Here’s a beginner-friendly guide to making Pho—the classic Vietnamese noodle soup, aromatic and comforting 🍜
Pho (Vietnamese Noodle Soup)
Ingredients
For the broth
- 1 lb beef bones (or chicken bones for pho ga)
- 1 onion, halved
- 1 3-inch piece ginger, halved
- 2–3 star anise
- 4–5 whole cloves
- 1 cinnamon stick
- 1–2 tbsp fish sauce
- 6–8 cups water
- Salt and sugar to taste
For the soup
- Rice noodles (banh pho)
- Thinly sliced beef (like sirloin) or chicken
- Fresh herbs: cilantro, Thai basil, mint
- Bean sprouts
- Lime wedges
- Sliced chili or jalapeño
- Hoisin sauce and Sriracha (optional)
Instructions
- Char aromatics
- Roast onion and ginger under a broiler or over a flame until slightly blackened.
- Make the broth
- In a large pot, boil bones for 5 minutes, then drain and rinse bones to remove impurities.
- Add clean bones, charred onion and ginger, star anise, cloves, cinnamon, fish sauce, salt, and sugar.
- Simmer 1.5–3 hours (longer = richer broth). Skim foam occasionally.
- Prepare noodles
- Cook rice noodles according to package instructions. Drain and rinse under cold water.
- Assemble pho bowls
- Place noodles in bowls.
- Top with raw beef slices (the hot broth will cook it) or cooked chicken.
- Ladle hot broth over the meat.
- Garnish and serve
- Add herbs, bean sprouts, lime, and chili.
- Serve with hoisin and Sriracha on the side.
Tips
- Clear broth: Blanch bones first to remove impurities.
- Beef slices: Slice very thin against the grain for tenderness.
- Flavor boost: Add a pinch of rock sugar or a dash of soy sauce to the broth.
If you want, I can give a quick 30-minute “weeknight” pho version that’s faster but still flavorful.
