The Simplest Way to Prepare Pho at Home

Here's a step-by-step guide to making pho soup right in your kitchen.

If you've never tried pho (pronounced fuh), it's a delicious Vietnamese soup made with thinly sliced beef, rice noodles, fresh vegetables, and aromatic herbs. But the real highlight is the beef broth, which has a subtly sweet flavor that's truly a world of flavor all on its own.

Important: While there are many different meats you can use in pho, today we'll focus on the essentials.

Yes, Making Pho at Home is Possible

You can take the time-consuming, traditional approach and prepare the stock from scratch. It's a bit of work, but Chef John walks you through how to create pho broth, using beef shanks in his Spicy Vietnamese Beef Pho. For a heartier broth, consider using classic oxtails.

An Easier Method for Homemade Pho

Alternatively, you can save time and buy pre-made broth. I've tried this pho broth from Pacific Foods, and it’s surprisingly tasty.

How much time do you save when you buy the stock? You could make this recipe 8 hours quicker! Here's how:

• Prep the Noodles. Normally, rice noodles need soaking. Just follow the package instructions.
• Slice the steak. How do you get it so thin? Freeze the raw steak for 10-15 minutes, so it's easier to manage with your sharp knife.
• Quick note: Most pho starts with raw steak—the hot stock cooks it in the bowl. But if you want it cooked before, just sear those thin slices in a skillet.
• Heat the stock. You want it very hot (180-200 degrees, so it cooks the steak).
• Assemble the garnishes. Don't skimp—they're seriously my favorite part. Don't forget Sriracha!
• Pour the broth over the noodles and beef, add your garnishes, and break out the chopsticks.

Isn't that pho-nomenal? (By the way, pho-related puns have become quite the thing. For example, one of Seattle's top pho spots is called "What the Pho.")