How to Make Authentic Pho Bo (Vietnamese Noodle Soup with Beef)
Want to know how to make authentic Beef Pho at home? It’s actually easy, and you can do it perfectly with our tried-and-tested from-scratch recipe, which I learned from a Vietnamese chef. Enjoy the hearty and comforting flavors of this traditional Pho Bo recipe and make the tastiest beef broth. Learn how to make rich, aromatic beef noodle soup using slow-simmered beef bones, roasted spices, and fresh herbs.
I released an Asian cookbook, Rice. Noodles. Yum. (Everyone’s Favorite Southeast Asian Dishes), back in 2019! The cookbook is on sale right now at $13 on Amazon and has 75 flavorful recipes (all with beautiful photos). One of my favorite recipes is this delicious and authentic Vietnamese Beef Pho!
I have not shared this very tasty soup on the blog yet, but when I made it again the other day, I thought I really ought to share this treasure. This amazing recipe will give you just a sample of the many delicious recipes we have in the book – so go check it out.
Pho, the classic Vietnamese soup, needs no lengthy introduction as it speaks for itself. This soup offers a perfectly spiced and seasoned beef broth made from scratch, served with rice noodles and thinly sliced beef, then garnished with fresh coriander (or cilantro) and bean sprouts and served with lime, hoisin sauce, and chill sauce on the side, if desired.
The ultimate comfort food in a bowl! I learned how to make the most delicious pho through the help of Chef Tan Viet Luong from Ho Chi Minh, Vietnam, so l am indebted to him for this delicious recipe. Chicken may also be used instead of beef if that is preferred.
The Ultimate Guide to Making Pho Bo (Vietnamese Beef Noodle Soup)
Pho Bo, the iconic Vietnamese beef noodle soup, is a dish that has captured the hearts and taste buds of food lovers worldwide. With its aromatic broth, tender beef slices, and fresh herbs, Pho Bo is not just a meal—it’s an experience.
What is Pho Bo?
Pho Bo is a traditional Vietnamese soup made with beef broth, rice noodles, and thinly sliced beef. It’s served with fresh herbs like cilantro, basil, and mint alongside condiments like hoisin sauce and chili sauce. The dish is known for its complex flavors derived from a combination of roasted spices, charred aromatics, and slow-simmered beef bones.
Why Make Pho Bo at Home?
Making Pho Bo at home allows you to control the quality of ingredients and customize the flavors to your liking. While preparing the broth may take time, the result is a rich and satisfying soup that rivals any restaurant version.
Ingredients for Authentic Pho Bo
To make Pho Bo from scratch, you’ll need these key ingredients:
- Beef bones: Provides the base for the flavorful broth.
- Aromatics: Fresh ginger and yellow onion are roasted for depth.
- Spices: Star anise, cloves, black peppercorns, cinnamon sticks, and cardamom pods create the signature pho aroma.
- Beef cuts: Use brisket or chuck roast for simmering and raw beef filet for serving.
- Rice noodles: Fresh or dried rice noodles are essential for authenticity.
- Fresh herbs and garnishes: Cilantro, basil, mint leaves, bean sprouts, lime wedges, red chilies, hoisin sauce, and chili sauce complete the dish.
Step-by-Step Instructions
Follow these steps to create restaurant-quality Pho Bo:
1. Prepare the Beef Bones
- Place 4.4 lbs (2 kg) of beef bones in a pot with enough water to cover them. Bring to a boil and cook for 3 minutes to remove impurities. Drain and rinse the bones under fresh water.
2. Roast Aromatics
- Over an open flame or in a 350°F (175°C) oven, roast 2 oz (50 g) of ginger and 1 large yellow onion until their skins are charred. This step enhances their flavor.
3. Toast Spices
- Toast 3 star anise pods, 9 whole cloves, 9 black peppercorns, 3 cinnamon sticks, and 3 cardamom pods in a dry pan over medium heat until fragrant.
- Place them in a spice bag or cheesecloth pouch.
4. Simmer the Broth
- Add the rinsed bones, roasted aromatics, beef brisket (1 lb or 455 g), and spice bag into a large pot.
- Pour in 10 cups (2.5 L) of water or more as needed.
- Bring to a boil, then reduce heat to low. Cover and simmer for at least 4 hours (or overnight).
5. Prepare the Brisket
- After simmering for about 1½ hours or when fork-tender, remove the brisket from the pot.
- Let it cool before slicing into thin strips.
6. Strain and Season the Broth
- Strain the broth through a fine sieve to remove solids.
- Return the clear broth to a clean pot with the sliced brisket.
- Season with 3 tbsp (45 ml) fish sauce, 3 tbsp (45 g) sugar, and 1 tbsp (15 g) salt. Adjust seasoning as needed.
7. Cook Rice Noodles
- If using dried rice noodles (1 lb or 455 g), cook them in boiling water for 3–4 minutes until soft. Rinse in cold water and drain well.
- For fresh rice noodles (2.2 lbs or 1 kg), briefly blanch them in hot water for 2–4 seconds.
8. Assemble Your Bowl
- Place cooked noodles and blanched bean sprouts in individual bowls.
