Pho Bo Recipe

Phở Bò is a soul-satisfying Vietnamese beef noodle soup built on layers of deeply aromatic broth, silky rice noodles, and an array of tender meat toppings. The essence of this dish lies in the long-simmered broth—fragrant with roasted aromatics, warm spices, and fish sauce—that comes to life when poured over rare beef slices and garnished with fresh herbs.

Ingredient Breakdown

The heart of a good Phở lies in its broth. Knuckle bones, when washed, blanched, and simmered properly, release rich collagen and marrow, creating a full-bodied base. Roasted onions, shallots, and ginger deepen the flavor, while rock sugar or a “secret ingredient” adds subtle sweetness to balance the savory notes.

The spice bag infuses the broth with its signature perfume. Whole spices like star anise, cinnamon stick, cloves, coriander seeds, and black cardamom bring warmth and complexity. The balance and timing of these aromatics are key to the distinctive Phở fragrance.

No Phở is complete without its garnish platter. Thai basil, spearmint, culantro, scallions, chili, and lime offer bright, herbal, and spicy contrasts to the broth’s depth. These fresh herbs not only enhance flavor but also give each diner a customizable experience.

Toppings bring texture and richness. From rare eye of round to slow-cooked brisket, chewy tendon, soft tripe, and springy beef meatballs, every component contributes a different bite. When combined, they turn the bowl into a feast.

Hoisin sauce, sriracha, lime wedges, and black pepper at the table let each person dial up sweetness, heat, or brightness to their taste.

Step-by-Step Preparation Guide

Start by priming the bones. Wash thoroughly to remove impurities, soak to extract excess blood, blanch to clean, and roast to intensify flavor. If using rib packs, clean and roast those too. This essential step sets the foundation for a clean, flavorful broth.

Simmering takes time. Fill your pot with water, bring to a boil, and add the primed bones along with roasted aromatics. Once the liquid returns to a boil, reduce to a gentle simmer and maintain it for 4–5 hours. Skim frequently to remove foam and cloudiness. This long, slow extraction pulls out rich flavors without turning the broth greasy or bitter.

For time-saving, the pressure cooker offers an alternative. Load it with bones, aromatics, and water, then cook under pressure for about 3 hours. Once done, allow natural pressure release. The result is a concentrated stock in a fraction of the time.

After simmering or pressure cooking, strain the broth. Discard the used aromatics and pick out any reusable bones. Return the clear broth to a clean pot and begin seasoning. Add fish sauce, more rock sugar if needed, and balance the flavor slightly on the strong side—noodles and herbs will mellow it later.

Add your spice bag to the broth and let it infuse for up to 1 hour. Remove once the broth becomes noticeably aromatic. Avoid steeping too long to prevent bitterness or overwhelming spice.

Handle meat toppings with care. Blanch and simmer brisket, flank, and tendon until tender, then cool them in an ice bath to lock in moisture. Slice each component thinly and store separately in airtight containers. For tripe, soak briefly in vodka, blanch, cool, and slice. For rare beef, thin slices are essential—they’ll cook instantly in hot broth.

Prep your garnishes early. Wash herbs, trim stems, and organize on serving platters. Slice onions paper-thin, chop scallions, quarter limes, and arrange chilies for easy access. These vibrant elements are part of the Phở experience.

Cook rice noodles in boiling water just until pliant, then portion directly into warmed serving bowls. Arrange meats and tripe attractively over the noodles. Lay raw eye of round slices on top, followed by shaved onion and green onion.

Ladle the steaming-hot broth directly over the raw beef, ensuring it cooks instantly on contact. Serve immediately with a platter of herbs and sauces on the side.

Recipe Tips

Why blanching bones and meat is essential for clean, clear broth
Blanching removes surface impurities, which prevents the broth from becoming cloudy or overly gamey.

