Vietnamese Beef Pho

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Vietnamese Beef Pho is more than just a soup—it’s a fragrant, soul-soothing bowl of comfort packed with flavor, tradition, and heart. From the deeply savory broth to the delicate rice noodles and tender beef slices, this dish embodies the culinary essence of Vietnam. It’s a meal that brings people together, whether served on a cozy evening or shared at a bustling table.

What sets pho apart is the incredible depth of the broth, created through hours of simmering bones and aromatic spices like star anise, cinnamon, and cloves. The finished result is poured over flat rice noodles, then topped with thinly sliced beef, fresh herbs, and often a squeeze of lime or chili for a burst of brightness. With each spoonful, you get a perfect balance of richness, warmth, and freshness.

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Preparation Phase & Tools to Use

Crafting a perfect bowl of Vietnamese Beef Pho requires a few key tools that not only make the process easier but also help achieve authentic results:

• Large Stockpot: The backbone of pho is its slow-cooked broth. A sturdy, large stockpot allows you to simmer beef bones and aromatics over several hours to develop that iconic deep, layered flavor.
• Fine Mesh Strainer or Cheesecloth: After hours of simmering, you’ll want a clear, clean broth. A strainer helps separate the solids, while cheesecloth ensures a refined finish.
• Mandoline or Sharp Knife: For the best texture and presentation, thinly slicing the raw beef (often sirloin or brisket) is essential. A sharp knife or mandoline makes this job precise and easy.
• Tongs and Skimming Spoon: Skimming impurities from the broth throughout the cooking process keeps it from becoming cloudy.
• Noodle Strainer or Slotted Spoon: To cook and handle the rice noodles without breaking them apart, these tools come in handy.

These kitchen essentials make preparing pho at home more approachable, delivering a bowl that tastes like it came straight from a Vietnamese street kitchen.

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Ingredients for the Vietnamese Beef Pho

• Beef Bones (marrow and knuckle): These are the soul of the broth, providing the depth and natural gelatin that give pho its silky texture.
• Beef Brisket or Sirloin: Thinly sliced beef is gently cooked by the heat of the broth right before serving. It’s tender and rich in flavor.
• Rice Noodles (Banh Pho): Flat rice noodles are traditional for pho, offering a chewy texture that complements the broth beautifully.
• Onions and Ginger (charred): Charring these aromatics before simmering adds complexity and smoky undertones to the broth.
• Star Anise, Cloves, Cinnamon Stick, Cardamom Pods, Coriander Seeds: This spice blend is essential for creating pho’s signature fragrance and warmth.
• Fish Sauce: Adds salty, umami notes to balance the sweetness of the broth.
• Rock Sugar: Just a touch of sweetness to mellow out the savory flavors.
• Salt: Enhances and rounds out all other flavors in the broth.
• Fresh Herbs (cilantro, Thai basil, mint): These are added fresh at the end for a bright and herbal finish.
• Bean Sprouts, Lime Wedges, Jalapeños: Popular garnishes that allow each bowl to be customized to your liking.
• Green Onions and White Onions (thinly sliced): They provide crunch and extra sharpness.

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How To Make the Vietnamese Beef Pho

Step 1: Prepare the Broth Base

Place beef bones in a large stockpot and cover with cold water. Bring to a boil, then discard the water and rinse the bones. This helps remove impurities for a clearer broth.

Step 2: Char the Aromatics

While the bones are blanching, char the onion and ginger over an open flame or under a broiler until blackened. This adds a subtle smoky layer to the broth.

Step 3: Simmer the Broth

Return the rinsed bones to the pot, add charred onion and ginger, and cover with fresh water. Add the spices (star anise, cloves, cinnamon, cardamom, coriander seeds) in a mesh spice bag or loose. Simmer gently for at least 6-8 hours, skimming foam and fat periodically.

Step 4: Season the Broth

Add fish sauce, rock sugar, and salt to the simmered broth. Taste and adjust to balance the savory, sweet, and salty notes.

Step 5: Prepare the Noodles and Toppings

Soak rice noodles in warm water, then boil briefly until just tender. Drain and set aside. Thinly slice raw beef and arrange herbs, lime, sprouts, and jalapeños for serving.

Step 6: Assemble the Bowl

Place a portion of noodles in a bowl, top with raw beef slices, then ladle over the hot broth to cook the meat. Garnish with fresh herbs, onions, and desired toppings.

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Serving and Storing Vietnamese Beef Pho

Vietnamese Beef Pho is best enjoyed immediately after assembly, when the beef is tenderly cooked by the hot broth and the herbs are at their freshest. Serve it piping hot with a side of bean sprouts, fresh herbs, lime wedges, and optional hoisin or sriracha sauce for dipping or swirling into the broth.

For storing, keep the broth, noodles, and toppings in separate containers. The broth can be refrigerated for up to 5 days or frozen for 3 months. Reheat to a rolling boil before serving to ensure food safety and optimal flavor. Avoid storing pre-assembled bowls as the noodles can become mushy and the herbs wilt.

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Frequently Asked Questions

What type of beef is best for pho?

Sirloin, eye of round, or brisket are most commonly used. The key is slicing the beef as thinly as possible so it cooks instantly in the broth.

Can I use store-bought broth?

While you can use high-quality store-bought beef broth in a pinch, homemade broth provides a much richer and more authentic flavor.

Is pho gluten-free?

Yes, traditional pho is gluten-free as it uses rice noodles and does not require any wheat-based ingredients. Just double-check your fish sauce brand for hidden gluten.

How do I get a clear broth?

Start by blanching the bones to remove impurities, skim the foam during simmering, and strain thoroughly at the end. Avoid boiling too hard.

Can I make pho ahead of time?

Absolutely! The broth can be made a day or two in advance, and in fact, the flavor deepens with time. Reheat and assemble fresh when ready to serve.

What herbs are essential in pho?

Thai basil, cilantro, and mint are classic. Green onions and white onions also add aromatic layers to every bite.

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Want More Soup Ideas with Global Flavor?

If you’re a fan of this Vietnamese Beef Pho, you might also love exploring these other comforting and internationally-inspired dishes:

• Creamy Parmesan Italian Sausage Soup for a rich and cheesy twist.
• Hearty Creamy Ditalini Soup for Chilly Nights when you’re craving something thick and cozy.
• Moroccan Sweet Potato Soup with Chickpeas if you’re in the mood for a spiced and healthy vegan option.
• Creamy Alfredo Lasagna Soup for a comforting pasta-soup combo.
• Hearty Vegetarian Tortellini Soup when you want a meat-free, soul-warming meal.

And if you want more daily recipes just like this one, don’t miss out on my Pinterest collection: Life With Olivia on Pinterest.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever the craving hits.

And let me know in the comments how your pho turned out! Did you go classic or add your own twist with different herbs or proteins?

I love hearing your takes on traditional recipes, so don’t be shy about sharing your version. Got questions? Drop them below and let’s keep the pho conversation simmering!

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