Pho (Vietnamese Noodle Soup) Recipe
Nothing soothes the soul—or awakens your senses—quite like a bowl of Pho (Vietnamese Noodle Soup). Fragrant and steamy, this beloved Vietnamese classic brings together a deeply aromatic broth, whisper-thin slices of beef, slippery rice noodles, and a pile of crisp, fresh garnishes. Whether you’re gathering loved ones or craving a comforting meal, Pho (Vietnamese Noodle Soup) delivers a symphony of textures and flavors in every slurp, making it a dish you’ll want to return to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Making Pho (Vietnamese Noodle Soup) at home is easier than you think, and so much of the magic comes from carefully chosen, simple ingredients. Each element—whether it’s the warm spices, the tender beef, or the variety of herbs—plays an essential role in creating that iconic balance of savory, sweet, and bright flavors.
- Beef broth (8 cups): The backbone of the soup, beef broth delivers body and depth; go for homemade or a high-quality store-bought variety for the best results.
- Beef brisket or flank steak (1 lb, thinly sliced): Brisket brings tenderness, while flank steak offers a delicate chew—either will be delicious when cooked by the hot broth.
- Onion, halved: Charring the onion amps up the sweetness and infuses the broth with subtle caramelized flavor.
- Ginger (1 3-inch piece, sliced): Ginger provides a gentle heat and aromatic zing that enlivens the soup base.
- Whole cloves (1 tbsp): Just a handful imparts an intoxicating, slightly sweet warmth that’s unmistakable in pho.
- Cinnamon sticks (2): These sticks mellow the broth with their sweet, woodsy aroma.
- Star anise (4): This star-shaped spice delivers a subtle licorice note that defines classic pho flavor.
- Coriander seeds (1 tbsp): Adds faint citrusy, nutty undertones that brighten the broth.
- Fish sauce (1 tbsp): Delivers savory, umami richness—a cornerstone of Vietnamese cuisine.
- Soy sauce (1 tbsp): Offers a salty depth and rounds out the flavors.
- Sugar (1 tsp): Just a touch helps balance the spices and saltiness.
- Flat rice noodles (12 oz): Their silky texture soaks up the broth for that classic slurp.
- Bean sprouts (1 cup): Tossed on top just before eating, they lend crunch and freshness.
- Thai basil (1 bunch): Brings an anise-like aroma and seriously fresh flavor dimension.
- Cilantro (1 bunch): A shower of chopped cilantro instantly brightens every bowl.
- Green onions, sliced (2): Adds mild oniony bite and a pop of color.
- Lime, cut into wedges (1): A squeeze of lime sharpens the flavors and balances richness.
- Fresh red chilies, sliced (1–2): For spice-lovers, add as little or as much as you dare for a gentle burn.
- Hoisin sauce and sriracha (optional): Customize each bowl to your taste with these sweet and spicy finishing sauces.
How to Make Pho (Vietnamese Noodle Soup)
Step 1: Char the Aromatics
Start by placing your halved onion and ginger slices under the broiler for about five minutes. You’re looking for a lovely char—don’t be shy! This step not only deepens the aroma of your broth, but it also coaxes out a natural sweetness that’ll make all the difference later on.
Step 2: Build the Broth
Now, in a large soup pot, bring together the beef broth, your beautifully charred onion and ginger, whole cloves, cinnamon sticks, star anise, and coriander seeds. Let everything gently simmer for 30 minutes. This is where your kitchen will start to smell like a cozy pho restaurant—absolutely heavenly.
Step 3: Strain and Season
After your broth has taken on all the wonderful spice notes, carefully strain out the solids, returning the aromatic liquid to your pot. Add the fish sauce, soy sauce, and a touch of sugar. Give it a good stir and let it return to a low simmer. Taste and adjust seasoning if you like—it should be savory, lightly sweet, and fragrant.
Step 4: Prepare the Noodles
In a separate pot, cook your flat rice noodles according to the package instructions (usually just a few minutes in boiling water does the trick). Drain well and set aside—these lovely noodles are the warm, slippery heart of Pho (Vietnamese Noodle Soup).
Step 5: Assemble the Bowls
Divide the cooked rice noodles among your serving bowls. Arrange the thinly sliced raw beef on top. Don’t worry if the beef is truly thin—it will cook instantly from the heat of your hot broth.
Step 6: Pour and Garnish
Ladle the steaming, fragrant broth over the beef and noodles, making sure to submerge all the slices for that perfect doneness. Now comes the fun part: heap on bean sprouts, Thai basil, cilantro, green onions, a squeeze of lime, and sliced chilies. Drizzle hoisin and sriracha to finish, if desired.
How to Serve Pho (Vietnamese Noodle Soup)
Garnishes
The right garnishes are the crowning glory of any bowl of Pho (Vietnamese Noodle Soup). Lay out platters of fresh bean sprouts, sprigs of Thai basil and cilantro, scallions, vibrant red chilies, and wedges of juicy lime so everyone can personalize their perfect bowl. Don’t forget the sauces for dipping and swirling!
