Experience the magic of one of the greatest noodle soups in the world with this easy to follow traditional Vietnamese Pho recipe! Made from scratch with the signature broth that’s light yet at the same time so full of flavour, it’s infused with spices like cinnamon, star anise and cardamom. The soup is utterly addictive and every spoonful leaves you wanting more!
Vietnamese Pho recipe
This Pho recipe has been in the works for a while now. It’s been quietly made and remade by various RecipeTin family members since our first trip to Vietnam. We’ve compared notes, debated furiously about how the latest iteration compared to the (many) bowls of Pho soup we slurped during our travels, and our favourite Pho restaurants back home here in Sydney.
We take our Pho very seriously. One of the greatest noodle soups in the whole world commands respect!
And I am very pleased to report every member of the RecipeTin family whole heartedly approves of this final recipe!
This homemade Pho recipe is actually quite straightforward – but you do need a very large pot!
What is Pho?
If you’re wondering “What is Pho?” then you’re probably also wondering “Why is she so bonkers over it???”
I don’t blame you. It looks like a relatively harmless bowl of beef noodle soup.
That is, until you take your first slurp.
The Pho soup broth is everything. It’s light yet full of flavour, deceptively beefy, savoury, complex, has the tiniest hint of richness and is filled with beautiful spices like cinnamon.
It is, without question, one of The Best Soups in the whole world!
Pho is the first thing you seek upon landing in Vietnam, always choosing vendors crowded with locals rather than tourists!
Best place to try Pho?
In Vietnam, of course. 🙂 Here’s our Saigon Food Guide, including the best Pho vendor in the city that you will not find in any guide book!
Pho really is a soup that needs to be made from scratch with a homemade beef broth. Throwing some spices into store bought stock just doesn’t cut it I’m afraid – and I rarely say that!
How to make this Beef Pho
While you’ll need to man handle a considerable mound of bones and beef, I think you might be surprised how straightforward it actually is to make pho. It’s more time than anything – and a very big pot!
Quick boil – Remove impurities from beef with a 5 minute boil, it’s the path to a beautiful clear soup;
Scum – be amazed at all the icky stuff that comes out;
Wash the bones to get all the icky scum off;
Simmer for 3 hours – bones, beef, water, onion, ginger and spices (cinnamon, cardamom, coriander, star anise);
Remove brisket – some is used for Pho topping, see below recipe for ways to use remainder;
Simmer 40 minutes further with just bones;
Strain; then
Ladle into bowls over noodles and pile on Toppings!
Best beef for Pho soup broth
The ONLY way to get enough beef flavour into the broth is to use a combination of meat AND bones. You will NOT get enough flavour into the broth using just bones – trust me, we tried multiple times. And it distresses me to see so many Pho recipes online using just bones!😢
The single most important thing in a pho recipe is using the right combination of beef meat AND bones. Most recipes get it wrong, so the broth lacks flavour.
Here’s the combination of beef and bones I find yields the best Pho soup flavour:
1.5kg / 3 lb brisket – the beef of choice with pho vendors in Vietnam, for its beefy flavour and it holds up to hours of simmering without fall apart (like chuck and rib). Other slow cooking cuts like chuck and gravy beef are also less “beefy”. See below recipe for amazing ways to use leftover cooked brisket!
1kg / 2 lb meaty bones – bones with decent amount of meat on them, for beef flavour and some richness. Best sub: oxtail bones, more brisket or chuck beef (same amount). Next best sub: any beef bones.
1kg / 2 lb marrow bones – bones like leg, shin and knuckle, with less meat on them but are quite big and are cut to reveal some of the marrow inside so it can leach into the broth. This provides the least flavour but it adds that essential hint of richness in Pho broth. Best sub: more meaty bones – lose a bit of richness but still super good.
None of these are difficult to find nowadays though perhaps not all at your local supermarket. I get everything either from my butchers or from Asian butchers (extremely good value). You’ll find brisket and meaty “soup bones” at large supermarkets. And marrow bones are now widely available at butchers and also the freezer section of Asian stores.
Pho Broth Spices and Other ingredients
Beef aside, the rest of the ingredients in the broth are surprisingly straight forward!
The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!
How to serve Pho
The classic way to serve Pho is with:
rice noodles – fresh or dry;
thinly sliced raw beef that cooks to a perfect medium rare when the hot broth is ladled over – see below for more information;
piles of bean sprouts, Thai basil and coriander/cilantro on the side – help yourself as you eat the pho;
lime wedges; and
hoisin sauce and sriracha (or other chilli sauce).
