Vietnamese Pho (Beef Noodle Soup)

Vietnamese Pho is an iconic and fragrant beef noodle soup featuring a rich, slow-simmered broth infused with warm spices like star anise, cinnamon, and cloves. Thinly sliced beef, fresh rice noodles, and an array of crisp herbs make this dish both light and deeply satisfying. Traditionally served with hoisin sauce, sriracha, and lime wedges, this dish is a perfect comfort meal.

For the Broth

1 kg beef bones (marrow bones, knuckle, or oxtail)

½ kg beef brisket or flank steak

1 onion, halved

1 large piece of ginger (3-inch), halved

5 star anise

1 cinnamon stick

3 cloves garlic

1 tbsp coriander seeds

1 tsp fennel seeds

1 tsp black peppercorns

¼ cup fish sauce

1 tbsp rock sugar (or brown sugar)

1 tsp salt

10 cups water

For the Noodles & Beef

14 oz dried or fresh pho rice noodles

¼ kg raw sirloin or ribeye, thinly sliced

1 cup bean sprouts

1 bunch Thai basil

1 bunch cilantro, chopped

2 green onions, chopped

1 lime, cut into wedges

1 red chili, sliced (optional for extra heat)

For Serving

Hoisin sauce

Sriracha

Soy sauce (optional)

Extra lime wedges

Prepare the Broth

Blanch the Beef Bones:
- Place beef bones and brisket in a large pot.
- Cover with water and bring to a rolling boil for 10 minutes.
- Drain and rinse bones under cold water to remove impurities.
Char the Onion and Ginger:
- In a dry pan, roast onion and ginger until charred and fragrant.
Toast the Spices:
- In a separate pan, dry toast star anise, cinnamon, cloves, coriander seeds, fennel, and black peppercorns for 1-2 minutes.
Simmer the Broth:
- In a clean pot, add bones, brisket, charred onion and ginger, toasted spices, fish sauce, sugar, salt, and 10 cups of water.
- Bring to a boil, then reduce heat and simmer for 3-4 hours.
Strain the Broth:
- Remove the bones and brisket.
- Strain the broth through a fine sieve and discard solids.
- Slice the brisket thinly for serving.

Prepare the Noodles & Beef

Cook the Rice Noodles:
- If using dried pho noodles, soak in warm water for 20 minutes, then boil for 30-45 seconds.
- If using fresh noodles, boil for 30 seconds.
- Drain and divide into serving bowls.
Prepare the Raw Beef:
- Slice sirloin or ribeye paper-thin and keep chilled until serving.

Assemble and Serve

Arrange the Bowls:
- Place cooked noodles in each bowl.
- Add slices of raw sirloin and brisket on top.
Ladle the Hot Broth:
- Pour boiling hot broth over the beef (it will cook in the hot liquid).
Add Garnishes:
- Top with bean sprouts, Thai basil, cilantro, green onions, and chili slices.
Serve with Condiments:
- Serve with lime wedges, hoisin sauce, and sriracha on the side.

Pro Tips

For a Clearer Broth: Skim off impurities while simmering.
For Extra Depth: Let the broth sit overnight before serving.
Make It Spicier: Add extra sliced chili or chili oil.

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Vietnamese Pho (Beef Noodle Soup)