Pho Bo, Vietnam’s iconic beef noodle soup, is more than just a meal—it’s a cultural experience served in a bowl. Fragrant, clear beef broth infused with warm spices like star anise, cinnamon, and cloves forms the heart of this dish. Silky rice noodles, tender slices of beef, and a vibrant assortment of fresh herbs come together to create a soup that is comforting, nourishing, and deeply satisfying.
Traditionally enjoyed for breakfast in Vietnam, Pho Bo has become a global favorite thanks to its light yet complex flavors. Each bowl is customizable, allowing diners to balance richness, freshness, heat, and acidity to their personal taste. Making Pho Bo at home may take some time, but the result is incredibly rewarding and far superior to shortcuts.
Why I Love This Recipe
I love this recipe because it:
- Creates a deeply aromatic, soul-warming broth
- Is comforting without being heavy
- Brings together fresh herbs, spices, and tender beef beautifully
- Feels both nourishing and indulgent
- Allows everyone to customize their bowl
Pho Bo is the kind of dish that slows you down and makes you savor every spoonful.
Why This Is a Must-Try Dish
- A cornerstone of Vietnamese cuisine
- Rich in flavor yet light and balanced
- Perfect for cold days or when you need comfort food
- Naturally gluten-free (with rice noodles)
- A complete meal in one bowl
Preparation Time, Cooking Time & Servings
- Preparation Time: 30 minutes
- Cooking Time: 2½–3 hours
- Total Time: ~3 hours
- Servings: 4–6
Calories: ~450–500 calories per serving (approx.)
Course & Cuisine
- Course: Main Course / Soup
- Cuisine: Vietnamese
Ingredients
For the Broth
- 1.5 kg (3 lb) beef bones (marrow and knuckle bones)
- 500 g (1 lb) beef brisket or chuck
- 1 large onion, halved
- 1 large piece ginger (10 cm / 4 in), halved lengthwise
- 4 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon coriander seeds
- 1 tablespoon salt
- 1–2 tablespoons fish sauce (to taste)
- 1 teaspoon sugar (rock sugar preferred)
- 4–5 liters water
For the Soup Bowl
- 400 g (14 oz) flat rice noodles
- 300 g (10 oz) raw beef sirloin or eye of round, very thinly sliced
Toppings & Garnishes
- Fresh bean sprouts
- Thai basil leaves
- Cilantro leaves
- Green onions, sliced
- Lime wedges
- Fresh chili slices or chili paste
- Hoisin sauce (optional)
- Sriracha (optional)
Cooking Directions
- Parboil and clean bones
- Simmer broth with spices and aromatics
- Prepare noodles and beef
- Assemble bowls and serve hot
Step-by-Step Preparation Method
Step 1: Clean the Bones
- Place beef bones in a large pot and cover with water.
- Bring to a boil for 5–10 minutes.
- Drain, rinse bones thoroughly, and clean the pot.
Step 2: Char Aromatics
- Char onion and ginger directly over an open flame or in a dry pan until lightly blackened.
- Rinse briefly and set aside.
Step 3: Toast the Spices
- In a dry pan, lightly toast star anise, cinnamon, cloves, and coriander seeds until fragrant.
Step 4: Simmer the Broth
- Return bones and brisket to the pot.
- Add 4–5 liters of water and bring to a gentle simmer.
- Skim off foam regularly.
- Add toasted spices (in a spice bag if available), charred onion, and ginger.
- Simmer gently for 2–3 hours.
Step 5: Season the Broth
- Remove brisket once tender; slice thinly.
- Season broth with salt, fish sauce, and sugar.
- Strain broth for clarity if desired.
Step 6: Prepare Noodles
- Cook rice noodles according to package instructions.
- Drain and divide into serving bowls.
Step 7: Assemble the Pho
- Top noodles with cooked brisket and raw sliced beef.
- Ladle boiling-hot broth over beef to cook it instantly.
- Garnish generously with herbs and toppings.
How to Serve
- Serve piping hot in large bowls
- Provide herbs, lime, and sauces on the side
- Encourage diners to customize with acidity, heat, and sweetness
- Best enjoyed immediately
Recipe Tips
- Keep broth at a gentle simmer for clarity
- Skim foam regularly for a clean taste
- Slice raw beef very thinly (freeze briefly for easy slicing)
- Use a spice bag or tea infuser for easy removal
- Taste and adjust seasoning at the end
Variations
- Pho Tai: Uses only raw sliced beef
- Pho Nam: Made with flank or brisket only
- Pho Bo Vien: Add beef meatballs
- Instant Pot Pho: Shortens cooking time significantly
- Lighter Pho: Use lean beef and reduce sugar
Freezing and Storage
Storage
- Store broth separately in airtight containers
- Refrigerate for up to 4 days
Freezing
- Freeze broth (without noodles) for up to 3 months
- Thaw overnight and reheat gently
- Cook noodles fresh when serving
Special Equipment Needed
- Large stockpot
- Fine mesh strainer
- Spice bag or cheesecloth
- Ladle
- Tongs
Conclusion
Pho Bo – Vietnamese Beef Noodle Soup is a masterpiece of balance, tradition, and comfort. With its fragrant broth, tender beef, silky noodles, and fresh herbs, it delivers warmth and nourishment in every bite. Though it requires time and care, the reward is an unforgettable bowl of soup that captures the heart of Vietnamese cuisine. Once you make it at home, Pho Bo will become a dish you return to again and again.
Pho Bo – Vietnamese Beef Noodle Soup
Description
Pho Bo, Vietnam’s iconic beef noodle soup, is more than just a meal—it’s a cultural experience served in a bowl. Fragrant, clear beef broth infused with warm spices like star anise, cinnamon, and cloves forms the heart of this dish. Silky rice noodles, tender slices of beef, and a vibrant assortment of fresh herbs come together to create a soup that is comforting, nourishing, and deeply satisfying.
Ingredients
For the Broth
For the Soup Bowl
Toppings & Garnishes
Instructions
-
Clean the Bones : Place beef bones in a large pot and cover with water. Bring to a boil for 5–10 minutes. Drain, rinse bones thoroughly, and clean the pot.
-
Char Aromatics : Char onion and ginger directly over an open flame or in a dry pan until lightly blackened. Rinse briefly and set aside.
-
-
Toast the Spices : In a dry pan, lightly toast star anise, cinnamon, cloves, and coriander seeds until fragrant.
-
Simmer the Broth : Return bones and brisket to the pot. Add 4–5 liters of water and bring to a gentle simmer. Skim off foam regularly. Add toasted spices (in a spice bag if available), charred onion, and ginger. Simmer gently for 2–3 hours.
-
Season the Broth : Remove brisket once tender; slice thinly. Season broth with salt, fish sauce, and sugar. Strain broth for clarity if desired.
-
Prepare Noodles : Cook rice noodles according to package instructions. Drain and divide into serving bowls.
-
Assemble the Pho : Top noodles with cooked brisket and raw sliced beef. Ladle boiling-hot broth over beef to cook it instantly. Garnish generously with herbs and toppings.
