Beef Pho noodle soup is the national dish of Vietnam and has become a worldwide favorite. Whether you are looking for a satisfying meal, warmth for a chilly day, or comfort to soothe a cold, this beef pho recipe will satisfy you with its fragrant broth, tender meat, and slurp-worthy rice noodles!

Save this recipe! ๐
This pho broth recipe was inspired by my Khao Piak, chicken noodle soup, and Ka Soy Noodles, and pairs well with my crispy Vietnamese Egg Rolls, Nem Chua, Banh Xeo, and Spring Rolls with Peanut Sauce.
Jump to:
๐ Why You'll Love this Recipe
While restaurant beef pho is convenient, making your pho broth at home is much more affordable and you control the ingredients and tailor the flavors. Follow this pho broth recipe to create this restaurant-quality broth in your kitchen.
๐ฅ Beef Pho Ingredients
You'll need a mix of fresh aromatics, rich spices, and quality beef for a truly flavorful and authentic pho broth.
Spices
- Star anise
- Fennel
- Cinnamon stick
- Black cardamon pod
- Cloves
- Coriander seeds
Beef Options
- Beef brisket
- Beef neck
- Beef meatballs
- Thinly sliced beef (coffee-sliced or eye of round)
- Oxtail (optional)
- Cow feet (optional)
Rice Noodles for Beef Pho
What kind of rice noodles should I use for Beef Pho Recipe? The top three noodles in the photo below are dried rice noodles, and the bottom three are fresh rice noodles. Typically the large rice noodles are used to make chow fun noodles, and pad kee mao (drunken noodles), the medium ones are used for pad thai, and the smaller ones are commonly used in pho noodle soup.
These ingredients combine to create a deeply aromatic and satisfying pho broth recipe. Gather everything ahead of time to streamline the cooking process!
A full list of ingredients with exact amounts can be found on the recipe card below.
๐ฅฉ Substitutions & Variations
- Beef: If you prefer not to use beef, try making pho with chicken or even tofu for a vegetarian option. You can substitute chicken necks, thighs, or bones for a lighter, yet still rich, broth.
- Herbs: If you can't find culantro (Ngo Gai), cilantro can be used as a substitute, though it will change the flavor slightly.
- Noodles: If pho rice noodles are unavailable, you can try other types of rice noodles with varying thickness
- Pho Ga: Switch up the proteins by making pho with chicken (Pho Ga). Use chicken bones and meat instead of beef for a lighter and slightly different flavor profile.
- Vegetarian Pho: To make a vegetarian version, use vegetable broth and tofu, along with mushrooms for added umami.
๐ช How to make Beef Pho
Step 1: Parboil by placing your beef brisket, beef neck, oxtail, or cow feet in a large pot of cold water.
Step 2: Bring the water to a gentle boil over medium-high heat and skim the foam as it surfaces.
Step 3: While waiting for the water to boil, work on charring the aromatics and spices.
Step 4: Place the Spices in a Spice Bag. If using the premade pho spice kit, the bag is included.
Step 5: After 2 to 5 minutes of boiling, drain and rinse the beef bones under cold water making sure to wash off all the impurities.
Step 6: In a large clean pot, add the blanched beef and bones. Add the charred onions, ginger, shallot, and the spice bag and seasonings
Step 7: Cover the ingredients with water and bring to a boil. Once it starts boiling, reduce the heat and simmer for 2-3 hours, skimming any foam or impurities that rise to the surface.
Step 8: After simmering for 2-3 hours, remove the brisket, onions, and spice bag from the pot. Skim any excess oil or fat that may have collected at the surface of the broth. Refill the pot with water to compensate for any evaporated liquid.
Step 9: When your broth is ready, and meat is sliced, Adjust the seasoning by adding more fish sauce or salt, as needed, to enhance the flavor.
Step 10: Cook the rice noodles according to the package instructions. Assemble your bowl and enjoy!
๐ก Recipe Pro Tips
For the clearest broth, remember to regularly skim any foam or impurities that rise to the surface while simmering the broth and strain once done cooking. This helps keep your pho looking clean and clear while enhancing the overall flavor.
Tips for Perfecting Your Pho Recipe
- Use Quality Bones: Beef neck or marrow bones or chicken carcasses make the best broth.
- Simmer: Patience is key for a rich, flavorful pho soup broth.
- Skim Regularly: Remove impurities to keep your broth clear.
- Customize the Seasoning: Adjust salt, fish sauce, or sugar to your taste.
- Taste as You Go: Adjust the seasoning to your liking. You can tweak the fish sauce, sugar, or salt depending on your preferences for sweetness or saltiness.
