Pho is a warm and aromatic Vietnamese soup filled with tasty broth, fresh herbs, and rice noodles. You can enjoy it with sliced meat or a mix of veggies for extra flavor!
Whenever I’m feeling a bit under the weather, a big bowl of pho always lifts my spirits. Plus, who can resist slurping those noodles? It’s messy, but so much fun! 🍜
Key Ingredients & Substitutions
Beef Bones: Leg and knuckle bones give a rich flavor. If not available, try oxtail or even chicken bones for a lighter broth. Just know that the flavor will change a bit!
Brisket or Flank Steak: These cuts are tender and flavorful. You can also use sirloin or ribeye, which can add a nice richness. If you want a vegetarian version, try mushrooms or tofu!
Rice Noodles (Banh Pho): Flat, wide rice noodles are traditional. If you’re gluten-free, you can use rice vermicelli noodles or even spiralized zucchini as a fun alternative. Just adjust cooking times accordingly!
Fresh Herbs: Thai basil, cilantro, and mint add freshness. If you can’t find Thai basil, regular basil works fine. Fresh herbs can also be replaced with dried spices, but fresh really brings pho to life!
How Do You Achieve a Clear, Flavorful Broth?
Making a great broth is key to pho’s taste and clarity. This process takes time, but your patience will pay off!
- Start with cold water to extract maximum flavor from bones.
- Boil and then rinse bones to eliminate impurities that cloud the broth.
- Simmer gently – avoid boiling as it can release fat and make the soup murky.
- Skim off foam during cooking for a cleaner broth.
- Long cooking is essential; 6 hours lets the flavors develop beautifully!
With these tips, you’ll have a delicious bowl of pho to warm your soul! Enjoy the process and feel free to make it your own.
How to Make Vietnamese Pho (Beef Noodle Soup)
Ingredients You’ll Need:
For the Broth:
- 2 lbs beef bones (preferably leg and knuckle bones)
- 1 lb beef brisket or flank steak
- 1 large onion, halved
- 3-inch piece ginger, halved lengthwise
- 5 star anise pods
- 4 whole cloves
- 2 cinnamon sticks
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp fish sauce
- 5 quarts of water
For the Noodles and Toppings:
- 1 lb dried flat rice noodles (banh pho)
- 1 cup fresh bean sprouts
- 1 bunch fresh cilantro, chopped
- 1 bunch green onions, chopped
- 1 lime, cut into wedges
- Fresh Thai basil leaves
- Fresh mint leaves (optional)
- Sliced jalapeño or Thai bird chiles (optional)
- Hoisin sauce and Sriracha sauce (for serving)
How Much Time Will You Need?
This delicious Vietnamese pho takes about 30 minutes of prep time and at least 6 hours to cook down slowly for a rich broth. Don’t forget to set aside time for soaking the noodles and garnishing your servings!
Step-by-Step Instructions:
1. Prepare the Broth Base:
Start by placing your beef bones into a large stockpot and covering them with cold water. Bring it to a boil and let it boil vigorously for about 10 minutes. After that, drain and rinse the bones and the pot to help remove any impurities that might cloud the broth.
2. Char the Onion and Ginger:
Using either an open flame or a broiler, char the cut sides of the onion and ginger until they are slightly blackened but not burnt, which should take about 5 minutes. This step adds an amazing depth of flavor.
3. Toast the Spices:
In a dry pan, toast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds until they’re fragrant—this should take about 3-4 minutes. Toasting will enhance their flavors.
4. Make the Broth:
Put the bones back in the cleaned stockpot and add 5 quarts of water, along with the charred onion, charred ginger, and your toasted spices (use a spice bag or cheesecloth for easy removal later). Add in the salt and sugar, then bring it to a gentle simmer. Cook uncovered for at least 6 hours, skimming off foam and fat periodically.
5. Cook the Brisket:
During the last hour of cooking, add the whole brisket or flank steak to the broth so that it cooks through and becomes tender.
6. Remove Solids:
Once everything is cooked, take out the bones, the meat, the onion, ginger, and the spice bag. Thinly slice the cooked brisket once it has cooled down. Strain the broth through a fine sieve or cheesecloth to remove any solid bits. Adjust seasoning with fish sauce, salt, or sugar as needed.
7. Prepare Noodles and Toppings:
In a separate bowl, soak the rice noodles in warm water for about 20-30 minutes, or you can cook them briefly according to package instructions until they are tender. Be sure to drain them well when done.
8. Assemble Pho Bowls:
Divide the cooked noodles among your bowls. Arrange the sliced brisket on top and ladle your hot broth over the noodles and meat.
9. Garnish and Serve:
Now it’s time to add the finishing touches! Top each bowl with fresh bean sprouts, cilantro, green onions, Thai basil, mint, and lime wedges. Don’t forget to offer slices of chili, hoisin sauce, and Sriracha for those who want an extra kick!
Enjoy your authentic, fragrant bowl of Vietnamese Pho! It’s sure to warm your heart and fill your belly!
Can I Use Different Cuts of Meat for This Pho?
Absolutely! While brisket and flank steak are traditional, you can also use sirloin, ribeye, or even short ribs for added richness. For a vegetarian version, consider using mushrooms or tofu!
How Can I Store Leftover Pho?
Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat the broth and noodles separately to avoid sogginess.
What’s the Best Way to Reheat Pho?
To reheat the broth, warm it gently on the stovetop until hot. For the noodles, briefly soak them in hot water for a couple of minutes to soften them again before combining with the broth.
Can I Make Pho in a Slow Cooker?
Yes, you can! Follow the same steps for preparing the broth but use your slow cooker on low for about 8-10 hours. This allows the flavors to develop beautifully without much attention.