Vietnamese Pho recipe

Name: Vietnamese Pho recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Vietnamese
Ingredients: 2 large onions (, halved); 150g / 5oz ginger (, sliced down the centre); 10 star anise; 4 cinnamon quills; 4 cardamon pods; 3 cloves ((the spice cloves!)); 1.5 tbsp coriander seeds; 1.5kg / 3lb beef brisket; 1kg / 2lb meaty beef bones; 1kg / 2lb marrow bones ((leg, knuckle), cut to reveal marrow); 3.5 litres / 3.75 quarts water ((15 cups)); 2 tbsp white sugar; 1 tbsp salt; 40 ml / 3 tbsp fish sauce ((Note 2)); 50g / 1.5 oz dried rice sticks ((or 120g/4oz fresh) (Note 3)); 30g / 1 oz beef tenderloin, raw, very thinly sliced ((Note 4)); 3 - 5 brisket slices ((used for broth)); Beansprouts, handful; Thai basil, 3 - 5 sprigs; Coriander/cilantro, 3 - 5 sprigs ((or more basil)); Lime wedges*; Finely sliced red chilli*; Hoisin sauce*; Sriracha* ((for spiciness))

Instructions

Prep:20minCook:3h

Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it's packed with flavour.Getting enough flavour and light-richness into the soup broth calls for the right combination of meat AND bones. You can't just use bones (even really meaty ones), the soup just lacks flavour. I tried multiple times. Use the leftover cooked brisket to make Caramelised Vietnamese Pulled Beef (it's so good!) and see in post for more ways to use it.Next time - try Chicken Pho! It's amazing, and quicker to make. :)

Updated at: Thu, 21 May 2026 00:37:06 GMT