๐ญ Beef Pho Recipe FAQ
Pho broth is crafted from a slow simmer of beef bones, charred aromatics (onions, ginger, shallots), spices, and seasonings like fish sauce and rock sugar.
The combination of charred aromatics and toasted spices like star anise, cinnamon, and black cardamon pods are the secret to pho's unique flavor.
Follow thisย pho recipe: prepare a rich broth, cook noodles and toppings, and assemble your bowl with fresh ingredients.
Phoโs signature taste comes from its blend of charred aromatics, fragrant spices, star anise, fennel, cinnamon, black cardamon pods, cloves, andย corianderย seeds, and umami-packed seasonings like fish sauce.
Yes! Pho typically features a lighter broth, fresh herbs, and much less fat compared to ramen, making it a healthier choice.
The five essential spices for pho are star anise, cinnamon, black cardamon pods, cloves, and coriander seeds.
๐ซ Storage
Broth: Store leftover pho soup broth in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Noodles: Cooked noodles should be eaten right away, but leftover noodles can be stored in the fridge for 1-2 โญ๏ธdays. Be sure to rinse them with cold water to prevent them from sticking together.
Toppings: Store fresh herbs, lime, and jalapeรฑos separately in the fridge for 1-2 days for the best flavor.
Did you try this recipe?
I'd love to hear from you! Leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below and tag @thesavorychopstck on Instagram.
๐ More Noodle Recipes
Looking for other recipes like this? Try these:
๐ Recipe Card
Authentic Vietnamese Beef Pho
Equipment
Ingredients
Aromatics:
- 4 onions
- 1 ginger
- 1 shallot
Spices - Or use Pho premade spice kit
- 1 Pho premade spice kit or the spices below
- 4 star anise
- 2 tablespoon Fennel Seeds
- 1 stick Cinnamon stick
- 1 black cardamon pod
- ยฝ tablespoon cloves
- 2 tablespoon coriander seeds
- 1 Spice bag or cheese cloth
Beef :
- 2 lbs beef brisket
- 4 lbs beef neck if using cow feet or oxtail, use 2 lbs beef neck bone
- 1 lb beef meatballs
- 1 lb sliced beef optional if not using brisket
- 1.5 lb oxtail optional
- 2 lb cow feet optional
Seasonings:
- 1 tablespoon rock sugar
- 2 tablespoon mushroom seasoning
- 1 tablespoon salt
- 5 tablespoon fish sauce
- 3 tablespoon Quoc Viet Beef Pho Soup base
Noodle Soup & Toppings:
- 4-5 lbs pho rice noodles
- 1 onion thin sliced - This adds additional flavor to the soup base so don't skip this!
- 1 cilantro optional
- 1 bundle green onions
- 1 bundle culantro optional
- 1 bag beansprouts optional
- 1 bundle Thai basil optional
- 2 limes optional
- 2 jalapeno optional
- hoisin sauce optional
- sriracha optional
Save this recipe! ๐
Instructions
Prepare the Beef
- Parboil the Beef: Begin by placing your beef brisket, beef neck, oxtail, or cow feet in a large pot of cold water. This is key because starting with cold water helps release impurities gradually, which can make the beef cleaner and more tender.2 lbs beef brisket, 4 lbs beef neck, 1.5 lb oxtail, 2 lb cow feet
- Slowly bring the water to a gentle boil over medium-high heat, skimming the foam as it surfaces. (The water should be slightly moving does not need to be a rapid boil.) While waiting for the water to boil, work on charring the aromatics and spices.
- Cook the beef and the bones in the gently boiling water for about 2-5 minutes. The beef should not be cooked through at this point.
- After 2 to 5 minutes drain and rinse the beef bones under cold water making sure to wash off all the impurities. Put the clean bones back into the washed pot and add enough water to cover the bones.
- Turn the stove to medium high and cover with a lid.
Char the Aromatics & Spices
- Roast the Onions, Ginger, and Shallot & Toast the Spices: Over an open flame or on a hot grill, char the onions, ginger, and shallot until they are blackened on the outside. You can also use a torch and roast both aromatics and spices at the same time.4 onions, 1 shallot, 1 ginger
- Measure out your spices: star anise, fennel, cinnamon, cardamom, cloves, and coriander seeds. Alternatively you can also use a Pho premade spice kit.1 Pho premade spice kit, 4 star anise, 2 tablespoon Fennel Seeds, 1 stick Cinnamon stick, 1 black cardamon pod, ยฝ tablespoon cloves, 2 tablespoon coriander seeds
- In a dry pan, toast the star anise, fennel, cinnamon, cardamom, cloves, and coriander seeds over medium heat for 2-3 minutes, or until fragrant. Stir frequently to avoid burning. Once toasted, remove them from the heat.
