Pho (Vietnamese Noodle Soup)

Craving a warm bowl of pho? Let us guide you through the best pho recipe online. The secret to this traditional Vietnamese dish lies in the rich, aromatic broth, which simmers for hours before being served with tender rice noodles.

Trust us, the wait for this delicious soup will be completely worth it.

What is Pho?

Pho is a flavorful soup made with a rich bone broth, tender rice noodles, thinly-sliced beef (in this recipe), and fresh garnishes.

Where Did Pho Originate?

The exact origins of pho remain a mystery, though it is thought to have been first created in northern Vietnam in the early 20th century. It gained international fame after the Vietnam War.

What’s in Pho?

Since this is an authentic homemade Vietnamese soup, the ingredient list is a bit extensive. Here's everything you'll need:

• Beef Soup Bones: Use the shank and knee to make the homemade bone broth.
• Rice Noodles: You should be able to find dry rice noodles at most grocery stores, either in the international aisle or another pantry aisle.
• Beef: This recipe calls for beef top sirloin. Make sure it's thinly sliced so the hot broth can cook it.
• Fish Sauce: Fish sauce will give the pho a hint of salty, fishy flavor.
• Onion: Roast the onions for an extra depth of flavor.
• Spices and Seasonings: This recipe calls for ginger, star anise, and salt.
• Garnishes: Garnish your pho with cilantro, green onion, Thai basil, lime, hoisin sauce, sriracha, or anything else you like.

How to Prepare Pho

Making pho is straightforward, though it does take some time. Below is the full recipe, but here's a quick overview of what you can expect when making this dish:

1. Roast the beef bones and onions until the bones are browned and the onions soften.
2. Prepare the broth.
3. Soak the rice noodles for an hour, then bring the broth to a simmer.
4. Boil the noodles, drain them, and place them in a bowl.
5. Top with sirloin, cilantro, green onions, and broth. Garnish with your favorite toppings.

How to Store Pho

Store the broth and rice noodles separately in airtight containers in the refrigerator, where they will stay fresh for up to four days. To reheat, warm the broth on the stove and the noodles in the microwave. Combine and enjoy when ready to eat.

How to Freeze Pho

Only the pho broth can be frozen, not the rice noodles. Once the broth has completely cooled, store it in airtight containers or zip-top freezer bags (frozen flat) in the freezer for up to three months. To use, thaw in the refrigerator overnight and reheat on the stove.

Dinogo Community Reviews and Tips

"Amazing! Super affordable and easy to make! A true 'set it and forget it' meal. It took about 8 hours to get the stock to the perfect rich flavor, but the result was excellent. Once the broth is done, the only big task left is prepping the vegetables for your pho toppings," says VegasRedStar.

"I made this last night as my first attempt at pho, and it turned out fantastic. It tasted just like the pho from the restaurant down the street," shares Kevin Martin.

"Incredibly delicious. I used beef neck bones, then picked out the tender pieces and added them back into the soup. It's going to be hard to enjoy pho at any of my usual spots now—only a few can compare to this one," praises Chef by Night.

Written by Bailey Fink

Ingredients List

• 4 pounds beef soup bones (shank and knee)

• 1 medium onion, unpeeled and cut in half

• 5 slices fresh ginger

• 1 tablespoon salt

• 2 pods star anise

• 2 ½ tablespoons fish sauce

• 4 quarts water

• 1 (8 ounce) package dried rice noodles

• 1 ½ pounds beef top sirloin, thinly sliced

• ½ cup chopped cilantro

• 1 tablespoon chopped green onion

• 1 ½ cups bean sprouts

• 1 bunch Thai basil

• 1 medium lime, cut into 4 wedges

• ¼ cup hoisin sauce (Optional)

• ¼ cup chile-garlic sauce (such as Sriracha) (Optional)

Instructions

Collect all the ingredients you'll need.

Arrange the beef bones on a baking sheet and roast them in the preheated oven for about 1 hour, until browned.

Place onion halves on a separate baking sheet and roast them on another rack until they are charred and softened, about 45 minutes.

Transfer the beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 6 to 10 hours. Once done, strain the broth into a saucepan and set it aside.

Place the rice noodles in a large bowl with room temperature water and let them soak for 1 hour. Drain the noodles afterward.

Divide the soaked noodles between 4 serving bowls. Top with sirloin, cilantro, and green onion. Pour the hot broth over the noodles. Stir, then let the beef cook partially in the hot broth for 1 to 2 minutes, until no longer pink.

Serve the pho with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutritional Information (per serving)