Description
Pho (Vietnamese Noodle Soup) is a classic Vietnamese dish featuring a rich and aromatic beef broth infused with spices like star anise and cinnamon, tender rice noodles, fresh herbs, and customizable toppings such as thinly sliced beef or tofu. This comforting and nourishing soup is perfect any time of year and offers a harmonious balance of flavors and textures that soothe the soul and delight the palate.
Ingredients
Scale
Broth Ingredients
- Marrow-rich beef bones (about 3-4 lbs)
- 2 medium onions, halved and charred
- 1 large ginger root (about 3-inch piece), peeled and charred
- 3–4 star anise pods
- 2 cinnamon sticks
- Other spices (optional): cloves, coriander seeds
- Salt to taste
Noodles and Proteins
- Thin, flat rice noodles (about 8 oz)
- Thinly sliced beef cuts (sirloin or brisket, about 8 oz), raw or lightly cooked
Fresh Herbs and Garnishes
- Fresh Thai basil leaves
- Fresh cilantro leaves
- Fresh mint leaves
- Lime wedges
- Bean sprouts
- Sliced fresh chili peppers
Additional Flavorings
- Chili sauce (such as Sriracha) – optional
- Hoisin sauce – optional
Instructions
- Prepare the Broth: Blanch the beef bones in boiling water for 5-10 minutes to remove impurities, then drain and rinse. In a large pot, add the cleaned bones, charred onions, charred ginger, star anise, cinnamon sticks, and any additional spices. Fill with water and simmer gently for 4-6 hours, skimming any foam to keep the broth clear. Season with salt to taste.
- Cook the Rice Noodles: Soak the rice noodles in warm water for 30 minutes or until softened. Just before serving, briefly dip them in boiling water or rinse with hot water to warm through without overcooking, ensuring a tender but chewy texture.
- Prepare the Toppings: Thinly slice your desired beef cuts against the grain for tenderness. Wash and arrange fresh herbs (basil, cilantro, mint), lime wedges, bean sprouts, and sliced chili peppers on a serving platter for easy customization.
- Assemble and Serve: Place the cooked noodles into bowls, arrange raw thin beef slices on top, and add desired herbs and garnishes. Ladle the boiling hot broth over the noodles and beef; the heat will cook the beef instantly. Serve immediately with condiments such as chili sauce and hoisin sauce on the side.
Notes
- Simmer the broth slowly and gently to keep it clear and flavorful.
- Slightly char the onions and ginger to add smoky depth to the broth.
- Soak noodles properly and avoid overcooking to retain their perfect chew.
- Freeze beef slightly before slicing thinly for easier and more tender cuts.
- Serve with fresh chilies and sauces on the side to customize spice levels.
- Prep Time: 30 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg