Homemade Beef Pho
Authentic homemade beef pho recipe with charred aromatics, slow-simmered broth, and fresh herbs. Restaurant-quality Vietnamese soup you can make at home.
Health Scores
Ingredients
- 2.5 pounds beef bones (knuckle or leg bones with marrow)
- 1.25 pounds beef brisket or chuck roast
- 1 large yellow onion, halved
- 4-inch piece fresh ginger, halved lengthwise
- 5 whole star anise pods
- 1 cinnamon stick, 3 inches long
- 1 teaspoon coriander seeds
- 3 whole cloves
- 5 quarts beef broth or water
- 3.5 tablespoons fish sauce
- 1.5 tablespoons rock sugar or brown sugar
- 1 teaspoon salt, plus more to taste
- 8 ounces dried rice noodles
- 2 cups fresh bean sprouts
- 1 cup fresh herbs (Thai basil, cilantro, and mint combined)
- 3 medium limes, cut into wedges
- 2-3 jalapeños, thinly sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons sriracha or chili paste
Instructions
- 1
Blanch the beef bones in a pot of boiling water for 3 minutes, then drain and rinse thoroughly under cold water to remove impurities and create a cleaner broth.
- 2
Char the onion halves and ginger pieces directly over a gas flame or under a hot broiler for 2-3 minutes per side until blackened and caramelized, developing deep, complex flavors.
- 3
Toast the star anise, cinnamon stick, coriander seeds, and cloves in a dry skillet over medium heat for 1-2 minutes, stirring occasionally, until fragrant and oils are released.
- 4
Bring the beef broth to a boil in a large stockpot, then add the blanched bones, beef brisket, charred onion, charred ginger, and toasted spices.
- 5
Return to a boil, then reduce heat to low and simmer gently for 3-4 hours, skimming foam and impurities from the surface during the first 30 minutes.
- 6
Remove the cooked brisket from the broth after 2.5-3 hours and set aside to cool; slice it thinly against the grain once cooled.
- 7
Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding solids, and skim any fat from the surface.
- 8
Stir in the fish sauce, rock sugar, and salt, then taste and adjust seasonings to balance savory, sweet, and umami flavors.
- 9
Cook the dried rice noodles according to package directions, then drain and rinse with cold water to prevent sticking.
- 10
Divide the cooked noodles among four large bowls.
- 11
Pour the hot broth over the noodles in each bowl, filling to about three-quarters full.
- 12
Arrange sliced brisket on top of each bowl, allowing residual heat to warm the meat gently.
- 13
Set out fresh herbs, lime wedges, sliced jalapeños, hoisin sauce, and sriracha on the side so diners customize their bowls to preference.
- 14
Encourage guests to add fresh herbs, squeeze lime juice, and stir in condiments according to their taste.
- 15
Serve immediately while the broth is piping hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| beef bones and brisket | chicken bones and thighs for pho ga | creates a lighter, more delicate broth with less fat and fewer calories while maintaining aromatic spice layers |
| rice noodles | buckwheat or kelp noodles for lower glycemic load | provides better blood sugar stability and additional nutrients without spiking glucose rapidly |
| rock sugar | 1 teaspoon honey or monk fruit sweetener | reduces refined sugar intake while maintaining slight sweetness to balance fish sauce and bitter spices |
| beef broth | homemade bone broth or reduced-sodium broth | increases collagen and gelatin content for gut health while controlling sodium levels |
| fish sauce | tamari or coconut aminos (use 2.5 tablespoons to account for milder flavor) | accommodates fish allergies or sensitivities while maintaining umami depth through alternative fermented sources |
Nutrition Information
Per serving (serves 4)
| Calories | 368 |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 68mg |
| Sodium | 1250mg |
| Carbohydrates | 38g |
| Fiber | 3g |
| Sugar | 2g |
| Protein | 39g |