Let’s take a culinary journey to Vietnam without leaving your kitchen! Vietnamese Pho is more than just a soup; it’s a flavorful, aromatic experience that has captured hearts worldwide. Imagine a steaming bowl of delicate, clear broth infused with the essence of beef or chicken, tender noodles, and fresh herbs that awaken your senses with every bite. Pho is comfort food, street food, and a celebration of culinary craftsmanship all rolled into one.
Whether you’re a seasoned cook or a curious beginner, making Pho at home is incredibly rewarding. The secret lies in layering flavors slowly and carefully-building a broth that’s rich yet clear, fragrant but not overpowering. In this guide, we’ll break it down step by step, dive deep into ingredients, share expert tips, and even explore fun variations. By the end, you’ll be confidently slurping Pho like a pro.
Vietnamese Pho Soup Recipe
This recipe is designed for classic Beef Pho (Pho Bo), but I’ll also give you tips for Chicken Pho (Pho Ga) and vegetarian versions later. It’s authentic, deeply aromatic, and surprisingly doable at home.
Ingredients Needed
Here’s everything you’ll need to create a bowl of Pho that tastes like it came straight from the streets of Hanoi:
For The Broth
- 2 pounds beef bones (preferably marrow and knuckle bones)
- 1 onion, halved
- 1 piece of ginger, roughly 3 inches, halved
- 5-6 star anise pods
- 4-5 whole cloves
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon sugar (or rock sugar for authenticity)
- 1-2 tablespoons fish sauce (adjust to taste)
- 12 cups water
For The Noodles And Protein
- 1 pound rice noodles (flat, medium-width pho noodles)
- 1/2 pound thinly sliced beef (sirloin or brisket, partially frozen for easier slicing)
- Optional: cooked chicken slices for Pho Ga
For The Garnishes
- Fresh Thai basil
- Cilantro
- Mint leaves
- Bean sprouts
- Lime wedges
- Sliced chili or jalapeño
- Hoisin sauce and Sriracha (for serving)
Cooking Instructions
Making Pho is an art, but I promise it’s doable if you follow these steps carefully:
Step 1: Char The Aromatics
- Place onion and ginger directly on an open flame or under a broiler.
- Char until slightly blackened for a smoky depth of flavor.
Step 2: Prepare The Broth
- Place bones in a large stockpot and cover with cold water. Bring to a boil for 10 minutes to remove impurities.
- Drain and rinse bones to ensure a clear broth.
- Refill pot with 12 cups of fresh water and add bones back.
Step 3: Add Spices
- Toast star anise, cloves, cinnamon, coriander, and fennel seeds in a dry skillet for 2-3 minutes to release aromas.
- Add charred onion, ginger, toasted spices, sugar, and fish sauce to the pot.
Step 4: Simmer
- Simmer gently for at least 3 hours, uncovered, skimming any foam or fat that rises to the surface.
- The longer you simmer, the richer the flavor-up to 6 hours for deep, complex broth.
Step 5: Prepare Noodles
- Cook rice noodles according to package instructions and drain.
- If using beef, slice thinly so it cooks quickly when hot broth is poured over.
Step 6: Assemble Bowls
- Place noodles in a bowl, layer beef slices on top.
- Pour hot broth over beef (it will cook instantly).
- Add fresh herbs, bean sprouts, lime, and chili according to taste.
- Serve with hoisin and Sriracha on the side.
Ingredient Insights
- Beef Bones: Marrow bones provide richness, while knuckle bones add body to the broth. Using both gives perfect texture.
- Aromatics: Charred onion and ginger aren’t just for looks-they add smoky undertones that define Pho’s unique flavor.
- Spices: Star anise, cloves, cinnamon, coriander, and fennel are the backbone of Pho. Toasting them unlocks their essential oils.
- Fish Sauce: This is the umami powerhouse. Start small and taste often.
Expert Tips
- Clarity Matters: Skim foam frequently to keep the broth crystal clear.
