Legit Vietnamese Pho At Home
Legit Vietnamese Pho At Home is a medium Vietnamese recipe that serves 6. 350 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 40 min | Cook: 5 hrs | Total: 6 hrs 10 min
Cost: $43.48 total, $7.25 per serving
Ingredients
- 5.5 lb Beef Bones (mix of rib, marrow, knuckle) (roasted for deep flavor)
- 1.25 lb Chuck Roast (seared then added to broth)
- 4 oz Fresh Ginger (peeled, halved, then quartered)
- 2 Yellow Onion (large, skin left on, quartered)
- 0.25 cup Fish Sauce (adds umami and saltiness)
- 1.5 tbsp Yellow Rock Sugar (or brown sugar)
- 2 tbsp Coriander Seeds (toasted)
- 1 Cinnamon Stick (thick stick, toasted)
- 5 Star Anise (whole, toasted)
- 5 Cloves (whole, toasted)
- 3 Black Cardamom Pods (optional) (adds smoky note)
- 5.5 qt Cold Water (use cold to extract collagen)
- 1 bunch Fresh Cilantro Stems (tied in cheesecloth, steeped)
- 12 oz Rice Noodles (flat) (cook per package, rinse well)
- 1 cup Thai Basil Leaves (packed)
- 1/2 cup Fresh Mint Leaves (optional) (packed)
- 2 Lime (cut into wedges or thin “cheeks”)
- 3 Thai Chilies (thinly sliced)
- 1 White Onion (thinly sliced for garnish)
- 0.5 lb Flank Steak (thinly sliced raw, optional)
- to taste Hoisin Sauce (for dipping)
- to taste Sriracha (or chili garlic sauce) (for dipping)
Instructions
Preheat Oven
Preheat the oven to 425°F (220°C).
Time: PT5M
Temperature: 425°F
Roast Beef Bones
Spread the beef bones in a single layer on a foil‑lined baking sheet, lightly coat with oil, and roast for 30–40 minutes until deeply browned and caramelized.
Time: PT35M
Temperature: 425°F
Prepare Aromatics
Halve a 4‑oz knob of ginger and quarter the two large onions (leave skins on). Arrange on another foil‑lined sheet, drizzle with oil.
Time: PT10M
Char Aromatics
Place the aromatics under the broiler for 10–12 minutes, turning occasionally, until charred but not burnt.
Time: PT12M
Temperature: Broiler
Sear Chuck Roast
Heat a heavy skillet over high heat, add a couple of tablespoons of oil, and sear the 1.25 lb chuck roast on all sides until deep brown, about 2–3 minutes per side.
Time: PT6M
Temperature: high heat
Combine Bones and Water
Transfer the roasted bones to the large stock pot, add 5.5 qt cold water, and let sit for 5 minutes to release albumin for a clearer broth.
Time: PT5M
Bring to Light Simmer
Place the pot over medium‑high heat and slowly bring to a light simmer. Skim any foam that rises with a ladle.
Time: PT10M
Temperature: medium‑high
Add Aromatics, Chuck, and Spices
Add the charred ginger and onions, the seared chuck roast, 5‑6 star anise, 5 cloves, 3 black cardamom pods (optional), 2 tbsp coriander seeds, 1 thick cinnamon stick, ¼ cup fish sauce, and 1.5 tbsp rock sugar to the pot.
Time: PT5M
First Simmer (2 hours)
Uncover the pot and let the broth simmer gently for 2 hours, occasionally skimming any fat that rises to the surface.
Time: PT2H
Temperature: low simmer
Remove Chuck Roast
After 2 hours, carefully remove the chuck roast and set aside; continue simmering the broth for another 2 hours.
Time: PT2H
Temperature: low simmer
Strain Broth
Remove all bones and solids, then strain the broth through a fine mesh strainer (or cheesecloth) into a large bowl.
Time: PT10M
Final Seasoning
Taste the hot broth and adjust saltiness with additional fish sauce and balance with a pinch more sugar if needed.
