Who doesn't love noodles soup? In the Vietnamese repertoire, beef pho noodle soup is a classic. In fact, it's practically the national dish of Vietnam. Below is my family's recipe for the quintessential Vietnamese food -- pho noodle soup. You may have had bowls of pho in Vietnamese noodle shops, in Vietnam and abroad. but have you made some yourself? Before leaping into this beef pho noodle soup recipe, check out Pho Secrets and Techniques post for a primer on bones, charring the onion, saving some fat, etc. Also, read about the history and evolution of pho in Vietnam and America. Making pho noodle soup takes time but most of it is passive cooking. And remember, you can freeze pho broth for future bowls of steamy hot pho noodle soup!
If beef isn't your thing, then take a look at the chicken pho noodle soup. Both this and the chicken pho recipes were adapted from my cookbook, Into the Vietnamese Kitchen. For more about pho techniques and history, preview and purchase The Pho Cookbook.
Other pho recipes to explore
- Chicken pho
- History of pho
- Instant pot chicken pho
- Chef Didier Corlou's (Hanoi pho seminar booklet)
- Food writer Nicole Routhier's (RecipeSource.com)
- Chef Emeril Lagasse's (Food Network)
- 30-minute version (Food Network, Gourmet)
- Viet restaurateur Ha Guthrie's recipe (Spicelines.com blog)
Beef Pho (Pho Bo)
This recipe is adapted from my cookbook, Into the Vietnamese Kitchen (Ten Speed Press, 2006). If you'd like to totally master pho, check out The Pho Cookbook, my 2017 book devoted to cooking and learning about one of my favorite food groups!
Servings: 8
Ingredients
For the broth
- 2 medium yellow onions (about 1 pound total)
- 4- inch piece ginger, about 4 ounces
- 5-6 pounds beef soup bones (marrow and knuckle bones)
- 5 star anise (40 star points total)
- 6 whole cloves
- 3- inch cinnamon stick
- 1 ⅓ pounds piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
- 1 ½ tablespoons fine sea salt
- 4 tablespoons fish sauce
- 1 ounce 1-inch chunk yellow rock sugar (duong phen; see Note)
For the bowls
- 1 ½-2 pounds small, ⅛-inch wide dried or fresh banh pho noodles ("rice sticks'' or Thaichantaboon)
- ½ pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
- 1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
- 3 or 4 scallions, green part only, cut into thin rings
- ⅓ cup chopped cilantro,
- Ground black pepper
Optional garnishes arranged on a plate and placed at the table
- Sprigs of spearmint, hung lui and Asian/Thai basil (hung que)
- Leaves of thorny cilantro, ngo gai
- Bean sprouts, about ½ pound
- Red hot chiles (such as Thai bird or dragon), thinly sliced
- Lime wedges
Instructions
- Prepare the pho broth: Char onion and ginger. Use an open flame on grill or gas stove. Place onions and ginger on cooking grate and let skin burn. (If using stove, turn on exhaust fan and open a window.) After about 15 minutes, they will soften and become sweetly fragrant. Use tongs to occasionally rotate them and to grab and discard any flyaway onion skin. You do not have to blacken entire surface, just enough to slightly cook onion and ginger.
- Let cool. Under warm water, remove charred onion skin; trim and discard blackened parts of root or stem ends. If ginger skin is puckered and blistered, smash ginger with flat side of knife to loosen flesh from skin. Otherwise, use sharp paring knife to remove skin, running ginger under warm water to wash off blackened bits. Set aside.
- Parboil bones. Place bones in stockpot (minimum 12-quart capacity) and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Dump bones and water into sink and rinse bones with warm water. Quickly scrub stockpot to remove any residue. Return bones to pot.
- Simmer broth. Add 6 quarts water to pot, bring to boil over high heat, then lower flame to gently simmer. Use ladle to skim any scum that rises to surface. Add remaining broth ingredients and cook, uncovered, for 1 ½ hours. Boneless meat should be slightly chewy but not tough. When it is cooked to your liking, remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Allow broth to continue cooking; in total, the broth should simmer 3 hours.
- Strain the pho broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Discard solids.
- Use ladle to skim as much fat from top of the pho broth as you like. (Cool it and refrigerate it overnight to make this task easier; reheat before continuing.) Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar. The pho broth should taste slightly too strong because the noodles and other ingredients are not salted. (If you've gone too far, add water to dilute.) Makes about 4 quarts.
- Assemble pho bowls: The key is to be organized and have everything ready to go. Thinly slice cooked meat. For best results, make sure it's cold.
- Heat the pho broth and ready the noodles. To ensure good timing, reheat broth over medium flame as you're assembling bowls. If you're using dried noodles, cover with hot tap water and soak 15-20 minutes, until softened and opaque white. Drain in colander. For fresh rice noodles, just untangle and briefly rinse in a colander with cold water.
- Blanch noodles. Fill 3- or 4-quart saucepan with water and bring to boil. For each bowl, use long-handle strainer to blanch a portion of noodles. As soon as noodles have collapsed and lost their stiffness (10-20 seconds), pull strainer from water, letting water drain back into saucepan. Empty noodles into bowls. Noodles should occupy ¼ to ⅓ of bowl; the latter is for noodle lovers, while the former is for those who prize broth.
