How to Make Authentic Vietnamese Pho (Phở) at Home: Easy Recipe Guide

Vietnamese Pho (Phở)

Yields: 4-6 servings Prep Time: 30 minutes Cook Time: 1.5 - 3 hours

Ingredients:

For the Broth:

• Beef (for Beef Pho):

  • 2 lbs beef bones (oxtail, femur, knuckle bones are ideal)

  • 1 lb beef chuck roast
    

• Chicken (for Chicken Pho):

  • 2 lbs chicken bones (backs, necks, wings)

  • 1 whole chicken (about 3 lbs)
    

• 2 large onions, quartered

• 1 knob ginger (about 3 inches), sliced

• 5 star anise

• 3 cinnamon sticks

• 2 cardamom pods (optional)

• 1 tsp cloves

• 1 tsp coriander seeds

• 1 tbsp fish sauce

• 1 tbsp rock sugar (or brown sugar)

• Salt to taste
  

For the Noodles and Toppings:

• 1 lb dried flat rice noodles (banh pho)

• 1/2 lb thinly sliced beef sirloin or chicken breast (optional, for cooked meat topping)

• 1/4 cup thinly sliced white onion

• 1/4 cup thinly sliced green onion

• 1/2 cup fresh cilantro, roughly chopped

• 1/2 cup fresh basil leaves

• 1/2 cup bean sprouts

• Lime wedges

• Hoisin sauce

• Sriracha sauce
  

Instructions:

1. Prepare the Broth:

• Beef Pho:

  • Rinse the beef bones and chuck roast under cold water. In a large pot, cover the bones and roast with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Drain the pot and rinse the bones and meat again to remove any impurities.

  • Return the bones and meat to the pot and add enough fresh water to cover by 2 inches. Add the onions, ginger, star anise, cinnamon sticks, cardamom pods (if using), cloves, and coriander seeds. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, skimming any foam or impurities that rise to the surface.

  • After simmering, remove the beef chuck roast and set aside to cool. Shred the meat and set aside for serving. Continue simmering the bones for another 30 minutes to 1 hour.
    

• Chicken Pho:

  • Rinse the chicken bones and whole chicken under cold water. In a large pot, cover the bones and chicken with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Drain the pot and rinse the bones and chicken again to remove any impurities.

  • Return the bones and chicken to the pot and add enough fresh water to cover by 2 inches. Add the onions, ginger, star anise, cinnamon sticks, cardamom pods (if using), cloves, and coriander seeds. Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours, skimming any foam or impurities that rise to the surface.

  • After simmering, remove the whole chicken and set aside to cool. Shred the meat and set aside for serving. Continue simmering the bones for another 30 minutes.
    

2. Strain the Broth:

• Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the solids.
  

3. Season the Broth:

• Add fish sauce and rock sugar (or brown sugar) to the broth. Season with salt to taste. The broth should be rich and flavorful.
  

4. Prepare the Noodles:

• Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  

5. Prepare the Toppings:

• If using raw beef or chicken for topping, quickly cook the slices in boiling water until just cooked through.

• Arrange the sliced onions, green onions, cilantro, basil, bean sprouts, lime wedges, hoisin sauce, and sriracha sauce on a platter or in individual bowls for serving.
  

6. Assemble the Pho:

• Divide the cooked noodles among bowls. Top with shredded beef or chicken, cooked beef or chicken slices (if using), and a generous ladleful of hot broth.
  

7. Serve:

• Serve the pho immediately with the platter of toppings. Encourage everyone to customize their bowls with their preferred toppings and sauces.
  

Tips and Variations:

• For a clearer broth, parboil the bones and meat for a longer time and skim the surface more frequently.

• You can add other spices like black peppercorns or fennel seeds to the broth for additional flavor.

• If you don't have time to make your own broth, you can use store-bought beef or chicken broth as a base. However, the flavor will not be as rich and complex.

• You can add other toppings like sliced jalapeños, Thai basil, or fried shallots to your pho.

• Pho can be customized to your liking. Feel free to experiment with different meats, vegetables, and sauces.
  

  

Vietnamese Pho

Vietnamese Pho

Vietnamese Pho

Vietnamese Pho

Vietnamese Pho

Vietnamese Pho

Vietnamese Pho