Time: PT5M
Steep Cilantro Stems
Tie the cilantro stems in cheesecloth, submerge in the hot broth, and let steep for 15 minutes, then discard the bundle.
Time: PT15M
Cool and Store (Optional)
If making ahead, let the broth cool to room temperature, then refrigerate in airtight containers for up to 5 days or freeze for up to 2 months.
Time: PT30M
Prepare Noodles
Cook the rice noodles according to package directions, then rinse under cold water to stop cooking.
Time: PT5M
Temperature: boiling water
Slice Meats and Garnishes
Thinly slice the chilled chuck roast and raw flank steak (if using) across the grain. Slice white onion, chilies, and prepare herb salad (basil, mint, cilantro leaves). Cut lime wedges.
Time: PT10M
Assemble Bowls
Divide noodles among bowls, top with raw sliced steak, cooked chuck slices, and onion. Ladle boiling hot broth over everything, then garnish with herbs, chilies, and lime wedges. Serve with hoisin and sriracha on the side.
Time: PT5M
Temperature: boiling broth
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Gluten‑free (use rice noodles), Dairy‑free, Nut‑free
Allergens: Fish (fish sauce)
Ingredient Substitutions
- Instead of Beef Bones (mix of rib, marrow, knuckle): Beef shank bones, Oxtail
- Instead of Chuck Roast: Beef brisket, Beef short ribs
- Instead of Fresh Ginger: Ginger paste (1 tbsp)
- Instead of Yellow Onion: White onion
- Instead of Fish Sauce: Soy sauce (1/4 cup)
- Instead of Yellow Rock Sugar: Brown sugar
- Instead of Coriander Seeds: Ground coriander (1 tsp)
- Instead of Cinnamon Stick: Ground cinnamon (1/2 tsp)
- Instead of Star Anise: Anise seed (1 tsp)
- Instead of Cloves: Ground cloves (1/4 tsp)
- Instead of Black Cardamom Pods (optional): Green cardamom (2 pods)
- Instead of Fresh Cilantro Stems: Cilantro leaves (omit stems)
- Instead of Rice Noodles (flat): Egg noodles (use less)
- Instead of Thai Basil Leaves: Holy basil
- Instead of Fresh Mint Leaves (optional): Thai basil only
- Instead of Lime: Lemon wedges
- Instead of Thai Chilies: Jalapeño (thinly sliced)
- Instead of White Onion: Yellow onion
- Instead of Flank Steak: Sirloin steak
Equipment Needed
- Oven
- Baking Sheet
- Aluminum Foil
- Cooking Oil Spray or Brush
- Large Stock Pot (6‑qt)
- Fine Mesh Strainer
- Cheesecloth
- Kitchen Twine
- Heavy‑Bottom Skillet or Pan
- Ladle
- Cutting Board
- Sharp Chef’s Knife
- Tongs
- Measuring Cups & Spoons
Critical Steps — Do Not Skip
- Roasting the beef bones until deeply browned
- Charred ginger and onions for smoky depth
- Searing the chuck roast for Maillard flavor
- Long gentle simmer (total 4 hours) to extract collagen
- Straining the broth for clarity
- Seasoning with fish sauce and sugar to balance
- Steeping cilantro stems for fresh herbal note
Chef Tips from the Video
- Roasting the bones at a high temperature creates the caramelized flavor foundation for pho.
- Toast whole spices briefly in a dry pan before adding to the broth for maximum aroma.
- Freeze the raw flank steak briefly to make ultra‑thin slices that cook instantly in the hot broth.
Troubleshooting
Broth is cloudy
Ensure bones are well roasted and start with cold water; skim foam frequently and strain through cheesecloth.
Broth tastes thin or lacking depth
Increase roasting time for bones, add a bit more toasted spices, or extend simmer by 30 minutes.
Excessive fat on surface
Skim the fat off during the simmer or chill the broth and remove solidified fat before reheating.
