Vietnamese Beef Pho (Phở Bò)

Phở Bò is a classic Vietnamese beef noodle soup made with slow-simmered beef broth, flat rice noodles, tender beef, and fragrant spices. This recipe creates a clear and aromatic broth using beef bones, ginger, onion, star anise, cinnamon, and traditional pho spices. Served with fresh herbs, bean sprouts, lime, and chili, this homemade pho delivers the authentic balance of savory, sweet, and aromatic flavors.

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Step 1

Clean the beef bones and meat before making the broth. Blanch the bones and beef briefly to remove impurities and create a clearer soup base.

Step 2

Simmer beef bones with water over low heat while regularly skimming foam from the surface. Slow cooking extracts collagen, sweetness, and rich beef flavor.

Step 3

Char onion and ginger until lightly blackened and fragrant. Roasting develops sweetness and adds the signature aroma of pho broth.

Step 4

Toast the pho spices briefly until fragrant, then place them in a spice bag before adding them to the broth.

Step 5

Add charred aromatics and spice bag to the broth. Continue simmering until the beef becomes tender and the broth develops a deep pho aroma.

Step 6

Season the broth with salt, seasoning powder, sugar, MSG, and fish sauce. Adjust until the broth has a balanced savory and slightly sweet flavor.

Step 7

Slice cooked brisket and beef muscle thinly. Prepare green onions, cilantro, herbs, bean sprouts, lime, and chili for serving.

Step 8

Blanch rice noodles briefly until soft, then drain immediately to maintain their texture.

Step 9

Place noodles in bowls, add sliced beef, and pour hot broth over the top. Finish with herbs, bean sprouts, lime, chili, and sauces.

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