Side Dishes
Looking to round out your meal? Traditional accompaniments include crispy Vietnamese egg rolls or a simple plate of pickled vegetables for a tangy, crunchy contrast to the rich broth. A gingery cucumber salad or a few steamed dumplings would also make your table feel extra festive.
Creative Ways to Present
For a show-stopping presentation, try serving individual toppings in little bowls at the table for a build-your-own Pho (Vietnamese Noodle Soup) party. Or, serve in oversized mugs as a cozy starter on a chilly night. Want to go even fancier? Arrange the garnishes artfully, channeling your inner chef, and sprinkle edible flowers or microgreens alongside classic herbs.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Pho (Vietnamese Noodle Soup), store the broth, noodles, and garnishes separately. The broth can be kept in an airtight container in the refrigerator for up to four days, while noodles are best enjoyed within one to two days—just rinse them with cool water before storing to prevent sticking.
Freezing
Pho broth freezes like a dream! Let the broth cool completely before pouring it into freezer-safe containers or heavy-duty bags (leave room for expansion). It will keep its flavor for up to three months. Avoid freezing the noodles or fresh herbs, as they won’t keep their texture after thawing.
Reheating
Reheat broth in a saucepan over medium heat, bringing it back to a gentle simmer to preserve its nuanced flavors. Warm your noodles with a splash of boiling water, then drain. Assemble your bowl as usual, topping with fresh garnishes—and enjoy a steaming bowl of Pho (Vietnamese Noodle Soup) in minutes.
FAQs
Can I use chicken instead of beef for this recipe?
Absolutely! Swap in chicken broth and shredded or thinly sliced cooked chicken for a lighter version of Pho (Vietnamese Noodle Soup). The aromatics and spices remain the same for that signature flavor.
What type Main Course
Brisket or flank steak are both excellent choices; the key is to slice them as thinly as possible so they cook quickly in the broth. If you have access to it, raw sirloin or eye of round also works beautifully for topping.
How do I prevent my rice noodles from becoming mushy?
Cook the noodles just until tender and immediately drain and rinse with cool water. Keeping them separate from the broth until just before serving ensures they stay perfectly silky, not soggy.
Can I make the broth in advance?
Yes, making the broth a day ahead not only saves you time, but also allows the flavors to deepen even further. Store it in the fridge and simply reheat when you’re ready for your next craving.
Is hoisin and sriracha necessary?
They’re completely optional but fun! Hoisin adds a sweet-savory depth, while sriracha brings heat. True Pho (Vietnamese Noodle Soup) is already full of flavor, but condiments let each person fine-tune their bowl.
Final Thoughts
There’s nothing more satisfying than sharing a bowl of homemade Pho (Vietnamese Noodle Soup) with family and friends. Every sip is a reminder of just how special a well-made soup can be! So grab your favorite toppings, get your broth simmering, and prepare to fall in love with this unforgettable dish—one bowlful at a time.
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Pho (Vietnamese Noodle Soup) Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a comforting bowl of Pho, a traditional Vietnamese noodle soup filled with rich flavors and aromatic spices. This recipe is perfect for a cozy night in or to impress guests with a taste of authentic Vietnamese cuisine.
Ingredients
Broth:
- 8 cups beef broth
- 1 onion, halved
- 1 3-inch piece of ginger, sliced
- 1 tbsp whole cloves
- 2 cinnamon sticks
- 4 star anise
- 1 tbsp coriander seeds
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
Additional Ingredients:
- 1 lb beef brisket or flank steak, thinly sliced
- 12 oz flat rice noodles
- 1 cup bean sprouts
- 1 bunch Thai basil
- 1 bunch cilantro
- 2 green onions, sliced
- 1 lime, cut into wedges
- 1–2 fresh red chilies, sliced
- Hoisin sauce and sriracha for serving (optional)
Instructions
- Char the Onion and Ginger: Place the onion and ginger under a broiler for 5 minutes until slightly charred.
- Prepare the Broth: In a large pot, combine beef broth, charred onion, ginger, cloves, cinnamon sticks, star anise, and coriander seeds. Simmer for 30 minutes, then strain the broth.
- Season the Broth: Return the strained broth to the pot. Stir in fish sauce, soy sauce, and sugar. Bring to a low simmer.
- Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions and drain.
- Assemble the Pho: Divide the noodles among bowls. Top with thinly sliced beef. Pour the hot broth over the beef and noodles.
- Garnish and Serve: Garnish with bean sprouts, Thai basil, cilantro, green onions, lime wedges, and chilies. Serve with hoisin and sriracha if desired.
Notes
- To enhance flavor, simmer beef bones with the broth for a few hours before straining.
- You can opt for a lighter version by using chicken broth and shredded chicken as substitutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 55mg