Meat is tough
Make sure the chuck roast is seared then simmered for the full 4 hours; alternatively, use a pressure cooker for faster collagen breakdown.
Storage
Refrigerator: Store broth in airtight containers for up to 5 days
Freezer: Freeze in portion‑size bags for up to 2 months
Room temperature: Do not store at room temperature; cool before refrigerating
Make-Ahead Tips
- The broth can be made 2‑3 days ahead and refrigerated; it develops deeper flavor after resting.
- Freeze broth in ice‑cube trays for quick portioning when you need a quick bowl of pho.
Frequently Asked Questions
What is the cultural significance and history of Beef Pho (Pho Bo) in Vietnamese cuisine?
Beef pho, or pho bo, originated in northern Vietnam in the early 20th century as a street‑food staple, blending French broth techniques with Chinese noodle traditions. It became a national comfort dish, symbolizing hospitality and is often enjoyed for breakfast, lunch, or dinner across Vietnam.
What are the traditional regional variations of Beef Pho in Vietnam?
Northern pho typically uses a clearer broth, fewer herbs, and a simpler garnish of green onions and cilantro, while southern pho adds more herbs like Thai basil, mint, bean sprouts, and a sweeter broth profile. The video follows a hybrid style with a rich, roasted broth and a generous herb salad.
How is Beef Pho traditionally served in Vietnam?
In Vietnam, pho is served in large bowls with rice noodles, thinly sliced raw beef, and a steaming broth poured over to cook the meat. It is accompanied by fresh herbs, lime wedges, sliced chilies, and condiments such as hoisin sauce and sriracha on the side.
During which occasions or celebrations is Beef Pho commonly enjoyed in Vietnamese culture?
Pho is a daily staple but is also served at family gatherings, late‑night meals after celebrations, and during festivals like Tet (Lunar New Year) where families enjoy a comforting bowl together.
What makes Beef Pho special or unique within Vietnamese cuisine?
Pho combines a meticulously simmered bone broth, fragrant spices, and fresh herbs, creating a balance of savory, sweet, aromatic, and bright flavors. Its layered textures—from tender meat to silky noodles and crisp herbs—make it a hallmark of Vietnamese culinary harmony.
What are the authentic traditional ingredients for Beef Pho versus acceptable substitutes?
Traditional pho uses beef bones (marrow and knuckle), charred ginger and onions, star anise, cloves, cinnamon, coriander seeds, and fish sauce. Acceptable substitutes include using oxtail for extra marrow, soy sauce for fish sauce (though flavor changes), and brown sugar instead of rock sugar.
What other Vietnamese dishes pair well with Beef Pho?
Pho is often enjoyed alongside fresh spring rolls (gỏi cuốn), Vietnamese fried dumplings (bánh bò xếp), or a simple cucumber salad with rice vinegar. A cold Vietnamese iced coffee (cà phê sữa đá) makes a classic beverage pairing.
What are the most common mistakes to avoid when making Beef Pho at home?
Common errors include over‑boiling the broth (which makes it cloudy), under‑roasting the bones (resulting in a bland broth), and adding too much salt early. Skipping the skimming step or using warm water instead of cold also reduces clarity.
Why does this Beef Pho recipe sear the chuck roast separately instead of adding it raw to the pot?
Searing the chuck creates a deep Maillard crust that infuses the broth with richer, caramelized flavor that raw meat alone cannot provide. It also helps the chuck stay tender during the long simmer.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that blend classic recipes with modern twists, emphasizing ingredient quality, precise methods, and a personable, humorous presentation style.
How does the YouTube channel Joshua Weissman's approach to Vietnamese cooking differ from other cooking channels?
Joshua Weissman’s Vietnamese recipes, like this beef pho, prioritize authentic flavor foundations (roasted bones, charred aromatics) while breaking down each step for home cooks, whereas many channels simplify by using store‑bought broth or shortcuts, sacrificing depth of flavor.
Last updated: September 2, 2026
