Vietnamese Pho Noodle Soup Recipe

Vietnamese Pho Noodle Soup Recipe

Serves 4

FOR Pho Broth
 5 to 6 pounds of beef knuckles or leg bones
6 quarts cold water
2 medium onions, quartered
4-inch piece of fresh ginger, halved lengthwise
2 cinnamon sticks
1 tablespoon coriander seeds
1 tablespoon fennel seeds
6 star anise
6 whole cloves
1 black cardamom pod (see note below)
1 1/2 tablespoons salt
1/4 cup fish sauce, (We prefer Three Crabs Brand)
1-inch piece yellow rock sugar (see note below)
FOR Assembly of Pho Soup Bowls
1 to 2 pounds small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
1/4 cup thinly sliced onions (see note)
1/4 cup chopped cilantro leaves
OPTIONAL Garnishes Served Alongside Pho
Sprigs of fresh mint and/or Asian/Thai basil
Bean sprouts
Thinly sliced red chilies (such as Thai bird)
lime wedges
Fish sauce
Hoisin sauce


1. Add beef bones to a very large pot. Then, cover bones with cold water. Place pot onto high heat and bring to a boil. Boil for 5 minutes. During this time, impurities and foam (or scum) will be released and rise to the top. Drain bones, discarding the water. Then, rinse bones with warm water and scrub stockpot to remove any residue that has stuck to the sides. Add the bones back to the stockpot and cover with 6 quarts of cold water.
2. Cook Onion and Ginger. Place quartered onions and halved ginger onto baking sheet then broil for 10 minutes, turning onions and ginger occasionally so that they become charred or browned on all sides. Toast Spices: Add cinnamon sticks, cardamom seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and cook, stirring occasionally until fragrant for about 5 minutes.
3. Place toasted spices into a cotton muslin bag/herb sachet or cheesecloth then tie with butchers twine to seal.  Simmer Broth: Bring stockpot with parboiled bones and water to a boil then lower to a gentle simmer. Add charred onion and ginger as well as the bag or sachet of toasted spices.
4. Next, add salt, 1/4 cup of fish sauce and the rock sugar. Continue to simmer pho broth for 3 hours. Remove any foam or scum that rises to the surface.
5. Strain Broth: Use tongs or a wide mesh spoon to remove bones, onion and ginger from broth then strain broth through a fine mesh strainer. Skim Fat: The broth will have a layer of fat at the the top. Skim the fat from the top of the broth using a spoon.
6. Place broth onto a bowl and add in cooked vermicelli and garnishes desired.

Serve and enjoy this easy soup recipe – Vietnamese Pho Noodle Soup recipe

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