Vietnamese Noodle Soup, or Pho, is a fragrant and flavorful dish that combines aromatic broth, tender rice noodles, and fresh toppings. A staple in Vietnamese cuisine, Pho is perfect for warming up on a chilly day or enjoying as a comforting, wholesome meal.
Why You’ll Love This Recipe
- Aromatic and Flavorful: The broth is infused with spices like star anise, cinnamon, and cloves, creating a depth of flavor that’s irresistible.
- Customizable: Choose your protein, add fresh herbs, and adjust toppings to suit your preferences.
- Healthy and Nourishing: A light yet satisfying meal that’s packed with nutrients.
- Restaurant-Quality at Home: Enjoy authentic Vietnamese flavors without leaving your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Broth:
- Beef bones (or chicken bones for Pho Ga)
- Onion (halved and charred)
- Ginger (sliced and charred)
- Star anise
- Cinnamon sticks
- Cloves
- Cardamom pods (optional)
- Fish sauce
- Rock sugar or brown sugar
- Salt
Noodles and Toppings:
- Rice noodles (flat pho noodles)
- Sliced beef (thinly sliced sirloin, brisket, or eye of round) or shredded chicken
- Bean sprouts
- Fresh herbs (Thai basil, cilantro, mint)
- Lime wedges
- Sliced chili peppers
- Hoisin sauce (optional, for serving)
- Sriracha (optional, for serving)
Directions
- Prepare the Bones: Parboil the bones in a large pot of boiling water for 5-10 minutes, then rinse them thoroughly to remove impurities.
- Char the Onion and Ginger: Place the onion and ginger directly over an open flame or in a dry skillet until charred, then add to the pot.
- Build the Broth: In a large pot, combine the bones, onion, ginger, star anise, cinnamon, cloves, and cardamom pods. Cover with water and bring to a boil. Reduce to a simmer and cook for 4-6 hours, skimming off any foam or fat that rises to the surface.
- Season the Broth: Add fish sauce, sugar, and salt to the broth. Taste and adjust the seasoning as needed. Strain the broth through a fine-mesh sieve to remove solids.
- Cook the Noodles: Prepare the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process.
- Assemble the Bowls: Divide the cooked noodles into serving bowls. Top with raw sliced beef or shredded chicken.
- Ladle the Hot Broth: Pour the steaming hot broth over the noodles and protein, cooking the beef instantly.
- Add Toppings: Garnish with bean sprouts, fresh herbs, lime wedges, and sliced chilies. Serve with hoisin sauce and sriracha on the side.
Servings and Timing
- Servings: 4-6 bowls
- Prep Time: 20 minutes
- Cook Time: 4-6 hours (broth simmering)
- Total Time: 4-6 hours and 20 minutes
Variations
- Pho Ga (Chicken Pho): Use chicken bones and shredded chicken for a lighter broth.
- Vegan Pho: Use vegetable stock and omit fish sauce, substituting soy sauce for umami. Add mushrooms or tofu for protein.
- Spicy Pho: Add chili oil or extra sliced chilies for a spicier broth.
- Seafood Pho: Use shrimp, scallops, or fish for a seafood twist.
Storage/Reheating
- Refrigerator: Store broth and noodles separately in airtight containers for up to 3 days.
- Freezer: Freeze the broth for up to 3 months.
- Reheating: Heat the broth on the stovetop until steaming, then pour over fresh noodles and toppings.
FAQs
1. Can I make the broth in advance?
Yes, Pho broth can be made a day or two ahead and stored in the refrigerator. The flavors deepen over time.
2. What cuts of beef work best for Pho?
Thinly sliced sirloin, brisket, or eye of round are traditional, but you can also use beef meatballs or oxtail.
3. Can I skip charring the onion and ginger?
Charring adds depth and smoky flavor to the broth. If you skip it, the flavor may be less robust.
4. What type of rice noodles should I use?
Use flat pho noodles, available at most Asian grocery stores or in the international aisle of supermarkets.
5. How do I slice beef thinly for Pho?
Freeze the beef for about 30 minutes before slicing to make it easier to cut into thin slices.
6. Can I use store-bought broth?
Yes, but simmer it with the spices, onion, and ginger for at least 30 minutes to infuse the flavors.
7. Is there a substitute for fish sauce?
Soy sauce or tamari can be used as a substitute, though the flavor will differ slightly.
8. What herbs are essential for Pho?
Thai basil, cilantro, and mint are traditional, but you can use any combination of fresh herbs you like.
9. Can I use an Instant Pot for the broth?
Yes, cook the broth on high pressure for 1-1.5 hours, then strain and season as usual.
10. How do I avoid a cloudy broth?
Parboil the bones and skim foam from the surface during cooking to keep the broth clear.
Conclusion
Vietnamese Noodle Soup (Pho) is a soul-warming dish packed with complex flavors and comforting textures. Whether enjoyed for breakfast, lunch, or dinner, this traditional recipe delivers authentic taste and a satisfying experience. Try it at home and savor the rich culinary tradition of Vietnam!
Print
Vietnamese Noodle Soup Recipe (Pho)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Simmering
- Cuisine: Vietnamese
Description
Pho is a traditional Vietnamese noodle soup known for its flavorful, aromatic broth and rice noodles, topped with fresh herbs and thinly sliced meat. This comforting dish is perfect for a hearty meal any time of year.
Ingredients
For the Broth:
- 1 large onion, halved
- 3-inch piece of ginger, sliced
- 4 cups (1L) beef or chicken stock
- 4 cups (1L) water
- 1 cinnamon stick
- 3 star anise pods
- 4 whole cloves
- 1 teaspoon coriander seeds
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt to taste
For the Noodles:
- 8 oz (225g) rice noodles (medium or thin)
For the Protein:
- 1/2 lb (225g) thinly sliced beef (sirloin or flank steak) or chicken breast
- Optional: tofu slices for a vegetarian option
Toppings and Garnishes:
- 1 cup bean sprouts
- Fresh herbs: cilantro, Thai basil, and mint leaves
- 1 lime, cut into wedges
- 1 red chili or jalapeño, sliced
- Hoisin sauce and sriracha for serving
Instructions
1. Prepare the Aromatics:
- Char the onion and ginger over an open flame, grill, or in a dry skillet until slightly blackened. This enhances their flavor.
2. Make the Broth:
- In a large pot, combine the stock, water, charred onion and ginger, cinnamon stick, star anise, cloves, and coriander seeds.
- Bring to a boil, then reduce heat and simmer for 30–45 minutes.
- Add fish sauce, sugar, and salt to taste. Strain the broth to remove the solids and keep warm.
3. Prepare the Noodles:
- Cook the rice noodles according to package instructions. Drain and set aside.
4. Prepare the Protein:
- If using raw beef or chicken, slice it thinly against the grain. The hot broth will cook the meat in the bowl.
- For tofu or pre-cooked protein, warm them briefly in the broth.
5. Assemble the Soup:
- Divide the cooked noodles among serving bowls.
- Top with your choice of protein, then ladle the hot broth over the noodles and meat.
- Add bean sprouts, fresh herbs, and chili slices as desired.
6. Serve:
- Serve with lime wedges, hoisin sauce, and sriracha on the side. Let each person customize their bowl to taste.
Notes
- For a vegetarian version, use vegetable stock and skip the fish sauce.
- Freezing thinly sliced raw beef for 15 minutes makes it easier to slice thinly.
- Store leftovers (broth and toppings separately) in the refrigerator for up to 3 days.