Description

Ever wondered how to recreate that steaming, soul-warming bowl of pho you love from your favorite Vietnamese restaurant? Homemade Pho is easier than you think! This classic Vietnamese noodle soup is packed with rich, fragrant broth, tender beef, and fresh herbs that make every bite a delight.

Ingredients

Scale

For the Broth:
- 4 pounds beef soup bones (shank and knee)
- 1 medium onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 ½ tablespoons fish sauce
- 4 quarts water
For the Pho:
- 1 (8-ounce) package dried rice noodles
- 1 ½ pounds beef top sirloin, thinly sliced
- ½ cup chopped cilantro
- 1 tablespoon chopped green onion
- 1 ½ cups bean sprouts
- 1 bunch Thai basil
- 1 medium lime, cut into 4 wedges
- ¼ cup hoisin sauce (optional)
- ¼ cup chile-garlic sauce (such as Sriracha) (optional)

Why These Ingredients Matter

Beef Bones: Create a rich, flavorful broth when roasted and simmered.
Onion and Ginger: Roasting adds smoky depth; ginger brings warmth and aroma.
Star Anise and Fish Sauce: Give the broth its signature Vietnamese flavor—sweet, savory, and umami.
Rice Noodles: The soft, chewy base of pho, perfect for soaking up broth.
Beef Sirloin: Thin slices cook quickly in the hot broth, staying tender and juicy.
Cilantro, Green Onion, Bean Sprouts, Thai Basil, Lime: Fresh garnishes add crunch, brightness, and balance.
Hoisin and Sriracha: Optional sauces for dipping or adding sweet-spicy flavor.

Substitutions and Variations

Beef Bones: Use oxtail or marrow bones for richer flavor, or chicken bones for pho ga (chicken pho).
Fish Sauce: Swap with soy sauce or tamari (gluten-free), but it’ll change the flavor slightly.
Star Anise: If unavailable, use ½ teaspoon fennel seeds or skip for a milder broth.
Rice Noodles: Use fresh rice noodles if available; cook per package instructions.
Beef Sirloin: Substitute with ribeye, flank steak, or tofu for vegetarian.
Garnishes: Try mint or regular basil if Thai basil is hard to find.
Spicy Sauce: Use chili oil or fresh chiles instead of Sriracha.

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Instructions

Step 1: Prep the Ingredients

Preheat the oven to 425°F (220°C).
Slice 1 medium onion in half (keep skin on for flavor).
Slice 5 pieces of fresh ginger (about ¼-inch thick).
Thinly slice 1 ½ pounds beef sirloin (tip: partially freeze for easier slicing).
Chop cilantro and green onion; prepare bean sprouts, Thai basil, and lime wedges.

Tip: Prep garnishes while the broth simmers to save time.

Step 2: Roast the Bones and Onion

Roast Bones: Place 4 pounds beef soup bones on a baking sheet. Roast at 425°F for 1 hour until browned.
Roast Onion: Place onion halves on a second baking sheet. Roast for 45 minutes until blackened and soft.

Tip: Roasting adds deep, caramelized flavor to the broth.

Step 3: Make the Broth

Combine Ingredients: Transfer roasted bones and onions to a large stockpot. Add 5 ginger slices, 1 tablespoon salt, 2 star anise pods, 2 ½ tablespoons fish sauce, and 4 quarts water.
Simmer: Bring to a boil over high heat, then reduce to low and simmer for 6-10 hours. Skim foam occasionally for a clear broth.
Strain: Strain the broth into a saucepan and set aside. Discard solids.

Tip: The longer the simmer, the richer the flavor. 6 hours is good, but 8-10 is even better!

Step 4: Prepare the Noodles

Soak Noodles: Place 8 ounces dried rice noodles in a large bowl of room-temperature water. Soak for 1 hour, then drain.
Cook Noodles: Bring a large pot of water to a boil. Cook soaked noodles for 1 minute, then drain.

Tip: Don’t overcook noodles—they’ll soften more in the hot broth.

Step 5: Assemble the Pho

Heat Broth: Bring the reserved broth to a simmer.
Divide Noodles: Divide cooked noodles among 4 serving bowls.
Add Toppings: Top each bowl with thinly sliced beef sirloin, ½ cup cilantro, and 1 tablespoon green onion.
Ladle Broth: Pour hot broth over each bowl. Stir and let sit for 1-2 minutes until the beef is partially cooked and no longer pink.

Tip: The hot broth cooks the thin beef slices, so slice them as thinly as possible.

Step 6: Serve

Serve with 1 ½ cups bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side for customizing.