vietnamese food recipe pho
The Best vietnamese food recipe pho
What I love most about pho is how versatile it is. You can keep it classic with beef or chicken, or even make a vegetarian version with mushrooms and tofu. The broth is the star, simmered for hours to develop deep, savory layers, and the fresh herbs, lime, and bean sprouts add brightness and crunch. It’s also one of the healthiest meals you can make—low in fat, high in protein, and loaded with immune-boosting spices. My husband always jokes that it’s our secret weapon during cold and flu season because it’s like a hug in a bowl. Whether we’re celebrating a birthday, a snow day, or just making it through a busy week, pho never disappoints.
Authentic Vietnamese Pho (Beef Noodle Soup)
A fragrant and comforting Vietnamese noodle soup featuring tender beef, aromatic broth, and fresh herbs. This classic dish is perfect for any meal and is deeply rooted in Vietnamese culinary tradition.
🥘Ingredients
- 2 lbs beef marrow or knuckle bones
- 1 lb beef chuck (or brisket)
- 1 large onion, halved and charred
- 1 piece (3-inch) ginger, halved and charred
- 5 star anise pods
- 1 cinnamon stick
- 3 cloves
- 1 cardamom pod
- 1 tsp coriander seeds
- 1 tbsp salt
- 2 tbsp fish sauce (adjust to taste)
- 1 tbsp sugar
- 8 cups water
- 14 oz dried rice noodles (banh pho)
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 small onion, thinly sliced
- 3 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh mint leaves
- 1 lime, cut into wedges
- 1-2 Thai chilies, sliced (optional)
- Bean sprouts (for serving)
- Hoisin sauce (for serving)
- Sriracha (for serving)
👨🍳Directions
-
1
Prepare the bones: Rinse the beef bones under cold water, then blanch in boiling water for 10 minutes to remove impurities. Drain and rinse well. -
2
Char the aromatics: Heat a dry skillet over medium-high heat. Place the onion and ginger halves cut-side down and char until blackened in spots (about 5 minutes). Set aside. -
3
Toast the spices: In the same skillet, toast the star anise, cinnamon, cloves, cardamom, and coriander seeds for 1-2 minutes until fragrant. Wrap in cheesecloth or place in a spice bag. -
4
Simmer the broth: In a large stockpot, add the blanched bones, beef chuck, charred onion and ginger, toasted spices, salt, fish sauce, sugar, and water. Bring to a boil, then reduce heat to low and simmer uncovered for 2.5-3 hours, skimming off any foam or fat that rises to the surface. -
5
Strain the broth: Remove the beef chuck and set aside to cool. Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids. Shred the beef chuck and set aside for serving. -
6
Prepare the noodles: Soak the rice noodles in warm water for 20-30 minutes until pliable but still firm. Drain and rinse with cold water. Divide the noodles among serving bowls. -
7
Assemble the bowls: Top the noodles with sliced raw beef, shredded cooked beef, sliced onion, and green onions. Ladle the hot broth over the top, ensuring the raw beef cooks in the broth. -
8
Garnish and serve: Top each bowl with cilantro, Thai basil, mint, bean sprouts, lime wedges, and chilies. Serve with hoisin sauce and sriracha on the side.
🔧Equipment
- Large stockpot
- Fine-mesh strainer
- Cheesecloth or spice bag
- Tongs
- Large bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Authentic Vietnamese Pho (Beef Noodle Soup) Works
❓ Frequently Asked Questions About Vietnamese Pho (Beef Noodle Soup)
1. What is the key ingredient that gives pho its distinctive flavor?
The key ingredient that gives pho its distinctive flavor is the broth, which is typically made by simmering beef bones (or sometimes chicken bones) with spices like star anise, cinnamon, cloves, cardamom, and charred onions and ginger. The slow cooking process extracts deep, aromatic flavors that define pho.
2. Can pho be made vegetarian or vegan?
Yes, pho can absolutely be made vegetarian or vegan! Instead of meat-based broth, a rich vegetable broth is used, often enhanced with mushrooms (like shiitake or portobello) for umami depth. Tofu, fresh herbs, and rice noodles complete the dish, making it just as flavorful as the traditional version.
3. What type of noodles are used in pho?
Pho is traditionally made with banh pho, which are flat rice noodles. They come in different widths, but medium-width noodles are the most common. The noodles should be soft yet chewy, absorbing the broth’s flavors while maintaining their texture.
4. How do you pronounce “pho” correctly?
“Pho” is pronounced “fuh” (like “fun” without the “n”). The word comes from the Vietnamese term phở, and the pronunciation can vary slightly by region, but the “fuh” sound is the most widely accepted.
5. What are the best toppings for pho?
The best toppings for pho include fresh herbs like Thai basil, cilantro, and mint, along with bean sprouts, lime wedges, sliced jalapeños, and sauces like hoisin and sriracha. For meat-based pho, thinly sliced beef (like flank or brisket) or chicken is added raw to cook in the hot broth. Some also enjoy adding fried shallots or a soft-boiled egg for extra richness.
