Beef Pho

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soups•asian-noodles•vietnamese•contains meat, dairy-free, gluten-free

6 hours 0 minutes•6 servings•

Ingredients

4 pounds beef bones (marrow and knuckle)
1 1/2 pounds beef brisket
1 pound onion – halved (~3.5 medium onions)
6 ounces fresh ginger – smashed
6 whole star anise
2 sticks cinnamon sticks
6 whole whole cloves
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 pod black cardamom pod
1 ounce rock sugar
1/4 cup fish sauce
5 1/2 quarts water
2 teaspoons fine sea salt
24 ounces dried rice noodles (banh pho)
12 ounces beef eye of round – thinly sliced
1 piece white onion – thinly sliced (for serving)
4 pieces scallions – thinly sliced (for serving)
1/2 cup cilantro – leaves picked (for serving)
1 bunch Thai basil – sprigs picked (for serving)
4 ounces bean sprouts – rinsed (for serving)
2 limes limes – cut into wedges (for serving)
2 pieces Thai chiles – thinly sliced (for serving)
1/2 cup hoisin sauce – (for serving)
1/4 cup sriracha – (for serving)

Instructions

1.
Place beef bones (marrow and knuckle) in a large stockpot and cover with cold water by 2 inches; bring to a rolling boil over high heat, 5–8 minutes, then drain, rinse the bones, and scrub the pot.
2.
Halve the onion and smash the fresh ginger; arrange cut sides up on a foil-lined sheet and broil until deeply charred in spots, 8–12 minutes, turning once.
3.
In a dry skillet, toast the star anise, cinnamon sticks, whole cloves, coriander seeds, fennel seeds, and black cardamom pod over medium heat until fragrant, 2–3 minutes; transfer to a spice sachet or set aside.
4.
Return the cleaned pot and bones to the stove; add beef brisket, the charred aromatics, the toasted spices, rock sugar, fish sauce, and water. Bring to a bare simmer, then reduce to low and maintain a gentle bubble; skim foam and fat occasionally. Simmer until the meat is tender, 2.5–3.5 hours; lift out the meat and chill for neat slicing. Continue simmering the broth until deep and aromatic, 4.5–5.5 hours total; strain through a fine sieve and season with fine sea salt to taste.
5.
Meanwhile, soak the dried rice noodles (banh pho) in hot tap water until pliable, 20–30 minutes; bring a large pot to a boil and cook the noodles just until tender, 30–60 seconds, then drain and briefly rinse.
6.
Slice the cooled meat thinly across the grain and thinly slice the beef eye of round; place the white onion, scallions, cilantro, Thai basil, bean sprouts, limes, and Thai chiles on a platter for serving.
7.
Bring the strained broth back to a rolling boil. Divide noodles among warmed bowls, add some sliced cooked meat and raw beef, and ladle 1.5–2 cups of boiling broth over each portion; the thin slices should turn just opaque in 10–20 seconds. Serve immediately with the platter of herbs and condiments, and pass hoisin sauce and sriracha at the table.

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Pho is a Vietnamese noodle soup built on a clear, aromatic beef broth infused with warm spices like star anise and cinnamon. Silky rice noodles and a mix of tender cooked beef and paper-thin raw slices create a balance of richness and freshness. Diners finish each bowl to taste with crisp sprouts, herbs, chiles, and a squeeze of lime, making it both comforting and interactive.

Born in northern Vietnam in the early 20th century, pho likely developed from local bone-broth traditions influenced by French colonial demand for beef. After mid-century migrations, southern versions grew more herb-laden and garnish-forward, while northern bowls stayed leaner and more austere. Today pho is a national staple and a global icon, with regional nuances but a shared foundation of clarified beef broth, rice noodles, and precise seasoning.

iBeef Pho