In this guide
To make beef pho at home, parboil beef bones, then simmer them for several hours with charred onion and ginger, toasted star anise, cinnamon and cloves, and a whole piece of brisket. Strain, season the broth with fish sauce, salt and rock sugar, and ladle it boiling hot over rice noodles, sliced brisket and paper-thin raw beef.
Key takeaways
- Clear broth starts with parboiling. Boil the bones briefly, drain and rinse before the long simmer.
- Char and toast for aroma. Blackened onion and ginger plus dry-toasted whole spices give pho its signature smell.
- Simmer gently, never at a hard boil. A bare simmer keeps the broth clear.
- Season at the end. Add fish sauce, salt and sugar after straining, and taste as you go.
- Serve the broth boiling. It’s what cooks the thin raw beef in the bowl.
If you’ve been looking for a Vietnamese food pho recipe that works in a home kitchen, this is a classic beef version (phở bò). It takes time, but most of it is hands-off simmering. New to the dish? Start with What Is Pho? for the background, types and cuts, and the pronunciation guide. This page sticks to the cooking.
Ingredients
For the broth
- 5–6 lb (2.3–2.7 kg) beef bones, a mix of marrow and knuckle bones
- 1–1½ lb (450–680 g) beef brisket, in one piece
- 2 large yellow onions, halved (skin on)
- 1 piece fresh ginger, about 4 inches (10 cm), halved lengthwise
- 6 quarts (about 5.7 L) water, plus more for parboiling
- 1 tbsp kosher salt, plus more to taste
- 1 oz (about 30 g) rock sugar (đường phèn), or 1½ tbsp granulated sugar
- ¼ cup (60 ml) fish sauce, plus more to taste
For the spice bundle
- 5 whole star anise
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 5 whole cloves
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 black cardamom pod (thảo quả), lightly cracked (optional)
- Cheesecloth or a spice bag
For the bowls
- 1½–2 lb (680–900 g) dried flat rice noodles (bánh phở), about ¼ inch wide, or fresh pho noodles
- ½ lb (225 g) beef eye of round or sirloin, for slicing paper-thin
- 1 small yellow onion, sliced paper-thin and soaked in cold water
- 4 scallions, thinly sliced
- 1 small bunch cilantro, chopped
For the garnish plate
- Thai basil sprigs
- Bean sprouts
- Lime wedges
- Sliced fresh chilies (Thai bird’s eye or jalapeño)
- Sawtooth herb (ngò gai), if you can find it (optional)
- Hoisin sauce and sriracha, for the table (optional)
Fish sauce is the main seasoning here. Our guide to fish sauce (nước mắm) explains how to choose a bottle.
Instructions
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Parboil the bones
Put the bones in a large stockpot, cover with cold water and bring to a hard boil for 5–10 minutes. Drain into a colander, rinse the bones under running water to remove the scum, and scrub out the pot.
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Char the onion and ginger
Place the halved onions and ginger cut side up under a hot broiler, or hold them over a gas flame or set them cut side down in a dry cast-iron skillet. Cook until blackened in spots, about 10–15 minutes. Rinse off any loose, flaky char and peel away burnt onion skin.
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Toast the spices
Toast the star anise, cinnamon, cloves, coriander, fennel and black cardamom in a dry skillet over medium-low heat, stirring, for 2–3 minutes until fragrant. Tie them into cheesecloth or a spice bag.
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Start the simmer
Return the bones to the clean pot with 6 quarts of water. Bring to a boil, then lower the heat to a bare simmer and skim off any foam. Add the brisket, charred onion and ginger, salt and rock sugar.
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Pull the brisket when tender
After about 1½–2 hours, check the brisket. When a skewer slides in easily, transfer it to a bowl of ice water for 10 minutes so it doesn’t dry out or darken. Then drain, wrap and refrigerate until serving.
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Add the spices and keep simmering
Keep the bones at a gentle simmer for a total of about 6 hours, topping up with hot water if the level drops a lot. Add the spice bundle for the last hour or so, and remove it once the broth smells clearly of anise and cinnamon. Leaving it in too long can make the broth bitter or overpowering.
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Strain and skim
Strain the broth through a fine-mesh sieve into a clean pot. Skim off as much fat as you like. For the cleanest result, chill the broth overnight and lift off the solid fat.
