Description
Discover the comforting magic of Vietnamese Beef Pho, a nourishing dish steeped in Vietnamese tradition. This easy recipe is perfect whether you’re craving a cozy lunch, looking for healthy dinner ideas, or want to impress guests with an authentic Asian soup. Simmered beef bones, charred aromatics, and warming spices come together in a rich, clear broth served with rice noodles, thinly sliced beef, and fresh herbs. It’s one of the best food ideas for cold days or anytime you need a flavor-packed, protein-rich bowl. Great for meal prep or a quick reheat dinner!
Ingredients
3 to 4 pounds beef bones (marrow bones and knuckle bones)
1 large yellow onion, halved
1 piece fresh ginger (about 3 inches), halved lengthwise
1 cinnamon stick
3 star anise pods
4 whole cloves
1 tablespoon coriander seeds
1 tablespoon fennel seeds (optional)
1 tablespoon salt
1 tablespoon rock sugar (or white sugar)
2 tablespoons fish sauce (plus more to taste)
6 to 7 quarts water
1 pound rice noodles (bánh phở, medium width)
1/2 pound raw beef sirloin or eye of round, thinly sliced
1/2 pound brisket or beef shank, cooked and sliced
Fresh cilantro leaves
Thai basil
Bean sprouts
Lime wedges
Sliced red chili or jalapeños
Thinly sliced green onions
Hoisin sauce (optional)
Sriracha (optional)
Instructions
1. Blanch the bones in boiling water for 10 minutes, then drain and rinse to remove impurities.
2. Char onion and ginger over an open flame or under a broiler until blackened. Rinse off burnt parts.
3. Toast cinnamon, star anise, cloves, coriander, and fennel in a dry pan until fragrant.
4. Add bones, charred aromatics, spices, salt, sugar, and fish sauce to a clean pot with 6–7 quarts of water. Bring to a boil, reduce to a gentle simmer.
5. Simmer the broth for 6–10 hours, skimming scum regularly. Strain and discard solids.
6. Soak rice noodles in warm water, then blanch for 30–60 seconds before serving.
7. Freeze beef slightly, then slice thinly.
8. Assemble bowls with noodles, beef slices, and ladle boiling hot broth on top to cook the meat.
9. Garnish with herbs, sprouts, lime, and sauces as desired.
Notes
Always blanch the bones before making broth for a clean, clear soup.
Charred onion and ginger are essential for authentic depth of flavor.
For the best beef texture, slice the raw meat very thin—freezing it slightly helps.
- Prep Time: 45 minutes
- Cook Time: 6 to 10 hours
- Category: Soup / Noodle Dish
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg