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Flavorful Vietnamese Pho Beef Recipe Easy Homemade Noodles Guide

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A comforting and authentic Vietnamese pho recipe featuring tender beef slices, chewy rice noodles, and a deeply flavored, aromatic broth simmered with traditional spices.

Ingredients

Scale
  • 2 pounds beef marrow or knuckle bones
  • 1/2 pound beef brisket or eye of round, thinly sliced
  • 8 ounces flat rice noodles (Bánh Phở), fresh or dried
  • 1 large onion, halved and charred
  • 3-inch piece ginger, sliced and toasted
  • 4 whole star anise
  • 1 large cinnamon stick
  • 3 whole cloves
  • 1 tablespoon coriander seeds, lightly toasted
  • 1/4 cup fish sauce
  • 1 tablespoon rock sugar or brown sugar
  • Salt to taste (start with 1 teaspoon)
  • Fresh herbs: Thai basil, cilantro, and mint (a handful each)
  • 1 cup bean sprouts
  • 1 lime, cut into wedges
  • Jalapeño or Thai chili, sliced thin (optional)

Instructions

  1. Rinse beef bones under cold water. Place in a large stockpot and cover with about 12 cups (2.8 liters) cold water. Bring to a rolling boil for 10 minutes, then drain and rinse bones to remove impurities.
  2. Char the onion halves and ginger slices over an open flame, grill, or broiler until blackened in spots (about 5-7 minutes).
  3. Toast star anise, cinnamon stick, cloves, and coriander seeds in a dry pan over medium heat until fragrant (about 2-3 minutes), being careful not to burn.
  4. Return cleaned bones to the stockpot. Add 12 cups (2.8 liters) fresh cold water, charred onion and ginger, and toasted spices (use a spice bag or cheesecloth). Bring to a gentle boil, then reduce to low simmer. Skim foam or scum every 20 minutes for 2 hours.
  5. After 2 hours, remove bones and aromatics. Stir in fish sauce, rock sugar, and salt. Taste and adjust seasoning. Simmer another 30 minutes to meld flavors.
  6. Soak rice noodles in warm water for 20-30 minutes or according to package instructions; drain well. Freeze beef briefly (15 minutes) and slice very thin.
  7. Briefly dip noodles in boiling water to soften, place in bowls. Arrange raw beef slices on top. Pour hot broth over noodles and beef to cook the meat.
  8. Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chilies. Serve immediately.

Notes

Keep broth at a gentle simmer to avoid cloudiness. Blanch bones first to remove impurities. Char aromatics for smoky depth. Slice beef thinly after freezing briefly for tenderness. Prepare noodles and garnishes last to keep fresh. Broth flavor improves after resting overnight. Leftover broth can be refrigerated for 3 days or frozen for 3 months.

Nutrition

Keywords: Vietnamese pho, beef pho, pho recipe, homemade pho, rice noodles, Vietnamese soup, easy pho, beef broth, traditional pho

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