Pho Noodle Soup Recipe
Traditional Vietnamese beef noodle soup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Prepare the Broth
In a large pot, add the beef bones and cover them with water. Bring to a boil over high heat.
- 2
Skim the Foam
Once boiling, skim off any foam that forms on the surface. This helps to clarify the broth.
- 3
Add Aromatics
Add the whole onion (peeled and halved), ginger (sliced), star anise, cinnamon stick, cloves, fish sauce, salt, and sugar to the pot.
- 4
Simmer the Broth
Reduce the heat to low, cover, and let the broth simmer for at least 4 hours, or up to 6 hours for a richer flavor.
- 5
Strain the Broth
After simmering, strain the broth through a fine-mesh sieve to remove solids. Return the liquid to the pot and keep warm.
Noodle and Topping Preparation
- 6
Prepare the Noodles
Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- 7
Prepare the Beef
If using raw beef, freeze it for about 30 minutes to firm it up, then thinly slice against the grain.
- 8
Prepare the Toppings
Wash and prepare fresh herbs, bean sprouts, lime wedges, chili peppers, and chopped green onions.
Assemble the Pho
- 9
Assemble the Bowls
Place a serving of noodles in a bowl, top with raw sliced beef, and ladle hot broth over the top.
- 10
Add Toppings
Garnish with fresh herbs, bean sprouts, lime wedges, chili slices, and chopped green onions.
- 11
Serve
Serve the pho hot and enjoy with additional fish sauce or chili sauce on the side.