This iconic Vietnamese beef noodle soup features a deeply aromatic broth simmered for hours with charred onions, ginger, and warm spices, topped with tender beef slices and fresh herbs. The complex, soul-warming flavors create a perfect balance of savory, sweet, and aromatic notes that make pho an unforgettable culinary experience. Whether enjoyed as a quick weeknight meal or a leisurely weekend feast, this classic dish brings the streets of Hanoi straight to your table.
⏱️210 min
📊Medium
👥4 servings
🍽️Soup
meatfamilyspicy
Ingredients
1000 gbeef bones (knuckle and leg)
600 gbeef brisket or chuck
2 piecesonions
100 gfresh ginger
6 piecesstar anise
1 piececinnamon stick
1 tbspcoriander seeds
1 tspfennel seeds
4 piecescloves
2500 mlwater
2 tbspfish sauce
1 tbsprock sugar
1 tspsalt
400 gdried rice noodles
4 piecesgreen onions
1 bunchfresh cilantro
1 bunchfresh basil
2 pieceslime
200 gbean sprouts
1 piecewhite onion
Instructions
1BLANCH AND CLEAN THE BONES: Bring a large pot of water to a rolling boil and add the beef bones. Boil for 5 minutes, then drain and rinse the bones thoroughly under cold running water, scrubbing away any impurities and scum. This step is crucial as it removes excess proteins that would cloud your broth and ensure you achieve that clear, pristine appearance characteristic of authentic pho broth.
2CHAR THE AROMATICS: Place the onions and ginger directly over an open flame or under the broiler until the skin is charred black and the aromatics release their fragrant oils, approximately 5-7 minutes. The charring caramelizes the natural sugars and creates a deeper, more complex flavor profile. Cut the charred ginger into chunks (no need to peel) and halve the onions, keeping the charred skin intact for maximum flavor extraction.
3BUILD THE BROTH: Place the cleaned bones and beef brisket into a large stockpot and cover with 2500 ml of fresh water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Add the charred onions, ginger chunks, star anise, cinnamon stick, coriander seeds, fennel seeds, and cloves. Maintain a gentle simmer (small bubbles occasionally breaking the surface) for 3-4 hours, skimming away any foam or impurities that rise to the top during the first 30 minutes. The long, slow simmer extracts maximum collagen and flavor from the bones, creating a rich, silky broth.
4SEASON AND STRAIN THE BROTH: After 3-4 hours, remove the beef brisket and set aside to cool slightly, then slice into thin pieces about 3mm thick against the grain. Strain the broth through a fine-mesh sieve lined with cheesecloth, pressing gently on the solids to extract maximum flavor without forcing debris through. Discard the bones and aromatics. Return the strained broth to the pot and season with fish sauce, rock sugar, and salt. The broth should have a rich, amber color and aromatic complexity with savory, slightly sweet notes.
5PREPARE THE RICE NOODLES: Bring a large pot of water to a boil. Add the dried rice noodles and cook according to package directions, usually 8-10 minutes, until they are tender but still maintain a slight firmness and don't break apart easily when stirred. Drain in a colander and rinse briefly with cool water to prevent sticking. Divide the cooked noodles among four large bowls, creating a bed for the broth and toppings.
6ASSEMBLE AND SERVE: Slice the cooled beef brisket thinly and arrange over the noodles in each bowl. Ladle the hot, fragrant broth over the beef and noodles, allowing the heat to gently cook the raw beef slices to tender perfection, approximately 30-45 seconds. The broth should be steaming hot (at least 80°C/176°F) to properly warm the bowls and cook the beef. Garnish generously with sliced green onions, fresh cilantro, fresh basil, and white onion slices. Serve immediately with lime wedges, bean sprouts, and chili peppers on the side for guests to customize their bowls to their preferred heat and flavor levels.