- If desired, after blanching noodles, blanch bean sprouts for 30 seconds in same saucepan. They should slightly wilt but retain some crunch. Drain and add to the garnish plate.
- Add other ingredients. Place slices of cooked meat, raw meat and tendon (if using) atop noodles. (If your cooked meat is not at room temperature, blanch slices for few seconds in hot water from above.) Garnish with onion, scallion and chopped cilantro. Finish with black pepper.
- Ladle in broth and serve. Bring broth to rolling boil. Check seasoning. Ladle broth into each bowl, distributing hot liquid evenly so as to cook raw beef and warm other ingredients. Serve your pho with with the garnish plate.
Notes
Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.
Joan says
This is the most WONDERFUL Beef Pho that I have ever tasted! Thank you for the very detailed recipe!!!
Andrea Nguyen says
You're very welcome, Joan!
umami madrid says
hi, do you use cinnamon or cassia for the pho... when i was in vietnam i only saw cassia on sale in the markets, so i was assuming that pho was made with cassia in stead of cinnamon.
thanks so much!
umami madrid
elaine says
do you simmer the broth covered or uncovered? thx!!
Patrick says
I learned to make pho bo from my mother. She swears up and down not to add fish sauce during the broth cooking process. She says it ruins the smell of the broth when there is beef involved, but is o.k. with other types of meat. I am confused because I see so many recipes with fish sauce included. Is she an exception to the rule? I have only added fish sauce as a condiment when eating the soup just so I don't start arguing with her. Please help me settle this debate with some hard facts. She also
beef soup says
When I make the beef soup, the foam is not that easy to skim by my little spoon, but I will try my ladle as you said, thank you for your advices.
Also I would like to add leek and cheese along with onion and other seasonings when cook, which I think is more creamy noodles will get.
Rita Carr Giebink says
I am in the middle of the process, I have parboiled the meat and roasted the onions and ginger. I have the meat in the pot ready to boil, waiting for it to boil...I should stop watchng the pot! I have all the other ingredients sitting ready to go in and I cannot believe how wonderful my kitchen smells. I doubled the recipe (I know, brave move for the first time I try it!)
I live in Billings Montana and was thankfully able to find every ingredient except for yellow sugar. I was given palm sugara
Andrea Nguyen says
Rita, Billings, Montana? WOW. I think the palm sugar will be okay. It's got a softer finish than regular granulated white sugar. I hope I hear from you about how things went! A double batch. You're using a giant stockpot, woman.
Ngoc Nguyen says
I don't exactly use this recipe but I say those that are daring make it with ox tails... I normally cook it for 8-9 hours and the meat will be very tendor but it will be worth it. Or short ribs (6-7 hours). The meat is delicious! It is nice to see a recipe out there that is easy to follow for those that would like to make pho but are at a lost. It's hard for me to explain how I make mine's when the recipe is in my head. Although I use sugar and salt - never fish sauce.
R Becklund says
Oh this looks so great, my son and I love beef pho, will definitely try this one. Thanks!!
Thy says
I also swear on not putting any! fish sauce into the broth. That just sounds absolutely wrong to me.
In my opinion Pho is a very meaty, savory soup that should not be disturbed by a fishy taste.
The way I cook Pho is quite similar except for a few differences. I also do not put any sugar into my broth.
I think every vietnamese household cooks Pho with MSG and so do I although it's known to be not so healthy. It is quite interesting to read about that.
But the whole of Asia eats food with MSG thr
Andrea Nguyen says
Thanks for the insights, Thy. The 'sweetness' in the MSG is basically like the rock sugar (duong phen). Use one of the other.
Peter Gluck says
Andrea - I've been addicted to Pho since '88 and have had hundreds of bowls but this was the first time I tried to make it. I bought your book, followed your recipe and it turned out perfectly! Thanks so much - I've always wondered if I could do it at home. Now I'm off to explode.
-Peter
Andrea Nguyen says
Peter -- You made my day! Thank you.
S. Tennaro says
Andrea - can this broth be made in an instant pot?
Andrea Nguyen says
Do you have The Pho Cookbook? I came up with great pressure cooker recipes for beef, chicken, and vegetarian pho. Here's how you would tweak them for the Instant Pot:
https://www.vietworldkitchen.com/blog/2017/11/instant-pot-pho-the-pho-cookbook.html
Plus, I posted an Instant Pot Chicken Pho recipe here: https://www.vietworldkitchen.com/blog/2017/11/instant-pot-chicken-pho-recipe.html
Thanks for asking! May great pho fill your future. 😉
JLoc says
great recipe & instructions. 1 thing I would like to point out is that I was actually able to almost double the amount of broth using 6 lbs of beef bones. Ofcourse, most ppl say that my taste is a bit on the bland side but I think being cautious with the strength of the flavor lessens the risk of masking any one ingredient. Plus, if someone needs an extra kick they can always add tuong (ie. hoisin sauce).
Shilah Auryon says
OMG, that image looks soooo tasty =) I'm ready to eat it now =)
Terry says
What a delicious sounding recipe! I'm printing this and going to add it to my fridge with a magnet for trying!