- This adds depth and smokiness to your broth. If you donโt have an open flame, you can use a dry skillet or place them under the broiler. Once charred, set them aside.
Prepare a Spice Bag
- Place the Spices in a Spice Bag: After toasting, transfer the spices into a spice bag or wrap them in a piece of cheesecloth. This makes it easy to remove the spices later and prevents them from floating freely in the broth.
Make the Broth
- Combine the Beef, Aromatics, and Spice Bag: In a large pot, add the blanched beef, oxtail, and cow feet (if using). Add the charred onions, ginger, shallot, and the spice bag.
- Add Seasonings: Season the broth with rock sugar, mushroom seasoning, salt, and fish sauce. Adjust the seasoning amounts based on your taste preferences (start with a little and taste as you go).1 tablespoon rock sugar, 2 tablespoon mushroom seasoning, 5 tablespoon fish sauce, 3 tablespoon Quoc Viet Beef Pho Soup base, 1 tablespoon salt
- If you are not using the Pho Soup base, you will need to add more salt to the broth.
- Simmer the Broth: Cover the ingredients with water and bring to a boil. Once it starts boiling, reduce the heat and simmer for 2-3 hours, skimming any foam or impurities that rise to the surface. The longer the simmer, the more flavorful your broth will be.
Remove the Brisket, Onions, and Spice Bag
- After simmering for 2-3 hours, remove the brisket, onions, and spice bag from the pot.
- Discard the onions and spice bag. Set aside the brisket to cool before slicing. If you are serving the Pho immediately, cool the brisket in an ice bath before slicing. If serving the next day, refrigerate the brisket before slicing.
- Refill the pot with water to compensate for any evaporated liquid.
- Adjust the seasoning by adding more fish sauce or salt, as needed, to enhance the flavor.
Add Beef Meatballs
- Add the Beef Meatballs: About 30 minutes before the broth is done simmering, and the meat is tender, add your beef meatballs to the pot.
Prepare the Toppings
- Thinly slice the cooked brisket or coffee-sliced beef, such as eye of round. Chilled cooked beef is easier to slice thinly, and slightly frozen raw beef works best for precise cuts.
- Prepare the Herbs and Vegetables: Wash all the herbs and vegetables. Slice the onions thinly, green onions, cilantro. Arrange the bean sprouts, lime wedges, Thai Basil, culantro and jalapeรฑos on a platter for easy access.
Optional Step for clear broth: Strain the Broth
- Before serving, remove the bones and set aside. Strain the broth through a fine mesh strainer or cheesecloth to remove any remaining solid floating particles. Return the strained broth and bones to the pot. Keep the broth warm over low heat.
Optional Step: Skim the Oil
- Skim Off Excess Fat: Before serving, use a ladle or spoon or fat skimmer to skim any excess oil or fat that may have collected at the surface of the broth. This step helps create a cleaner and lighter flavor in your pho.
Optional Step to remove fat and slice meat: Refrigerate Brisket and Broth
- Refrigerate the Brisket for Easy Slicing: For easier slicing, refrigerate the brisket overnight. This will firm up the meat, allowing you to slice it thinly with ease.
- Refrigerate the Broth Overnight: If you have time, refrigerating the broth overnight allows the fat to solidify at the top, making it easy to remove the next day. This will help reduce the greasiness and enhance the brothโs flavor.
Adjust and Season
- Taste and adjust the broth and add more salt or fish sauce if needed.
Prepare the Noodles
- Cook the Rice Noodles: When your broth is ready, and meat is sliced, cook the rice noodles according to the package instructions. Usually fresh pho rice noodles are cooked in boiling hot water in about 30 seconds. Once cooked, drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Assemble the Pho Bowls
- Add the Noodles: Place a portion of cooked rice noodles in each bowl.
- Add the Beef: Layer the sliced beef , beef bones and meatballs over the noodles.
- Add the Onions: Add the thinly sliced onions.
- Pour the Broth: Ladle the hot, strained broth over the noodles and beef. The heat of the broth will instantly cook the thinly sliced beef and onions.
Garnish and Serve
- Serve pho immediately with toppings on the side, so everyone can customize theirย bowls.
- Top each bowl with fresh green onions, cilantro.
- Serve with bean sprouts, lime wedges, culantro and Thai basil, and jalapeรฑos on the side to customize their pho. Top with hoisin sauce and Sriracha for extra flavor.
Lisa Tran says
This turned out SO GOOD!