Pho (Vietnamese Noodle Soup) Recipe
There’s something incredibly soothing about a steaming bowl of Pho (Vietnamese Noodle Soup) brimming with aromatic spices, tender slices of beef, silky noodles, and heaps of fresh herbs. This iconic Vietnamese comfort food is all about bringing bold, soul-warming flavors together in perfect harmony. Whether you’re seeking something nourishing on a chilly night or longing for a light, satisfying meal, Pho (Vietnamese Noodle Soup) delivers with every slurp. The experience is as much about the vibrant garnishes as the deeply flavorful broth—and once you make it at home, you’ll see why it’s become a passion for so many home cooks around the world.
Ingredients You’ll Need
Making Pho (Vietnamese Noodle Soup) at home is much simpler than you might think, as long as you gather a few key ingredients and take your time with the broth. Each element plays its part, bringing savory flavor, irresistible fragrance, a pop of color, or that signature texture we all crave.
- Beef broth (8 cups): The backbone of Pho, infusing each spoonful with hearty, full-bodied flavor.
- Beef brisket or flank steak (1 lb, thinly sliced): Provides rich, beefy bites that cook to perfection right in the broth.
- Onion (1, halved): Adds an aromatic depth and slight sweetness after charring.
- Ginger (one 3-inch piece, sliced): Offers a warm, peppery note that really wakes up the senses.
- Whole cloves (1 tbsp): Just a few go a long way, imparting a gentle, spicy warmth.
- Cinnamon sticks (2): Infuse complexity and a subtle sweetness that’s classic to Pho.
- Star anise (4): Gives the broth its signature licorice aroma and flavor.
- Coriander seeds (1 tbsp): Lend a citrusy brightness that balances out richer notes.
- Fish sauce (1 tbsp): Adds umami and salty depth for authentic Vietnamese taste.
- Soy sauce (1 tbsp): Offers a mellow saltiness and earthy color.
- Sugar (1 tsp): Just a touch smooths out the broth and enhances spice flavors.
- Flat rice noodles (12 oz): Soft, chewy noodles that absorb all the flavors of the broth.
- Bean sprouts (1 cup): For crunch and freshness in every bite.
- Thai basil (1 bunch): The bright, peppery leaves are iconic for finishing any bowl of Pho.
- Cilantro (1 bunch): Provides a pop of color and citrusy aroma.
- Green onions (2, sliced): Sprinkled on top for fresh flavor and a bit of bite.
- Lime (cut into wedges): A squeeze brings each bowl alive with zingy freshness.
- Fresh red chilies (1–2, sliced): Add heat—use more or less as you like.
- Hoisin sauce and sriracha (optional): Great for customizing your bowl to just the right level of sweet, salty, or spicy.
How to Make Pho (Vietnamese Noodle Soup)
Step 1: Char the Aromatics
This little trick makes a world of difference! Pop your halved onion and sliced ginger under the broiler for about five minutes until they’re lightly charred and fragrant. The caramelization opens up all those sweet, smoky notes that bring Pho (Vietnamese Noodle Soup) broth to life. Don’t skip this step–it’s the secret to depth and complexity.
Step 2: Simmer the Spiced Broth
Add your beef broth to a large pot, then toss in the charred onion, ginger, whole cloves, cinnamon sticks, star anise, and coriander seeds. Let everything simmer gently for about 30 minutes, giving those spices plenty of time to infuse the broth with their magic. If you have extra time, you can simmer beef bones in the broth for even more flavor, but this shortcut still brings loads of depth.
Step 3: Strain and Season
Once your kitchen smells absolutely heavenly, strain the broth to catch all the solids, then return the liquid to the pot. Stir in your fish sauce, soy sauce, and sugar. Taste, adjust as needed, and let it hang out at a gentle simmer—now you have a Pho (Vietnamese Noodle Soup) broth that’s rich, clear, and perfectly balanced.
Step 4: Prepare the Noodles
While the broth keeps warm, cook your flat rice noodles according to package instructions. A quick soak and simmer is all it takes—they’re done when soft but not mushy. Drain them well to keep your soup light, not starchy!
Step 5: Assemble the Bowls
Here comes the fun part! Divide the warm noodles among serving bowls. Arrange thin slices of raw beef on top—the next step is where the magic happens. The piping hot broth will cook the beef just right, leaving it tender and juicy.
Step 6: Ladle Over the Broth
Now, carefully pour that gorgeous, simmering broth over the beef and noodles. You’ll see the thin slices of beef turn perfectly opaque in seconds. The steam rising up is pure Pho (Vietnamese Noodle Soup) bliss!
Step 7: Add Garnishes and Serve
Top each bowl with bean sprouts, Thai basil, cilantro, green onions, a squeeze of fresh lime, and as many chilies as you dare. Offer hoisin and sriracha on the side so everyone can tweak their Pho experience to personal perfection!
How to Serve Pho (Vietnamese Noodle Soup)
Garnishes
The absolute joy of Pho (Vietnamese Noodle Soup) is how customizable every bowl becomes with the right garnishes. Bean sprouts add crunch, heaps of Thai basil and cilantro bring herbal lift, and a squeeze of lime brightens everything up. Freshly sliced green onions, chilies, hoisin, and sriracha let everyone create their own perfectly balanced bowl. Don’t be shy—pile those fresh toppings high!
