There’s nothing quite like a hot bowl of beef pho. It’s rich, cozy, and packed with flavor. The broth is what makes it special—it simmers for hours with spices, bones, and aromatics until it’s deep and soulful. This is one of those recipes that feels like a hug in a bowl. You’ll love how it warms you up and fills your kitchen with the best smells. And once you make it from scratch, you’ll realize just how much better homemade pho is than anything from a takeout box.
Why I Love This Recipe
This pho recipe is one I come back to again and again. I first learned how to make it in a tiny kitchen with a giant stockpot that barely fit on the stove. I was trying to recreate the deep, comforting flavors I’d tasted in my favorite Vietnamese restaurant. The first time I got it right, I just stood there in awe, sipping the broth with a spoon straight from the pot. Now, it’s a recipe I make to impress or when I just need a little comfort.
- The broth is so rich and layered—worth the time!
- You can customize toppings to your taste
- It makes your whole house smell amazing
- Tastes even better the next day
Serves: 6
Cook Time: 3.5 hours
What You’ll Need
- 2 lbs beef marrow bones
- 1 lb beef knuckle bones
- 1 lb beef brisket
- 1 onion, halved
- 1 4-inch piece of ginger, halved
- 3 whole star anise
- 1 cinnamon stick
- 5 whole cloves
- 1 tbsp coriander seeds
- 1 tbsp fish sauce
- 1 tbsp rock sugar (or brown sugar)
- 1 tbsp salt
- 8 cups water
- 12 oz rice noodles (pho noodles)
- 8 oz thinly sliced raw sirloin or eye of round
- 1 cup bean sprouts
- 1 lime, cut into wedges
- 2 green onions, thinly sliced
- ½ cup fresh cilantro leaves
- 1 red chili or jalapeño, thinly sliced (optional)
- Hoisin sauce and sriracha (for serving)
Pro Tips
- Toast your spices and aromatics—it makes a big difference in the flavor
- Soak and rinse your bones first to remove impurities
- Slice your beef super thin—it cooks instantly in the hot broth
- Don’t skip fish sauce and sugar—they balance the savory broth
- Warm your bowls before serving to keep pho piping hot longer
Tools Required
- Large stockpot
- Fine mesh strainer
- Ladle
- Knife
- Cutting board
- Small pan (for toasting spices)
- Tongs
- Large bowl (for soaking noodles)
Substitutions and Variations
- Use oxtail or beef shank if knuckle bones aren’t available
- Chicken pho? Swap beef bones for chicken and adjust spices
- Gluten-free? Skip hoisin or find a GF version
- Want extra richness? Add a bit of thinly sliced beef tendon or tripe
Make Ahead Tips
- The broth can be made 2-3 days ahead and stored in the fridge
- You can freeze the broth for up to 3 months
- Slice raw beef and prep toppings a few hours before serving
Instructions
Step 1: Soak the Bones
Place 2 lbs beef marrow bones and 1 lb beef knuckle bones in a large bowl. Cover with cold water and let soak for 1 hour to remove impurities.
Step 2: Blanch the Bones
Transfer soaked bones to a large stockpot. Cover with water and bring to a boil over high heat. Boil for 10 minutes. Drain and rinse bones under running water. Clean the pot.
Step 3: Char the Onion and Ginger
In a dry pan, place 1 halved onion and 1 halved 4-inch piece of ginger cut side down. Cook over high heat until both are charred and blackened in spots, about 5 minutes.
Step 4: Toast the Spices
In the same pan, toast 3 star anise, 1 cinnamon stick, 5 cloves, and 1 tbsp coriander seeds over medium heat until fragrant, about 2 minutes.
Step 5: Simmer the Broth
Return cleaned bones to the clean pot. Add 1 lb beef brisket, charred onion, charred ginger, toasted spices, 1 tbsp fish sauce, 1 tbsp rock sugar, 1 tbsp salt, and 8 cups of water. Bring to a boil, then reduce to a gentle simmer. Skim off foam and simmer uncovered for 3 hours.
Step 6: Cook the Noodles
Soak 12 oz rice noodles in hot water for 20-30 minutes until soft and pliable, then drain.
Step 7: Strain the Broth
Remove brisket and set aside. Strain the broth through a fine mesh strainer into a clean pot. Discard solids. Slice brisket thinly.
Step 8: Assemble and Serve
Place softened noodles into bowls. Top with thin slices of raw beef and cooked brisket. Ladle hot broth over the top to cook the raw beef. Garnish with bean sprouts, sliced green onions, cilantro, lime wedges, and optional chili. Serve with hoisin and sriracha on the side.
Leftovers and Storage
- Store broth separately from noodles and toppings
- Broth lasts 4 days in the fridge or 3 months in the freezer
- Reheat broth to boiling before pouring over toppings
Macros (per serving, based on 6 servings)
- Calories: 480
- Protein: 36g
- Carbs: 35g
- Fat: 22g
- Fiber: 3g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The secret to pho’s deep flavor is in the slow simmering of bones, which releases collagen and marrow into the broth. Charring onion and ginger adds smokiness, while toasted spices infuse warmth and aroma. Fish sauce and sugar bring balance—umami and sweet notes that tie everything together.
Common Mistakes
- Not blanching bones: leaves broth cloudy and funky
- Skipping the spice toasting step: loses depth
- Boiling too hard: makes broth murky
- Not slicing beef thin enough: it won’t cook properly in broth
What to Serve With
- Vietnamese spring rolls (fresh or fried)
- Iced jasmine tea or Thai iced tea
- Pickled veggies or simple cucumber salad
- Extra herbs on the side for guests to add
FAQ
Can I make pho in a pressure cooker?
Yes! Cut the simmer time to about 45 minutes under high pressure.
What cut of beef works best?
Eye of round or sirloin for raw slices; brisket or flank for slow-cooked beef.
Do I have to use all the spices?
You can simplify, but star anise and cinnamon are key for that classic flavor.
Why is my broth cloudy?
Usually from not blanching bones or boiling too hard.
Enjoy your warm, comforting bowl of pho! If you try it, I’d love to hear how it turned out—drop a comment and let me know how your kitchen smelled after making this!
