Pho Recipe
Beef broth, rice noodles, and fresh herbs.
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
Roast the Bones
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast for 30-40 minutes until they are browned.
- 2
- 3
Simmer the Broth
Once boiling, reduce the heat to low and simmer for at least 6 hours. Skim off any foam or impurities that rise to the top.
- 4
Season the Broth
After 6 hours, strain the broth to remove solids. Return the clear broth to the pot, add fish sauce and salt to taste. Keep warm.
Noodle and Topping Preparation
- 5
Cook the Rice Noodles
In a separate pot, bring water to a boil. Add rice noodles and cook according to package instructions (usually about 5-7 minutes). Drain and set aside.
- 6
Prepare the Toppings
While the noodles are cooking, prepare your toppings: wash the basil and cilantro, cut the lime into wedges, and slice the jalapeños.
- 7
Assemble the Pho
In bowls, add a portion of cooked rice noodles. Top with raw sliced beef. Ladle the hot broth over the noodles and beef to cook the meat slightly. Garnish with basil, cilantro, bean sprouts, jalapeños, and lime wedges.
