Beef Pho

Beef Pho – Vietnamese Noodle Soup

Pho is one of the world’s most comforting beef dishes. This Vietnamese noodle soup is known for its fragrant broth, tender slices of beef, and fresh herb toppings. While it may look complex, pho is really about patience and quality ingredients. The key is a slow-simmered beef broth made with meaty bones and aromatics, balanced with spices like star anise, cloves, and cinnamon. What takes it over the top is starting with clean, pasture-raised beef – your broth and toppings will only taste as good as the beef you choose.

Ingredients

For the Broth:

• 4–5 lbs beef bones (marrow and knuckle bones work best)
• 1 lb beef shank or oxtail (for extra flavor and richness)
• 1 large onion, halved
• 1 large piece of fresh ginger (about 4–5 inches), halved lengthwise
• 3 star anise pods
• 4 whole cloves
• 2 cinnamon sticks
• 1 Tbsp coriander seeds
• 1 Tbsp fennel seeds
• 1 Tbsp black peppercorns
• 1 Tbsp kosher salt (plus more to taste)
• 2 Tbsp fish sauce
• 1–2 rock sugar pieces (or 1 Tbsp brown sugar)
• 6 quarts water

For the Toppings:

• 1 lb beef sirloin, flank, or brisket – thinly sliced against the grain
• 1 package (14–16 oz) dried pho rice noodles
• Fresh bean sprouts
• Fresh Thai basil sprigs
• Fresh cilantro sprigs
• Lime wedges
• Thinly sliced jalapeños or Thai chilis
• Hoisin sauce (optional)
• Sriracha or chili garlic sauce (optional)

Instructions

1. Char the Onion and Ginger

• Place onion and ginger halves directly over an open flame or under the broiler until lightly charred.
• This step adds depth and smokiness to your broth.

2. Parboil the Bones

• In a large stockpot, cover bones and shank with cold water and bring to a rolling boil for 10 minutes.
• Drain and rinse bones to remove impurities.
• Clean the pot and return bones to it with 6 quarts of fresh water.

3. Build the Broth

• Add charred onion, ginger, spices, salt, fish sauce, and rock sugar to the pot.
• Bring to a boil, then reduce heat and simmer uncovered for 6–8 hours, skimming foam and fat occasionally.
• Strain broth through a fine mesh sieve and return to the pot. Adjust seasoning with more salt or fish sauce to taste.

4. Prepare the Noodles and Beef

• Cook pho rice noodles according to package instructions, then drain and set aside.
• Arrange thinly sliced raw beef sirloin or flank on a plate. The hot broth will cook it at serving time.

5. Assemble the Bowls

• Divide noodles among serving bowls.
• Top each bowl with a few slices of raw beef.
• Ladle hot broth directly over beef to cook it instantly.
• Serve with bean sprouts, basil, cilantro, lime wedges, jalapeños, and sauces on the side.

Serving Note:

• Traditional pho is all about customization—guests can add as many herbs, sauces, or heat as they like.
• Leftover broth freezes well and makes quick meals when reheated with fresh noodles and beef.