Pho Vietnamese Noodle Soup

Pho is the soul of Vietnamese cuisine — a fragrant, savory, and aromatic noodle soup that has won hearts worldwide. This traditional Vietnamese dish consists of slow-simmered beef or chicken broth, tender rice noodles, fresh herbs, and thinly sliced proteins, all brought together to create a bowl bursting with flavor.

What sets pho apart is its layered, umami-rich broth infused with spices like star anise, cinnamon, cloves, and coriander seeds. Every sip delivers warmth and comfort, while fresh herbs, lime, and bean sprouts add brightness and texture. Homemade pho is a culinary experience: rich, soothing, and satisfying.

Why I Love This Recipe

I love this pho recipe because it transforms a simple soup into a restaurant-quality experience at home. The aromatic broth simmers slowly to release deep, complex flavors, while the tender noodles and fresh herbs provide contrasting textures and freshness.

Each bowl is customizable — from choosing the type of protein to the intensity of spice and the assortment of herbs. It’s a nourishing, warming, and satisfying dish that’s perfect for sharing or enjoying on a quiet evening.

Why It’s a Must-Try Dish

• Authentic Vietnamese flavors that are comforting and aromatic.
• A versatile dish — can use beef, chicken, or vegetarian options.
• A slow-simmered broth makes it rich, flavorful, and deeply satisfying.
• Fresh herbs, lime, and sprouts enhance the texture and brightness.
• Perfect for family meals, special occasions, or a cozy dinner.

Recipe Information

• Preparation Time: 30 minutes
• Cooking Time: 3 hours (for rich, slow-simmered broth)
• Total Time: 3 hours 30 minutes
• Servings: 4–6
• Calories per Serving: ~450–500 kcal
• Course: Main Course / Soup
• Cuisine: Vietnamese

Ingredients

For the Broth

• 3–4 lbs beef bones (marrow, knuckle, or oxtail) or chicken bones
• 1 large onion, halved
• 1 4-inch piece ginger, halved
• 5–6 star anise pods
• 3 cinnamon sticks
• 5 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 1–2 tablespoons sugar (optional)
• 12 cups water

For the Noodles and Protein

• 1 lb rice noodles (pho noodles)
• 1/2 lb thinly sliced beef (sirloin, eye round) or chicken breast/thighs
• Optional: tofu or mushrooms for vegetarian version

For the Garnish and Toppings

• Bean sprouts
• Fresh basil, cilantro, and mint
• Lime wedges
• Thinly sliced chili peppers
• Hoisin sauce and Sriracha
• Thinly sliced onions and scallions

Directions (Quick Overview)

1. Roast bones, onion, and ginger for flavor.
2. Toast spices and simmer with bones to create the broth.
3. Strain broth and season with fish sauce and salt.
4. Prepare noodles and protein separately.
5. Assemble bowls with noodles, protein, broth, and garnishes.

Step-by-Step Preparation Method

Step 1: Roast Bones, Onion, and Ginger

1. Preheat oven to 400°F (200°C).
2. Place beef or chicken bones on a baking sheet and roast for 30 minutes.
3. Add onion and ginger cut-side up, roast for another 15 minutes until slightly charred.

Step 2: Toast the Spices

1. In a dry skillet, toast star anise, cinnamon sticks, cloves, and coriander seeds for 2–3 minutes until aromatic.

Step 3: Make the Broth

1. In a large stockpot, add roasted bones, onion, and ginger.
2. Pour in 12 cups of water. Bring to a boil, then reduce to a simmer.
3. Skim foam and impurities periodically for a clear broth.
4. Add toasted spices, salt, sugar, and fish sauce.
5. Simmer for 2–3 hours for beef bones (1.5 hours for chicken) to extract maximum flavor.

Step 4: Strain the Broth

1. Remove bones, onion, ginger, and spices.
2. Strain broth through a fine-mesh sieve into a clean pot.
3. Taste and adjust seasoning with additional fish sauce or salt if needed.

Step 5: Prepare Noodles and Protein

1. Cook rice noodles according to package instructions, drain, and rinse under cold water.
2. Arrange thinly sliced beef or chicken to be cooked in hot broth just before serving.

Step 6: Assemble Pho Bowls

1. Place a portion of noodles into each bowl.
2. Arrange raw protein slices over noodles.
3. Pour hot broth directly over protein to cook it instantly.
4. Add bean sprouts, fresh herbs, lime wedges, and sliced chilies.
5. Serve with hoisin sauce and Sriracha on the side.

Save it

How to Serve

• Serve immediately while hot to enjoy the tender meat and flavorful broth.
• Offer garnishes separately so each person can customize their bowl.
• Pair with Vietnamese iced coffee or light green tea for a full experience.

