Pho Recipe: Authentic Vietnamese Noodle Soup

Ingredients

For the Broth:

  • 2 kg beef bones (preferably knuckle bones and marrow bones)
  • 500 g beef brisket
  • 1 large onion, halved
  • 1 large piece of ginger (about 7 cm), halved
  • 5 star anise
  • 4 cloves
  • 2 cinnamon sticks
  • 1 black cardamom pod (optional)
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon rock sugar (or regular sugar)
  • 1 tablespoon salt
  • 2 tablespoons fish sauce
  • 4 liters of water

For the Pho Bowls:

  • 500 g flat rice noodles (pho noodles)
  • 300 g thinly sliced raw beef (such as sirloin or flank steak)
  • Fresh herbs: Thai basil, cilantro, mint
  • Bean sprouts
  • Green onions, thinly sliced
  • Red chilies, sliced (optional)
  • Lime wedges
  • Hoisin sauce (for serving)
  • Sriracha (for serving)

Instructions

Step 1: Prepare the Bones

  1. Blanch the bones: To ensure a clean, clear broth, blanch the beef bones first. Place the bones in a large pot, cover with cold water, and bring to a rapid boil. Let them boil for about 10 minutes. Drain the bones and rinse them under cold water to remove any impurities or scum. Set the bones aside.

Step 2: Char the Onion and Ginger

  1. Char for depth of flavor: In a dry skillet over medium heat (or directly over an open flame if you have a gas stove), char the onion halves and ginger. Turn them occasionally until they’re deeply charred on the surface. This will bring a smoky, sweet depth to the broth. Once done, set them aside.

Step 3: Toast the Spices

  1. Toast the spices: In the same skillet, lightly toast the star anise, cloves, cinnamon sticks, coriander seeds, fennel seeds, and black cardamom (if using) until fragrant, about 2-3 minutes. This enhances the aroma and flavor of the broth.

Step 4: Simmer the Broth

  1. Build the broth: In a large stockpot, add the blanched bones, beef brisket, charred onion, and ginger. Pour in about 4 liters of water. Bring to a boil, then reduce to a gentle simmer. Skim off any scum that rises to the surface during the first 30 minutes.
  2. Add spices: Add the toasted spices, rock sugar, and salt to the pot. Continue simmering the broth gently for 4-6 hours (the longer, the better for deep flavor). Add fish sauce toward the end of cooking for an extra layer of umami.
  3. Remove the brisket: After about 1½ to 2 hours, remove the beef brisket (it should be tender by this time). Set it aside to cool and then thinly slice it for serving.

Step 5: Strain the Broth

  1. Strain and season: Once the broth has simmered for several hours, strain it through a fine-mesh strainer or cheesecloth into a clean pot. Discard the solids (bones, onions, spices). Taste the broth and adjust seasoning if needed, adding more fish sauce or salt for balance.

Step 6: Prepare the Noodles

  1. Cook the noodles: Cook the pho noodles according to the package instructions (usually just a quick soak or boil depending on the type). Drain and set aside.

Step 7: Assemble the Bowls

  1. Assemble the pho: Divide the cooked noodles between serving bowls. Top with thinly sliced raw beef and slices of brisket. Ladle the hot broth over the top—the heat from the broth will gently cook the raw beef to tender perfection.

Step 8: Garnish and Serve

  1. Garnish: Serve the pho with fresh herbs (Thai basil, cilantro, mint), bean sprouts, lime wedges, sliced green onions, and red chilies on the side. Let your guests customize their bowls with hoisin sauce and Sriracha for added flavor.

Tips for the Perfect Pho

  • Patience is key: Simmer the broth for several hours to extract maximum flavor from the bones.
  • Use fresh ingredients: Fresh herbs and garnishes are essential to balancing the rich, hearty broth.
  • Customize it: Pho is meant to be personalized—offer plenty of garnishes and sauces so each bowl can be tailored to taste.

Enjoy a bowl of TC Pho at home, where the essence of tradition and flavor comes together in every slurp!