How to know when your broth has the right intensity of flavor
Taste it just before adding the spice bag—it should be slightly stronger than you’d want to eat alone, since herbs and noodles will mellow the flavor.

Timing the spice bag for maximum aroma without bitterness
Infuse for 45 minutes to 1 hour, then remove. Leaving spices too long can overpower the broth or create bitter notes.

Slicing beef thinly enough for raw toppings to cook in the bowl
Freeze the meat slightly before slicing to achieve whisper-thin cuts that cook instantly under hot broth.

Keeping broth piping hot to safely cook the raw eye of round
Bring broth to a brief boil just before ladling over bowls—this ensures safety and proper doneness of raw toppings.

What to Serve With This Recipe

Create a vibrant herb platter featuring Thai basil, culantro, mint, and crisp bean sprouts. Add lime wedges and sliced red chili to complete the setup.

Offer sriracha, hoisin sauce, and black pepper at the table for diners to customize each bite. A small dish of fish sauce with a chili slice or two is also traditional.

Pair with side dishes like crispy spring rolls, a crunchy papaya salad, or Vietnamese iced coffee for a full meal. The contrasts in texture and temperature make the dining experience dynamic.

A cold jasmine tea, lemon soda, or light lager pairs beautifully with the depth of the broth and bright herb toppings.

Creative Variations

For a northern-style twist, add charred daikon or more ginger to the broth. This adds earthy sweetness and depth specific to Hanoi’s version of Phở.

A vegetarian take can be made using roasted mushroom caps, charred onions, and daikon simmered in water, seasoned with soy sauce, rock sugar, and spices for a meat-free broth.

Try swapping traditional rice noodles with wider flat noodles or spiralized zucchini for a lighter, gluten-free option.

Experiment with upscale toppings like wagyu beef, smoked oxtail, or five-spice beef shank for a gourmet twist on the classic.

Frequently Asked Questions

Can I make the broth in advance and freeze it?
Yes. Freeze in airtight containers for up to 3 months. Thaw and reheat thoroughly before use.

What if I can’t find all the spices listed—are there alternatives?
Use a pre-made Phở spice mix as a substitute, though freshly toasted whole spices yield the best aroma.

How do I store leftover broth and toppings separately?
Refrigerate broth and meat in separate containers. Reheat the broth, then assemble with fresh herbs and noodles when ready to serve.

Can I use dried rice noodles instead of fresh?
Yes. Soak dried noodles in warm water for 30 minutes before boiling to soften them evenly.

Is it okay to skip certain meat toppings or herbs?
Absolutely. Customize based on preference or availability—Phở is flexible and still delicious with fewer toppings.

Phở Bò is more than just a bowl of soup—it’s a carefully layered symphony of textures, temperatures, and flavors. From the slow-crafted broth to the crisp herbs and rich beef toppings, each component plays a role in delivering balance and comfort. With planning and care, this Vietnamese staple transforms into a homemade masterpiece worth every simmering hour.

Ingredients

Pho Broth or Soup Base

3 lbs knuckle bones (use 5 lbs if omitting well-done meat toppings)
1 finger-sized piece of ginger
2 shallots
½ red onion
1 medium white onion
1 oz rock sugar or a secret ingredient of your choice
3 tablespoons good-quality fish sauce

Spice Bag

1 fine mesh cotton/straining bag with a secure tie
1 cinnamon stick
1 black cardamom pod
4 star anise
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon whole cloves
½ teaspoon black peppercorns

Noodles, Herbs & Condiments

4 lbs fresh rice stick noodles (Bánh Phở Tươi)
1 lb bean sprouts (use 2 lbs for sprout-lovers)
1 bunch Thai basil or sweet basil
1 bunch spearmint
1 bunch culantro
1 sprig cilantro
2 bunches green onion
1 large white or yellow onion
4 red hot chili peppers
2 limes, quartered
Sriracha, hoisin sauce, ground black pepper (for table seasoning)

