Vietnamese Beef Pho Noodle Soup Recipe

Vietnamese Beef Pho Noodle Soup is one of the most iconic and comforting dishes in Vietnamese cuisine. With its rich, crystal-clear broth infused with charred aromatics and toasted spices, tender brisket, paper-thin slices of ribeye, and springy rice noodles, each spoonful is deeply satisfying. While it takes time to simmer, the flavor is absolutely worth the wait—perfect for weekend cooking or a cozy dinner that warms you to the bone.

Recipe

Serves: 4
Prep time: 10 minutes
Cook time: 6 to 10 hours

For the herbs and spices:
1 onion, peeled
1 shallot, peeled
1 thumb ginger
1 cinnamon stick
6 pods star anise
1 black cardamom pod
2 bay leaves
3 pieces cloves
2 teaspoons fennel seeds
2 teaspoons coriander seeds

For the broth:
4 pounds beef short rib bones or marrow bones
1 1/2 pounds beef brisket or flank
8 quarts water, separated
½ cup fish sauce
1 piece rock sugar (or 1 tablespoon granulated sugar)
Salt to taste

For the noodles and toppings:
1 1/2 packages fresh rice stick noodles (21 oz)
1/2 pound beef tripe
10 beef balls, halved
1 pound ribeye steak, thinly sliced
½ onion, thinly sliced
3 stalks scallions, chopped
1 cup Thai basil or sweet basil
1 cup cilantro leaves
2 cups bean sprouts
2 limes, wedged

For the sauce:
Sriracha
Hoisin sauce

Instructions

1. Prepare the herbs and spices:

• Place the peeled onion, shallot, and ginger directly on a burner or in a dry pan. Char over medium heat until lightly blackened—20 seconds for ginger, 2 minutes for shallot, and 4 minutes for onion. Set aside.
• In a small pan over low heat, toast cinnamon, star anise, cardamom, bay leaves, cloves, fennel seeds, and coriander seeds until aromatic, about 2 minutes.
• Transfer toasted spices to a spice bag or tea bag and set aside.

2. Prepare the broth and brisket:

• In a large stockpot, add the beef bones and brisket with 4 quarts of water. Bring to a boil and cook for 5 minutes. Discard the water and rinse the bones and brisket under running water to remove impurities.
• Return bones and brisket to the clean pot. Add the charred aromatics and spice bag. Pour in another 4 quarts of fresh water.
• Bring to a boil over high heat, then reduce to low. Simmer uncovered for 1 hour and 30 minutes, skimming off scum and excess oil.
• Remove the brisket and chill. Discard onion, shallot, ginger, and spice bag.
• Continue simmering the broth for 3 more hours on the stovetop. Alternatively, transfer to a slow cooker and cook for 5 hours on high or 9 hours on low.
• Strain the broth and return to a clean pot. Add fish sauce, rock sugar, and salt to taste. Heat until sugar dissolves.

3. Cook the toppings and noodles:

• In boiling water, cook beef tripe for 2 minutes. Remove and set aside.
• Boil beef balls for 3 minutes. Remove and set aside.
• Blanch a portion of noodles and a handful of bean sprouts for 10 seconds. Drain well and place into preheated serving bowls.

4. Assemble and serve:

• Top each bowl with sliced onion, brisket, raw ribeye, tripe, beef balls, and scallions.
• Pour hot broth directly over the toppings to cook the ribeye instantly.
• Garnish with cilantro. Serve with Thai basil, extra bean sprouts, lime wedges, sriracha, and hoisin sauce on the side.

Tips & notes

• Char your aromatics: Blackened onion, shallot, and ginger add depth and smoky umami to the broth.
• Always blanch the bones: This essential step removes impurities for a clear, clean broth.
• Toast your spices: Toasting enhances fragrance and prevents bitterness in the broth.
• Remove aromatics after 1½ hours: Leaving them in too long can cloud or overpower the broth.
• Chill brisket before slicing: Cold brisket is easier to slice cleanly and thinly for serving.
• Use boiling broth to cook ribeye: The hot broth gently poaches the meat without overcooking.