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Vietnamese Pho

Name: Vietnamese Pho
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 3 tbsp Coriander Seeds; 8 Star anise; 2 tbsp Fennel Seeds; 2 Cinnamon Stick; 3 Bay Leaves; 1 tbsp Sugar; 17 Garlic; 100 grams Ginger (- Sliced); 1 Onion (- Sliced in half); 3 1/2 liters Water; 2 Kilograms Beef Shanks; 400 grams Rib eye steak (sliced thinly); 200 grams Rice Noodles (dry); 1/4 cup Fish Sauce; 100 grams Parsley leaves (- Chopped); 2 Stalks Spring Onion (-Sliced); Red Chili, (sliced); 3 Limes (- Cut into wedges)

ByAva
Published OnMar 1, 2024
Updated OnJun 21, 2026

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Today, we are preparing Pho, a traditional Vietnamese dish renowned for its rich flavor and nourishing qualities. The broth, which serves as the foundation of the dish, is the focal point in any bowl of Pho. While the preparation process may require several hours, the resulting complexity of flavors justifies the time invested.

The broth is characterized by its depth and richness, crafted from beef bones and aromatic spices. In various regions of Asia, it is common to consume this dish during warmer temperatures, rendering Pho an excellent choice for hot summer days as well as cool afternoons.

The dish incorporates flat, delicate rice noodles, which effectively absorb the rich broth. Additionally, it is enhanced by fresh herbs, the zesty acidity of lime, and the gentle heat of sliced red chilies. Each spoonful delivers a distinctive combination of flavors, contributing to an exceptional culinary experience.

Ingredients

Coriander, Cumin, Cloves, Sugar, Star Anise, Cinnamon sticks, Bay leaves, Ginger, Garlic Cloves, Fish sauce, Coriander, Red chili, Lemon, Onion, Spring-onion, Sliced beef and bone marrow.

The spices and aromatics in pho create a rich flavor profile. Coriander seeds and cumin add citrus notes, while cloves and sugar contribute sweetness. Star anise offers a distinct licorice flavor, and cinnamon sticks paired with bay leaves introduce woody sweetness. Whole cinnamon sticks are ideal for slow flavor infusion. Caramelized ginger, garlic, and onions add depth, with garlic mellowing significantly during cooking.

To make the broth, use a mix of beef bones—marrow, knuckle, oxtail, rib, and neck bones—providing collagen-rich flavor. For meat, thinly sliced options like eye of round, sirloin, and brisket add excellent texture. Choose rice noodles like Banh Pho or alternative options like mung bean noodles or vermicelli. You can also enjoy pho with white rice if preferred.

Instructions

Wash the beef bones thoroughly and rinse several times to reduce scum and impurities. Slice the steak of your choice while slightly frozen for easier cutting, and store the slices in the fridge.

Place the meat with bones in a pot of water and cook for 180 minutes, skimming off any scum that forms. Use a ladle to remove floating oil, then add ice cubes to reduce surface fat.

Gather coriander seeds, star anise, cardamom pods, a cinnamon stick, bay leaves, and fennel seeds. Measure 1/4 cup of fish sauce. Toast the spices in a pan for 2-3 minutes, then add them to a pot with the fish sauce. Slice an onion into quarters and peel about two bunches of garlic cloves. Char a large garlic clove in a pan over medium-high heat, stirring frequently. Add the spices to the pot.

After three hours, remove the sliced steak from the fridge and add it to the pot. Slice the green onions, parsley, red chilies, and lime. Wash the mung bean sprouts. Boil water on medium-high heat and cook the rice noodles for about eight minutes. Drain and set aside.

In a bowl, add rice noodles and ladle pho broth over them. Top with sliced steak, spring onions, and red chilies, then squeeze lime over the dish. Enjoy your Vietnamese Pho, perfect for an autumn afternoon or spring evening. Pho originated in the 20th century near Hanoi.

How to Store your Vietnamese Pho?

Let your broth cool before transferring it to airtight containers. Broth can be stored for 3 to 4 days. (Freeze for longer storage) Don’t cook large batches of noodles; make them fresh to eat with your reheated broth.

What to Serve with Vietnamese pho?

We recommended Vietnamese pickles, such as Daikon in vinegar. An alternative is also Korean pickles, such as fermented Kimchi. For extra crunch, consider crispy fried onion.