Pho Toppings (Combination Style)

1½ lbs eye of round, sirloin, or tenderloin (for rare slices)
1 lb brisket or heel meat (slow-cooked until tender)
1 lb fatty flank or half a rib pack
1 whole piece of beef tendon
1 small piece of beef tripe
20 beef meatballs with tendon

Priming Ingredients

1 piece of ginger, 3 inches in size
White vinegar or wine, and salt
Plenty of patience

Instructions

Making the Pho Stock (Regular Pot Method)

Ideally, start preparing the stock the night before or early in the morning if serving Pho for dinner. Begin by thoroughly rinsing all bones and the rib pack if used. Prime them by washing, soaking, blanching, and roasting as appropriate.

Fill a large stockpot with about 6 quarts of water and bring it to a rolling boil over high heat. While waiting, peel and halve the shallots, red and white onions, and slice the ginger into thick pieces. Lightly roast the onions and ginger in a dry skillet until aromatic.

Once the water is boiling, add 1 tablespoon salt, the primed bones (and rib pack, if using), and all roasted aromatics. If you’re using rock sugar or a special secret ingredient, roast that now and add it to the pot.

Allow the broth to return to a boil, then reduce the heat to a steady simmer. Simmer for 4–5 hours, skimming impurities and foam regularly. If using ribs, remove them after 1 hour, carve off the meat, and return the bones to the pot to continue flavoring the broth.

Using a Pressure Cooker for Pho Stock

Follow the same priming steps. Fill the cooker with the appropriate amount of water and bring to a boil. Add the roasted aromatics, ½ tablespoon of salt, primed bones, and rock sugar or secret ingredient if using.

Seal the pressure cooker according to its manual, and when full pressure is reached, reduce the heat to low. Let it cook under pressure for about 3 hours (2 hours if using an electric model). Once done, turn off the heat and allow the pressure to release naturally.

Preparing the Broth Before Serving

If making broth ahead of time, remove and discard the fat layer that solidifies on top. Strain the broth, reserving the bones and optional secret ingredient for return. Discard all other solids.

Bring the clear stock to a simmer and season with fish sauce, a touch of rock sugar (if needed), or seasoning powder. The flavor should be slightly bold, as it will balance out with noodles and toppings later.

Place the spice bag into the simmering broth and let it steep for up to 1 hour, or until the classic Pho aroma becomes noticeable. Then remove the spice bag to avoid overpowering the broth.

If using tendon, brisket, flank, or other cooked meats, prime them by soaking and blanching. Add them to the simmering broth and cook until tender—brisket and flank about 1 hour, tendon around 90 minutes. After cooking, plunge the meats into an ice-cold water bath to stop cooking and lock in juiciness.

Slice the reserved rib meat and organize all toppings in airtight containers for easy assembly. If using tripe, soak it in vodka for 5 minutes, blanch briefly, chill in ice water, then thinly slice. Thinly cut raw eye of round for rare topping, and prep meatballs as desired.

Wash and prep all herbs and vegetables. Slice chili peppers, quarter limes, and set everything on serving platters. Thinly slice the green part of the scallions for garnish and add the white parts into the broth. Shave the white onion into ultra-thin slices for bowl topping.

Serving Bowls of Pho

Boil a pot of water beside the Pho broth. Warm the serving bowls by rinsing with hot water.

Cook a portion of noodles by dipping them into the boiling water for 1–3 minutes, until just tender. Transfer noodles to the bowl.

Top with sliced brisket, flank, tendon, tripe, meatballs, and finally raw eye of round on top. Sprinkle with shaved white onion, sliced scallions, and a touch of ground pepper.

Make sure your broth is very hot—bring it to a boil briefly if needed—and ladle it over the raw beef to gently cook it on contact.

Serve immediately with a generous plate of fresh herbs, bean sprouts, lime, chili, and condiments like hoisin and sriracha. Enjoy steaming hot.