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.
Micah says
Thank you for this recipe!!! Similar to many comments, we too search for decent pho like what we could find living in NY and Boston within Vietnamese communities. But now here in the “country” we are at the mercy of “American Asian fusion” and pale broths that are no better than a can of beef broth. This recipe was SO GOOD and the closest we got to the good stuff! Next time I plan to be even more obedient to your details (some of which I had to muddle a bit for lack of exact ingredients.) but seriously, thank you!!
Yuliya says
Hi Nagi, I made this pho recipe and it was amazing. My son and husband could not get enough of it and I was very impressed and satisfied with so many different flavours. I liked it much better than any restaurant I have been to. I want to thank you for such a delicious recipe and I think it is well worth the time you spend making it and following your recipe and doing everything from scratch, it makes a huge difference. Thank you again! I will be making it again for my sisters and friends! I told them how amazing it was and they can’t wait!
Laurie Edwards says
Hi Nagi. I made this again for a second time this past weekend. This recipe is a spot on. I can’t believe how authentic this soup turned out. Thank you so much for all you do. I think you are an amazing lady. All your recipes are fantastic. So grateful for you 😊
elaine says
HEllo NAGi
Thanks for sharing this recipe. I am not a good cook and just starting to learn. This is the first time i made some Pho and its delicious. I was hoping that it will taste like the one I always eat when I still live in california…. well it does taste the same im super happy!!!! i served it in our dinner and was awesome! again thank you and more power! love love love —-Ev
Nagi says
Wahoo, I’m so glad you gave it a go Elaine, that’s awesome!!! 👏 N x
DCR says
I can already smell that the broth will taste like my favorite Pho restaurant!
mary says
I’ve never had Pho before but my brother who has travelled quite a lot all over South East Asia waxes lyrical about it. I followed your recipe to a T and it turned out beautiful. I did suspect that the broth was a bit too salty and added a teaspoon of sugar….should have known better than questioning the culinary queen Nagi. With the addition of all the toppings it would’ve been the perfect amount of salt. Next time I will not tamper with perfection.
GA brown says
Made this for my husband’s birthday yesterday. We live in a small Caribbean Island with not one Vietnamese restaurant around and we both are foodies when we had the opportunity to travel. THIS recipe is authentic. Tastes just like the pho from our fav pho restaurant in Atlanta GA or our other fav in Toronto Canada. We made Bahn Mi as well and vietnamese rolls. Everything was perfect and just how it know it to be.
Thanks!!!!!!!
Aletha Doblah says
Hi there. I am looking for a great Viatnam restaurant near me . I am located in Alpharetta, GA you have
Nagi says
Hi Aletha, I hope you find one!! Love to know when you do! N x
Aletha Doblah says
I am looking for the Best Vietnam Foy soups in Alpharetta, GA
Rina Hadi says
Hi Nsgi..I just made this ..it was delicious..thank you for the recipe. I will definitely use this again very soon.
Ling says
I like to cook mine fresh before consuming… and I’m currently cooking for the THIRD time in a week. Your recipes are kudos Nagi! More hygienic, cost conscious and piling on the extra meats without worrying about paying $5 for three skimped extra pieces of meat (if you’re dining out) LOL! Oh, and I usually get the marrows with tendons still stuck around it for extra flavour and meat variety just like the restaurants.
Vince Snyder says
Could you just shave the brisket to serve in the Pho?
Felcity says
Delicious! Whole family loved it!! Thank you!
Gail says
My market has meaty neck bones. Can I use those in place of leg bones?
Nagi says
Yes definitely Gail! N x
Helen Au says
Can you confirm how much sugar and how much salt to add?
Nancy says
My son visited Vietnam earlier this year and my Pho was awesome. Thanks!
John Bellamy says
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!
Tyler says
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?
Nagi says
Hi Tyler a 12 or 16 will be better suited here 🙂 N x
GS says
Hi
Is it ok to missed out on the cardamon?
Can I use instant pot or slow cooker?
Thanks
Nagi says
That’s fine without cardamom GS – but you really need to simmer this one – it isn’t suitable for a pressure cooker. N x
GS says
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.
mary says
I had the same issue but after the addition of all the toppings I could hardly taste the bitterness
Natasha says
This was fabulous! My first time making pho but the recipe was so easy to follow. Thank you for sharing.