Classic Vietnamese Pho

Authentic Vietnamese beef noodle soup, definitive version

Total: 115 min
Hands-on: 55 min
Serves: 4
Level: Advanced
Cuisine: Vietnamese
Meal: Soup

A deep, aromatic broth simmered with charred aromatics, finished with tender sliced beef and fresh herbs.

Shopping list

1.5 kg Beef bone
400 g Beef brisket or eye of round (sliced very thin)
2 pods Dried star anise
5 pods Dried white cardamom
1 piece Cinnamon stick
3 pieces Cloves
1 large White onion
100 g Fresh ginger
4 tbsp Fish sauce
2 tbsp Rock sugar
1 bunch Cilantro
1 bunch Thai basil
200 g Bean sprouts
1 medium White onion
300 g Rice vermicelli noodles
4 large Lime
3 tbsp Nước mắm
1 medium Fresh chili

Ingredients

1.5 kg Beef bone marrow bones preferred
400 g Beef brisket or eye of round sliced very thin, frozen 30 mins
2 pods Dried star anise split in half
5 pods Dried white cardamom pods crushed slightly
1 Cinnamon stick broken into two
3 pieces Cloves whole
1 large White onion halved and charred over an open flame
100 g Fresh ginger large piece, halved and charred
4 tbsp Fish sauce nam pla
2 tbsp Rock sugar candi sugar
1 bunch Cilantro (coriander leaves) fresh, chopped
1 bunch Thai basil leaves only
200 g Bean sprouts fresh and washed
1 medium White onion thinly sliced
300 g Rice vermicelli noodles dried
4 large Lime juiced
3 tbsp Nước mắm for the dipping bowl
1 medium Fresh chili sliced thin

Method

Preheat a large pot over high heat. Place the whole charred onion and ginger pieces directly in the dry pot until their sides turn black and caramelized, then remove. This step is critical for the deep, smoky flavor of authentic pho.

5 min
Add the beef bones, charred aromatics, split star anise, crushed cardamom, cinnamon, and cloves to the pot. Cover with 3 liters of water. Bring to a vigorous boil over high heat for 10 minutes to release impurities.

5 min
Skim all foam and impurities from the surface of the stock. Turn the heat down to a gentle simmer. Add the rock sugar and half of the fish sauce. Allow the stock to simmer for 45 minutes.

10 min
Blanch the rice vermicelli according to package directions, usually 30 seconds. Drain well, rinse under cold water, and set aside. Slice the fresh white onion very thin and have the herbs ready.

5 min
Cut the raw beef into uniform matchsticks if using a thicker cut, or keep the frozen slice cut. Prepare individual dipping bowls with the remaining fish sauce, chili, and lime juice.

5 min
Turn the heat under the pot to high. Submerge the thin beef slices into the boiling stock. Swirl the tongs gently to separate the meat and let it cook for exactly 45 seconds until just opaque.

Tip Do not overcook the beef, or it will become tough.

5 min
Strain the broth through a fine-mesh sieve into a clean pot or deep serving bowl. Taste and adjust the seasoning with the remaining fish sauce if needed.

5 min
Assemble the bowls by adding the noodles, bean sprouts, and fresh herbs to wide-rimmed bowls. Place the cooked beef on top.

5 min
Ladle the piping hot, clear broth over the ingredients. Serve immediately with a side of limes and fresh chili for customization at the table.

5 min

Timing

T-0: Begin the stock.
T-30: Simmer vegetables and aromatics.
T-60: Shred beef and add to the pot.
T-80: Blanch fresh herbs and finish cooking noodles.

Chef's tips

The charring of the aromatics is non-negotiable for the correct smoky flavor profile.
Freeze your beef before slicing to make it easier to cut very thin for the dipping step.
Keep the stock at a bare simmer; a rolling boil will make the broth cloudy and bitter.
If you cannot find rock sugar, use dark brown sugar, but reduce the amount slightly.

Swap it

Beef to Chicken: Roast a whole chicken, shred the meat, and use the carcass for the stock instead of bones.
Celiac-friendly: Substitute standard rice noodles with fresh, gluten-free pho noodles found in Asian markets.
Herbs: If Thai basil is unavailable, use Thai kaffir lime leaves or even plain basil, though the flavor is lighter.