Pho is a warm and comforting Vietnamese soup made with broth, rice noodles, and your choice of meat like beef or chicken. It’s often topped with fresh herbs and lime, making it super tasty!
I love how you can customize your bowl with your favorite toppings. Just grab a few slices of lime, sprinkle some fresh herbs, and you’re good to go! 🌿
Key Ingredients & Substitutions
Beef Bones: Marrow and knuckle bones give a rich flavor to the broth. If you’re looking for a shortcut, use boxed beef broth instead, but you won’t get that deep flavor as from homemade.
Onion and Ginger: Roasting these ingredients enhances their sweetness. If you’re short on time, you can skip roasting, but it adds a lovely depth to your pho.
Fish Sauce: This ingredient adds umami to the broth. If you’re vegan, opt for soy sauce or a plant-based fish sauce for a similar taste.
Rice Noodles: Banh pho is the traditional choice, but if you can’t find it, try any flat rice noodles or even vermicelli as an alternative.
How Do You Make the Broth Extra Flavorful?
The broth is the heart of pho, so here’s how to ensure it’s amazing:
- Roast the bones, onion, and ginger at a high temperature. This caramelization is key to a richer broth.
- Simmer gently. Don’t rush this step; the longer, the better (3-4 hours) for depth of flavor.
- Skimming off foam keeps your broth clear and clean-tasting.
- After straining, taste and adjust seasoning with fish sauce and sugar. Every batch is unique!
Feel free to experiment with spices to find your favorite blend. Your pho will be personal and delicious every time!
How to Make Delicious Vietnamese Pho
Ingredients You’ll Need:
For the Broth:
- 1 lb beef bones (marrow and knuckle bones)
- 1 large onion, halved
- 1 4-inch piece ginger, halved lengthwise
- 4 star anise pods
- 3 whole cloves
- 1 cinnamon stick
- 1 tsp coriander seeds
- 8 cups water
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp sugar
For the Noodles and Toppings:
- 1/2 lb beef brisket or sirloin, thinly sliced
- 12 oz dried flat rice noodles (banh pho)
- 1 cup bean sprouts
- 2 scallions, chopped
- Fresh cilantro leaves
- Fresh basil leaves
- Fresh mint leaves (optional)
- 1-2 red chillies, thinly sliced
- 1 boiled egg, halved (optional garnish)
- Lime wedges
- Hoisin sauce and Sriracha chili sauce for serving (optional)
How Much Time Will You Need?
Making Vietnamese Pho will take about 4 hours, including prep time and the long simmering process. Don’t worry; most of that time allows for the broth to develop rich flavors as it cooks!
Step-by-Step Instructions:
1. Prepare the Roast Ingredients:
Preheat your oven to 450°F (230°C). Arrange the beef bones, onion, and ginger on a baking sheet and roast for about 30 minutes, turning once. You want them to be nicely charred, as that will add great flavor to your broth.
2. Make the Broth:
Transfer the roasted bones, onion, and ginger to a large stockpot. Add the star anise, cloves, cinnamon stick, coriander seeds, and 8 cups of water. Bring everything to a boil, then lower the heat and let it simmer gently, uncovered. Keep it simmering for 3-4 hours, skimming off any foam or impurities that rise to the top.
3. Strain the Broth:
Once simmered, use a slotted spoon to remove the bones, onion, and ginger from the pot. Strain the broth through a fine mesh sieve into another pot to keep it clear and smooth. Season the broth with fish sauce, salt, and sugar, and adjust to taste as needed.
4. Cook the Noodles:
In a separate pot, bring water to a boil and cook the rice noodles according to the package instructions until soft. Once cooked, drain them and rinse under cold water to stop the cooking process.
5. Assemble Your Pho:
For serving, divide a portion of noodles into each bowl. Top them with thinly sliced raw beef brisket or sirloin—don’t worry, the hot broth will cook these slices! Now ladle the hot broth over the noodles and meat.
6. Add Your Favorite Toppings:
Garnish your bowl with bean sprouts, chopped scallions, cilantro, basil, mint, sliced red chillies, and half a boiled egg, if desired. This will add freshness and a pop of color to your pho!
7. Serve and Enjoy!
Finally, serve your delicious pho with lime wedges on the side and optional hoisin and Sriracha sauces for those who like a bit of extra flavor. Enjoy every spoonful of your homemade Vietnamese Pho!
Can I Use Different Cuts of Beef for Pho?
Absolutely! While brisket and sirloin are traditional, you can also use flank steak, ribeye, or even meatballs. Just ensure they’re thinly sliced so they cook quickly in the hot broth.
Can I Make the Broth Vegetarian or Vegan?
Yes! For a vegetarian version, you can use vegetable broth and add plenty of flavorful spices like star anise, cinnamon, and mushrooms for depth. You could also incorporate tofu for protein!
How Should I Store Leftover Pho?
Store leftover broth and noodles separately in airtight containers in the fridge for up to 3 days. To reheat, warm the broth gently on the stove and add fresh noodles. Avoid reheating both together, as noodles can become mushy.
Can I Prepare the Broth Ahead of Time?
Yes! You can make the broth in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. Just be sure to strain it and let it cool completely before storing. Reheat before serving with fresh noodles and toppings!