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–+ servings
Authentic Vietnamese Beef Pho

Delicious Authentic Vietnamese Beef Pho for Cozy Nights

This Authentic Vietnamese Beef Pho recipe delivers warmth and comfort through a traditional, aromatic broth that accompanies customizable toppings.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 bowls
Course: Soups
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 lbs Beef Knuckles or Neck Bones Essential for creating a rich, flavorful broth.
  • 1 lb Beef Oxtail Adds depth to the broth; omit if unavailable.
  • 10 cups Water Ensure all meat is submerged.
  • 2 medium Yellow Onions Char before adding for enhanced taste.
  • 1 piece Fresh Ginger Root Roughly peeled before charring.
  • 3 pieces Star Anise Essential for authentic flavor.
  • 5 pieces Whole Cloves Toast lightly for fragrance.
  • 1 tbsp Black Peppercorns Adjust to your preference.
  • 4 cloves Garlic Lightly smash to release flavor.
  • 1 medium Daikon Can swap with peeled red radishes.
  • 1 stick Cinnamon Stick Infuses warmth.
  • 2 medium Shallots Use whole, peeled.
  • 2 tbsp Fish Sauce Adjust to taste.
  • 1 tbsp Salt Start with less, adjust after tasting.
For the Noodles & Toppings
  • 12 oz Flat Rice Noodles (Pho Noodles) Traditional choice.
  • 8 oz Sirloin or Top Round Steak Thinly sliced.
  • Garnishes (Bean sprouts, Greens, Lime, Herbs) Customize per your taste.

Equipment

  • large stockpot
  • Skillet
  • fine-mesh sieve

Method
 

Step-by-Step Instructions
  1. Prepare the Bones: Place the beef knuckles or neck bones in a large stockpot. Cover with water, bring to a boil for 10 minutes, then drain and rinse.
  2. Char Aromatics: Char the yellow onions and fresh ginger on an open flame until they develop a deep color, around 5-7 minutes, then set aside.
  3. Toast the Spices: Toast star anise, whole cloves, and black peppercorns over medium heat for 2-3 minutes until fragrant, then add to stockpot with charred aromatics.
  4. Simmer the Broth: Pour water into the stockpot covering bones and vegetables, add fish sauce and salt, bring to a boil and simmer uncovered for 2½ hours.
  5. Strain the Broth: Strain the broth through a sieve into a clean pot, discard solids, and keep the broth warm on low.
  6. Assemble the Bowls: Place soaked noodles in each bowl, layer with sliced steak and reserved oxtail meat, and add sliced onions and scallions.
  7. Serve Hot: Bring the broth to a boil, ladle it over the ingredients in bowls, and serve with garnishes on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 1500mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Customize ingredients with different proteins or vegetables according to preference for personalization.

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