How To Make Authentic Pho

Ingredients

• 4 liters Water (for broth)
• 1 large Onion (halved; optional char for deeper flavor)
• 1 inch piece Ginger (sliced lengthwise)
• 3 pounds Beef Bones (meaty marrow and knuckle bones)
• 1.5 pounds Beef Brisket (cut into large chunks)
• 1 tablespoon Salt (kosher or sea salt)
• 1 tablespoon Fish Sauce (Vietnamese style, e.g., Red Boat)
• 2 whole Star Anise (whole pods)
• 4 sticks Cinnamon Quills (Ceylon or Saigon cinnamon sticks)
• 4 pods Cardamom Pods (green cardamom)
• 3 whole Cloves (whole cloves)
• 1 tablespoon Ground Coriander Seeds (optional, adds citrus note)
• 200 grams Rice Noodles (medium‑width dried flat noodles; soak before serving)
• 200 grams Beef Sirloin (thinly sliced against the grain)
• 1 whole Red Chili (thinly sliced, seeds removed for less heat)
• 1 cup Bean Sprouts (rinsed)
• 10 leaves Fresh Mint Leaves (roughly torn)
• 10 leaves Fresh Cilantro (roughly chopped)
• 10 leaves Thai Basil (whole leaves)
• 1 whole Lime (cut into wedges)

Instructions

1. Prepare aromatics

   Halve the onion and slice the ginger lengthwise into thick pieces.

   Time: PT10M

2. Combine broth ingredients

   Place 4 L of cold water in a large pot. Add the onion halves, ginger pieces, beef bones, brisket, salt, fish sauce, star anise, cinnamon sticks, cardamom pods, cloves, and the optional ground coriander. Bring to a boil.

   Time: PT5M

3. Simmer the broth

   Once boiling, reduce heat to medium, partially cover the pot, and let the broth simmer gently for 3 hours, skimming any foam that rises to the surface every 30 minutes.

   Time: PT3H

4. Strain the broth

   After 3 hours, remove the pot from heat. Using a fine‑mesh sieve, strain the broth into a clean container, discarding the solids. Keep the broth hot.

   Time: PT10M

5. Prepare noodles and beef

   Soak the dried rice noodles in hot water for about 5 minutes until tender, then drain. Slice the beef thinly against the grain; set aside.

   Time: PT10M

6. Assemble and serve

   Divide the noodles among serving bowls, top with raw beef slices, and ladle the boiling broth over everything. Garnish with sliced red chili, bean sprouts, mint, cilantro, Thai basil, and a lime wedge.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Onion: Shallot
• Instead of Beef Bones: Store‑bought beef broth
• Instead of Beef Brisket: Beef chuck
• Instead of Fish Sauce: Soy sauce (less authentic)
• Instead of Rice Noodles: Fresh rice noodles
• Instead of Beef Sirloin: Flank steak
• Instead of Red Chili: Bird's eye chili

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Fine Mesh Sieve
• Ladle
• Bowls
• Tongs (optional)
• Measuring Spoons

Critical Steps — Do Not Skip

• Simmer the broth for 3 hours without a hard boil
• Strain the broth to keep it clear
• Pour boiling broth over raw beef to cook it instantly

Chef Tips from the Video

• Toast the spices (star anise, cinnamon, cardamom, cloves) briefly in a dry pan before adding to the broth for extra aroma.
• Add a small piece of charred onion for a subtle smoky note.
• Taste and adjust salt/fish sauce at the end of simmering.

Troubleshooting

Storage

Refrigerator: Store broth in airtight containers for up to 4 days.

Freezer: Freeze broth in portioned bags for up to 2 months.

Room temperature: Do not leave broth at room temperature for more than 2 hours.

Make-Ahead Tips

• Broth can be made 2 days ahead and refrigerated; reheat gently before serving.
• Noodles can be soaked ahead but should be rinsed with cold water to stop cooking.

Frequently Asked Questions