Vietnamese Pho
A fragrant, soul-warming bowl of rice noodle soup with star anise-scented broth, thinly sliced beef, and a mountain of fresh herbs.
Prep: 15 min
Cook: 45 min
Total: 1 hour
Serves: 4
Cuisine: Vietnamese
Pho (pronounced "fuh") is Vietnam's national dish — a clear, deeply aromatic broth ladled over silky rice noodles and paper-thin slices of beef. The broth gets its distinctive character from charred onion and ginger, along with whole spices like star anise, cinnamon, and cloves. It is simultaneously complex and clean, warming and refreshing.
Traditional pho simmers for many hours, but this streamlined version delivers remarkable depth in about an hour by charring the aromatics, toasting the spices, and using good-quality beef broth as a base. The result is a bowl that will transport you straight to a Hanoi street stall.
Ingredients
For the Broth
- 6 cups good-quality beef broth
- 2 cups water
- 1 large onion, halved (skin on)
- 3-inch piece fresh ginger, halved lengthwise
- 3 whole star anise pods
- 1 cinnamon stick
- 3 whole cloves
- 1 tablespoon fish sauce (plus more to taste)
- 1 teaspoon sugar
- Salt to taste
For the Bowls
- 8 oz dried flat rice noodles (banh pho, medium width)
- 8 oz sirloin or eye of round, very thinly sliced (freeze 20 min for easier slicing)
Garnish Plate
- Bean sprouts
- Fresh Thai basil leaves
- Fresh cilantro sprigs
- Jalapeño or Thai chili, thinly sliced
- Lime wedges
- Hoisin sauce and sriracha for dipping
Instructions
- Char the aromatics. Place the halved onion and ginger cut-side down on a dry cast iron skillet or under the broiler. Cook until deeply charred and blackened in spots, about 5 minutes. This step is essential — it adds a smoky sweetness to the broth.
- Toast the spices. In a large pot, dry-toast the star anise, cinnamon stick, and cloves over medium heat for 1-2 minutes, shaking the pot, until fragrant and slightly darkened. This wakes up the essential oils.
- Simmer the broth. Add beef broth, water, charred onion, and charred ginger to the pot with the toasted spices. Bring to a boil, then reduce heat and simmer gently for 30-45 minutes. The longer it simmers, the more fragrant it becomes.
- Strain and season. Strain the broth through a fine mesh sieve, discarding all the solids. Return the clear broth to the pot and season with fish sauce and sugar. Taste and adjust — it should be savory, aromatic, and slightly sweet. Keep at a rolling simmer.
- Prepare the noodles. Cook rice noodles according to package directions (usually soak in hot water for 8-10 minutes or boil for 3-4 minutes). Drain and divide among 4 large, deep bowls.
- Assemble the bowls. Arrange raw sliced beef over the hot noodles. Ladle the boiling broth directly over the beef — the heat of the broth will cook the thin slices instantly, turning them from red to pink.
- Serve with garnishes. Set out a communal plate of bean sprouts, Thai basil, cilantro, sliced jalapeño, and lime wedges. Each person customizes their bowl. Offer hoisin sauce and sriracha on the side.
Pro Tips
The charring is non-negotiable. Charring the onion and ginger is what gives pho its signature depth. Skip this step and the broth will taste flat.
Slice the beef paper-thin. Freeze the beef for 20 minutes before slicing. You want it thin enough that the hot broth cooks it instantly in the bowl.
Keep the broth boiling. When you ladle it over the raw beef, the broth needs to be at a full boil to properly cook the meat. Lukewarm broth will leave you with raw beef.
Variations
- Chicken pho (Pho Ga): Use chicken broth and shredded poached chicken instead of beef. Lighter and equally delicious.
- Vegetarian pho: Use mushroom broth, add sauteed shiitakes, tofu, and extra vegetables. Keep the charred aromatics and spices the same.
- Meatball pho: Form seasoned ground beef into small meatballs and cook them directly in the simmering broth.
- Instant Pot pho: Combine all broth ingredients in a pressure cooker and cook on high pressure for 20 minutes. Quick release and strain.
Nutrition (per serving)
More Recipes You Might Like