Vietnamese Pho Bo

March 30, 2026 Prep: 30min Cook: 180min 6 servings Hard
Vietnamese Pho Bo

Pho is the national dish of Vietnam, and making it from scratch is a labor of love. The aromatic broth, simmered for hours with charred onions, ginger, and warm spices, is the soul of this dish.

Ingredients

  • 2kg beef bones
  • 500g beef brisket
  • 2 large onions, halved
  • 100g fresh ginger, halved
  • 3 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 1 tablespoon coriander seeds
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 500g dried rice noodles (banh pho)
  • Fresh herbs: Thai basil, cilantro, mint
  • Bean sprouts
  • Lime wedges
  • Thinly sliced raw beef eye round
  • Hoisin sauce and Sriracha for serving
  • Sliced chilies and green onions

Nutrition Facts

380
Calories
28g
Protein
45g
Carbs
10g
Fat

Instructions

  1. 1
    Blanch beef bones in boiling water for 10 minutes. Drain and rinse. This removes impurities for a clear broth.
  2. 2
    Char onions and ginger under a broiler or over an open flame until blackened in spots, about 5 minutes.
  3. 3
    Toast star anise, cinnamon, cloves, and coriander seeds in a dry pan until fragrant.
  4. 4
    In a large stockpot, combine blanched bones, brisket, charred aromatics, toasted spices, and 4 liters of water. Bring to a boil, then reduce to a gentle simmer.
  5. 5
    Simmer for 3 hours, skimming any foam that rises. Remove brisket when tender (about 1.5 hours) and slice thinly.
  6. 6
    Strain broth through a fine sieve. Season with fish sauce and sugar.
  7. 7
    Cook rice noodles according to package directions. Divide among bowls.
  8. 8
    Top noodles with sliced brisket and raw beef. Ladle boiling hot broth over the top — the heat will cook the raw beef instantly. Serve with herb platter, bean sprouts, lime, hoisin, and Sriracha.
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