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Beef Pho (Authentic Vietnamese Noodle Soup)

Authentic beef pho with a clear, aromatic broth, tender brisket, and fresh herbs. A Vietnamese classic worth the simmer.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Servings: 6
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method

Ingredients
  

  • 3 lbs beef bones marrow and knuckle
  • 1.5 lbs beef brisket for the broth
  • 1 lb beef sirloin thinly sliced
  • 2 whole yellow onions halved
  • 4 inch fresh ginger halved lengthwise
  • 5 whole star anise toasted
  • 1 whole cinnamon stick toasted
  • 6 whole cloves toasted
  • 1 tbsp coriander seeds toasted
  • 0.25 cup fish sauce plus more to taste
  • 2 tbsp rock sugar or white sugar
  • 12 cups water for the broth
  • 1 lb flat rice noodles banh pho
  • 2 cups bean sprouts for serving
  • 1 whole lime cut into wedges, for serving

Equipment

  • Large stockpot 12-quart
  • Fine-mesh strainer for clear broth
  • Tongs for handling
  • Ladle for serving

Method
 

  1. Char the onions and ginger under the broiler, turning occasionally, until blackened in spots, about 10 minutes.
  2. Toast the star anise, cinnamon, cloves, and coriander seeds in a dry large stockpot over medium heat until fragrant, about 2 minutes.
  3. Add the beef bones, brisket, charred onion and ginger, and water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam.
  4. Simmer gently for 3 hours, until the brisket is tender. Remove the brisket and set aside. Strain the broth through a fine-mesh strainer and return to the pot.
  5. Stir in the fish sauce and rock sugar. Taste and adjust seasoning. Slice the brisket thinly against the grain.
  6. Cook the rice noodles according to package directions. Divide among bowls. Top with brisket slices and raw sirloin slices. Ladle over steaming broth to cook the beef. Serve with bean sprouts, herbs, and lime wedges.