Beef Pho

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Welcome to the heartwarming world of homemade Beef Pho, where the magic of rich, soul-soothing broth meets the vibrant dance of aromatic spices. Crafting this Vietnamese classic might seem like a culinary adventure, but fear not, as we guide you through the aromatic journey, step by step.

At its core, Beef Pho is an artful creation of a robust beef broth, elevated by the symphony of charred aromatics and a touch of sweetness from sugar, all harmonized by the umami depth of fish sauce. It’s not just a soup; it’s a flavor experience that lingers on your palate.

The secret lies in those charred aromatics and spices – the char imparting a smoky essence that transforms a simple broth into the distinctive masterpiece that is Beef Pho. Skip this crucial step, and you miss out on the very soul of the dish, settling for a mere beef noodle soup instead.

In your own kitchen, you’ll discover the joy of coaxing flavors to life, watching as broth simmers, and aromas intermingle. So, gather your ingredients, embrace the sizzle of charred onions and ginger, and embark on a culinary adventure that will bring the enchanting aroma of authentic Beef Pho to your home. It’s not just a meal; it’s a celebration of flavors waiting to be savored in every comforting spoonful.


Beef Pho

Beef Pho

Beef Pho can be an elegant, comforting bowl of pho which usually requires blanching beef bones and then simmering them with spices for hours. It is all about the broth.

Not what you are looking for? Try these other Asian Noodle soup recipes:

  • Author: J. Kenji Lopez-Alt
  • Prep Time: :45
  • Cook Time: 5:00
  • Total Time: 5:45
  • Yield: 6 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Asian


Units Scale
  • 2 large onions, split in half
  • 1 large hand ginger (about 6 inches long), split in half lengthwise
  • 3 pounds beef shin, with meat attached
  • 2 pounds oxtail, cut into 1/2 to 1-inch thick slices
  • 1 pound boneless beef chuck
  • 1 pound beef brisket
  • 3 whole star anise pods
  • 1 cinnamon stick
  • 1 teaspoon fennel seeds
  • 4 cloves
  • 1 teaspoon coriander seeds
  • 1/4 cup fish sauce, plus more to taste
  • 2 tablespoons sugar (preferably yellow rock sugar)
  • Kosher salt

To Serve

  • 6 to 8 servings pho noodles
  • 1 pound beef flank steak, sliced thinly against the grain
  • 2 to 3 cups mixed herbs (cilantro, basil, and mint)
  • 2 to 3 cups trimmed bean sprouts
  • 1/2 cup sliced scallions
  • Thinly sliced Thai chilis
  • 2 limes, each cut into 4 wedges
  • Hoisin sauce and Sriracha


  1. Place a wire cooling rack or grill grate directly over the flame of a gas burner set on high. Place onions and ginger on top and cook, turning occasionally, until deeply blackened on all sides, about 10 minutes total. Alternatively, Adjust rack to 3 to 4 inches from broiler element and preheat broiler to high. Place onions and ginger on a foil-lined broiler tray. Broil, turning occasionally, until charred on all surfaces, about 25 minutes total. Set aside.
  2. Meanwhile, combine beef shins, oxtail, chuck, and brisket in a large stockpot. Cover with cool water. Bring to a boil over high heat. Boil for 15 minutes, then dump water and meat into sink. When cool enough to handle, rince parts under cool running tap water, carefully scrubbing debris from off of any bones and out of cracks in the meat, then return them to the pot. Cover with cool water.
  3. Add charred onions, ginger, anise, cinnamon, fennel, cloves, coriander, fish sauce, sugar, and 1 tablespoon salt. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming occasionally, until brisket and chuck are tender but not falling apart, about 1 1/2 hours. Transfer brisket and chuck to a small bowl and cover with cold water. Refrigerate until ready to serve.
  4. Continue simmering broth for a further 4 hours, topping up with water as necessary. Strain broth through a fine mesh strainer. If desired, pick meat and connective tissue from oxtails and beef shins. Discard bones and aromatics. You should end up with about 4 quarts broth. Dilute with water or reduce as necessary to reach 4 quarts. Keep hot.
  5. Carefully skim fat off of surface of broth and discard. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be highly seasoned. Slice cooked beef into thin slices or rough chunks.
  6. Prepare pho noodles according to package directions. To serve, place re-hydrated noodles in individual noodle bowls. Pour hot broth over noodles. Serve immediately, allowing guests to top with cooked meat and slices of raw flank steak, herbs, aromatics, lime, and sauce as they wish.
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