Vietnamese Pho (From Scratch!)

This is the most delicious pho recipe we’ve ever made. You will love the light and aromatic broth that’s made completely from scratch. Once you try this amazing Vietnamese beef noodle soup with ginger, star anise, and cinnamon, you’ll want to make it again and again.

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We first learned how to make pho (pronounced “fuh”) many years ago and are so happy that we did. If you’ve not had it before, Vietnamese pho is a noodle soup that’s flavorful, aromatic, and unbelievably comforting.

Every time I make this beef pho recipe (phở bò), I want to make it again. The aroma of it cooking is enough, but the flavor seals the deal. Pho is one of the best noodle soups in the world, and with one bite, you’ll understand why.

Key Ingredients

Beef bones: I look for knuckle and leg bones when making pho. The best bones for pho are beef bones rich in collagen and marrow, which guarantee rich flavor. Try knuckle, leg, neck, and marrow bones. For the most interesting flavor, use a variety.

Onion and fresh ginger: I love the onion and ginger in this broth. To achieve the distinctive, almost smoky, deep flavor of traditional beef pho, I char the onion and ginger before simmering with the beef bones (watch me do it in the video).

Pho spices: Our broth simmers with cinnamon sticks, whole coriander seeds, fennel seeds, star anise, cloves, and a black cardamom pod. The most unusual spice is the black cardamom pod, which I find in International or Asian markets or buy online. It’s very smoky, and even though we only add one pod, it adds so much to the flavor of our pho.

Fish sauce: You can’t make pho without fish sauce. You’ll use it when cooking and serving the broth. Andrea Nguyen of Viet World Kitchen suggests that when shopping for fish sauce, look for glass bottles, not plastic, and allow price to guide you. Go for the mid to high-priced fish sauce (which will run you $8 to $15). Two brands of pho we have in our kitchen are Three Crabs and Red Boat.

Rock sugar: Sugar balances the savoriness of our beef broth. I use yellow rock sugar for traditional pho, which I buy at a local Korean market (it is also sold online). If you cannot find it, you can use regular sugar. The flavor is not exactly the same, but it works. (Rock sugar does a better job at rounding out the flavors.)

Noodles: Use flat rice noodles for pho, also known as bánh phở in Vietnamese. Rice noodles are delicate and a little chewy, made from rice flour and water. I use the noodles that are around 1/4-inch wide. You can buy fresh noodles at Asian markets (pictured below), which is a nice treat, but dried rice noodles work nicely.

Beef for serving: In traditional Vietnamese pho, thinly sliced raw beef is added to the serving bowls before pouring over hot broth. The heat of the hot broth cooks the beef (depending on how hot the broth is, it will be medium or medium-rare). Use cooked beef instead if you do not wish to add raw beef.

Toppings for Pho: If you’ve ordered pho at a Vietnamese restaurant, then you know one of the most exciting things about it is the plate of optional toppings that comes with your big bowl of pho! We serve pho soup next to a plate of Thai basil, fresh mint, thinly sliced onion, crispy bean sprouts, and lime. Fresh chilies are also lovely! You can also keep fish sauce, Asian chili sauce, and hoisin sauce nearby.

How to Make Pho

The first thing I always do when making pho at home is parboil my beef bones. It’s easy and helps achieve a crystal-clear broth. Toss the bones in your stockpot, add water, and boil for a few minutes. As the bones simmer, they release impurities, making the water scumy and foamy. Strain the bones and rinse away all the frothy scum from them and the pot (watch me do this in the video).

The second tip for the best homemade pho is to toast your spices. Toasting them wakes them up and makes them even more aromatic. Toss them into a dry pan over medium heat, stay close, and shake them around several times. You’ll know when they’re ready when you start to smell them. It only takes two to three minutes.

For the broth, cover the parboiled bones with water, bring to a simmer, and add the charred onion and ginger, toasted spices, salt, fish sauce, and rock sugar. The broth will cook at a very low simmer for about 3 hours, and then you are ready to serve!

How to Serve Pho

Cook your noodles in a separate saucepan (never in the broth), rinse them, and divide them between serving bowls. Place raw or cooked beef on the noodles, then ladle the simmering broth over them. Serve immediately with your favorite toppings, such as fresh herbs, bean sprouts, and lime.

Storing the Broth

Homemade pho broth lasts in an airtight container in the fridge for up to 5 days. To freeze, transfer to freezer-friendly containers and freeze for up to 6 months. Thaw frozen pho broth in the refrigerator overnight and reheat the next day. To reheat, add to a saucepan and bring to a simmer before pouring into your serving bowls. We do not recommend storing/freezing cooked noodles, as they tend to break up over time.

Can I Use Store-Bought Beef Broth?

If you are looking to make pho as good as what you’d find at the most authentic restaurants, substituting store-bought beef broth for this recipe won’t cut it. We know our process takes longer than some, but trust me, this homemade Vietnamese pho broth has so much more flavor. You won’t regret it.