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Home Vietnamese recipes

Vietnamese Pho recipe

By:Nagi
Published:19 Jan '20Updated:24 Jul '20
179 Comments
Recipe v Video v Dozer v

Experience the magic of one of the greatest noodle soups in the world with this easy to follow traditional Vietnamese Pho recipe! Made from scratch with the signature broth that’s light yet at the same time so full of flavour, it’s infused with spices like cinnamon, star anise and cardamom. The soup is utterly addictive and every spoonful leaves you wanting more!

Beef Pho in a bowl, ready to be eaten

Vietnamese Pho recipe

This Pho recipe has been in the works for a while now. It’s been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. We’ve compared notes, debated furiously about how the latest iteration compared to the (many) bowls of Pho soup we slurped during our travels, and our favourite Pho restaurants back home here in Sydney.

We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect!

And I am very pleased to report every member of the RecipeTin family whole heartedly approves of this final recipe!

This homemade Pho recipe is actually quite straightforward – but you do need a very large pot!

Close up of spoon scooping up Pho soup

What is Pho?

If you’re wondering “What is Pho?” then you’re probably also wondering “Why is she so bonkers over it???” 

I don’t blame you. It looks like a relatively harmless bowl of beef noodle soup.

That is, until you take your first slurp.

The Pho soup broth is everything. It’s light yet full of flavour, deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with beautiful spices like cinnamon.

It is, without question, one of The Best Soups in the whole world!

Pho is the first thing you seek upon landing in Vietnam, always choosing vendors crowded with locals rather than tourists!

Best place to try Pho?

In Vietnam, of course. 🙂 Here’s our Saigon Food Guide, including the best Pho vendor in the city that you will not find in any guide book!

Close up of making Pho soup broth

Pho really is a soup that needs to be made from scratch with a homemade beef broth. Throwing some spices into store bought stock just doesn’t cut it I’m afraid – and I rarely say that!


How to make this Beef Pho

While you’ll need to man handle a considerable mound of bones and beef, I think you might be surprised how straightforward it actually is to make pho. It’s more time than anything – and a very big pot!

How to make pho soup broth

Ladling pho soup into bowl

  1. Quick boil – Remove impurities from beef with a 5 minute boil, it’s the path to a beautiful clear soup;
  2. Scum – be amazed at all the icky stuff that comes out;
  3. Wash the bones to get all the icky scum off;
  4. Simmer for 3 hours – bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise);
  5. Remove brisket  – some is used for Pho topping, see below recipe for ways to use remainder;
  6. Simmer 40 minutes further with just bones;
  7. Strain; then
  8. Ladle into bowls over noodles and pile on Toppings!

Best beef for Pho soup broth

The ONLY way to get enough beef flavour into the broth is to use a combination of meat AND bones. You will NOT get enough flavour into the broth using just bones – trust me, we tried multiple times. And it distresses me to see so many Pho recipes online using just bones!😢

The single most important thing in a pho recipe is using the right combination of beef meat AND bones. Most recipes get it wrong, so the broth lacks flavour.

Here’s the combination of beef and bones I find yields the best Pho soup flavour:

Best beef for Pho

  • 1.5kg / 3 lb brisket – the beef of choice with pho vendors in Vietnam, for its beefy flavour and it holds up to hours of simmering without fall apart (like chuck and rib). Other slow cooking cuts like chuck and gravy beef are also less “beefy”. See below recipe for amazing ways to use leftover cooked brisket!
  • 1kg / 2 lb meaty bones – bones with decent amount of meat on them, for beef flavour and some richness. Best sub: oxtail bones, more brisket or chuck beef (same amount). Next best sub: any beef bones.
  • 1kg / 2 lb marrow bones – bones like leg, shin and knuckle, with less meat on them but are quite big and are cut to reveal some of the marrow inside so it can leach into the broth. This provides the least flavour but it adds that essential hint of richness in Pho broth. Best sub: more meaty bones – lose a bit of richness but still super good.

None of these are difficult to find nowadays though perhaps not all at your local supermarket. I get everything either from my butchers or from Asian butchers (extremely good value). You’ll find brisket and meaty “soup bones” at large supermarkets. And marrow bones are now widely available at butchers and also the freezer section of Asian stores.


Pho Broth Spices and Other ingredients

Beef aside, the rest of the ingredients in the broth are surprisingly straight forward!

