Pho Noodle Soups Recipe

Roast bones and aromatics

Preheat oven to 450°F (230°C). Spread beef bones and oxtail/short ribs on a rimmed baking sheet. Roast 30–45 minutes, turning once, until deeply browned. Meanwhile, char the halved onion and ginger directly over a gas flame or under the broiler until skins are blackened (about 6–8 minutes), turning so both sides are charred. This step adds classic pho flavor.

Blanch bones

Place roasted bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Pour out the water and discard. Rinse bones and pot to remove scum.

Simmer the broth

Return bones to the cleaned pot. Add 16 cups fresh cold water. Add charred onion and ginger. In a dry skillet over medium heat, toast star anise, cloves, cardamom, cinnamon sticks, coriander seeds, and fenugreek (if using) until aromatic (1–2 minutes). Tie spices in a piece of cheesecloth or place in a spice infuser and add to the pot. Add rock sugar and 1 teaspoon of the salt. Bring to a gentle simmer (small bubbles) and maintain a low simmer for 3–4 hours, skimming any scum during the first hour. Do not boil vigorously — low heat keeps broth clear.

Season broth

After 3–4 hours, remove bones and strain broth through a fine-mesh sieve or cheesecloth into a clean pot. Discard solids. Taste and add fish sauce (about 6 tablespoons) and the remaining 1 teaspoon kosher salt, adjusting to taste. Keep broth hot over low heat. Add white parts of scallions to the broth for the last 10 minutes to infuse a fresh oniony note, then remove solids before serving.

Prepare noodles according to package: for dried rice noodles, soak in warm water 20–30 minutes until pliable, then briefly blanch in boiling water for 10–30 seconds just before serving; for fresh noodles, blanch 6–10 seconds until tender. Drain well.

If using cooked brisket or meatballs, warm them gently in hot broth or by lightly poaching for 1–2 minutes. For raw thinly sliced beef (eye of round), arrange slices on bowls and let hot broth pour over them at serving to cook to desired doneness (about 20–40 seconds for rare to medium-rare).

Divide drained noodles among 4 large soup bowls (about 4 oz noodles per serving). If using cooked meats, add a few slices to each bowl. Arrange raw beef slices on top if serving rare beef.

Ladle very hot strained broth over the bowls, covering the meat and noodles. The hot broth will cook thin raw beef slices quickly. Top each bowl with a pinch of white pepper and a few of the reserved thinly sliced scallion greens if desired.

Serve immediately with a platter of garnishes: bean sprouts, Thai basil, cilantro, lime wedges, sliced chiles, hoisin and Sriracha. Encourage diners to add garnishes and sauces to taste. Optionally sprinkle fried shallots on top for crunch.