- Terry 🙂
Susannah says
I'm dying to make your pho bo with gan. Does the tendon really not have to be cooked at all? One can just throw it into hot broth?
korey says
I've tryed this recipe twice and both times its turned out week, i've even added less water.
I've used knucle bones and neck bones and oxtail and I just can't get the strong flavor through.
just don't know what to do to get that strong flavour, I've also let it simmered for 10 hours and still wasn't much of an improvment.
Andrea Nguyen says
Hi Korey -- Knuckle and neck bones don't have as much flavor as marrow bones. You're roasting the onion and ginger? Are you simmering the broth with the lid off?
If you simmered the pot for 10 hours with the lid off, there is not much left in the pot. Also, I use regular uniodized table salt. If you are using kosher, use 2 times the amount of salt. Finally, remember the fish sauce and the stealth ingredient -- yellow rock sugar. Thanks for reporting your frustration! Let's see you through this.
Lynx62 says
I made your recipe for my family and we all enjoyed it very much. The first time it came out better than the first time I bought it from a local Vietnamese restaurant. The second time it turned out very oily. I used beef marrow and skimmed the top of the soup as it was cooking. I will make this soup again, maybe next time I will try pho ga instead. I've looked your recipes over and was wondering if you make a banh bao. The one i've had, was made with the sweet dough, ground pork and a hard
Melatrol Sleep Aid says
I just made this tonight and it was delicious! Thanks for this recipe. You can't beat how easy it is, plus it tastes great. Thanks again!
Jack says
Thank you for sharing this recipe.
My wife and I absolutely love eating Pho and I never thought I could pull this off AT HOME. Absolutely agree with the marrow bone and I followed your recipe exactly (with a slight tweak) and it turned out fabulous. I added beef tendon balls (bo vien) and beef tripe. The flavour of the soup is so strong that it tastes even better than more of the restaurants here in Toronto, Canada.
Thank you once again!
Andrea Nguyen says
Jack -- You totally made my day. Thank you and enjoy slurping your success!
jennifer tran says
do we simmer the broth covered, uncovered or partially covered?
Acai Optimum says
I just made this tonight and it was delicious! Thanks for this recipe. You can't beat how easy it is, plus it tastes great.
Thanks again!
Yen Nguyen says
That's a great Pho recipe. I LOVE Pho but I no longer have to labor for my love since I discovered this great company called Star Anise Foods that make these incredible Pho kits that's all natural and organic, and using a family recipe from Nam Dinh where Pho came from. You must try them! It takes 15 minutes and it comes out tasting wonderful every time I make it. They sell you a spice packet and a noodle packet, all you do is add fresh ingredients. I got mine off Amazon.com, just search fo
Andrea Nguyen says
Yen -- thanks for the product promotion.
dental care says
My goodness this really looks awesome and I really have to try this one.
I am drooling..your recipe of Beef Pho Noodle Soup Recipe is good
Andrea Nguyen says
Folks -- simmer the pho broth UNCOVERED.
Ron Eng says
Hello Andrea
I am from Singapore and have been searching for a Pho recipe for a long time. Most will have either ingredients that did'nt sound right or insufficient tips. I dabble in cooking at home, from Japanese, to simple pork chops and would like to include Pho as an additional choice.
In comparison, the information in your website sounds very much more credible and workable! I have not tried any recipe yet, but , being a part time cook in a home kitchen, I know the realities of cooking.
Tha
Ngoc says
This has to be the best pho I've ever had. Thanks for making it so accessible - I never thought I'd be able to make pho from scratch!
Ngoc says
I never thought I would have been able to make pho from scratch. Thanks for breaking it down into such a great, manageable recipe. Best pho I've ever had! 🙂
Jeanne says
Andrea, my husband and I tried to find beef bones for soup-making at both an American chain grocery store (without a live butcher counter, though), and at the Asian store. Neither had anything but small amounts of beef tail and a lot of pork bones. We bought pork shoulder bones to try. I don't know what to expect or if this is going to be a total disappointment?
Also, my mother (Cambodian/Chinese) never puts Cinnamon in her broth, and when I eat at Vietnamese restaurants (while their broth taste
taco soup says
This tasted pretty good. If you have any good soup recipes do share.
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Truth About Abs says
Mmmmmmm! Looks delicious! Thank you for sharing the recipe! =)
edsoon says
We've had memorable pho in Australia, France and the US. The pho in restaurants in Singapore have been disappointing so far - always lacking something or other or laden with MSG. So we decided to make our own and tried numerous recipes. This recipe is the one !
dieu says
what is the water measurement required for this recipe?
Hypnotherapy London says
I can not wait to try this. Thank you!
Gwen says
Hi Andrea,
Thank you so much for all the authentic recipes. I made recipes from your blog and they turned out great. As for your pho recipes. Do you have any tips for keeping the broth color light? I've heard somewhere that the spices such as star anise,cinnamon sticks,cloves...can cause the broth to get dark, I wonder how the pros from the pho restaurants make their broth so light (in color) and still keep the broth flavorful.