Typically, the bowls come out with just noodles, beef and broth, then everything else is served on the side.
Thinly sliced raw beef for Pho – best cut
I like to use beef tenderloin for the raw beef slices. While that’s a premium cut that is a bit costly, you only need about 30g / 1 oz per serving so a bit goes a long way!
TIP: To thinly slice the beef, just partly freeze the beef then slice. Makes it so much easier to thin super finely!
↓↓↓The beef is pink because pouring the broth over raw beef slices cooks it to medium rare, which is how it’s traditionally served and how I love it.
But if the thought of pink beef in your soup is off-putting, it’s an easy fix – just dunk the beef into the pot of hot broth first, it will cook in 10 seconds!
Ways to use leftover brisket
The pho broth calls for a considerable piece of brisket to ensure the broth gets enough flavour. Once slow cooked for hours, it’s fall apart tender and much of the flavour has been sucked out into the broth.
While a few thin slices are used for the Pho topping, I always end up with 500g/1lb leftover and I’ve shared this Caramelised Vietnamese Shredded Beef recipe which I created especially to use up the remaining brisket. Those golden crispy edges are amazing!!!
More ways to use the leftover Pho brisket
- Garlic Butter Shredded Beef – shred and pan fry with garlic and butter
- Use in Egg Foo Young (Chinese Omelette)
- Shredded Beef Shawarma – toss with shawarma spices used in Chicken Shawarma then pan fry golden;
- Use in a stir fry using my All Purpose Stir Fry Sauce, or make a beef noodle stir fry
- Slice and serve on Chinese Noodle Soup or Wonton Soup
Why make homemade Pho?
I say this is a straight forward recipe because there’s no tricky techniques involved. But it does involve handling mounds of meat and bones, a big pot of broth and lots of patience as it simmers away on the stove, working its magic.
So why make Pho at home?
If you love Pho as much as I do but don’t live in reasonable proximity to a (good) Pho restaurant;
If you’re wanting to impress at a gathering with something different. This recipe will serve 6 as a full meal, or 10 to 12 smaller bowls as part of a larger banquet. Add some Vietnamese Rice Paper Rolls, Lemongrass Chicken, Bun Cha (Vietnamese Pork Meatballs) or the famous Vietnamese Caramel Pork!
To save money – you’d pay $60+ for 6 bowls of Pho in the city;
You feel smug with a stash of extra special things in the freezer – this broth keeps for months; or
Your idea of a leisurely Sunday involves pottering around in the kitchen (Pho is a great Sunday pottering project!)
My situation is mainly #5. Because I am one of those crazy foodies who will drive 1 hour to Vietnamese neighbourhoods for a Pho fix! – Nagi x
PS I’m also #4. Because yes, I’m that immature at heart. 😂
Vietnamese Pho recipe
Watch how to make it
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Vietnamese Pho recipe
Ingredients
Aromatics:
- 2 large onions , halved
- 150g / 5oz ginger , sliced down the centre
Spices
- 10 star anise
- 4 cinnamon quills
- 4 cardamon pods
- 3 cloves (the spice cloves!)
- 1.5 tbsp coriander seeds
Beef bones (Note 1):
- 1.5kg / 3lb beef brisket
- 1kg / 2lb meaty beef bones
- 1kg / 2lb marrow bones (leg, knuckle), cut to reveal marrow
- 3.5 litres / 3.75 quarts water (15 cups)
Seasoning:
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml / 3 tbsp fish sauce (Note 2)
Noodle Soup – PER BOWL:
- 50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) (Note 3)
- 30g / 1 oz beef tenderloin, raw, very thinly sliced (Note 4)
- 3 – 5 brisket slices (used for broth)
Toppings:
- Beansprouts, handful
- Thai basil, 3 – 5 sprigs
- Coriander/cilantro, 3 – 5 sprigs (or more basil)
- Lime wedges*
- Finely sliced red chilli*
- Hoisin sauce*
- Sriracha* (for spiciness)
Instructions
Aromatics
- Heat a heavy based skillet over high heat (no oil) until smoking.
- Place onion and ginger in pan cut side down. Cook for a few minutes until it’s charred, then turn. Remove and set aside.
- Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.
