Create Your Own Pho Recipe

blanch bones

Place the beef bones (or chicken carcasses) in a large stockpot and cover with cold water. Bring to a rolling boil over high heat. Boil for 10 minutes to remove impurities. Drain bones and rinse both bones and pot under hot running water to remove scum.

char onion and ginger

While bones blanch, halve the onion and slice the ginger lengthwise. Char the cut sides directly over a gas burner or under a broiler until blackened in spots (5–10 minutes). Rinse briefly to remove loose soot and set aside.

start simmer

Return the cleaned bones to the stockpot. Add 4 liters of fresh water, the charred onion and ginger, rock sugar, yellow onion (whole), fish sauce, salt, and black peppercorns. Bring to a gentle simmer over medium-high heat, then reduce to low — maintain a gentle simmer (not a boil).

skimming

For the first 30–45 minutes, skim foam and fat that rise to the surface occasionally to keep the broth clear.

simmer time

Add the spice packet after the first 15–30 minutes of simmering. Simmer uncovered for 3–6 hours (beef bones) or 1.5–2 hours (chicken), tasting occasionally and adjusting salt or fish sauce. The longer the simmer, the deeper the flavor.

Toast the star anise, cinnamon sticks, cardamom pods, cloves, and coriander seeds in a dry skillet over medium heat for 2–3 minutes until fragrant. Transfer to a spice sachet, cheesecloth, or small tea strainer and add to the simmering broth with the other aromatics.

prepare noodles

If using dried rice noodles, soak according to package instructions (usually 30–45 minutes in warm water) until pliable, then briefly dunk in boiling water to finish (1–2 minutes). If using fresh noodles, separate and blanch quickly in boiling water for 10–20 seconds. Drain well.

prep proteins

Freeze the raw beef for 15–30 minutes to make very thin slicing easier. Slice against the grain as thinly as possible. Warm cooked brisket or beef slices in hot broth before serving. If using beef meatballs, simmer them in the broth until cooked through.

assemble bowl

Place a portion of drained noodles into serving bowls. Arrange raw thinly sliced beef on top (it will cook in the hot broth), add any warmed brisket or meatballs, and scatter sliced green onions and soaked thin yellow onion.

On the table, provide bean sprouts, Thai basil, cilantro, lime wedges, sliced chiles, hoisin, and sriracha. Each diner customizes their bowl: squeeze lime, add herbs and sprouts, spoon hoisin and sriracha to taste, and add thin chiles for heat.

When ready to serve, bring the broth to a rolling boil and ladle it over the assembled noodles and raw beef. The hot broth will cook the thin slices quickly (about 30–60 seconds). Drizzle a little sesame oil if desired.