GL
Linh says
it's southern style Pho, in the north, they don't eat Pho with leaves of thorny cilantro and bean sprout
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Hanh N. says
I would like to try to make this recipe with a slow pot. What are some of the steps that I need to alter so that it would fit in a slow pot cooker and the result is still the same?
Iftar Recipes says
Very nice posting. This is healthy Recipe. Soup is awesome.
dining room table says
I just made this one last night for dinner and it was delicious. I am so happy that I made it right. Thanks for sharing.
Meat grinders for home use says
Thank you for this wonderful recipe. I tried it yesterday and I did some mistakes (I believe too much salt was my biggest mistake), but it was still very good. Tomorrow I'm trying again - hopefully it will be perfect this time.
I am looking farward to new recepies.
TJAIII says
Andrea,
After hunting the internet to find a Pho recipe, my last stop was here. Thank you for sharing your recipe, and techniques. You did a fantastic job describing each step. I was making this for 4 people and anticipated freezing the excess broth, but everyone had 2 helpings, and finished off the entire batch. This was my first attempt at Pho and it turned out fantastic. Thanks again for sharing your detailed, tasty, easy to follow recipe.
Terry
Andrea Nguyen says
Terry -- My pleasure. Thanks for taking the time to use the recipe!
Susan says
This is the best recipe! I have been a lover of Pho since my travels to the Far East in 1984. Dallas has lots of good Pho restaurants, but when I am hungry I want it now! I make this and after cooking and blanching the noodles, I take a small portion and chop them up..I want some of the noodles, but trying to diet. I use range fed, organic buffalo for the broth and just use 1/2 as much..the diet issue..again.. but what is so wonderful is being able to grab a big mug, add some noodles & broth,
Herbal colon cleansing says
Hi this was delicious, I just plan to try it tonight and can't wait for it
Kesar says
Can you please tell me how many cups of stock this makes after it reduces?
This will be my 2nd time making Pho and I'm very excited to hear such great reviews. My mother used to make pho (I'm Cambodian) for us all the time on Sunday mornings for brunch... I used to get it all the time when I lived in Vegas, but now I don't live near a pho restaurant and I'm dying to find that authentic Pho! I'm hoping to make this for a couple friends in about a week.
Thanks!
dresser says
That looks fabulous. Im gonna try that recipe. Tonight!
Jessica says
I have been making your recipe for Pho ever since moving back to a small town in Georgia after several years in Los Angeles. I'd never had Pho until I moved there, and missed it dearly when I came back to my small town. I love your recipe, and so does my family. I've gotten fairly confident with it, especially since every one I've made it for has loved it. I'm going to give it another go this weekend, and experiment a little, so thank you for such a well-written explanation of how to make th
John joganic says
It took most of the day for me to hunt down the ingredients and cook this up, but it was worth the wait. This is easily the best Pho that I've ever had.
I used the recipe more or less verbatim, but I had more marrow than anything due to local availability. I skimmed with a Japanese strainer throughout and strained the broth with some cheese cloth sandwiched between the lid and body of a one quart fat separator. Despite all the resultant fat (and there was a lot), the final product was clear with
Joshua says
I had a question regarding Pho, so I was wondering what the difference is between pho made on the stove top and pho made in a slow cooker or via crock pot.. How much would that change the flavor or actually change the recipe over all, and by made in a crock pot I only mean in the simmer stage..
Andrea Nguyen says
Thanks, Jessica and John!
Joshua, I am not a slow-cooker or crock pot person so I can't answer your terrific question with 100% certainty. My guess is that the main difference has to do with evaporation. On the stove, you'd simmer without the lid on. In a crock pot or slow cooker, the lid is on so the flavor would not be as concentrated at the end. You may have to strain and then boil the broth to reduce it, if the flavor isn't intense enough.
Just thought of another thing -- wouldn't you need a
frozen meat suppliers says
yummy... i'm a noodle guy and i definitely want to try this... by the way what is a 5 star anise?
Kristen says
Thanks for taking the time to write out this recipe-- I know it is really hard to make the recipe out in words since a lot of the time it has been passed down by cooking it with mom and then just keeping it in your head. Thank you for passing along this great treasure and making it easier for others to have great food!
hollywood restaurant says
I made a beef noodle just like this one and it also tastes good. But trying pork will be a discovery.
Crockpot Beef Stew says
This is a really nice soup recipe.
Take this compliment from http://www.ground-beef-recipes.com
Fort Lauderdale catering says
This dish looks delicious and healthy, I can't wait to try making it myself! For those people who are not fond of eating too much pork, beef is another healthy alternative and it does not contain as much as pork than the latter. It is also important to take note of the food preparation process to ensure that your food is clean.
Chef Jay says
I love noodles! But I guess, I'll cook the meat longer, to make it more tender.
Typodactyl says
I've never made pho before, but the Chinese beef braised noodle soup. It's parts like beef shanks for the stock (yay for marrow), and chuck for the actual meat. Seasoning-wise, very similar.
I've never tried parboiling and cleaning the bones, and the soup was so different and clear!
Charring the onions and ginger added such a great rounded flavor.