- Top with thin slices of raw beef filet (8 oz or 225 g), green onions (2 tbsp or about three stalks), and fresh cilantro.
- Ladle hot broth over the ingredients to cook the raw beef instantly.
9. Serve with Garnishes
- Offer lime wedges, red chilies, mint leaves, basil leaves, hoisin sauce, and chili sauce on the side so diners can customize their bowls.
Tips for Perfect Pho Bo
- Use high-quality beef bones like marrow or knuckle bones for a rich broth.
- Simmering longer than four hours intensifies flavors but requires occasional skimming of impurities.
- Thinly slice raw beef filet by freezing it slightly before cutting.
- Serve immediately after assembling to enjoy Pho Bo at its freshest.
FAQs About Pho Bo
1. What makes Pho Bo different from other noodle soups?
Pho Bo stands out due to its aromatic broth made from roasted spices like star anise and cinnamon combined with charred ginger and onion. These elements give it a unique flavor profile that’s distinctly Vietnamese.
2. Can I make Pho Bo ahead of time?
Yes! You can prepare the broth in advance and store it in the refrigerator for up to three days or freeze it for longer storage. Reheat before serving.
3. What type of noodles should I use?
Fresh rice noodles are ideal for authentic Pho Bo but dried rice noodles work just as well when softened in boiling water.
4. How do I ensure my broth is clear?
Blanching the bones before simmering removes impurities that can cloud the broth. Straining through a fine sieve also helps achieve clarity.
5. Can I customize my toppings?
Absolutely! While traditional toppings include bean sprouts, herbs like cilantro and basil, lime wedges, hoisin sauce, and chili sauce—you can add your favorite garnishes.
How to Make Authentic Pho Bo (Vietnamese Noodle Soup with Beef)
Ingredients
- 4.4 lb (2 kg) beef bones
- 2 oz (50 g) whole fresh ginger
- 1 large yellow onion, skin on
- 3 star anise
- 9 whole cloves
- 9 black peppercorns
- 3 cinnamon sticks
- 3 cardamom pods
- 1 lb (455 g) beef brisket or chuck roast
- 10 cups (2.5 L water), or more as needed
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 g) sugar
- 1 tbsp (15 g) salt
- 2.2 lbs (1 kg) fresh rice noodles or 1 lb (455 g) dried rice noodles
- 2 cups (120 g) bean sprouts
- 8 oz (225 g raw beef filet), like beef tenderloin or beef sirloin, shaved or cut into paper-thin slices
- 3 stalks [about 2 tbsp (12 g)] green onions, thinly sliced
- Fresh cilantro, for serving
- 2 red chilis, thinly sliced
- Fresh mint leaves, for serving
- Basil leaves, for serving
- Limes, sliced into wedges, for serving
- Hoisin sauce and Chili sauce, for serving (optional)
Instructions
- In a soup or deep pot place the beef bones with enough water to cover the bones.
- Bring to a boil and cook for about 3 minutes. Drain, then rinse the bones with fresh water. Set aside.
- Over an open flame, roast the ginger and the onion until the skin turns dark brown. Alternatively, slice the ginger and onion in half, then roast in a preheated 350°F (175°C) oven for 30 minutes.
- Toast the star anise, cloves, black peppercorns, cinnamon sticks and cardamom pods for 1 minute over medium heat in a frying pan, or until fragrant. Place in a small spice fabric bag or cheesecloth and tie with a string to make a small pouch to hold the spices.
- Place the rinsed bones, roasted ginger and onion, beef brisket and the spice bag into a deep soup pot. Pour the water into the pot, bring to a boil, then cover and adjust the heat to low and simmer for at least 4 hours (or overnight).
- Remove the beef brisket after 1½ hours or when it’s fork tender. Allow the britnum cool, then slice into strips.
- Set aside. After the rest of the broth has been simmering for 4 hours or so, strain wine stock with a fine sieve to obtain a clear soup (measure between about 8 to 9 cups [1.9 to 2.2 L] of stack). Place the strained stock and the brisket in a new clean pot. Bring to a boil, then simmer over low heat and season with the fish sauce, sugar and salt. Taste and adjust the seasoning if desired. Keep the stock hot.
- If using dried rice noodles, cook the noodles in boiling water for 3 to 4 minutes or until soft. Rinse in cold water and drain well. If using fresh rice noodles, simply blanch in hot water very briefly, for 2 to 4 seconds.
- Drain. Do this in individual batches or portions. Quickly blanch the bean sprouts.
- Place a portion of the noodles and bean sprouts in each bowl. Top with very thin slices of raw beef filet, green onions and fresh cilantro, then add the hot stock and brisket. Serve with the red chilis, a few mint leaves, basil leaves, some lime slices and hoisin sauce and chili sauce on the side.
Nutrition
Last updated on April 7th, 2025 at 09:13 pm
Thank you for making your lovely Pho Bo so easy, with such wonderful step-by-step instructions. The lovely mix of herbs and garnishes make this a real treat for the taste buds… and the eyes too!
It truly is. I have made this soup many times and my family and friends have enjoyed this delicious pho bo, too. Thank you!