This sublime and simmered Vietnamese soup is a favorite for my husband and me. The rich broth in this homemade Pho recipe contrasts with flavors that hit all your senses in a divine way. When my husband and I were just dating, he took me to a little Vietnamese place where I had my first bowl of pho. Since then, it’s a special dish for us, and one I love to surprise him with when we have a date night at home.
Best Pho Recipe
If you love pho too, you’re going to love this recipe. It takes all the aromatics and turns them into a delightful broth. With the noodles and thin strips of beef, you’re going to feel full and nourished from head to toe with every mouthful!
- Pho broth recipe – You’ll make this with onion, ginger, star anise, cloves, cinnamon sticks, cardamom pods, coriander seeds, beef stock, brown sugar, fish sauce, and salt to taste.
- Thinly-sliced steak – Keep it raw as it will cook in the broth.
- Rice noodles – When making Pho noodles, cook them as you will prepare them as the package instructs at the right time.
- Bean sprouts – Add a crunch and more nutrition to your pho.
- White onions – For more pungent contrast.
- Chilies – That spice is so nice!
- Limes – These are technically served on the side so you can squeeze it in to your liking.
- Garnishes – Cilantro, mint, Thai basil, hoisin sauce, and sriracha are all great ways to garnish your pho in the way that you like best.
Miso happy Pho you.
Easy Pho Recipe
Yes, that’s a lot of ingredients but this easy pho recipe comes together so quickly that you’ll only wish you’d tried it sooner. This magnificent Vietnamese noodle soup bowl is ready in just over an hour, making it a perfect lunch or dinner when you want something unique.
How do you Make Pho broth from Scratch?
You’ll start by charring the onions and ginger on a baking sheet under your broiler on high for 8 to 10 minutes. Then you’ll heat anise, cloves, cinnamon, cardamom, and coriander in your stockpot until they’re fragrant, about 3 to 4 minutes. Add the charred ginger and onion to the pot along with the beef stock on medium-high heat until the broth simmers, then lower the heat and cover, cooking for 3o to 35 minutes. When there are about 10 minutes left, put in the steak. Strain the spices and pieces of onion and ginger out, then add the brown sugar, fish sauce, and salt to taste. Prep your pho noodles and then you can add them to a serving bowl, top with the broth, and then add the garnishes as you wish on top.
Expert Tips and Tricks for the Perfect Pho Every Time
- Toast the spices. Trust me here, this opens up the flavors so beautifully. It will taste just like the best restaurant pho noodle soup you’ve ever had.
- Gather garnishes. Everyone has different tastes so don’t assume someone will be thrilled with sriracha. I like to put everything out and let everyone add what they like.
- You can use pre-cooked steak. Just make sure it’s thinly sliced and add it closer to the end of the cook time.
What is Vietnamese soup?
There are many Vietnamese soups out there, but the one everyone seems to know is pho, one made with a beef broth, rice noodles, thin slices of beef, sprouts, and aromatic spices.
What gives pho its flavor?
Pho soup bursts with phenomenal flavors from the charred onions and ginger plus aromatics like star anise and cloves. The fish sauce is salty and umami and the sugar adds sweetness. Adding a squeeze of fresh lime on top of your bowl before eating it just seals the deal.
What is pho broth made of?
Pho broth contains beef stock, onion, ginger, cloves, star anise, cinnamon sticks, cardamom, coriander, brown sugar, and fish sauce.
Is pho broth the same as bone broth?
Traditionally, it is the same. This recipe gives you a little cheat by using the beef stock. If you have the time, you can use bone broth or even simmer up your own and follow the rest of the steps.
What kind of noodles are used in pho?
Rice noodles are used in pho. Prepare them as instructed on the packaging.
What kind of beef is used for pho?
You want raw steak for the beef that is thinly-sliced. This will help it cook quickly when you add it to the broth and have a melt-in-your-mouth texture too.
Is pho good when you are sick?
Absolutely it’s great when you’re sick because it’s made with a nourishing broth plus a bounty of aromatics with their own positive benefits on health.
Is pho soup spicy?
Pho is more beefy and aromatic than spicy. You can control the spice by adding less chiles in there and with what you use to garnish it.
What can I add to pho?
When it comes to Pho toppings you can add fresh herbs to garnish, like cilantro, Thai basil, and mint. Bean sprouts, chiles, onions, hoisin sauce, or sriracha are all great options too and are all included in this recipe.
How to Cook Pho
For pho, you will need your broiler for the onions and ginger and then the rest will be done on the stovetop.
What goes well with Pho?
I always make an Asian-style salad to go with pho to add more veggies to the meal. Also, I love making fresh rice paper spring rolls or even the fried variety for a perfect appetizer.
How to Store Pho
Pho needs to be kept in the fridge. Once it cools, keep it in an airtight container.
How Long Does Pho Last?
Should you have any pho leftover, you should use it up within 3 days.
Can You Freeze Pho?
Yes, you can but do keep in mind it won’t be as flavorful. If you have just the broth left, that’s perfect for freezing. Either way, make sure you use it within 2 months to get the best taste.
How to Reheat Pho?
It’s best to reheat everything separately if possible. That means warm the broth, prepare the noodles, and then add back in the meat and sprouts toward the end.
Watch How To Make Pho (Video)
Classic Pho Recipe
Pho Broth Ingredients
- 1 large white onion (peeled and halved)
- 4 1/2 inch fresh ginger (cut in half)
- 1 tbsp vegetable oil (for brushing)
- 1 tbsp whole coriander seeds
- 6 star anise
- 5 whole cloves
- 3 cardamom pods
- 3 cinnamon sticks
- 8-10 cups beef stock
- 8-10 oz raw steak (thinly sliced)
- 1 1/2 tbsp brown sugar
- 3 tsp fish sauce
- salt (to taste)
Pho Soup Ingredients
- 7 oz uncooked rice noodles
- 1/2 cup bean sprouts
- 2-4 limes (cut in to wedges)
- 1/4 cup chilies (thinly sliced)
- 1/4 cup white onions (thinly sliced)
- cilantro (personal preference for garnish)
- mint (personal preference for garnish)
- Thai basil (personal preference for garnish)
- Hoisin sauce (personal preference for garnish)
- Sriracha sauce (personal preference for garnish)
- First, char the onions and ginger. Place the onion and ginger on a baking sheet lined with foil and brush with vegetable oil. Broil on high for about 8-10 minutes, until the tops of the onion and ginger are lightly charred. Remove and set aside.
- Then, make the broth. In a large stockpot or dutch oven on medium-high heat, heat the anise, cloves, cinnamon, cardamom and coriander. Toss the spices around until they become fragrant, between 3-4 minutes.
- Once the spices become fragrant, add in the charred onion,ginger, and beef stock. Stir and cook on medium-high until the broth reaches a simmer. Once the broth has reached a simmer reduce the heat to medium low and cover. Simmer the mixture for 30-35 minutes. When the mixture has about 8-10 minutes of simmering left, add in the thinly shaved steak so it can begin to cook.
- After the mixture has simmered, strain out the onion, ginger and spices. Add in the brown sugar and fish sauce and add salt to taste.
- It’s a good idea to prep your rice noodles while the broth simmers. Cook the noodles according to package instructions and rinse with cold water. Drizzle them with oil to prevent sticking.
- Now it is time to assemble the pho. Add 1 individually-sized portion of noodles to each individual serving bowl. Ladle the hot broth into the serving bowls. Add the bunches of herbs to each bowl, and garnish with the hoisin and sriracha sauces and squeeze a wedge of lime juice over top. Serve immediately.
More pho recipes:
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