Remove impurities:
- Rinse bones & brisket then cover with water in large stock pot.
- Boil for 5 minutes, then drain.
- Rinse each bone and brisket under tap water.
Broth:
- Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.
- Add bones and brisket, onion, ginger, Spices
- Add onion, ginger, Spices, sugar and salt – water should just barely cover everything.
- Cover with lid, simmer 3 hours.
- Remove brisket (should be fall-apart tender), cool then refrigerate for later.
- Simmer remaining soup UNCOVERED for 40 minutes.
- Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.
- Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.
Assemble:
- Prepare rice noodles per packet, just prior to serving.
- Place noodles in bowl. Top with raw beef and brisket.
- Ladle over about 400 / 14 oz hot broth – will cook beef to medium rare.
- Serve with Toppings on the side!
Recipe Notes:
- Brisket – don’t skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted – see in post for easy, really terrific ways to use up. Also FREEZES for months.
- Brisket sub – boneless beef short ribs
- Leftover cooked beef – see below recipe card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef!
- Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow (so it can leach out).
- Marrow bones can be subbed with more meaty beef bones but soup may lack richness.
- Australia – meaty bones used are called “soup bones” at supermarkets. Brisket and marrow bones from butcher.
Originally published April 2019. Updated for housekeeping matters – no change to recipe, I wouldn’t dare!
Vietnamese food favourites
I am so fond of Vietnamese food, I made it my Pilot foodie travel video! I adore the freshness, signature balance of savoury-sweet-sour, the kaleidoscope of colours and textures, and the incredible depth of flavour you get in relatively simple sauces. Here are some of my favourites!
Life of Dozer
I have no issues with the way he sprawls across doorways like this. EXCEPT in the middle of the night when I need to go to the bathroom……
You’d think he’d learn. Or that I’d learn.
But no. The trip/curse/yelp routine happens almost every night.
Nag: So, where’s the dried peanut worms? lol
😳
Is it possible to share a chicken pho recipe? I do not eat beef, so would love to get the recipe customized for chicken lovers
Hi Riya! I haven’t shared one yet but we’ve tried and enjoyed this one from Kenji at Serious Eats 🙂 https://www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-pho-ga-recipe.html
Methinks I’ll have to come on my knees from the Southern Highlands to the Northern Beaches for the totality of your work here. Thanks, and I mean it !! Pho: tell me one food lover in Australia who does not love it ! But you have brought out the finesse of what indeed began as pot au feu during the days of French Indo-China but has become much bigger than the original. With cold weather at long last showing its face, each line and para will be lecture material and practical in the kitchen! Shall repost when I can !!!
Well come on over Eha! I have some broth in the freezer – I can make you some take home packs!! N xx
One day! Remember I want to suss out the ‘man in the park’ and meet Dozer . . . oh, might even come and ask you for an autograph 🙂 !!!!!!
Hi Nagi. Read the recipe this morning and my stock pot is simmering away this afternoon. Smell is awesome. Planning to have the Pho soup this weekend so got a head start on the broth. Thx for your great recipes!!!
I hope you love it! Had the whole RecipeTin Family working hard on this one! 🤞🏼
Love your emails. Dozer is showing his love for you by guarding the door. Our Pomeranian does the same thing. Your photos of your cooking makes me want to make them all. Thank you so much
But at least you just have to take a small step over him / her!! Dozer requires a GIANT step!! 😂
This soup looks good N for the winter! Finally it’s Spring here and it’s slowly warming up! I’m still having issues with my phone though! 😢
I would put a motion light or a night light in the hallway, so you don’t trip on Dozer! My dog has been under foot lately, so I’ve been putting him outside for awhile on his run. 😂
I hope your having a great day!!!
Now THAT’s a good idea J!!
Thank you for the best recipe and directions for buying ingredients and making pho the most authentic way I’ve found!
He loved it!!! Except he looked crazy when it was growing back – wild and curly! 😂
And…Dozer is training you to remember in your sleep walking to step over him or throw a treat down the hall if he’ll move to get it! Haha. Good luck! I look forward to more pics.
