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!
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!
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!
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!
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Quick boil – Remove impurities from beef with a 5 minute boil, it’s the path to a beautiful clear soup;
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Scum – be amazed at all the icky stuff that comes out;
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Wash the bones to get all the icky scum off;
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Simmer for 3 hours – bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise);
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Remove brisket – some is used for Pho topping, see below recipe for ways to use remainder;
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Simmer 40 minutes further with just bones;
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Strain; then
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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:
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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!
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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.
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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!
How to serve Pho
The classic way to serve Pho is with:
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rice noodles – fresh or dry;
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thinly sliced raw beef that cooks to a perfect medium rare when the hot broth is ladled over – see below for more information;
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piles of bean sprouts, Thai basil and coriander/cilantro on the side – help yourself as you eat the pho;
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lime wedges; and
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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!
↓↓↓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!
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!!!
More ways to use the leftover Pho brisket
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Garlic Butter Shredded Beef – shred and pan fry with garlic and butter
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Use in Egg Foo Young (Chinese Omelette)
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Shredded Beef Shawarma – toss with shawarma spices used in Chicken Shawarma then pan fry golden;
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Use in a stir fry using my All Purpose Stir Fry Sauce, or make a beef noodle stir fry
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Slice and serve on Chinese Noodle Soup or Wonton Soup
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?
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If you love Pho as much as I do but don’t live in reasonable proximity to a (good) Pho restaurant;
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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!
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To save money – you’d pay $60+ for 6 bowls of Pho in the city;
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You feel smug with a stash of extra special things in the freezer – this broth keeps for months; or
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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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Vietnamese Pho recipe
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:
- 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.
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!
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.
Maykou Lochungvu says
Soooo Good 🙂 Thank you for posting this recipe. I love vietnamese food, Will follow your recipes 🙂
Nagi says
I hope you love it!!
Vanessa Phan says
Hi, I read your pho recipe and would like to follow this recipe this weekend. I would like to include this two ingredients and would like to know when is the best time to add to the broth and when to take out. They are oxtail and cow book? Do you recommend to include both at the beginning of the broth and remove at the same time as the briskets?
Cassie says
Hello, could this recipe be made in a slow cooker?
Thanks 🙂
Alice says
First serving of no bake mango cheesecake was a gift from my piano student. Today I made it for Easter at our friends’ home. It’s delectable…and I’m a star among super cooks….today….
Nagi says
Wahoo!
Kelli says
Hi Nagi! Which color cardamom do you use?
Nagi says
green! N xx
Trev Phillips says
Quite labour intensive. Sourcing the right bones took some time, and preparation took a whole afternoon. I cooked this for family as a special treat when visiting. The concensus was unanimous- utterly, utterly delicious. Worth every minute of preparation and a definite “keeper.”
Jess says
Made this recipe on a Sunday when I had a bit of time.
We all really enjoyed it but I found that it was even better the next day!
You definitely need the biggest pot you can find!
Was really easy to follow the recipe and depending on what toppings/sauces you use at the end, its amazing how much it changes the flavour!
Thanks Nagi 🙂
Nagi says
I’m so glad you love it Jess!!
Jane says
May I use high pressure cooker to prepare the broth instead of having to simmer for 3 hrs? If it is a yes answer, I would like to find out the duration for the cooking time. Thank you.
Nagi says
Hi Jane! I haven’t tried it because I think the strength of the pressure cooker may be too much for this soup. Also I’d struggle to fit everything into my pressure cooker!! Sorry 🙂 N x
Jas says
Would love to get chicken pho recipe pls:) .. I luv ur recipes. Thank you
Nagi says
Hi Jas! I haven’t shared one yet but we’ve tried and enjoyed this one from Kenji at Serious Eats 🙂 https://www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-pho-ga-recipe.html
Diana says
How big of a pot or how much water is needed?
