Pho Recipe
Make Pho Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Noodles & Proteins
Garnishes & Condiments
Method
Broth
- 1
Blanch bones
Place bones and short ribs in a large stockpot and cover with cold water (about 6 quarts). Bring to a rapid boil over high heat and boil for 8–10 minutes to remove impurities. Skim off scum that rises to the surface. Drain bones in a colander and discard the blanching water. Rinse bones and pot to remove remaining scum.
- 2
Char aromatics
While bones are blanching, char the halved onion and peeled ginger over an open gas flame, under a broiler, or in a dry skillet until surfaces are blackened and fragrant (6–10 minutes), turning as needed. Set aside to cool slightly, then lightly smash the ginger with the back of a knife.
- 3
Toast spices
In a dry skillet over medium heat, toast cinnamon sticks, star anise, cardamom pods, cloves, and coriander seeds for 2–3 minutes until aromatic. Transfer to a piece of cheesecloth or use a spice infuser/teabag and tie securely.
- 4
Simmer broth
Return the cleaned bones and short ribs to the cleaned stockpot. Add about 6 quarts fresh cold water, the charred onion and ginger, and the toasted spice sachet. Bring to a gentle simmer over medium-high heat, skimming any foam during the first 30 minutes. Lower heat to maintain a bare simmer (not a rolling boil) and cook uncovered for 3–4 hours for bones, or up to 6 hours for richer gelatinous broth. Occasionally skim fat and scum. During the last 30 minutes add rock sugar, fish sauce, and kosher salt; taste and adjust seasoning.
- 5
Finish and strain
When the broth has developed a deep, clear beef flavor and the meat is tender, remove bones, ribs, and spice sachet. Strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. If you included short ribs for serving, reserve them and slice thinly. Let broth cool slightly; if necessary, refrigerate to allow fat to solidify and remove excess fat (optional). Keep broth hot before serving.
Noodles & Proteins
- 6
Prepare noodles
Bring a separate large pot of water to a rolling boil. Add dried rice noodles and cook according to package directions — usually 3–6 minutes depending on thickness — stirring gently until tender but still slightly firm. Immediately drain and rinse briefly under cool water to stop cooking, then divide into serving bowls. For best texture, reheat noodles by briefly dipping in boiling water for 10–15 seconds just before serving.
- 7
Slice beef
While broth simmers, place the raw beef in the freezer for 20–30 minutes until firm but not frozen solid; this makes very thin slicing easier. Using a sharp knife, slice the beef as thinly as possible (paper-thin). Arrange slices on a plate and keep refrigerated until ready to serve.
- 8
Garnishes & Assembly
- 9
Prepare garnishes
Rinse bean sprouts and herbs. Trim basil leaves from stems. Thinly slice green onions and chiles. Cut limes into wedges. Arrange hoisin and Sriracha on the table for diners to add to taste.
- 10
Assemble bowls
Place a portion of noodles into each warmed bowl (about 4–6 oz cooked noodles per serving). Arrange a few slices of raw beef and some slices of cooked brisket (if using) on top of the noodles. Ladle piping-hot broth over the meat and noodles — the heat will gently cook the raw beef slices (for pho tai).
- 11
Serve
Top each bowl with sliced green onions and a few rings of white onion if desired. Serve immediately with plates/bowls of bean sprouts, Thai basil, cilantro, lime wedges, and sliced chiles so each person can customize with hoisin and Sriracha.