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Vietnamese Pho recipe
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Prep Time
20m
Cook Time
3h
Total Time
3h 20m
This fragrant Vietnamese Pho recipe features a rich beef broth infused with aromatic spices and tender beef. Served with rice noodles and a variety of fresh toppings, it's a comforting and flavorful dish that's perfect for any occasion.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Aromatics
Spices
Beef Bones (note 1)
Seasoning
Noodle Soup - Per Bowl
Toppings
Steps
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Notes
* Optional (the other Toppings are essential, at least 1 herb)
1. Bones & brisket for broth
Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months. Brisket sub - boneless beef short ribs Leftover cooked beef - see below recipe card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef! Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow (so it can leach out). Marrow bones can be subbed with more meaty beef bones but soup may lack richness. Australia - meaty bones used are called "soup bones" at supermarkets. Brisket and marrow bones from butcher.
2. Fish Sauce - can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.
3. Noodles - any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.
4. Finely sliced beef - Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.
Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.
5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho.
1. Bones & brisket for broth
Brisket - don't skip this, adds way more flavour into broth than any bones and other beef cuts like chuck (brisket has intense beef flavour). If omitted, broth is weak. Leftovers not wasted - see in post for easy, really terrific ways to use up. Also FREEZES for months. Brisket sub - boneless beef short ribs Leftover cooked beef - see below recipe card for uses, also this Vietnamese Shredded Beef I shared specifically to use the leftover cooked beef! Marrow bones add richness to the broth but not as much flavour. Use leg bones, knuckle, anything that is cut in a way so you can SEE some of the marrow (so it can leach out). Marrow bones can be subbed with more meaty beef bones but soup may lack richness. Australia - meaty bones used are called "soup bones" at supermarkets. Brisket and marrow bones from butcher.
2. Fish Sauce - can sub with light soy but flavour will be a tiny bit different. Still VERY tasty.
3. Noodles - any flat rice noodles fine here. Use medium size - not super thin like vermicelli or really wide like Pad See Ew.
4. Finely sliced beef - Partially freeze (about 30 minutes), then slice as thinly as possible. Could also buy thinly sliced frozen beef from Asian butchers.
Other tender beef also ok. PS If raw beef is off putting for you, just dunk in soup broth before adding into bowls.
5. Serving - Traditionally, the soup is served with just noodles, broth and beef with all the Toppings listed above on the side. The idea is to help yourself to Toppings as you eat the Pho.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories142kcal7%
-
Fat6g0%
-
Saturated Fat2g0%
-
Carbohydrates4g0%
-
Fiber0g0%
-
Sugar1g0%
-
Protein15g0%
-
Cholesterol41mg2%
-
Sodium398mg19%
Percent Daily Values are based on a 2,000 calorie diet.