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Flavorful Beef Pho Soup Recipe Easy Homemade Vietnamese Noodles and Herbs

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A comforting and aromatic Vietnamese beef pho soup featuring slow-simmered broth, tender beef slices, rice noodles, and fresh herbs. Perfect for cozy dinners and easy to prepare at home.

Ingredients

Scale
  • 2 pounds beef bones (marrow and knuckle bones)
  • 1 pound beef brisket or eye of round, thinly sliced
  • 8 ounces flat rice noodles, dried or fresh
  • 1 large onion, halved and charred
  • 3-inch piece of ginger, sliced and lightly charred
  • 3 star anise pods
  • 4 whole cloves
  • 1 cinnamon stick (about 3 inches)
  • 1 cardamom pod (optional)
  • 1/4 cup fish sauce (60 ml)
  • 1 tablespoon sugar (white or rock sugar)
  • Salt to taste (start with 1 teaspoon)
  • Cilantro sprigs
  • Thai basil leaves
  • Mint leaves (optional)
  • Scallions, thinly sliced
  • Lime wedges for serving
  • Bean sprouts for topping
  • Jalapeño or Thai chili slices (optional)

Instructions

  1. Rinse beef bones under cold water. Place in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes to remove impurities. Drain and rinse bones with warm water to get rid of any scum.
  2. Char the halved onion and sliced ginger over an open flame, grill pan, or under the broiler until blackened in spots.
  3. Return cleaned bones to the pot and fill with 12 cups (2.8 liters) fresh water. Add charred onion, ginger, star anise, cloves, cinnamon, and cardamom. Bring to a gentle simmer and cook uncovered for 3-4 hours, skimming foam occasionally.
  4. Strain broth through a fine mesh strainer into a clean pot. Discard solids. Add fish sauce, sugar, and salt. Taste and adjust seasoning.
  5. Soak rice noodles in warm water for 20 minutes or until pliable, then drain. Bring a pot of water to boil and briefly blanch the noodles until tender (about 30 seconds to 1 minute). Set aside. Thinly slice raw beef brisket or eye of round against the grain.
  6. Divide noodles into serving bowls. Arrange raw beef slices on top. Pour boiling hot broth over the meat and noodles to cook the beef instantly. Garnish with fresh herbs, scallions, bean sprouts, lime wedges, and chili slices.

Notes

Skim foam and fat during simmering to keep broth clear. Char onion and ginger for authentic smoky flavor. Slice beef very thin for quick cooking in hot broth. Broth can be made a day ahead and refrigerated; remove solidified fat before reheating. Soak noodles just enough to keep a pleasant bite and avoid mushiness. Use gluten-free fish sauce for gluten-free diet. Broth freezes well for up to 3 months.

Nutrition

Keywords: beef pho, Vietnamese soup, pho recipe, beef broth, rice noodles, fresh herbs, homemade pho, easy pho, comfort food

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