Pho 

Why You’ll Love This Recipe

Pho is a perfect comfort food that brings together fresh ingredients, aromatic herbs, and a savory broth into one satisfying bowl. The slow-cooked broth is the star of the dish, creating a depth of flavor that complements the tender meat and rice noodles. The best part? Pho is highly customizable! You can top it with your favorite herbs, bean sprouts, chili peppers, or lime wedges, allowing you to adjust the flavors to your liking. This easy-to-follow recipe lets you recreate an authentic bowl of pho right at home, making it perfect for any occasion.

Ingredients

For the broth:

• 3 lbs beef bones (such as oxtail, neck bones, or marrow bones)

• 1 onion, halved

• 1 piece of ginger (about 3 inches), peeled and halved

• 5-6 cloves of garlic, smashed

• 2 star anise

• 1 cinnamon stick

• 4-5 whole cloves

• 1 tablespoon coriander seeds

• 1 tablespoon fennel seeds (optional)

• 2 tablespoons fish sauce

• 1 tablespoon sugar

• Salt, to taste

• 12 cups water (or beef broth for a richer flavor)

For the pho:

• 1 lb beef sirloin or flank steak, thinly sliced (or chicken breast for chicken pho)

• 12 oz rice noodles (banh pho)

• 2-3 green onions, chopped

• Fresh cilantro, chopped

• Fresh basil leaves (optional)

• Bean sprouts

• 1 lime, cut into wedges

• Jalapeño or Thai bird’s eye chili peppers (optional, for heat)

• Hoisin sauce (optional, for serving)

• Sriracha (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the broth:

• Start by blanching the beef bones. Place the bones in a large pot and cover with water. Bring it to a boil over medium-high heat. Once boiling, remove the bones, discard the water, and rinse the bones under cold water to remove impurities.

• In the same pot, add the cleaned bones, onion, ginger, garlic, star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds. Pour in 12 cups of water (or beef broth for a richer flavor).

• Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 3-4 hours. Skim off any impurities that float to the top every 30 minutes.

• After 3-4 hours, remove the pot from the heat. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the fish sauce, sugar, and salt to taste. Keep the broth warm while you prepare the rest of the pho.

2. Prepare the rice noodles:

• While the broth is simmering, cook the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

3. Prepare the meat and toppings:

• Thinly slice the beef sirloin or flank steak against the grain. You can also freeze the meat for 15-20 minutes before slicing to make it easier to cut.

• Prepare the fresh herbs and toppings: chop the green onions, cilantro, and basil leaves, and set aside. Cut the lime into wedges, and prepare the bean sprouts and chili peppers.

4. Assemble the pho:

• To assemble, divide the cooked rice noodles into serving bowls. Top with a few slices of raw beef, which will cook quickly when the hot broth is poured over it.

• Pour the hot broth over the noodles and beef. The heat from the broth will gently cook the thin slices of beef, creating a tender and flavorful topping.

• Add the chopped green onions, cilantro, and fresh basil leaves to the bowl.

• Serve with lime wedges, bean sprouts, chili peppers, hoisin sauce, and sriracha on the side, allowing each person to adjust the flavors to their liking.

5. Serve:

• Serve the pho immediately while the broth is hot and fragrant. Enjoy the comforting, aromatic flavors of this traditional Vietnamese dish!

Servings and Timing

Servings: 6-8

Total time: 4-5 hours (including simmering time for the broth)

Variations

• Chicken Pho (Pho Ga): Use chicken breasts or thighs in place of beef. To make chicken pho, follow the same steps for the broth, but simmer with chicken bones, or use boneless chicken breasts and thighs for a quicker version.

• Vegetarian Pho: Make a vegetarian version by substituting the beef bones with vegetable broth. Add tofu, mushrooms, and other vegetables like bok choy or carrots for texture and flavor.

• Spicy Pho: For an extra kick, add more chili peppers or a splash of chili oil to the broth, or use spicy hoisin sauce for an added heat boost.

Storage/Reheating

Storage: Leftover pho broth can be stored in an airtight container in the refrigerator for up to 3 days. The noodles and meat should be stored separately for the best texture. You can also freeze the broth for up to 3 months.

Reheating: To reheat, warm the broth on the stovetop and quickly dip the noodles and beef into the hot broth to reheat. Avoid reheating the noodles directly in the broth, as they may become mushy.

FAQs

1. Can I make the broth ahead of time?

Yes, you can make the broth a day in advance. Let it cool to room temperature, then refrigerate it overnight. Reheat the broth on the stove before serving.

2. Can I use store-bought broth for pho?

While homemade broth is preferred for its depth of flavor, you can use store-bought beef or chicken broth as a shortcut. To make it more authentic, simmer the store-bought broth with spices like star anise, cinnamon, and cloves.

3. How can I make my pho broth more flavorful?

The key to a flavorful pho broth is simmering it for several hours to extract all the flavors from the bones and spices. Adding fish sauce, sugar, and a pinch of salt at the end enhances the savory, umami depth of the broth.

4. How do I make sure my pho broth is clear?

To keep the broth clear, make sure to blanch the bones before simmering, and skim off any impurities or foam that rises to the surface during cooking. Avoid stirring the broth too much while it’s simmering.

5. Can I make pho with other meats?

Yes, pho can be made with different meats, such as chicken (pho ga), beef brisket, or even pork. The cooking time and preparation will vary depending on the type of meat you use, but the basic method remains the same.

6. How thin should the beef be sliced for pho?

The beef should be sliced very thin, almost paper-thin. Freezing the beef for 15-20 minutes before slicing can help you achieve thin, even slices.

7. What is the best type of noodles for pho?

Traditional pho uses thin rice noodles called banh pho. You can find these noodles in most Asian grocery stores. If you can’t find them, substitute with thin rice vermicelli or other types of thin rice noodles.

8. Can I add more vegetables to pho?

Yes! You can add vegetables like mushrooms, bok choy, or baby spinach to your pho for extra flavor and texture. Add them when serving, so they don’t overcook.

9. How spicy should pho be?

Pho is traditionally not very spicy, but the addition of fresh chili peppers, chili oil, or sriracha gives you the option to adjust the heat level. You can customize the spice level to your liking by adding more or less chili.

10. Can I make pho in a slow cooker?

Yes! You can make pho broth in a slow cooker. Add the bones, spices, and water to the slow cooker and cook on low for 8-10 hours for a rich, flavorful broth.

Conclusion

Pho is a comforting, flavorful, and aromatic dish that showcases the best of Vietnamese cuisine. With its fragrant broth, tender meat, and fresh herbs, it’s a meal that’s perfect for warming you up on a cold day or impressing guests with a homemade, authentic dish. This recipe offers you the chance to recreate the rich flavors of pho at home, and it’s easily customizable to suit your taste. Whether you’re making it for a casual meal or a special gathering, pho is sure to become a favorite go-to dish. Enjoy!