The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!

Pho ingredients

Onion and spices for Pho

How to serve Pho

The classic way to serve Pho is with:

  1. rice noodles – fresh or dry;
  2. thinly sliced raw beef that cooks to a perfect medium rare when the hot broth is ladled over – see below for more information;
  3. piles of bean sprouts, Thai basil and coriander/cilantro on the side – help yourself as you eat the pho;
  4. lime wedges; and
  5. hoisin sauce and sriracha (or other chilli sauce).

Typically, the bowls come out with just noodles, beef and broth, then everything else is served on the side.


Thinly sliced raw beef for Pho – best cut

I like to use beef tenderloin for the raw beef slices. While that’s a premium cut that is a bit costly, you only need about 30g / 1 oz per serving so a bit goes a long way!

TIP: To thinly slice the beef, just partly freeze the beef then slice. Makes it so much easier to thin super finely!

How to assemble pho noodle soup

Pho noodles and soup broth

↓↓↓The beef is pink because pouring the broth over raw beef slices cooks it to medium rare, which is how it’s traditionally served and how I love it.

But if the thought of pink beef in your soup is off-putting, it’s an easy fix – just dunk the beef into the pot of hot broth first, it will cook in 10 seconds!

Close up of beef in beef pho

Ways to use leftover brisket

The pho broth calls for a considerable piece of brisket to ensure the broth gets enough flavour. Once slow cooked for hours, it’s fall apart tender and much of the flavour has been sucked out into the broth.

While a few thin slices are used for the Pho topping, I always end up with 500g/1lb leftover and I’ve shared this Caramelised Vietnamese Shredded Beef recipe which I created especially to use up the remaining brisket. Those golden crispy edges are amazing!!!

2 bowls of Caramelised Vietnamese Shredded Beef over rice with a side of bean sprouts and fresh herbs

More ways to use the leftover Pho brisket

  • Garlic Butter Shredded Beef – shred and pan fry with garlic and butter
  • Use in Egg Foo Young (Chinese Omelette)
  • Shredded Beef Shawarma – toss with shawarma spices used in Chicken Shawarma then pan fry golden;
  • Use in a stir fry using my All Purpose Stir Fry Sauce, or make a beef noodle stir fry
  • Slice and serve on Chinese Noodle Soup or Wonton Soup

Beef pho recipe - overhead photo of pho in a bowl, ready to be eaten

Why make homemade Pho?

I say this is a straight forward recipe because there’s no tricky techniques involved. But it does involve handling mounds of meat and bones, a big pot of broth and lots of patience as it simmers away on the stove, working its magic.

So why make Pho at home?

  1. If you love Pho as much as I do but don’t live in reasonable proximity to a (good) Pho restaurant;
  2. If you’re wanting to impress at a gathering with something different. This recipe will serve 6 as a full meal, or 10 to 12 smaller bowls as part of a larger banquet. Add some Vietnamese Rice Paper Rolls, Lemongrass Chicken, Bun Cha (Vietnamese Pork Meatballs) or the famous Vietnamese Caramel Pork!
  3. To save money – you’d pay $60+ for 6 bowls of Pho in the city;
  4. You feel smug with a stash of extra special things in the freezer – this broth keeps for months; or
  5. Your idea of a leisurely Sunday involves pottering around in the kitchen (Pho is a great Sunday pottering project!)

My situation is mainly #5. Because I am one of those crazy foodies who will drive 1 hour to Vietnamese neighbourhoods for a Pho fix! – Nagi x

PS I’m also #4. Because yes, I’m that immature at heart. 😂


Vietnamese Pho recipe
Watch how to make it

 

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Beef Pho in a bowl, ready to be eaten

Vietnamese Pho recipe

Author: Nagi
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Mains, Soup
Vietnamese
4.98 from 38 votes
Servings6
Tap or hover to scale
Print
Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it's packed with flavour!