- Slow Cooking: Low and slow is key. Don’t rush-Pho is all about layered flavors.
- Freeze Beef Briefly: Makes slicing paper-thin beef slices easier, so they cook instantly in hot broth.
- Herb Garnishes: Always serve fresh-herbs lose flavor quickly once chopped.
- Make Ahead: Broth can be made a day or two ahead; flavors deepen over time.
Recipe Variations
- Chicken Pho (Pho Ga): Use a whole chicken or chicken bones, ginger, and onion. Simmer for 2-3 hours.
- Vegetarian Pho: Replace bones with mushrooms and vegetable stock; include star anise, cinnamon, and soy sauce for depth.
- Spicy Pho: Add dried chilies or chili oil to the broth while simmering.
- Seafood Pho: Shrimp or white fish works beautifully, added at the last minute to cook gently in the broth.
Final Words
Making Pho at home is like giving yourself a hug in a bowl. It’s comforting, aromatic, and incredibly satisfying. The process takes time, but every simmering hour adds depth and complexity that instant soups simply can’t match. Pho is more than a recipe-it’s a tradition, a ritual, and a delicious experience.
FAQs
What Is Vietnamese Pho Soup?
Vietnamese pho is a flavorful and aromatic noodle soup consisting of a clear broth, rice noodles (bánh phở), fresh herbs, and typically either beef (pho bò) or chicken (pho gà). It’s known for its fragrant broth, which is infused with star anise, cinnamon, cloves, and other spices.
What Ingredients Do I Need To Make Pho Broth?
To make pho broth, you’ll need beef or chicken bones (depending on the type of pho), onion, ginger, cinnamon, star anise, cloves, cardamom, fish sauce, sugar, and salt. The spices are simmered with the bones to extract their rich flavors.
How Long Does It Take To Cook The Pho Broth?
The broth typically requires a long simmering time, ranging from 2 to 6 hours for beef pho and about 1 to 2 hours for chicken pho, depending on your preference for flavor depth. The longer you simmer, the richer the broth will become.
What Type Of Noodles Are Used In Pho Soup?
Pho soup uses bánh phở, which are flat, wide rice noodles. They are usually available fresh or dried, and they are key to achieving the authentic texture and taste of pho.
Can Pho Be Made Vegetarian Or Vegan?
Yes, pho can be made vegetarian or vegan by using vegetable broth and omitting meat. You can replace beef or chicken with tofu or other plant-based proteins, and still include traditional pho herbs like basil, cilantro, and lime for flavor.
What Are The Essential Garnishes For Pho?
Essential garnishes for pho include fresh herbs like Thai basil, cilantro, and mint, along with bean sprouts, lime wedges, sliced jalapeños or Thai bird chilies, hoisin sauce, and sriracha. These garnishes are added at the table to allow each person to adjust the soup to their liking.
How Do I Make Pho Broth Clear?
To achieve a clear pho broth, it’s important to blanch the bones before simmering them. This involves briefly boiling the bones, then discarding the water and rinsing the bones to remove impurities. Additionally, skimming off any foam or fat that rises to the surface while simmering will help maintain clarity.
Can Pho Be Made In A Pressure Cooker Or Instant Pot?
Yes, pho can be made in a pressure cooker or Instant Pot, which significantly reduces the cooking time. You can cook the broth in about 1 to 1.5 hours using a pressure cooker while still achieving a flavorful and aromatic broth.
What Kind Of Meat Can Be Used In Pho?
Pho is traditionally made with thinly sliced beef (pho bò), but chicken (pho gà) is also a popular variation. Common cuts of beef used include brisket, flank, or shank. You can also add meatballs (bò viên) or other meats such as tendon or tripe for additional texture and flavor.
Can Pho Broth Be Stored And Reheated?
Yes, pho broth can be stored in the refrigerator for up to 4-5 days or frozen for longer storage. When reheating, make sure to heat it slowly to preserve its rich flavors. Fresh noodles and garnishes should be added when serving to maintain the quality of the dish.