Homemade Beef Phở (Vietnamese Noodle Soup)

Ingredients

• 1 piece Yellow rock sugar (About 10 g; adds deep sweetness)
• 2 tablespoons Salt
• 0.5 cup Fish sauce (Use a good quality, aromatic brand)
• 10 pieces Star anise
• 1 stick Cinnamon stick
• 5 leaves Bay leaves
• 1 teaspoon Fennel seeds
• 2 medium Onion (Halved for roasting)
• 6 oz Fresh ginger (Cut into large chunks for roasting)
• 3 lb Oxtail (Can substitute beef shank bones)
• 1 lb Thinly sliced beef (brisket) (Slice as thinly as possible; used for quick cooking in broth)
• 1 lb Flat rice noodles (Prefer the brand listed in video description)
• 2 cups Bean sprouts
• 1 bunch Green onions (scallions) (Chopped for garnish)
• 1 bunch Cilantro (Chopped for garnish)
• 1 handful Thai basil (Roughly torn)
• 2 pieces Lime (Cut into wedges for serving)
• to taste Sriracha (Adds heat)
• to taste Hoisin sauce (Adds sweet‑savory depth)

Instructions

1. Roast onion and ginger

   Preheat the oven to broil. Halve the onions and cut the ginger into large chunks. Spread them on a roasting sheet, peel the outer layer, and place in the oven. Roast for 20 minutes, flipping at the 10‑minute mark so they brown but do not blacken.

   Time: PT20M

   Temperature: Broil

2. Initial boil of bones

   Place the oxtail (or beef leg bones) in the large pot, cover with cold water, and bring to a rapid boil. Boil for about 10 minutes, then skim off all foam and scum that rises to the surface.

   Time: PT10M

   Temperature: High boil

3. Clean the bones

   Drain the pot, rinse the bones under running water to remove residual scum and impurities. Set the cleaned bones aside.

   Time: PT5M

4. Start the broth base

   Return the cleaned bones to the pot, add about 2 gallons (7.5 L) of fresh cold water, and bring to a boil again. Reduce to a gentle simmer.

   Time: PT5M

   Temperature: Medium simmer

5. Prepare the spice bag

   Combine star anise, cinnamon stick, bay leaves, fennel seeds, rock sugar, salt, and fish sauce in a piece of cheesecloth. Tie securely to form a spice bag.

   Time: PT5M

6. Add spices and simmer

   Add the spice bag to the simmering pot. Lower the heat to maintain a gentle simmer and continue to skim any foam that appears.

   Time: PT5M

   Temperature: Low simmer

7. Long slow simmer

   Let the broth simmer uncovered for 5 – 6 hours, adding water if the level drops too low. Continue to skim scum every 15‑30 minutes. The long simmer extracts collagen and flavor, yielding a rich, clear broth.

   Time: PT5H30M

   Temperature: Low simmer

8. Strain and chill (optional fat removal)

   Remove the spice bag and bones. Strain the broth through a fine mesh strainer lined with cheesecloth into a clean container. If you have time, refrigerate the broth for several hours; the fat will solidify on top and can be skimmed off.

   Time: PT10M

9. Prepare garnishes and beef

   Thinly slice the brisket against the grain. Roughly chop cilantro, green onions, and Thai basil. Slice lime into wedges. Rinse bean sprouts. Set all garnishes in small bowls.

   Time: PT10M

10. Cook rice noodles

    Soak the flat rice noodles in hot water according to package directions (usually 5‑7 minutes) until just tender. Drain and divide among serving bowls.

    Time: PT5M

    Temperature: Hot water

11. Assemble the pho bowls

    Place a handful of raw beef slices on top of the noodles. Ladle the boiling broth over the beef; the heat will cook the thin slices instantly. Add cilantro, green onions, basil, lime wedges, bean sprouts, and a drizzle of Sriracha and hoisin sauce to taste.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Yellow rock sugar: regular white sugar
• Instead of Salt: kosher salt
• Instead of Fish sauce: soy sauce + a dash of anchovy paste
• Instead of Cinnamon stick: ground cinnamon (½ tsp)
• Instead of Bay leaves: thyme (not traditional)
• Instead of Fennel seeds: anise seeds
• Instead of Onion: shallots
• Instead of Fresh ginger: galangal
• Instead of Oxtail: beef shank bones
• Instead of Thinly sliced beef (brisket): sirloin or flank steak, thinly sliced
• Instead of Flat rice noodles: vermicelli rice noodles
• Instead of Bean sprouts: shredded cabbage
• Instead of Green onions (scallions): chives
• Instead of Cilantro: parsley
• Instead of Thai basil: regular basil
• Instead of Lime: lemon
• Instead of Sriracha: chili garlic sauce
• Instead of Hoisin sauce: soy sauce + a pinch of sugar

Equipment Needed

• Large stockpot (6‑8 qt)
• Roasting sheet / baking tray
• Oven (broil setting)
• Cheesecloth or spice bag
• Ladle
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Strainer or colander

Critical Steps — Do Not Skip

• Roasting the onion and ginger to develop deep aromatics
• Skimming scum during the initial boil and throughout the long simmer
• Using a spice bag to keep whole spices easy to remove
• Simmering the broth uncovered for 5‑6 hours for clarity and richness
• Straining the broth and optionally chilling to remove excess fat

Chef Tips from the Video

• A high‑quality, slightly fermented fish sauce gives the authentic umami punch.
• Yellow rock sugar provides a smoother sweetness than regular granulated sugar.
• If you cannot find oxtail, use a mix of beef shank and marrow bones for similar richness.
• Serve extra Sriracha and hoisin on the side so each diner can customize heat and sweetness.

Troubleshooting

Storage

Refrigerator: Store broth in airtight containers for 3‑4 days. Reheat gently.

Freezer: Freeze broth in portion‑size bags for up to 3 months.

Room temperature: Do not store at room temperature; cool to fridge within 2 hours.

Make-Ahead Tips

• Make the broth a day ahead and refrigerate; the fat will solidify for easy removal.
• Freeze the broth in 1‑cup portions for quick future meals.
• Garnishes can be pre‑chopped and stored in airtight containers for up to 2 days.