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Season to taste
Bring the broth back to a simmer and season with fish sauce, then salt and a little more sugar, a bit at a time. It should taste slightly saltier than you’d want on its own, because the noodles will dilute it.
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Prep the noodles and beef
Prepare the rice noodles according to the package. Dried noodles are usually soaked, then dipped briefly in boiling water until just tender. Don’t overcook them. Freeze the raw beef for 15–20 minutes so it’s easier to slice, then slice it as thin as you can across the grain. Slice the chilled brisket thinly across the grain too.
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Build the bowls
Bring the broth to a full rolling boil. Divide the noodles among large bowls and top with sliced brisket, raw beef, onion, scallions and cilantro. Ladle the boiling broth over the top so it cooks the raw beef, and serve right away with the garnish plate.
Troubleshooting your broth
| Problem | Likely cause | Fix |
|---|---|---|
| Cloudy broth | Bones not parboiled, or broth boiled too hard | Next time parboil and keep a bare simmer. For now, strain through cheesecloth. |
| Flat or bland | Under-seasoned, or aromatics not charred enough | Add fish sauce and salt in small amounts. Char the onion and ginger more deeply next time. |
| Spice taste too strong or bitter | Spices left in too long, or over-toasted | Remove the bundle earlier. Toast over lower heat just until fragrant. |
| Too sweet | Too much sugar added at once | Balance with a little more fish sauce or salt. Add sugar in small steps. |
| Greasy | Fat not skimmed | Skim while hot, or chill and lift off the solid fat. |
Make-ahead and storage
- Make the broth a day ahead. It’s easier to skim once chilled, and the flavor settles overnight.
- Store the parts separately. Keep broth, cooked noodles, brisket and herbs in separate containers so the noodles don’t go soggy.
- Fridge and freezer: refrigerate the broth and use it within 3–4 days, or freeze it for 2–3 months. (Source: FoodSafety.gov cold food storage chart, soups and stews.)
- Reheat to a full boil before serving, especially if you’re adding raw beef.
Shortcut: pressure cooker pho
A pressure cooker or multicooker can cut the simmer down a lot. Parboil the bones, char and toast as above, then cook the bones, aromatics and brisket under high pressure for about 1–1½ hours and let the pressure release naturally. You’ll likely need a smaller batch to fit the pot, and the broth may taste a little less deep than a long stovetop simmer. Strain and season the same way.
Rather let someone else cook?
Pho takes a day to do well, which is why so many people go out for it. Find a bowl with Best Pho Near Me, or see our picks for the best pho and other Vietnamese soups for a cold day. Browse all our Vietnamese recipes, including a bun bo Hue recipe.
Frequently asked questions
How long does it take to make pho broth?
On the stovetop, plan on about 6 hours of gentle simmering, plus roughly 45 minutes of prep. A pressure cooker can bring the cooking time down to about 1–1½ hours, plus time for the pressure to release.
Why is my pho broth cloudy?
Usually because the bones weren’t parboiled and rinsed first, or the broth boiled hard instead of simmering gently. Parboil the bones, keep the heat low, and skim the foam during the first part of the simmer.
Can I make pho in an Instant Pot or pressure cooker?
Yes. Parboil the bones, char the aromatics and toast the spices first, then pressure-cook the broth for about 1–1½ hours with a natural release. The batch will be smaller, and the flavor may be slightly less deep than a long stovetop simmer.
How do I slice beef thin enough for pho?
Freeze a lean cut such as eye of round or sirloin for 15–20 minutes until firm but not frozen solid. Then use a very sharp knife to slice it as thin as possible across the grain.
Can I make pho broth ahead and freeze it?
Yes. Cool it, then refrigerate it and use it within 3–4 days, or freeze it for 2–3 months, according to FoodSafety.gov’s storage chart for soups. Store noodles, meat and herbs separately, and reheat the broth to a full boil before serving.
What can I use instead of rock sugar in pho?
Regular granulated sugar works. Use a little less to start, about 1½ tablespoons for this batch, and adjust to taste after the broth is seasoned with fish sauce.
Not up for a 6-hour simmer today?
Find Vietnamese restaurants serving pho near you.