Ingredients

Aromatics:

  • 2 large onions , halved
  • 150g / 5oz ginger , sliced down the centre

Spices

  • 10 star anise
  • 4 cinnamon quills
  • 4 cardamon pods
  • 3 cloves (the spice cloves!)
  • 1.5 tbsp coriander seeds

Beef bones (Note 1):

  • 1.5kg / 3lb beef brisket
  • 1kg / 2lb meaty beef bones
  • 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
  • 3.5 litres / 3.75 quarts water (15 cups)

Seasoning:

  • 2 tbsp white sugar
  • 1 tbsp salt
  • 40 ml / 3 tbsp fish sauce (Note 2)

Noodle Soup - PER BOWL:

  • 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) (Note 3)
  • 30g / 1 oz beef tenderloin, raw, very thinly sliced (Note 4)
  • 3 - 5 brisket slices (used for broth)

Toppings:

  • Beansprouts, handful
  • Thai basil, 3 - 5 sprigs
  • Coriander/cilantro, 3 - 5 sprigs (or more basil)
  • Lime wedges*
  • Finely sliced red chilli*
  • Hoisin sauce*
  • Sriracha* (for spiciness)

Instructions

Aromatics

  • Heat a heavy based skillet over high heat (no oil) until smoking.
  • Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.
  • Toast Spices lightly in a dry skillet over medium high heat for 3 minutes. 

Remove impurities:

  • Rinse bones & brisket then cover with water in large stock pot.
  • Boil for 5 minutes, then drain.
  • Rinse each bone and brisket under tap water.

Broth:

  • Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.
  • Add bones and brisket, onion, ginger, Spices
  • Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
  • Cover with lid, simmer 3 hours.
  • Remove brisket (should be fall-apart tender), cool then refrigerate for later.
  • Simmer remaining soup UNCOVERED for 40 minutes.
  • Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.
  • Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Assemble:

  • Prepare rice noodles per packet, just prior to serving.
  • Place noodles in bowl. Top with raw beef and brisket.
  • Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.
  • Serve with Toppings on the side!

Recipe Notes:

* Optional (the other Toppings are essential, at least 1 herb)
1. Bones & brisket for broth 
  • Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months.
  • Brisket sub - boneless beef short ribs
  • Leftover cooked beef - see below recipe card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef!
  • Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow (so it can leach out).
  • Marrow bones can be subbed with more meaty beef bones but soup may lack richness.
  • Australia - meaty bones used are called "soup bones" at supermarkets. Brisket and marrow bones from butcher.
2. Fish Sauce - can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.
3. Noodles - any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.
4. Finely sliced beef - Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.
Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.
5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho.
Keywords: beef pho, Pho, Pho recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published April 2019. Updated for housekeeping matters – no change to recipe, I wouldn’t dare!

Vietnamese food favourites

I am so fond of Vietnamese food, I made it my Pilot foodie travel video! I adore the freshness, signature balance of savoury-sweet-sour, the kaleidoscope of colours and textures, and the incredible depth of flavour you get in relatively simple sauces. Here are some of my favourites!

Jam packed with fresh, bright flavours, learn how to make Vietnamese Rice Paper Rolls with an easy to follow video tutorial and step by step photos. Served with an addictive Vietnamese Peanut Dipping Sauce! www.recipetineats.com
Vietnamese Rice Paper Rolls
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Vietnamese Noodles with Lemongrass Chicken
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Overhead photo of Banh Mi (Vietnamese Sandwich Baguette)
Banh Mi ! (Vietnamese sandwich)
Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! recipetineats.com
Vietnamese Caramel Pork
Caramelised Vietnamese Shredded Beef in a bowl with Nuoc Cham on the side
Caramelised Vietnamese Shredded Beef
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Vietnamese Caramelised Pork Bowls
Vietnamese Lemongrass Pork Bowls in Saigon
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Life of Dozer

I have no issues with the way he sprawls across doorways like this. EXCEPT in the middle of the night when I need to go to the bathroom……

You’d think he’d learn. Or that I’d learn.

But no. The trip/curse/yelp routine happens almost every night.

Dozer sprawled across doorway

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Hi, I'm Nagi!

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179 Comments

  1. Vince Snyder says

    January 8, 2021 at 12:10 am

    Could you just shave the brisket to serve in the Pho?

    Reply
  2. Felcity says

    December 15, 2020 at 7:02 am

    Delicious! Whole family loved it!! Thank you!

    Reply
  3. Gail says

    December 7, 2020 at 9:26 am

    My market has meaty neck bones. Can I use those in place of leg bones?

    Reply
    • Nagi says

      December 7, 2020 at 4:50 pm

      Yes definitely Gail! N x

      Reply
  4. Helen Au says

    November 26, 2020 at 5:22 pm

    Can you confirm how much sugar and how much salt to add?