Ha! Maybe he is actually smarter than I give him credit for…🤔
I just wanted to let you know I love your pictures of Dozer!!!! 🐾🐶🐕 And I think he looks adorable shaved!! I bet on the summer time he feels better without all the hair!!! Thanks for all the great recipes, and I look forward to getting back to cooking after I get moved into my new apartment!!! Thanks again for the work you do in the kitchen!! 👍👌😍
He loved it!!! Except he looked crazy when it was growing back – wild and curly! 😂
Nagi & Dozer🐶
I was wondering for the people that are asking for chicken pho, can’t they just use chicken broth from bones of a chicken, and use the ingredients that goes into the beef pho? Or any other veggies they may like that they feel goes with chicken? I think all the veggies will taste just fine in chicken or beef. What do you think? Loved your vacation pictures you both so deserved that vacation!!
I don’t know if you saw this post about the pho soup? But can you please read my suggestion and tell me if it would work? Thanks 😊. Hi Dozer🐶
Hi everybody,
Just a word about a possible origine of the name “Pho”: In France there is an enormously known and appreciated soup called: “pot au feu” (pot=pot, au=off and feu=fire) it is a long cooking beef meat and bones with (winter) veggies: leeks, carrots, turnips etc. along with onions and garlic, aromatic herbs etc. etc. Some think that the Vietnamese Pho (or Pheu) name is derived from the french dish. Of course if Pho exists since before the French “passage” there, then the theory drops…
That’s so interesting!!!
You are making me hungry. I love pho. I have spent the last 3 winters in Asia. I research recipes everyday. My family is not so crazy about it.
😂 You sound like me!!
Hi, Nagi, My whole family is Pho-crazy, so I am wondering about making a HUGE pot of broth and freezing it. Would I double the meat/bones or can I get enough flavor with double the water and perhaps a longer simmer? Please help!
Thanks!
Hi Donna! Thought I wrote in the notes that it freezes SO WELL! So absolutely yes to scaling up – just click on servings on SLIDE! N x
As delicious as I imagine this is ~~ I’m more a chicken pho fan. Any additional advise on using chicken?
Hi Petra! I haven’t shared one yet but we’ve tried and enjoyed this one from Kenji at Serious Eats 🙂 https://www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-pho-ga-recipe.html
Hi! Love your website & recipes! We have tried many of them and we have many favourites!
Question about the pho – do you have a chicken version??
Hi Josie ! I haven’t shared one yet but we’ve tried and enjoyed this one from Kenji at Serious Eats 🙂 https://www.seriouseats.com/recipes/2015/01/30-minute-pressure-cooker-pho-ga-recipe.html
Hi Nagi … two clarifications please:
1. In the ingredients section under spices you list ‘3 cloves’ … of garlic?
2. Your introduction indicates the recipe makes six servings but the serving size within the recipe says four.
Our extended family all devours your recipes. Thank you for everything you do!
Rick
Hi Rick! It’s the spice cloves, those little brown tiny nail shaped spices! And yes it is 6 servings. You only need 400 ml / 14 oz broth per serving and you end up with 2.5 quarts 🙂 N x
Hi Nagi!
So looking forward to trying this… in the past I’ve used a recipe that just uses ordinary store bought beef stock (a cop-out, I know!!!)
However, the meat ‘topping’ that I’ve used is kangaroo fillet. Absolutely fantastic, although not strictly Vietnamese, I guess… super-healthy, and delicious!
Worth a go for people who can get get it (readily available in Australia, of course!)
Doesn’t matter if it’s not strictly authentic 🙂 It’s SUSTAINABLE! Dozer actually eats a LOT of kangaroo – it’s so good for him! N x
I tell you — we are twins separated at birth. We’re fraternal twins — NOT identical but in all important things we are the same. I’m also numb 4 and 5. I love to cook. I am so happy puttering around the kitchen. And it’s not just about the eating, although that is a bonus. I love feeding my family and friends. I just recently saw the word “Pho” I’ve never had the soup. I can’t wait to make it. I bet Dozer was over the moon with those bones!! Or did those nasty birds get them all? Hugs to both of you!!
Love hearing that Marisa 🙂 And totally not surprised! N x
I’ve never made Pho as I always thought it too involved. But now I must give it a go.
My Dozer solution, let him sleep in the bed…
On the rare occasion he is invited up, it always reminds me why he is NOT allowed to sleep on the bed – because he sprawls sideways and hogs the WHOLE BED!!!
I LOVE Pho and you are so right about the broth. I think I may have to wait for winter when I need a Sunday project to make this recipe. You know you are going to have people ask you to do an Instant Pot version:)
Do Instant Pot’s come big enough??? 8-9 quarts??