Print

Vietnamese Pho Soup Recipe: Easy Homemade Beef Pho for Cozy Nights

Vietnamese pho soup - featured image
Print Recipe

This cozy Vietnamese pho soup features a rich, aromatic beef broth, silky rice noodles, and fresh herbs. It’s a comforting, customizable bowl that’s perfect for chilly nights and easy enough for weeknight dinners.

Ingredients

Scale
  • 2 lbs beef bones (marrow or knuckle bones)
  • 1 lb beef brisket or chuck
  • 1 large yellow onion, halved and charred
  • 4-inch piece fresh ginger, sliced and charred
  • 4 whole star anise
  • 1 large cinnamon stick
  • 4 whole cloves
  • 1 tbsp coriander seeds, lightly crushed
  • 1/4 cup fish sauce
  • 2 tsp rock sugar or brown sugar
  • 4 cups beef stock
  • 8 cups water
  • 1 tbsp salt
  • 14 oz rice noodles (banh pho, medium width)
  • 1/2 lb thinly sliced raw beef sirloin or eye of round
  • 1 handful fresh Thai basil
  • 1/2 cup fresh cilantro leaves, chopped or whole
  • Mint leaves (optional)
  • 2 cups bean sprouts
  • 2 limes, cut into wedges
  • Jalapeno or Thai chili, thinly sliced (optional)
  • Hoisin sauce (for drizzling, optional)
  • Sriracha (for drizzling, optional)

Instructions

  1. Char the aromatics: Place onion (cut side down) and ginger slices under the broiler or over a gas flame for 5–7 minutes until deeply blackened, flipping halfway.
  2. Blanch the bones: Add beef bones to a large stockpot, cover with cold water, bring to a boil, and simmer for 10 minutes. Skim foam, then drain and rinse bones and pot.
  3. Simmer the broth: Return cleaned bones to pot. Add 8 cups fresh water, beef brisket, charred onion and ginger, star anise, cinnamon, cloves, and coriander seeds. Bring to a boil, then reduce to a gentle simmer. Skim surface every 20 minutes. Simmer for 1 1/2 hours until brisket is tender.
  4. Finish the broth: Remove brisket and set aside. Strain broth through a fine-mesh strainer into a clean pot. Discard solids. Stir in beef stock, fish sauce, rock sugar, and salt. Bring back to a simmer and adjust seasoning to taste.
  5. Prepare noodles and beef: Cook rice noodles according to package instructions (4–6 minutes in boiling water). Drain and rinse with cold water. Thinly slice cooked brisket and raw sirloin.
  6. Assemble bowls: Divide noodles among soup bowls (about 2 cups per bowl). Top with brisket and raw beef. Ladle boiling hot broth over everything to cook the raw beef instantly.
  7. Garnish and serve: Top with Thai basil, cilantro, mint, bean sprouts, and lime wedges. Add chili slices and drizzle with hoisin or sriracha as desired. Serve immediately.

Notes

Char your aromatics deeply for authentic flavor. Blanching bones and skimming broth ensures clarity. Prep garnishes while broth simmers for easy assembly. Broth can be made ahead and refrigerated or frozen. Customize toppings to taste.

Nutrition

Keywords: pho, Vietnamese soup, beef pho, noodle soup, comfort food, homemade pho, easy pho recipe, gluten-free, cozy dinner, Asian soup

Find it online: https://elvafood.com/vietnamese-pho-soup-recipe-easy-homemade-beef-pho-for-cozy-nights/