I tend not to use straight up fish sauce. It does interfere with the meatiness for me, but I use a cup of dashi. It's the stock made from bonito flake
kitchen gadget says
My husband loves your recipe. Thanks for the post!
Larry Horricks says
I'm not vietnamese but I've traveled extensively for eyars throughout S.E. Asia for the sole purpose of learning Asian cooking. With Pho I always put the beef rib and or oxtail along with the onions,ginger and garlic clove under the broiler and brown and char everything before putting it in the pot. I don't bother with the par-boiling step. A little skimming in the beginning and I have a very clear broth. I also stud the onions with cloves so get roasts as well. Roasting the and browning the
vigilon says
I just made this tonight and it was very delicious! Nice post!
Jacqueline says
Hey Andrea
Being first generation Vietnamese, in college, and away from home. I'm learning to cook for myself. I miss my mom's and aunt's cooking like authentic banh canh and pho, the list goes on. Your ingredients are key and I love the extra tips, (it's those little things that make a difference). Anyhow add more recipes! its awesome
Mary says
This was such a nice recipe to follow. I made this today and it was so so good. My family is still talking about it an hour after eating it. thank you so much for sharing this recipe.
Calvin says
Wow. great recipe. I was wondering why though the recipe looks so familiar to the recipe given by the website SteamyKitchen. Is it because all beef pho are made the same?
Catherine Oliver says
Thank you SO much for this recipe and the whole book! The broth (which I have nicknamed "pho jus") is amazing. I could eat it all by itself. After making it the first time, I bought a 20 qt. stock pot so I could double the recipe so now I have frozen bags of it! That first (par)boil I think adds considerably to the success. Also I've been using cow feet that I buy at the Latino market. When I tell them that I make Vietnamese soup with it, they get a chuckle out of that. Again, thank you,
Lena says
This is the best pho soup I've ever made. My MIL has been trying to teach me for years, but something seems to get lost in the translation! I usually end up 'cheating' and adding a pho cube but this time I followed your recipe and it rocks!!!
Andrea Nguyen says
Calvin: There are similar frameworks for making pho soup. Jaden has a terrific take using a slow cooker.
Catherine and Lena: Thanks for the kind words.
jordan 11 says
These information helps me consider some useful things, keep up the good work.
Hypnotherapy London says
Looks very yummy and healthy too!
Kitchen Doors says
Thanks for sharing the soup recipe as I like the soup. I must try this soon.
Nicole says
Does the fish sauce make it fishy? If not what does it do in the broth? Is it really important to bring out the flavor? I would like to make this for a friend and she cannot have the fish sauce in it due to allergies. Do you think it makes a really big difference? thanks! I love Pho and I am super excited to make it on my own NOM NOM NOM!
Andrea Nguyen says
Fish sauce DOES NOT make the broth fishy. The condiment adds umami. Use just salt, if you like.
Your Pho receipe rocks says
Thanks for your recipes. Your Pho recipe is simply the best recipe out there. It's just like a restaurant dish cooked at home. Beef bones are super expensive in oz and maybe it's due to the demand from other Pho makers?!! Anyhow, it's time I thanked you for your recipes and mention that I've stuck your recipe into my favourites folder.
gen says
Korey, if you want strong flavor, have the soup on medium heat and let it the spices (cinnomon stick, anis star, gingers, garlic plus other spices) let it sat in the soup and boil longer, the longer you done it the stronger the flavor will be. But don't do it for too long or else it will take like chinese herbal medicine instead of soup.
Nicole says
I DID IT!!! I feel like a chef!
That was the most delicious Pho I have ever had... EVER!! I followed the recipe exactly (fish sauce and all) and it turned out so wonderful I ate 2 HUGE bowls and I am about to bust a button. This is good news for a family that once had to drive 40 min one way to pay $6 a bowl for skimpy pho. I have never been to an Asian Market before either and that was super cool too! So many new things to try
Thanks so much for sharing this wonderful recipe, you have expand
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Cathy Whitney says
I am making this recipe right now. I just found your site, and I think this will be the best Pho we have ever had. Thank you for blog! My kitchen smells amazing, and even though the broth is not done yet, I have tasted it and it is fantastic so far. I am your fan!
mohammed fawzulkabir says
hello dear,
I love foods of pho..i often eat foods of pho..but as a muslim i want to know is the beef and chicken using in pho foods are halal?? please inform me.
thank you.
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I made your Pho and it was utterly delicious. Do you ever use black cardamon?
