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Flavorful Vietnamese Pho Beef Noodle Soup Recipe Easy Homemade Guide

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A comforting and authentic Vietnamese pho beef noodle soup recipe that combines rich, aromatic broth with tender beef and fresh herbs. Perfect for cozy dinners and easy enough for weeknights.

Ingredients

Scale
  • 4–5 lbs beef bones (marrow and knuckle bones preferred)
  • 1 lb beef brisket or eye of round, thinly sliced
  • 1 large yellow onion, halved and charred
  • 3-inch piece ginger, sliced and charred
  • 4–5 whole star anise
  • 1 large cinnamon stick
  • 4–5 whole cloves
  • 2–3 cardamom pods (optional)
  • 1/4 cup fish sauce (60 ml)
  • 1 tbsp rock sugar or granulated sugar
  • Salt to taste
  • 12 oz rice noodles (Banh Pho), flat medium-width
  • A handful Thai basil
  • A handful cilantro
  • 3–4 green onions, sliced
  • A few sprigs mint (optional)
  • 1 cup bean sprouts
  • Fresh lime wedges for serving
  • Jalapeño or Thai chili slices (optional)

Instructions

  1. Rinse beef bones under cold water. Place in a large stockpot and cover with about 4 liters (approximately 17 cups) cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Skim off scum, then drain and rinse bones.
  2. Halve the onion and slice the ginger. Char them over an open flame, broiler, or hot dry pan until blackened in spots (about 5-7 minutes).
  3. Return cleaned bones to the stockpot with 5 liters (about 21 cups) fresh water. Add charred onion, ginger, star anise, cinnamon stick, cloves, and cardamom pods. Bring to a gentle simmer and cook uncovered for 1.5 to 2 hours, skimming foam and fat occasionally.
  4. After about 90 minutes, add fish sauce, rock sugar, and salt to taste. Continue simmering for another 30 minutes.
  5. Soak or cook rice noodles according to package instructions. Thinly slice beef brisket or eye of round (freeze slightly beforehand for easier slicing). Arrange fresh herbs, bean sprouts, lime wedges, and chili slices on a serving tray.
  6. Strain the broth through a fine mesh strainer or cheesecloth into another pot or large bowl. Discard solids. Taste and adjust seasoning if needed.
  7. Divide cooked noodles into warm bowls. Top with raw beef slices (the hot broth will cook them gently). Ladle steaming broth over to cover meat and noodles. Garnish with herbs, bean sprouts, lime, and chili slices.

Notes

Char aromatics well to add smoky depth to the broth. Skim foam frequently for a clear broth. Freeze beef slightly before slicing for thin cuts. Keep broth hot to gently poach beef slices. For a low-carb option, substitute rice noodles with zucchini noodles. Fish sauce can be replaced with tamari or soy sauce but will alter flavor.

Nutrition

Keywords: Vietnamese pho, beef noodle soup, pho recipe, homemade pho, easy pho, Vietnamese soup, beef broth, rice noodles, comfort food

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