    Reply
  5. Nancy says

    November 11, 2020 at 1:00 am

    5 stars
    My son visited Vietnam earlier this year and my Pho was awesome. Thanks!

    Reply
  6. John Bellamy says

    November 8, 2020 at 4:27 pm

    Hi Nagi, we are currently in the process of making the broth. We changed the recipe size from 6 people to 8 people. It seemed to change the amount of all the ingredients, but not the litre measurements of the water.

    I have assumed that if we boil 3.5 litres of water for 6 people, we should boil approx 4.7 litres for 8 people and that should reduce to approx 3.3 litres which should be enough for 400ml per bowl.

    Hope this makes sense and thanks so much for all your great recipes!

    Reply
  7. Tyler says

    October 22, 2020 at 10:59 am

    How big of a pot do I need? I currently have an 8-quart pot (about 7.5 liters) but I am assuming that may not be big enough. Should I get a 12 or 16 quart pot?

    Reply
    • Nagi says

      October 23, 2020 at 8:39 am

      Hi Tyler a 12 or 16 will be better suited here 🙂 N x

      Reply
  8. GS says

    October 21, 2020 at 9:00 pm

    Hi
    Is it ok to missed out on the cardamon?
    Can I use instant pot or slow cooker?
    Thanks

    Reply
    • Nagi says

      October 22, 2020 at 9:45 am

      That’s fine without cardamom GS – but you really need to simmer this one – it isn’t suitable for a pressure cooker. N x

      Reply
      • GS says

        October 23, 2020 at 1:31 am

        Thank you so much for your swift reply!
        Cooked the broth today and it turned out really well.
        Just that it seems to have a bit of bitterish after taste.
        Appears to be the breakdown of the spices?
        I simmer for about 6 hours, but it already had the slight bitter taste after 3 hours.
        Wonder if I should t down on the spices or put them them in the bag.

        Reply
  9. Natasha says

    October 18, 2020 at 11:34 am

    5 stars
    This was fabulous! My first time making pho but the recipe was so easy to follow. Thank you for sharing.

    Reply
  10. Mai says

    October 18, 2020 at 4:21 am

    What did you mean by 3 cloves, the spice cloves?

    Reply
    • Nagi says

      October 19, 2020 at 10:58 am

      Hi Mai, yes 3 cloves – the spice 🙂 N x

      Reply
  11. Evelyn says

    October 4, 2020 at 1:45 pm

    5 stars
    Great and easy to follow. Tastes awesome!

    Reply
  12. Diana Sauls says

    September 24, 2020 at 8:31 am

    Did you leave the onion skin on? After you’ve charred onion and ginger, did you peel, or toss in with char?

    Reply
    • Nagi says

      September 24, 2020 at 9:58 am

      Hi Diana, no need to peel as you strain the broth later! N x

      Reply
  13. Beth jones says

    September 21, 2020 at 5:31 pm

    5 stars
    Adore ALL of your recipes. So many of them have become a stable in my house. Made this last night and it was incredible. I actually made the cheats version (appreciate this is inauthentic) and used stock cubes rather than the homemade broth. I added the spices, ginger and onion and let infuse with the broth for a few hours and the taste was incredible. Can’t wait to make again!

    Reply
  14. Brooks says

    September 19, 2020 at 9:34 am

    5 stars
    Hello Nagi!
    I just put my soup on to simmer and it smells amazing already.
    I looked at quite a few recipes for inspiration and saw that some people roast the bones before adding them to stock. I was wondering if you had possibly tried this? If so, how does it change the flavor profile? Thank you for all of your wonderful recipes and inspiration!

    Reply
  15. priyanshu soren says

    September 16, 2020 at 5:18 pm

    so nice

    Reply
  16. Roselle says

    August 28, 2020 at 9:50 am

    Hi Nagi
    Just wondering can I make this recipe using a crockpot/insta pot? Thank u!

    Reply
  17. J says

    August 22, 2020 at 5:42 am

    Hi Nagi, I love beef pho!! I’m looking to buy the ingredients and was wondering about the beef mixture for the broth. I am able to get beef brisket, beef bones (no meat), and beef neck bones (meaty) – will this combination be sufficient? Or do i need beef marrow bones as well (to replace the beef bones)? Thanks so much in advance!

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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