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Vietnamese Pho

By Ben Braiser

Vietnamese Pho is a fragrant noodle soup of richly simmered beef broth infused with charred onion, ginger, and warm spices, poured over tender rice noodles and thinly sliced beef. Topped with fresh herbs, bean sprouts, and lime, it delivers a balance of savory, sweet, and bright flavors in every bowl. A beloved street-food staple, it’s perfect for both cozy dinners and special gatherings.

Prep:
30
Cook:
180
Total:
210
Servings:
6 servings

Ingredients

  1. 2 cup onion, sliced
  2. 4 ounce ginger, sliced
  3. 4 pods star anise
  4. 2 sticks cinnamon
  5. 6 cloves
  6. 2 tbsp coriander seeds
  7. 4 pound beef marrow bones
  8. 12 cup water
  9. 0.5 cup fish sauce
  10. 2 tbsp sugar
  11. 8 ounce rice noodles
  12. 1 pound beef sirloin, thinly sliced
  13. 1 cup onion, thinly sliced
  14. 1 cup cilantro leaves
  15. 1 cup Thai basil
  16. 1 cup bean sprouts
  17. 1 lime, cut into wedges
  18. 1 chili, thinly sliced

Steps

  1. Char onion and ginger under the broiler until lightly blackened.
  2. Toast spices in a dry skillet until aromatic.
  3. Simmer broth: combine beef marrow bones, water, charred onion, ginger, and toasted spices; bring to a boil, then reduce heat and simmer 180 minutes.
  4. Strain broth into a clean pot and stir in fish sauce and sugar; keep warm.
  5. Prepare noodles: soak or briefly blanch rice noodles until tender, then drain.
  6. Assemble: divide noodles into bowls, top with raw beef slices and sliced onion, then ladle hot broth over.
  7. Garnish each bowl with cilantro, basil, bean sprouts, lime wedges, and sliced chili.