bean sprouts, it’s a balance of comfort and complexity. Eaten any time of day, it’s pure Vietnamese soul food.

Steaming bowl of pho with beef, herbs, and lime

Fragrant, healing, and utterly addictive – Vietnam in a bowl!

Prep Time
30 min

Cook Time
3 hrs

Total Time
3½ hrs

Servings
4–6

Ingredients

1 kg beef bones (marrow + knuckle)
300g brisket or flank steak
1 large onion, halved
1 large piece ginger (5-inch), halved lengthwise
5 star anise
3 cinnamon sticks
4 cloves
1 black cardamom pod (optional)
1 tbsp coriander seeds
2 tbsp fish sauce
1 tbsp rock sugar or brown sugar
400g fresh rice noodles (banh pho)
150g raw beef sirloin or eye round, thinly sliced (for serving)
Fresh herbs: Thai basil, cilantro, mint
Bean sprouts, lime wedges, bird’s‑eye chilies, hoisin, sriracha

Instructions – Beef Pho (Phở Bò)

Step 1: Parboil bones: Cover beef bones and brisket with cold water. Bring to boil, simmer 5 min. Drain, rinse under cold water to remove scum.

Step 2: Char onion and ginger over open flame or under broiler until blackened. Rinse off ash.

Step 3: Toast star anise, cinnamon, cloves, cardamom, and coriander seeds in a dry pan until fragrant (2 min).

Step 4: In a large pot, add cleaned bones, brisket, charred onion, ginger, toasted spices, fish sauce, and sugar. Cover with 4L water. Bring to boil, then simmer gently for 3 hrs, skimming foam.

Step 5: Remove brisket after 2 hrs. Cool, slice thinly. Continue simmering broth. Strain broth, season to taste.

Step 6: Blanch rice noodles in boiling water 10–20 sec. Divide into bowls. Top with cooked brisket and raw beef slices. Ladle piping-hot broth over to cook raw beef. Serve with herbs, sprouts, lime, and condiments.

Pro Tip: The clearer the broth, the better. Char aromatics deeply for smoky depth. Freeze extra broth — it’s liquid gold.

Chicken Pho (Phở Gà)

Lighter and faster, with tender chicken and bright herbal notes.

Ingredients (Serves 4–6)

1 whole free-range chicken (1.2–1.5 kg) or 1 kg chicken bones + 300g breast/thigh
1 large onion, charred
1 large piece ginger, charred
3 star anise
2 cinnamon sticks
1 tbsp coriander seeds
2 tbsp fish sauce
1 tbsp rock sugar
400g fresh rice noodles
Shredded cooked chicken (from broth)
Fresh herbs: cilantro, green onions, Thai basil
Bean sprouts, lime, chili, ginger dipping sauce

Method

Step 1: Blanch chicken or bones in boiling water 3 min. Rinse clean.

Step 2: Char onion and ginger. Toast spices lightly.

Step 3: Simmer chicken/bones with aromatics, spices, fish sauce, and sugar in 4L water for 1.5–2 hrs. Skim foam.

Step 4: Remove chicken when cooked (40–60 min). Cool, shred meat. Strain broth.

Step 5: Blanch noodles. Place in bowls with shredded chicken. Ladle hot broth over.

Step 6: Serve with generous herbs, sprouts, lime, and optional ginger-chili dip.

Pro Tip: Use free-range chicken for superior flavor. Add a splash of vinegar to the broth for brightness. Pho Ga is best eaten fresh.