Nagi says
Hi Diana! Mine is 8.5 Litres 🙂 The amount of water required is specified in the recipe! N x
Thomas D Carter says
Hi Nagi: FYI-Your recipe is the closest to perfect I have ever seen. However, the traditional/historic/classic Pho (Saigon) recipe also includes shallots, fennel seed, black cardamom, rock sugar. Optional: Lemongrass & garlic. Bon appetit! 😉
Nagi says
Hi Thomas – thank you for that! Yes there certainly are various types of traditional Pho in Vietnam that includes those spices 🙂 I love all the different types in Vietnam, and noticing how it changes as you move form the north to the south! N x
Dave says
Nag: So, where’s the dried peanut worms? lol
Nagi says
😳
Riya says
Is it possible to share a chicken pho recipe? I do not eat beef, so would love to get the recipe customized for chicken lovers
Nagi says
Hi Riya! I haven’t shared one yet but we’ve tried and enjoyed this one from Kenji at Serious Eats 🙂 https://www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-pho-ga-recipe.html
Eha says
Methinks I’ll have to come on my knees from the Southern Highlands to the Northern Beaches for the totality of your work here. Thanks, and I mean it !! Pho: tell me one food lover in Australia who does not love it ! But you have brought out the finesse of what indeed began as pot au feu during the days of French Indo-China but has become much bigger than the original. With cold weather at long last showing its face, each line and para will be lecture material and practical in the kitchen! Shall repost when I can !!!
Nagi says
Well come on over Eha! I have some broth in the freezer – I can make you some take home packs!! N xx
Eha says
One day! Remember I want to suss out the ‘man in the park’ and meet Dozer . . . oh, might even come and ask you for an autograph 🙂 !!!!!!
Cathy says
Hi Nagi. Read the recipe this morning and my stock pot is simmering away this afternoon. Smell is awesome. Planning to have the Pho soup this weekend so got a head start on the broth. Thx for your great recipes!!!
Nagi says
I hope you love it! Had the whole RecipeTin Family working hard on this one! 🤞🏼
Joyce Johnson says
Love your emails. Dozer is showing his love for you by guarding the door. Our Pomeranian does the same thing. Your photos of your cooking makes me want to make them all. Thank you so much
Nagi says
But at least you just have to take a small step over him / her!! Dozer requires a GIANT step!! 😂
J says
This soup looks good N for the winter! Finally it’s Spring here and it’s slowly warming up! I’m still having issues with my phone though! 😢
I would put a motion light or a night light in the hallway, so you don’t trip on Dozer! My dog has been under foot lately, so I’ve been putting him outside for awhile on his run. 😂
I hope your having a great day!!!
Nagi says
Now THAT’s a good idea J!!
Barbara B says
Thank you for the best recipe and directions for buying ingredients and making pho the most authentic way I’ve found!
Nagi says
He loved it!!! Except he looked crazy when it was growing back – wild and curly! 😂
Barbara B says
And…Dozer is training you to remember in your sleep walking to step over him or throw a treat down the hall if he’ll move to get it! Haha. Good luck! I look forward to more pics.
Nagi says
Ha! Maybe he is actually smarter than I give him credit for…🤔
Pamela Ferrante says
I just wanted to let you know I love your pictures of Dozer!!!! 🐾🐶🐕 And I think he looks adorable shaved!! I bet on the summer time he feels better without all the hair!!! Thanks for all the great recipes, and I look forward to getting back to cooking after I get moved into my new apartment!!! Thanks again for the work you do in the kitchen!! 👍👌😍
Nagi says
He loved it!!! Except he looked crazy when it was growing back – wild and curly! 😂
Pamela Ferrante says
Nagi & Dozer🐶
I was wondering for the people that are asking for chicken pho, can’t they just use chicken broth from bones of a chicken, and use the ingredients that goes into the beef pho? Or any other veggies they may like that they feel goes with chicken? I think all the veggies will taste just fine in chicken or beef. What do you think? Loved your vacation pictures you both so deserved that vacation!!
Pamela Ferrante says
I don’t know if you saw this post about the pho soup? But can you please read my suggestion and tell me if it would work? Thanks 😊. Hi Dozer🐶
Eitan Gilboa says
Hi everybody,
Just a word about a possible origine of the name “Pho”: In France there is an enormously known and appreciated soup called: “pot au feu” (pot=pot, au=off and feu=fire) it is a long cooking beef meat and bones with (winter) veggies: leeks, carrots, turnips etc. along with onions and garlic, aromatic herbs etc. etc. Some think that the Vietnamese Pho (or Pheu) name is derived from the french dish. Of course if Pho exists since before the French “passage” there, then the theory drops…
Nagi says
That’s so interesting!!!