Beef Pho Recipe

Beef pho is Vietnam's most internationally recognised dish — a clear beef bone broth fragrant with star anise, cinnamon, cloves, and ginger, served over rice noodles with thinly sliced beef and a plate of fresh herbs and garnishes. The broth is the heart of the dish. Made by simmering beef bones for 6 to 12 hours alongside charred ginger and onion and a carefully balanced spice packet, it should be clear, deeply flavored, and aromatic without being heavy or sweet. Beef bones — knuckles, neck bones, and a few marrow bones — are blanched first in boiling water for 5 minutes to remove impurities that would cloud the broth. After blanching, drain and rinse the bones, then begin the long simmer. Skim regularly in the first hour to keep the broth clear. The spices go in whole: star anise, cinnamon stick, cloves, and coriander seeds toasted briefly in a dry pan to wake them up, then added to the pot in a cheesecloth sachet. Charring the ginger and onion adds a subtle smokiness. Season the finished broth with fish sauce and rock sugar, tasting as you go. It should be savory and complex with a clear aromatic note from the spices — not sweet, not overpowering, not flat. Strain well before serving. For the beef, use thinly sliced sirloin or eye of round. Slice paper-thin across the grain; partially freezing the meat makes this easier. The raw slices go directly into the bowl and are cooked by the boiling broth poured over them. Serve with bean sprouts, Thai basil, lime, and sliced chilies on the side, plus hoisin and Sriracha for dipping.

Recipe Details

Cuisine: Vietnamese

Prep time: 30 minutes. Cook time: 180 minutes. Total time: 210 minutes.

Servings: 8

Difficulty: Hard

Ingredients

  • 2 lbs beef bones
  • 1.5 lbs beef brisket
  • 1 cup rice noodles
  • 1 cup star anise
  • 1/2 tsp cinnamon
  • 1 inch ginger
  • 1.5 lbs fish sauce
  • 1/4 cup basil
  • 3 limes lime

Instructions

  1. Step 1: Char aromatics. This first step establishes the foundation for the entire dish. Take your time here, as the quality of your preparation at this stage directly affects the final result. Ensure all ingredients are measured and ready before you begin.
  2. Step 2: Simmer bones 3 hours. Reduce the heat to maintain a gentle bubble — you want small, lazy bubbles breaking the surface, not a rolling boil. This low, slow cooking allows flavors to meld and develop complexity while keeping proteins tender. Cover partially to allow some evaporation and concentration of flavors.
  3. Step 3: Slice beef. Cut with smooth, confident strokes using a sharp knife to maintain clean edges and consistent thickness. Even slices not only look more professional but also cook more uniformly, ensuring the best possible result.
  4. Step 4: Cook noodles. Apply heat steadily and monitor the food closely, watching for the visual and aromatic cues that indicate proper doneness. The goal at this stage is to achieve the ideal balance between cooking through completely and maintaining the desired texture.
  5. Step 5: Assemble with fresh herbs. This final step brings all the previous preparation together into the finished dish. Taste and adjust seasoning one last time before serving, and take a moment to appreciate the transformation of simple ingredients into a complete, satisfying meal.