Side Dishes
Pho (Vietnamese Noodle Soup) is incredibly satisfying on its own, but pairing it with a few classic sides makes a complete Vietnamese feast. Try crispy spring rolls or a refreshing green papaya salad. If you have extra rice noodles, toss them into a light vermicelli salad to serve alongside. A simple plate of pickled vegetables also brings tang and crunch that contrast the warm broth beautifully.
Creative Ways to Present
Amp up your presentation by serving individual “Pho bars”—set out bowls of garnishes and sauces so everyone can customize their bowls. Use colorful bowls and arrange herbs and limes artfully for a stunning tablescape. Pho (Vietnamese Noodle Soup) also shines in big family-style servings, with everything in the center of the table for a lively, communal meal. Get playful with the arrangement and let your guests build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Keep the cooked broth, noodles, and garnishes separate when storing leftovers. This way, the noodles won’t get soggy and your veggies stay crisp and vibrant. Store each component in airtight containers in the refrigerator for up to three days.
Freezing
The spiced broth for Pho (Vietnamese Noodle Soup) freezes beautifully—just cool it completely before portioning into freezer-safe containers. Label and store for up to three months. When you crave a quick bowl of Pho, simply defrost and reheat. Avoid freezing cooked noodles or herbs as their texture won’t be the same after thawing.
Reheating
To reheat, gently warm the broth on the stove until simmering. Refresh the noodles with a quick soak in hot water, then rebuild your bowl as before, topping with fresh sliced beef and all your favorite herbs and toppings. The taste and aromas will transport you right back to your first steamy, satisfying meal!
FAQs
Can I make Pho (Vietnamese Noodle Soup) with chicken instead of beef?
Absolutely! Swap in good-quality chicken broth and add cooked, shredded chicken breast for a lighter, still deeply flavorful alternative. It’s a wonderful variation for anyone who prefers poultry or wants a cozy, delicate soup.
What if I don’t like star anise or can’t find it?
If the flavor of star anise isn’t your favorite or you can’t source it, you can reduce the amount or even leave it out. The broth will still be delicious and fragrant thanks to the ginger, cinnamon, and other spices.
Why slice the beef so thinly for Pho (Vietnamese Noodle Soup)?
Thin slices of beef cook almost instantly when the hot broth is poured over them, giving you that tender, silky texture Pho is known for. It also ensures the meat stays juicy and never overcooked.
Can I add other vegetables to my Pho?
While traditional Pho (Vietnamese Noodle Soup) spotlights fresh herbs and bean sprouts, you can definitely add extras. Bok choy, thin-sliced mushrooms, or even shredded carrots are welcome additions, especially if you’re customizing for picky eaters or want extra veggie power.
Is it okay to use store-bought broth?
Yes! Using a rich, good-quality beef broth makes Pho doable on a busy night and still results in a broth that’s full of flavor, especially once it simmers with the aromatics and spices. If you have time to make broth from scratch, all the better, but store-bought is totally fair game.
Final Thoughts
Bringing Pho (Vietnamese Noodle Soup) to your own kitchen is an experience that combines comfort, creativity, and pure, edible joy. There’s so much magic in watching the broth come alive with spices, piling your bowl high with fresh herbs, and sharing this beloved dish with family or friends. Give this recipe a try and fall in love with just how special homemade Pho truly is!
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Pho (Vietnamese Noodle Soup) Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the comforting flavors of Vietnam with this traditional Pho recipe. This fragrant and flavorful noodle soup is perfect for a cozy night in or a gathering with friends. Warm spices and fresh herbs elevate this dish to a new level of deliciousness.
Ingredients
Broth:
- 8 cups beef broth
- 1 onion, halved
- 1 3-inch piece of ginger, sliced
- 1 tbsp whole cloves
- 2 cinnamon sticks
- 4 star anise
- 1 tbsp coriander seeds
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
Soup:
- 1 lb beef brisket or flank steak, thinly sliced
- 12 oz flat rice noodles
Garnish:
- 1 cup bean sprouts
- 1 bunch Thai basil
- 1 bunch cilantro
- 2 green onions, sliced
- 1 lime, cut into wedges
- 1–2 fresh red chilies, sliced
- Hoisin sauce and sriracha for serving (optional)
Instructions
- Char the Aromatics: Place the onion and ginger under a broiler for 5 minutes until slightly charred.
- Make the Broth: In a large pot, add the beef broth, charred onion, ginger, cloves, cinnamon sticks, star anise, and coriander seeds. Simmer for 30 minutes. Strain the broth and return it to the pot. Stir in fish sauce, soy sauce, and sugar. Bring to a low simmer.
- Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions and drain.
- Assemble the Pho: Divide the noodles among bowls. Top with thinly sliced raw beef; the hot broth will cook it. Pour the hot broth over the beef and noodles.
- Garnish and Serve: Garnish with bean sprouts, Thai basil, cilantro, green onions, lime wedges, and chilies. Serve with hoisin and sriracha if desired.
Notes
- To enhance flavor, simmer the beef bones with the broth for a few hours, then strain.
- You can substitute chicken broth and shredded chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 55mg