Recipe Tips

• Skim the broth regularly to keep it clear and clean.
• Roast bones and aromatics for deeper flavor.
• Slice meat thinly to cook quickly in hot broth.
• Customize toppings to suit your taste and spice level.
• Do not boil broth vigorously — gentle simmering preserves flavor and clarity.

Variations

1. Chicken Pho (Pho Ga): Use chicken bones and breast/thigh meat.
2. Vegetarian Pho: Use vegetable broth, mushrooms, tofu, and soy sauce for umami.
3. Spicy Pho: Add chili oil or fresh sliced chilis to the broth.
4. Seafood Pho: Include shrimp, scallops, or fish fillets.
5. Instant Pho: Use pre-made broth and quick-cooking noodles for a faster version.

Freezing and Storage

• Broth: Can be frozen for up to 2–3 months.
• Noodles: Best cooked fresh; cooked noodles do not freeze well.
• Protein and toppings: Store separately in the refrigerator and assemble before serving.
• Reheating: Gently heat broth and assemble fresh noodles and toppings.

Special Equipment Needed

• Large stockpot
• Roasting pan (for bones and aromatics)
• Fine-mesh strainer
• Knife and cutting board
• Ladle for serving
• Small skillet for toasting spices

Conclusion

Pho is more than a soup — it’s a flavorful, aromatic, and comforting experience. Its slow-simmered broth, tender noodles, and fresh herbs create a bowl that’s rich in taste, texture, and authenticity.

Whether you enjoy it as a family meal, a special occasion dinner, or a soothing solo bowl, homemade pho elevates your culinary repertoire and brings a taste of Vietnam to your table. Each sip and bite is a harmonious blend of umami, freshness, and warmth, making pho a must-try dish for anyone who loves noodle soups.

Pho Vietnamese Noodle Soup

Pho is the soul of Vietnamese cuisine — a fragrant, savory, and aromatic noodle soup that has won hearts worldwide. This traditional Vietnamese dish consists of slow-simmered beef or chicken broth, tender rice noodles, fresh herbs, and thinly sliced proteins, all brought together to create a bowl bursting with flavor.

Author: Stella Parker Course: Soups & Drinks

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Prep Time 30 mins Cook Time 3 hrs Total Time 3 hrs 30 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

For the Broth

• 3 lbs 3–4 beef bones (marrow, knuckle, or oxtail)
• 1 large onion, halved
• 1 4 piece -inch ginger, halved
• 5 star 5–6 anise pods
• 3 cinnamon sticks
• 5 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 1 tablespoons 1–2 sugar (optional)
• 12 cups water

For the Noodles and Protein

• 1 lb rice noodles (pho noodles)
• ¹⁄₂ lb thinly sliced beef (sirloin, eye round)
• Optional: tofu or mushrooms for vegetarian version

For the Garnish and Toppings

• Bean sprouts
• Fresh basil, cilantro, and mint
• Lime wedges
• Thinly sliced chili peppers
• Hoisin sauce and Sriracha
• Thinly sliced onions and scallions

Instructions

1. Step 1: Roast Bones, Onion, and Ginger : Preheat oven to 400°F (200°C). Place beef or chicken bones on a baking sheet and roast for 30 minutes. Add onion and ginger cut-side up, roast for another 15 minutes until slightly charred.
2. Step 2: Toast the Spices : In a dry skillet, toast star anise, cinnamon sticks, cloves, and coriander seeds for 2–3 minutes until aromatic.
3. Step 3: Make the Broth : In a large stockpot, add roasted bones, onion, and ginger. Pour in 12 cups of water. Bring to a boil, then reduce to a simmer. Skim foam and impurities periodically for a clear broth. Add toasted spices, salt, sugar, and fish sauce. Simmer for 2–3 hours for beef bones (1.5 hours for chicken) to extract maximum flavor.
4. Step 4: Strain the Broth : Remove bones, onion, ginger, and spices. Strain broth through a fine-mesh sieve into a clean pot. Taste and adjust seasoning with additional fish sauce or salt if needed.
5. Step 5: Prepare Noodles and Protein : Cook rice noodles according to package instructions, drain, and rinse under cold water. Arrange thinly sliced beef or chicken to be cooked in hot broth just before serving.
6. Step 6: Assemble Pho Bowls : Place a portion of noodles into each bowl. Arrange raw protein slices over noodles. Pour hot broth directly over protein to cook it instantly. Add bean sprouts, fresh herbs, lime wedges, and sliced chilies. Serve with hoisin sauce and Sriracha on the side.

Keywords: Pho (Vietnamese Noodle Soup)