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Made Pho yesterday for my in-laws. It was a total success. The butcher wouldn't give me just bones, so we ended up with five pounds of beef femer with meat, and a whole ox tail. The meat was so suculant my husband said it was the best beef he had ever had!We added flank steak and shrimp to the bowls. No one even touched the hoisin sauce. Now we have a new New Years Day tradition 🙂
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Marcella Difrancesco says
Great recipe, thank you. Will be a regular one from now on 🙂
Krysty Vallejos says
Hello Andrea,
I am going to make this pho this weekend to celebrate valentines day! My husband and I cook something we have never cooked before on Valentines day and we have had pho numerous times but never attempted to make it. I am wondering if you simmer with the lid on or off? thank you
rodney says
Oh how I love Pho! Today is a extremely cold here in Southern Cali. I'm bundle up in my warm PJ's, hoodie, long white socks, so it would be a great day to whip up this Pho recipe. Thanks for sharing Andrea!
dich vu seo says
This recipe looks pretty good, but your stock procedure has a major flaw. During the initial blanching process, you should NEVER boil the bones. You should cover them with twice their volume with water and bring only to a low low simmer. Proceeding otherwise will coagulate the albumin in the bones and prevent all of the impurities from being released. The bones should be simmered only lightly for 10 minutes while being occasionally gently moved but NOT STIRRED (this will agitate the impurities a
kinh mat says
This iconic Vietnamese Beef Noodle Soup or Pho Bo is probably one of the most well-known noodles to come from Vietnam. It features succulent medium rare beef slices on top of the pho or noodles, together with some wonderfully fresh veggies and herbs that bring a fresh balance to the tasty and nutritious soup.
The exact history of these noodles is not certain, as beef is not commonly part of Vietnamese cuisine. Some people believe that it was probably a fusion dish, influenced by the French colon
giay da nam says
Oh, wow! I have ALWAYS wanted to make pho. We have spent time in Vietnam on several occasions and this is my favorite thing for breakfast. We are actually planning on spending a year there beginning next fall and whenever we talk about it with our kids, my 7 year-old son says, “Oh, goody! I am going to eat pho for breakfast every single day!”
I’ve been intimidated by the recipes I’ve seen before. Most seem to say things like, “Start with a half a cow…” This looks very do-able.
I’
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This recipe looks pretty good, but your stock procedure has a major flaw. During the initial blanching process, you should NEVER boil the bones. You should cover them with twice their volume with water and bring only to a low low simmer. Proceeding otherwise will coagulate the albumin in the bones and prevent all of the impurities from being released. The bones should be simmered only lightly for 10 minutes while being occasionally gently moved but NOT STIRRED (this will agitate the impurities a
Brianna says
I was having this same problem, and I figured it out: I had been too aggressive about scooping out the fat. Trying to get rid of all of it will result in a very weak flavored broth no matter how long you simmer it. I recommend taking out enough fat so that it's not too greasy, and leaving the rest in for flavor. I hope this helps someone.
Thank you for the recipe, Andrea! It was my first time making pho, and my Japanese friends' first time eating it, so I was so happy that I was able to success
marlon says
I made your recipe for my family and we all enjoyed it very much. The first time it came out better than the first time I bought it from a local Vietnamese restaurant.
Jacob Montereal says
Hi! Just wondering if I can use any part of the beef. thanks for the recipe anyway.
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Joy K Gilpin says
Any suggestions on what to do with the boneless meat that was reserved at the 1.5 hour mark? The recipe covers how to cool and preserve but doesn't indicate that it later be incorporated back in to the pho.
Many thanks for the recipe!
Joy
Mike says
The beef looks really yummy. Nothing is nicer then beef noodle soup. You have beef for the protein and noodles for the carbs. I love how you also included ginger and cinnamon to give it flavor. I dunno if fish sauce makes it taste that great though.
Teaopouri Manihera says
thank i made this last night. much easierto follow than other recipes. the results were awesome.. thank you. i tasted the soup this morning so much nicer. thank you
Japan Soup Market says
I really like this soup recipe ..I want to make it. Thanks for sharing!
Kaitlyn says
I can't wait to try the recipe. My boyfriend is half Vietnamese and we eat pho out all the time and I want to make it homemade. I was wondering when you say cloves do you mean garlic cloves? I just want to make sure I get it right as a surprise for him.
Thanks
Kitchen Essentials says
This is the first recipe I found on the site and I LOVE this. Can't wait to learn more. usually I am an Indian curry person - or sometimes chili or spicey Italian, but this food looks so interesting - tasty and fresh looking - that I will definitely be trying this!
Athomechef says
This broth is PERFECT!!! BEST pho I've ever had and I made it!!! Although my wife became a bit tired of the aromas. Oh well, she loved the final results. Thanks!
John L says
Just made this for my dad for father's day. I must thank you for the recipe. My whole family loved it! This was the most complex thing I have ever tried to cook and it turned out fantastic following your recipe. For a special condiment, I used your recipe for Vietnamese chili-garlic sauce, and that was a crowd favorite for us Arizonans! This has inspired me to try cooking and eating more Asian cuisine. I'll certainly check out your cookbook and other websites!
Penelope Clearwater says
Do you really think that is an important distinction.... most cinnamon you are going to buy in north America is cassia anyway....
Daniel - Comedera.Com says
I think this pho recipe is very close to what i have ate before.. so i will try it!
Marie says
Thank you so much, Andrea, for sharing such a wonderful recipe! We love pho and I’ve attempted to make it before but it was always bland and greasy. Your recipe was pure perfection! Thanks for making it easy for us to enjoy it at home!
Andrea Nguyen says
You are very welcome!
Christie says
This is now a staple at our house. I made it in a regular pot the first time. Now, the only thing I do different is use my 22.5 qt pressure cooker to make ALOT, add venison bones during hunting season to supplement the beef and add chicken feet! I didn't have any scum issues this way, and it only took 2 hours (1 hr at 15 pds pressure, pressure to zero, then another hour the same way). I can't thank you enough for showing this South Louisiana girl how to make pho so good I don't need to find a Pho house.
