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.
Chrissy says
Just made this for tea, wow it was great…so good I left a comment saying how good it was.. I don’t normally leave comments anywhere.
charles says
I may have done it wrong LOL – what are the ingredients adjustments for a 3liter slow cooker pot overnight 10 to 12 hrs – I used 200 grams of brisket and 2 large bone marrows (couldn’t find any knuckles) …. it smells great but not much favor…. maybe i didn’t use enough brisket 😛 I attempt it again another time
Josh says
So I made this yesterday, so Good, but there was a few things I did differently. So I cooked the brisket 3 hours and then slightly froze it to have it cut better. Then I boiled it for 10 hours the meaty bones and bone marrow, afterwards I let it sit because I had a lot of oil. I let it the oil get hard and then filtered out the broth. Are it today and was absolutely amazing.
Barbara Baron says
Hands down better than any restaurant in my area. Thank you for posting recipe. It may take awile to cook but so worth it! And bonus house smelled amazing while simmering.
Erik Kaufman says
A super easy way to get the thin cut beef is to buy a prepackaged Philly steak beef mix. It’s exactly the right thinness and all you have to do is cut it into pieces. It’s actually amazingly tasty as it is quite often ribeye.
Lisa says
If I was to make 12 bowls of broth, would I double the spices and seasonings? Would I also need more bones?
Jane F says
Would it be wrong to say that this is more delicious than any pho I actually ate in Vietnam? Definitely a Sunday labour of love but 100% worth the effort!
Amy Y says
Thanks so much for this recipe! Our family loves pho and I was skeptical of whether I could make something of restaurant quality at home. This recipe did not disappoint! Also loved that we could make other dishes with the leftover meat! I froze the beef brisket in batches and made 3 meals of caramelized shredded beef per your recommendation, which was so easy and delicious! My four year old loooved it, which says a lot. I also had leftover meat from the bones which I used to make pie… sooo yummy as well! Can’t wait to make this again!
Erik Kaufman says
A super easy way to get the thin cut beef is to buy a prepackaged Philly steak beef mix. It’s exactly the right thinness and all you have to do is cut it into pieces. It’s actually amazingly tasty as it is quite often ribeye.
Bob P says
I made it for the first time and it turned out fantastic. As good as our excellent Thai place in town. I could not find star anise so I substituted with anise seeds. I forgot the fish sauce on the first serving and it was bland. I fixed the remaining stock with some fish sauce and then it tasted absolutely fabulous. Thank you so much for this recipe. I will be making it a lot.
Nagi says
I’m happy you enjoyed it Bob!! That fish sauce is KEY! N x
D says
Amazing
Bon says
Great recipe thank you for sharing! This was my first time trying this. I followed the instructions as stated and it turned out great for me. I definitely recommend!
Irina Baranova says
I want to make your version giving it a try after making it from other cooks, I never achieved the same results as the restaurant style pho. Is it due to the msg that they add?
Nagi says
I think it is the charring of the veg – give mine a try and see how you like it! N x
Sarah says
I made this today after not having any pho near where I live. It is so good. It smells amazing and while the start up prices are a little high (getting bulk spices is key), finding our local Asian market got us our first batch for only about $35 and we have plenty of spices like whole cinnamon and coriander for another 4 or 5 batches. The beef itself was probably only $20 and being able to use the brisket for other meals is fantastic. I will for sure be making this over and over again. Thank you!!
Nagi says
I’m happy you liked it Sarah! N x
Shawn says
My
Pot is a bit too small and had ti take some water out should I split into two pots ?
Nagi says
That might be better Shawn – yes! N x
Sumeyye Seymen says
Hi Nagi,
I was wondering if there is a vegetarian/vegan version of this Pho?
Nagi says
I did try that on Instagram once but I didn’t publish the recipe on my site! You can find the reel on my IG if you follow it! N x
Cin says
Nagi, I have seen recipes where they roast the beef bones first. Thoughts on this? Would it add extra flavour or a waste of time?
Nagi says
I do that for traditional Western beef stock (https://www.recipetineats.com/homemade-beef-stock/) but for Pho, I don’t because this is the traditional way to make it. The stock is clearer which is the goal for Pho! N x
Jien says
I have tried MANY of Ms.Tin’s recipes (how I reference Nagi to my dog, Mochi) and finally getting around to writing some reviews.
Hands down, this is the best broth I have had — none of the Pho places I go to match this! I had let the broth simmer over night (as I fell asleep) and it was worth it! Typically, I do not add salt (and used sugar alternatives) but did use a new grey sea salt to give it a bite. Truly a keeper recipe – try it, you won’t be disappointed! I also prepared both tendon and tripe (my favorites with pho) to go into my soup. So good! Mochi moo did get a bite of the cooked meat and really enjoyed it!
Ashley says
I’ve been using this recipe for awhile now since we live in the boonies 45-1 hour away from civilization. I boil then roast the bones and simmer for 20 hours!! I don’t use a lid either. Just top it off with a cup of water every 4 hours so we can get 4 servings out of it. I use the pho bowls so it’s really a serving and a half each time we eat. So so so good. Thank you
Martha says
This is amazing!! My daughter and I absolutely loved this! She said it “slaps”!! I found it fun to put together and the result, so worth it!!
Nagi says
I can’t keep up with the lingo for “good”!!! N x
Mary says
I’m confused by the cook time. At the top of the recipe, it says that the cook time is 3 hours, but the recipe steps say to simmer for 3 hours and then simmer uncovered for an additional 40 minutes. The prep steps also took me significantly longer than 20 minutes.
Laura says
What is the spice that says 3 cloves? It says (spice cloves.) Is that all spice?
Sandypaw says
Hi Laura.
Nagi means ‘cloves’, not all spice which is different. Just look for ‘cloves’ in the spice section of the supermarket. Here’s a link to a pic so you can see what I mean.
https://www.google.com/search?client=firefox-b-d&q=cloves
Nagi says
Ooops! Sorry Mary, I will fix that! N x