Vietnamese Beef Pho Noodle Soup Recipe

Few dishes are as soul-warming as a bowl of Vietnamese beef pho noodle soup. With its rich, clear broth infused with toasted spices and charred aromatics, tender slices of beef, and springy rice noodles, this comforting noodle soup is the kind of meal that wraps you in warmth with every bite. Yes, it takes time, but every simmered hour adds incredible depth of flavor that’s absolutely worth it. Let’s get started!

Vietnamese Beef Pho Noodle Soup Recipe

Serve 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
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 pieces beef ball, 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 sauce
Hoisin Sauce

Vietnamese Beef Pho Noodle Soup Instructions

1. Prepare the herbs and spices

• On a stove, place the peeled onion, shallot, and ginger. Over medium heat, char until lightly darkened—about 20 seconds for ginger, 2 minutes for shallot, and 4 minutes for onion.
• In a pan over low heat, toast cinnamon stick, star anise, black cardamom, bay leaves, cloves, fennel seeds, and coriander seeds until aromatic, about 2 minutes.
• Transfer all the toasted spices into a spice bag or tea bag. Set aside.

2. Prepare the broth and brisket

• In a large pot, place the beef bones and brisket with about 4 quarts of water. Bring to a boil over high heat and cook for 5 minutes. Discard the water and rinse everything to remove impurities.
• Return the bones and brisket to the pot. Add the charred onion, shallot, ginger, and spice bag. Add 4 quarts of fresh water. Bring to a boil over high heat, then reduce to low heat. Simmer for 1 hour and 30 minutes, constantly skimming off oil and impurities.
• Remove the brisket and let it cool. Store it in the fridge. Remove and discard the onion, shallot, ginger, and spice bag.
• Simmer the broth for an additional 3 hours on the stovetop, or transfer to a slow cooker: cook 5 hours on high or 9 hours on low.
• Strain the broth, remove all solids, and return to a pot. Season with fish sauce, rock sugar, and salt over moderate heat until sugar is dissolved.

3. Cook the toppings and noodles

• In a pot of boiling water, cook beef tripe for 2 minutes, then remove. Cook beef balls for 3 minutes, then remove.
• In the same pot, briefly boil a portion of noodles and a handful of bean sprouts for 10 seconds. Drain well and place in a preheated large bowl.

4. Assemble and serve

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

Tips & notes

• Charring the onion, shallot, and ginger adds deep umami and complexity to the broth.
• Always blanch the bones first to remove impurities and ensure a clear, clean broth.
• Toasting the spices enhances their aroma—don’t skip this step!
• Remove the spices and aromatics after 1½ hours to avoid overpowering the broth or making it cloudy.
• For the most tender brisket, chill it before slicing thinly.
• Pouring boiling broth directly over the raw ribeye slices lets it cook gently and keeps the texture delicate.