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Vietnamese Pho Soup Recipe: Easy Beef Pho for Cozy Homemade Dinners

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This Vietnamese beef pho soup features a rich, aromatic broth simmered with spices, tender beef, and fresh herbs. It’s a comforting, restaurant-worthy noodle soup you can easily make at home for cozy family dinners.

Ingredients

Scale
  • 2 lbs beef bones (leg or marrow bones preferred)
  • 1 lb beef brisket or chuck
  • 2 large yellow onions, peeled and halved
  • 1 (4-inch) piece fresh ginger, halved lengthwise
  • 3 whole star anise pods
  • 1 large cinnamon stick (or 2 small)
  • 5 whole cloves
  • 1 tbsp coriander seeds, lightly crushed
  • 1/4 cup fish sauce
  • 1 tbsp sugar (rock sugar or white sugar)
  • 1 tbsp salt
  • 4–5 quarts water
  • 12 oz dried rice noodles (banh pho, medium thickness)
  • 1/2 lb eye of round, sirloin, or filet mignon, thinly sliced against the grain
  • Fresh cilantro, chopped (small bunch)
  • 1 cup Thai basil leaves
  • Fresh mint (optional)
  • 2 cups bean sprouts, rinsed
  • 2 limes, cut into wedges
  • 1–2 jalapeño or Thai chili, thinly sliced
  • Hoisin sauce and sriracha, for serving
  • 2 green onions, thinly sliced
  • 1/2 white onion, paper-thin slices (optional)

Instructions

  1. Add beef bones and brisket or chuck to a large stockpot. Cover with cold water and bring to a boil over high heat (about 10 minutes).
  2. Let boil for 5 minutes, skim off any foam, then drain bones and meat. Rinse under cold water and scrub the pot clean.
  3. Char onions and ginger (cut sides down) directly over a gas flame or under the broiler for 5-7 minutes until deeply browned and fragrant.
  4. Return bones and brisket to the clean pot. Add charred onions and ginger, star anise, cinnamon stick, cloves, and coriander seeds. Cover with 4-5 quarts fresh water.
  5. Bring to a gentle simmer, skimming off any new foam. Simmer for 1.5 to 2 hours.
  6. After 1 hour, remove brisket and set aside (cover with foil). Add fish sauce, sugar, and salt to the broth. Taste and adjust seasoning.
  7. Once broth is flavorful (about 2 hours total), strain through a fine mesh strainer or cheesecloth into a clean pot. Discard solids and skim off excess fat.
  8. Cook rice noodles according to package instructions, drain, and rinse under cold water.
  9. Thinly slice raw beef (eye of round/sirloin) against the grain. Slice cooked brisket into thin pieces.
  10. Divide noodles among bowls. Top with brisket slices and raw beef.
  11. Ladle boiling broth over the beef to cook it.
  12. Add garnishes: cilantro, Thai basil, mint, bean sprouts, green onions, white onion slices, lime wedges, jalapeño, and hoisin or sriracha as desired.
  13. Serve immediately and enjoy hot.

Notes

Parboiling bones and charring aromatics are key for a clear, flavorful broth. Slice beef paper-thin for best results; freeze for 30 minutes before slicing. Taste and adjust seasoning as needed. Store broth, noodles, and garnishes separately for leftovers. Pho is naturally gluten-free if using rice noodles and gluten-free fish sauce.

Nutrition

Keywords: pho, Vietnamese soup, beef noodle soup, homemade pho, easy pho recipe, comfort food, gluten-free, Asian soup, noodle soup, family dinner

Find it online: https://prismtaste.com/vietnamese-pho-soup-recipe-easy-beef-pho-for-cozy-homemade-dinners/