Pho Bò (Vietnamese Beef Noodle Soup)

Pho Bò, or Vietnamese Beef Noodle Soup, is one of Vietnam’s most iconic and beloved dishes, enjoyed worldwide for its deeply aromatic broth, tender beef slices, and silky rice noodles. This traditional comfort food is more than just a soup—it’s a cultural symbol that reflects the balance and harmony of Vietnamese cuisine.

The soul of Pho Bò lies in its broth. Slowly simmered beef bones are infused with warm spices like star anise, cinnamon, cloves, coriander seeds, and charred onions and ginger. This long, gentle cooking process creates a clear yet intensely flavorful broth that is both nourishing and comforting. Unlike heavy soups, pho broth is light, clean, and fragrant, making it perfect for any time of day.

Pho Bò is typically served with flat rice noodles (bánh phở), thinly sliced beef (often raw or lightly cooked by the hot broth), and a generous plate of fresh herbs and garnishes. Common toppings include bean sprouts, Thai basil, cilantro, scallions, lime wedges, and sliced chili peppers. Diners can customize each bowl to their taste by adding hoisin sauce, fish sauce, or sriracha.

From an SEO perspective, Pho Bò is a highly searched recipe thanks to its global popularity and health appeal. It’s naturally gluten-free, protein-rich, and packed with minerals from the bone broth. Many people search for “authentic Pho Bò recipe,” “Vietnamese beef noodle soup,” or “how to make pho at home,” making this dish perfect for food blogs, recipe websites, and culinary platforms.

This homemade Pho Bò recipe is designed to be authentic yet approachable for home cooks. While the broth requires patience, the process is simple and rewarding. Once you taste the rich, aromatic soup made from scratch, you’ll understand why pho is considered one of the best noodle soups in the world.

Whether you’re cooking for family, guests, or simply craving a warm and comforting bowl, this Pho Bò recipe will deliver restaurant-quality results right from your kitchen.

Ingredients

• For the Broth:
• 2 kg beef bones (marrow bones and knuckles)
• 500 g beef brisket
• 1 large onion, halved
• 1 large piece ginger (about 10 cm), halved
• 4 star anise
• 2 cinnamon sticks
• 5 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Salt to taste
• 5 liters water
• For the Bowl:
• 500 g flat rice noodles (pho noodles)
• 300 g raw beef sirloin or eye of round, thinly sliced
• 2 spring onions, finely chopped
• Fresh cilantro, chopped
• White onion, thinly sliced
• Garnishes (optional but recommended):
• Bean sprouts
• Thai basil
• Lime wedges
• Fresh chili slices
• Hoisin sauce
• Sriracha sauce

Directions

1. Prepare the Bones:
2. Place beef bones in a large pot and cover with water. Bring to a rapid boil for 10 minutes to remove impurities. Drain and rinse the bones thoroughly.
3. Char the Aromatics:
4. Char the onion and ginger over an open flame or in a hot pan until slightly blackened. This step adds depth and smokiness to the broth.
5. Toast the Spices:
6. In a dry pan, lightly toast star anise, cinnamon, cloves, coriander seeds, and fennel seeds until fragrant.
7. Simmer the Broth:
8. Add cleaned bones, brisket, charred onion and ginger, and toasted spices into a large pot. Pour in 5 liters of water. Bring to a boil, then reduce to a gentle simmer.
9. Cook Slowly:
10. Simmer uncovered for 2.5–3 hours, skimming off foam occasionally. Remove the brisket after 90 minutes, let it cool, then slice thinly.
11. Season the Broth:
12. Add fish sauce, sugar, and salt to taste. Strain the broth for a clear finish.
13. Prepare Noodles:
14. Cook rice noodles according to package instructions. Drain well.
15. Assemble the Bowl:
16. Place noodles in bowls, top with cooked brisket and raw beef slices. Pour hot broth over the beef to cook it instantly.
17. Garnish & Serve:
18. Add spring onions, cilantro, and onions. Serve with fresh herbs, lime, and sauces on the side.