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.
jo says
Great recipe! I’m in Melbs and we are in lockdown, so wanted some Pho- this was really delicious. The smell of it cooking warmed the house on a cold day!
Sanela says
Thinking of attempting this, I love Pho and have been missing it during lock down.
I’m wondering whether this would work in a slow cooker.. Any tips?
Nagi says
No it won’t sorry Sanela, you need the stock to be simmering so it reduces. N x
Charlene says
Why are the ingredients listed different to the video/photo! Ingredients say star anise, cinnamon, cardamom seeds and cloves, but video/phot has coriander seeds
Nagi says
Hi Charlene, not sure what you mean here, the video matched the ingredients. N x
Charlene says
I might be missing something, but in your ingredients list, the spices are star anise, cardom pods, cinnamon sticks and cloves. Your video and phot of ingredients has coriander seeds and not cloves? I’m nearly finished cooking this dish and I do hope it’s not a major stuff up on the ingredients listing!
Nagi says
Hi Charlene, the ingredients state: star anise, cinnamon quills, cardamon pods, 3 cloves (the spice cloves!) & tbsp coriander seeds. You may need to re-watch as all of these are listed in the video. N x
Taysia says
Made this last night and wow. So good! It was just as good, if not better tha. Any pho I’ve had at a restaurant. Can’t wait to make this for friends one day because it’s actually super easy but definitely seems very extravagant when eating it.
Nagi says
Woah, now THAT is one heck of a compliment, thanks so much Taysia!!! N x
Debra says
So I’m making it now — smells DELICIOUS — I made one good pho years ago but then I lost the recipe and made one bad one and haven’t had the courage to try again! One question though: What’s the point of simmering uncovered? It’s summer and I don’t want to let all that heat into my house unless it’s really important!
Sally Tran says
Hi Nagi,
I’ve just finished my 3 hour simmer. What if the stock has a substantial layer of oil at the top? Do I remove it or just leave it alone?
P.s I never considered myself someone who liked cooking but since this 2nd lockdown in Sydney, I’ve thoroughly enjoyed recreating your super easy-to-follow recipes, I’ve surprised my husband and even myself thanks to you! Thanks for igniting this new love for me.
Nagi says
The oil is what’s important to a pho – it gives that luxurious mouthfeel. If you feel there is too much, you can always drain some at the very end. N x
Brooke says
Absolutely delicious and although you need a little time this was not difficult. Authentic yummy flavours 🤤
Nagi says
It’s so worth it though isn’t it Brooke?! N x
Stephen Leezer says
Hi Nagi, I’m Stephen Leezer. What a joy to read this post! You are a blessing. Definitely someone I would love to have a bowl of Pho and a glass of wine, or my go to bourbon. Yeah I’m from Bourbon country. I look forward to reading more of your posts. Let me know if you have others or a podcast.
Lauren De Ross says
This was so delish (which I knew it would be – all your recipes are) but the bust surprise was the recipe for the left over brisket. So flavoursome. I love you Nagi, you are my absolute go to for inspiration
Nagi says
Aww shucks! That’s lovely to read Lauren! N x
Jared says
I would love to get a Vegetarian version of this. How would you make a veggie based broth instead of beef?
Nagi says
Hi Jared, It’s something I’ve been looking into, I’m working on it! N x
Megan says
So good! I felt so healthy and righteous after having this! Thank you Nagi – this was bloody delicious! It’ll be a regular rotation on our menu at home! And next, chicken pho!!!
Question: I left the broth to cool overnight and it developed a centimetre layer of fat, which I scraped off before boiling it up again – did I do the right thing?
Lucia says
Can I make ahead the broth and froze it? Sounds amazing but at the day that I want to serve it, my schedule kinda tight and I only have about an hour to prep the dinner
Cindi says
This Pho was divine. We have a favorite restaurant in Portland, OR that we go to when visiting our daughter. I have to brag and say that this recipe was even better than theirs. The flavors were so rich & deep, the meat was tender and flavorful and noodles just perfect. I served it with lime wedges, some Thai seasonings, and bean sprouts. Thank you, Nagi, for sharing this recipe and your helpful tips
Lauren says
Thank you for this recipe! I never leave comments but honestly this broth was perfect and exactly what I had hoped for! I’ll definitely be making this again.
Bernie says
Hi Nagi, after the rave reviews and the simplicity of this recipe, I had to give it a go. I’m about 2 hrs into the simmering, and couldn’t help myself but had to try the broth. Just a teaspoon taste 😊 Its left a fatty coating in my mouth and feels quite oily. Is this normal, and does it strain away at the end of the process?
Nagi says
Hi Bernie, if you’ve scooped from the top – yet you’ll definitely get the fat that’s sitting on the top of the surface. A good pho needs the fat in it, but in saying that, if you don’t want it in there you can always scrape the layer of fat off once it’s fridge cold. N x
Tara says
I’ve made this twice now! The family have loved it! The broth is amazing and flavoursome. I used brisket and rib bones and had lots of meat for other meals. It went a long way with people going for seconds!!! Making the broth was the lengthy part but after that it’s so easy to toss in your other ingredients. Definitely a favourite.
Amber Dawson says
I’m currently following thos recipe. I’ve been simmering for over 3 hours and the brisket is not falling off of the bone. I’m afraid it’s going to get overcooked onthe outside
Nagi says
Hi Amber, it won’t overcook, it must be a large piece. The longer it cooks, the proteins start to break down and become super tender. It may just need a little longer on the heat. N x
CRYSTAL says
Just wanted to drop a thank you for this recipe. I’ve wanted to make pho for a long time but thought it was far too complicated. Now I make it once a week and my family loves it. You’re the best!
Nagi says
That’s great to hear Crystal!! N x
John Chang says
Hi Nagi, You make everything look so easy and simple. I made my very first pho bo following your recipe. It came out just the way I like it. Nice bold flavors. However, some criticized for leaving out fennel seeds and tsaoko (thao qua?Whatever that is) while others felt that the color of the broth was a bit too dark. Apparently you’re supposed to add the spices just one hour prior to the filtering process in a cheese cloth or a giant tea bag… oh well! to each it’s own. Please post a recipe for nuoc beo to go with this pho recipe. Thanks again for inspiring me to cook. I’ll make your butter chicken next. John