Andrea Nguyen says
That's a big batch of pho! Thank you for the tips!
Karen says
Hi Andrea, I am just getting started with Vietnamese cooking. I am a huge fan of Beef Pho and would love to make it in my instant pot. I saw your instant pot chicken pho recipe and plan on making it this weekend. Any chance you might be able to share an instant pot beef pho recipe? I am much more familiar with poultry than beef, so an instant pot beef pho tutorial/recipe would be a major help. Thank you 🙂
Andrea Nguyen says
Hi Karen, Your best bet is to check out the Pressure Cooker Beef Pho recipe in my book, The Pho Cookbook -- it may be available at your library or local bookstore. More on the book here:
http://www.vietworldkitchen.com/blog/2016/10/the-pho-cookbook-preview.html
To convert any of the pressure cookers recipes in the book to the Instant Pot, use this post:
https://www.vietworldkitchen.com/blog/2017/11/instant-pot-pho-the-pho-cookbook.html
Thanks for writing!
Karen says
incredible! thank you Andrea. i got myself a copy of your book and am looking forward to using your IP conversion tips. i just have a few quick queries. i recently purchased skin on bone in chicken thighs in bulk. i won't be making another trip to the grocery store for a few weeks so was curious if the chicken thighs could be used instead in the meantime. if i were to use 2 pounds of chicken thighs, would that require a halving of ingredients in this recipe? for my first attempt, i wanted to start with a smaller quantity. lastly what do you think of removing the dry roasted spices from the IP, tying them up in a cheese cloth and letting them percolate the pho this way?
once again thank you for your generous assistance. it's super helpful for a novice home cook. 🙂
S Biswas says
When are you using the star anise, cloves and cinnamon stick? Thanks
Andrea Nguyen says
Check the recipe and you'll see when the spices go into the broth.
Jen in LNK says
Andrea,
Thank you from the bottom of my heart for sharing this beautiful and easy to follow recipe!
I’m a fairly experienced home cook, and it seems that the devil is always in the details when it comes to making a memorable dish— and I truly appreciate the fact that you shared those details (chatting aromatics, using yellow rock sugar).
I’m blessed with several reputable, family owned Vietnamese markets in my city (Lincoln, NE), so all ingredients were easy to find.
Pro tip to someone making this for the first time: Add the fish sauce during the last hour of simmering (Also when I add the rock sugar— seems to keep the flavors nicely balanced this way).
Oh, and be sure to seek out some good meatballs with tendon for when you serve the dish, your mouth will thank you for this!
Andrea Nguyen says
You're welcome, Jen!
Van Anh says
Andrea, thank you for your recipe! I use it every time I make pho. Quick question: I always get murky/cloudy broth in the bowl when I use raw beef. Is there any way to prevent this?
Andrea Nguyen says
Hi Van Anh, that cloudiness can be slightly reduced (I think) if you blanch the beef for a few minutes in hot water. It cooks the surface protein a bit. It's totally superficial so if you don't mind it, it's okay. The noodles release starch to make things cloudy. What you don't want is to start with cloudy broth. I think people make a deal about the cloudiness of pho only to ensure that it is gently simmered. Once assembled, it turns cloudy. That is pho bo's nature. Thanks for cooking up pho at home with my recipe!
Elana Colton says
So strange, I was so looking forward to this recipe, did a bunch of research, followed your recipe yet my pho was very weak and tasteless almost. It had a nice depth from the charred onion, ginger and spices but I just didn't get a deep savory, meaty flavor as many others seemed to. I had to keep adding salt until I finally got a semblance of something that was reminiscent of meaty broth. I used knee, marrow and neck bones. Didn't have star anise, subbed soy sauce for fish sauce; what else did I do wrong??
Andrea Nguyen says
Star anise is important in the broth, and fish sauce is too. They're key in beef pho. Soy sauce isn't the same as fish sauce for this recipe. I use it in vegetarian pho but the formulation is different. If you want to master pho, I suggest getting a copy of my book, The Pho Cookbook. Your library and local bookshop may have it. Amazon sure does. I hope good pho fills your future!
Frances says
Oh my goodness, I am beyond thrilled that I came across your Beef Pho Noodle Soup recipe! My husband is a pho aficionado and has consumed copious amounts of pho in his lifetime. It’s his absolute favorite meal to eat. I love pho myself too but have always been too intimidated to make it. But my husband’s love for it motivated me to give it a shot. I did a ton of research on Google before picking your recipe, and made sure I had ‘authentic’ in my search. And boy am I glad I found the perfect recipe!
I made this recipe almost to the tee, with the exception of subbing cloves for more cinnamon and a few dashes of
nutmeg. Cloves was one of those ingredients that was so easy to miss that by the time I was half way through cooking, I had to use what I had in the pantry. But it definitely did not matter because to my delight, my first attempt at pho beef noodle soup was an absolute success and my husband gave it 10/10! That’s a lot coming from him and he is very honest when it comes to my cooking 😉 This is definitely one for the books and I’ll be making big batches of this in the future as it is quite time-consuming but totally worth the wait. This broth is everything you want in a pho beef noodle soup — rich, deep, flavorful broth with that umami when you take that first sip of hot soup. Mmmm, this one’s a winner!
