⏤ The Recipe
Beef Pho.
Learn how to make a deeply flavorfulVietnamese beef phofrom scratch with this step-by-step guide. I break down the traditional broth-building process to create a clear, rich soup that’s layered with warmth and depth. While pho has a reputation for taking all day, most of the work…
Prep
45m
Cook
6h
Total
15h
Serves
6
⏤ The Story
Learn how to make a deeply flavorfulVietnamese beef phofrom scratch with this step-by-step guide. I break down the traditional broth-building process to create a clear, rich soup that’s layered with warmth and depth. While pho has a reputation for taking all day, most of the work is hands-off, and the result is a bowl that’s comforting, flavorful, and well worth the time.
Inspired by authentic Vietnamese recipes, my homemade beef pho soup focuses on nailing the perfect balance of a sweet, savory broth, tender meat, silky rice noodles, and fresh herbs that you can customize before serving. Whether you’re making pho for the first time or refining your technique, this recipe shows how thoughtful preparation turns simple ingredients into something truly special. I promise it’s a lot easier than you may think!
See the recipe card below for the complete ingredient list and instructions.
Nutrition information is automatically calculated, so should only be used as an approximation.
⏤ The Method
Step by step.
Make the Broth
- 1
Heat a cast-iron skillet over high heat. Place the onion and ginger cut-side down, and char deeply, about eight to ten minutes.
- 2
Place the beef bones and brisket in a large pot, cover with cold water, and bring the liquid to a boil. Boil for ten minutes, then drain, and rinse the bones and pot thoroughly.
- 3
Toast the spices in a dry skillet over medium-low heat until fragrant, about five minutes. Remove the skillet from the heat.
- 4
In a clean stockpot, combine the bones, brisket, charred onion, charred ginger, garlic, and daikon. Wrap the toasted spices in cheesecloth, and tie it with twine to make a sachet. Add the sachet to the pot.
- 5
In the same stockpot, add MSG, salt, fish sauce, and enough cold water to fully cover the contents. Bring the liquid to a boil, then reduce the heat to a very gentle simmer. Skim foam as needed.
- 6
Simmer uncovered for six hours, maintaining a low simmer and topping off with water as needed.
- 7
Remove the bones and solids. Reserve any tender meat. Strain the broth through a fine-mesh sieve. Taste and adjust the seasoning with salt, fish sauce, or rock sugar.
- 8
Chill the broth overnight. Remove and discard the solidified fat from the surface before reheating.
Prepare the Noodles & Meat
- 1
Soak rice noodles in warm water for 20 minutes, or in cold water for up to one hour.
- 2
Bring a pot of water to a boil, and cook the soaked noodles just until tender, following the package instructions. Drain and rinse briefly.
- 3
Divide the cooked noodles among bowls. Top them with raw sliced beef and the reserved cooked meat.
Make the Sauce & Serve
- 1
Whisk the hoisin sauce, sriracha, and lime juice in a bowl until well combined. Serve on the side.
- 2
Bring the clarified broth to a rolling boil.
- 3
Pour the steaming broth over the beef and noodles to cook the meat through.
- 4
Garnish generously with herbs, sprouts, chilies, and lime. Serve immediately.
⏤ Chef's Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.Storage:Store broth in an airtight container in the refrigerator for up to four days or freeze for up to three months. Store noodles and cooked meat separately for up to two days. Reheat broth until boiling before serving.
⏤ Cook Next
