Beef Pho (Phở Bò)
Vietnamese beef pho with a clear, fragrant broth, rice noodles, brisket, and fresh herbs. A comforting all-day soup for weekends or cold nights.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePhở bò is Vietnam’s classic beef noodle soup, built on a clear broth scented with charred onion, ginger, and warm spices. This version keeps the style traditional and straightforward: simmered beef brisket, bánh phở rice noodles, and the usual plate of herbs and crunchy garnishes.
What makes this recipe work is charring the aromatics for depth, toasting the spices briefly, and simmering gently so the broth stays clean rather than cloudy. The brisket cooks in the broth, then gets sliced for serving, which keeps the ingredient list practical for home cooks without changing the character of the dish.
Ingredients
- 2 lb (900 g) beef soup bones, preferably marrow and knuckle bones
- 1 1/2 lb (680 g) beef brisket
- 1 large onion, halved
- 1 piece ginger, about 4 inches (100 g), split lengthwise
- 2 tbsp (16 g) coriander seeds
- 4 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tbsp (15 ml) neutral oil
- 2 tsp (12 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) fish sauce, plus more to taste
- 12 oz (340 g) dried bánh phở rice noodles
- 2 cups (140 g) bean sprouts
- 1 cup (25 g) Thai basil leaves
- 1/2 cup (8 g) cilantro leaves
- 2 scallions, thinly sliced
- 1-2 Thai chiles or 1 serrano chile, thinly sliced
- 1 lime, cut into wedges
- Hoisin sauce, for serving (optional)
- Sriracha, for serving (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Put the beef bones on a sheet pan and roast until well browned, 30-35 minutes; the edges should look deeply caramelized, not burnt.
- 2
While the bones roast, char the onion and ginger in a dry skillet over medium-high heat for 6-8 minutes, turning occasionally, until blackened in spots and fragrant. Rinse off any loose burnt bits if needed.
- 3
Toast the coriander seeds, star anise, cinnamon stick, and cloves in a dry pot over medium heat for 1-2 minutes, shaking often, until aromatic. Add the roasted bones, brisket, charred onion, charred ginger, 3 1/2 qt (3.3 L) water, and the salt.
- 4
Bring to a boil over high heat, then immediately lower to a very gentle simmer. Skim off the foam for the first 20-30 minutes, then simmer uncovered for 2 1/2-3 hours, until the brisket is fork-tender and the broth smells sweet and beefy.
- 5
Lift out the brisket and let it rest for 10 minutes until cool enough to handle. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, then season the broth with the fish sauce and more salt if needed; it should taste slightly strong on its own.
- 6
Slice the brisket thinly across the grain. Return it to the broth over low heat just until warmed through, 2-3 minutes.
- 7
Cook the rice noodles according to the package directions, usually by soaking or simmering until tender but still springy, 5-8 minutes. Drain well and rinse briefly with warm water if they seem sticky.
- 8
Divide the noodles among 4 large bowls, top with the sliced brisket, and ladle over the piping-hot broth. The bowls should be very full and steaming.
- 9
Serve right away with bean sprouts, Thai basil, cilantro, scallions, sliced chile, and lime wedges on the side, plus hoisin and sriracha if you like. Add herbs and sprouts at the table so they stay fresh and crisp.
Tips for the Best Beef Pho (Phở Bò)
- Keep the broth at a bare simmer, not a rolling boil, or it can turn cloudy and taste muddier.
- If you want a leaner broth, chill it after straining and lift off the hardened fat before reheating.
- Brisket slices most neatly after a short rest; always cut across the grain so it stays tender in the bowl.
- Thai basil is the most traditional herb here. If you cannot find it, use extra cilantro and a little regular basil rather than mint.
- You can make the broth a day ahead. The flavor improves overnight, and it is easier to remove excess fat once chilled.
- Warm the serving bowls with hot water before assembling; pho stays hotter longer, which matters for the noodles and meat.
Storage and Reheating
Store the broth, noodles, meat, and garnishes separately in the refrigerator for up to 4 days. The broth freezes well for up to 3 months; thaw in the fridge overnight before reheating. Reheat the broth until boiling hot, warm the brisket in the broth, and cook fresh noodles if possible for the best texture.
Frequently Asked Questions
What cut of beef is best for pho?
Brisket is a good home-cook choice because it gives the broth flavor and becomes tender enough to slice for serving. Beef soup bones are still important for body and depth.
Why is my pho broth cloudy?
Cloudiness usually comes from boiling too hard or not skimming early on. Keep the pot at a gentle simmer and strain the broth well at the end.
Can I make pho ahead of time?
Yes. The broth is excellent made 1 day ahead, but store the noodles and garnishes separately so they do not get soggy.
Do you serve hoisin and sriracha in pho?
Many restaurants offer them at the table, especially outside Vietnam, but they are optional. Use them sparingly so they do not overpower the broth.
Quick Info
Prep Time
25 min
Cook Time
180 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