Thank you Andrea!!!
Andrea Nguyen says
You're so welcome, Frances! I'm so happy for you pho-nemonal success.
Bill says
Hi, I followed your recipe to the T. But my broth inky yielded 3 quarts. What should I do? If I add another quart of water, won't it become diluted and not as good? Thanks!
Andrea Nguyen says
Well, many pho shops dilute a broth concentrate, add nuoc mam, salt and MSG. If you're fine with the 3 quarts, stick with it. If not, add 1 quart of water.
Joey Gonzalez says
Hi Andrea!
I just purchased your book from amazon. I will definitely be making the Beef Pho soon. One question I had when I skimmed through your book was about roasting the marrow bones and toasting the spices. I don't see it mentioned anywhere. Have you ever tried it that way and maybe found it was an unnecessary step? Very curious! I'm gonna use La Baleine fine sea salt, Red Boat fish sauce and Chinese yellow rock sugar. Thanks so much for the recipes! - Joey
Andrea Nguyen says
Roasting the bones is not traditional and when I tried it, the broth was cloudy and dark. It's great for a brown stock but pho broth is light one. Thanks for getting the book! Hope it delivers extra pho-nomenal bowls to your home.
Joey Gonzalez says
Excellent! Love your expertise. Really looking forward to making some this weekend. Is toasting the spices traditional? Also, do you recommend someone watching over the stockpot at all times to make sure it doesn't boil? Thanks Andrea!
Andrea Nguyen says
Toasting the spices is totally traditional. If you simmer gently and use a large pot, there should be no over boiling. Enjoy.
Joey Gonzalez says
Hey Andrea,
I watched your video at Google. You are such a firecracker! I love your personality. Last question I had - in your book, you mentioned storing the 'unseasoned broth' if you're not going to consume it immediately. I know it mentions not to add the fish sauce until right before serving. By unseasoned broth, do you mean no salt, rock sugar and fish sauce, or unseasoned just means no fish sauce? Thanks again!
Andrea Nguyen says
Hi Joey -- Thanks for watching the video and writing! Unseasoned means the broth without fish sauce. The reason, which I explain in my book, The Pho Cookbook, is fish sauce expresses its umami best in pho when it's added to the broth close to when you're serving. I used to add it during the simmering process but some well seasoned Viet chefs and cooks schooled me otherwise and they were right!
Eyton Shalom says
Great recipe Andrea. very similar to the one my vietnamese patient's mom gave me.. Is beef pho made all over vietnam, or is it a regional dish. are their regional variations of any significance. Once in Seattle i had Vietnamese food that was different than what i get in San Diego, where all the restauranteurs seem to be from Saigon...I asked him, and he said, my family is from Hue, so the food is "better." thank you ...(i would argue it may also be that restaurants in Seattle tend to be better generally.)
Andrea Nguyen says
Pho is eating all over Vietnam but people in Hue love their bun bo Hue. They're proud.
Bron King says
Hi Andrea It's a pleasure to talk to someone so skilled who is prepared to share deep knowledge about cooking, so thoroughly and generously. I'm in Australia, love eating Pho but my only attempt to make it before wasn't great. I found your site and got excited. Last night I made it to your recipe and it is unbelieveably good - better than any I've ever had. The organic butcher only had 1.5kg of rib and knuckles but was persuaded to look out the back and had a frozen leg bone another 1.5kg which he sawed up for me. I bought both, set up 2 pots, followed all your instructions halving the ingredients so the only difference was the bones. When it was done I set up 2 bowls and called my son in (he ADORES pho!) and had him do a blind test. He chose the rib bone bowl first and liked it, but the leg bone stock gave him such a surprise and delight he said he wants to learn to do it too. With the Corvid-19 making takeaway food rarer and more worrying, we'll be setting up our own Vietnamese kitchen because it's our favourite cuisine. Our ancestors are from Britain and Europe but Australia is an amazing multicultural country and we can get all the ingredients we need. Thanks again - we've subscribed and will buy your books. A quick question - we can buy 2 types of fish sauce, clear and a cloudy one with residue on the bottom - both taste good but different - which would you use?
Brian Tucker says
I am not a recipe follower but, I read this and many other recipes on making Pho and was drawn back to this site. I followed the recipe, actually doubled it. I had a good sized bag of soup bones from grass fed Northern California beef that really helped make the broth amazing. I am so impressed with the flavors and the balance that this recipe provided. I am hooked on making the broth from scratch. It turned out better than many of out local restraints versions.
Andrea Nguyen says
Brian -- I'm so happy you had a pho-nomenal experience. Sounds like your bones were beauts! Homemade pho rocks big time and I'm happy to have enabled your photastic success. Thanks for the feedback.
Ava says
This was an excellent recipe!! One question I have is why does it have to be cooked uncovered? What would be the difference if cooked covered?
Andrea Nguyen says
You may get cloudy broth if the lid is on.