Soups & Stews > Broth-Based Soups > Other Broth-Based Soups > Tortilla Soup Recipe

Authentic Vietnamese Pho

A comforting and aromatic Vietnamese Pho recipe with a rich broth, tender rice noodles, and flavorful herbs. This recipe captures the essence of traditional Pho, perfect for a satisfying and warming meal. Customize with your favorite protein and toppings for a personalized experience. This recipe serves approximately 4 people

Prep Time
30 minutes
Cook Time
3 hours
Servings
4
Ingredients
  • 2 lbs Beef bones (marrow and knuckle bones)
  • 1 lb Beef chuck roast
  • 1 Yellow onion
  • 4 inch piece Ginger
  • 5 Star anise
  • 1 Cinnamon stick
  • 5 Cloves
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Coriander seeds
  • 2 tablespoons Fish sauce
  • 1 tablespoon Salt
  • 1 teaspoon Sugar
  • 8 oz Rice noodles (banh pho)
  • 1 cup Bean sprouts
  • 1/2 cup Thai basil
  • 1/4 cup Cilantro
  • 2 Green onions
  • 1 Lime
  • Hoisin sauce
  • Sriracha

Prepare the Beef Bones

Rinse the beef bones under cold water. Place the bones in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10 minutes. This step helps to remove impurities. Drain the bones and rinse them again under cold water. Clean the pot.

Char the Onion and Ginger

Place the onion and ginger directly on a gas stovetop burner over medium heat. Char them until they are blackened on all sides, about 5-7 minutes. This step adds a smoky flavor to the broth. Rinse the charred onion and ginger under cold water to remove the blackened skin. Roughly chop the onion and ginger.

Toast the Spices

In a dry skillet over medium heat, toast the star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds for 2-3 minutes, or until fragrant. Be careful not to burn them. Place the toasted spices in a cheesecloth bag or spice infuser.

Simmer the Broth

Place the beef bones, beef chuck roast, charred onion, charred ginger, and spice bag in the large pot. Cover with 12-14 cups of cold water. Bring to a boil, then reduce the heat to low and simmer for at least 3 hours, or up to 6 hours, skimming off any foam or impurities that rise to the surface. The longer it simmers, the richer the flavor.

Prepare the Beef

Remove the beef chuck roast from the pot and set aside to cool slightly. Once cooled, thinly slice the beef against the grain. Strain the broth through a fine-mesh sieve to remove the bones, vegetables, and spices. Discard the solids.

Season the Broth

Return the strained broth to the pot. Season with fish sauce, salt, and sugar. Bring to a simmer and adjust the seasoning to taste.

Prepare the Noodles and Toppings

Cook the rice noodles according to the package directions. Drain and rinse with cold water. Divide the noodles among bowls. Top with the sliced beef, bean sprouts, Thai basil, cilantro, and green onions. Serve with lime wedges, hoisin sauce, and sriracha on the side.

Assemble and Serve

Ladle the hot broth over the noodles and toppings. Serve immediately, allowing each person to customize their bowl with lime juice, hoisin sauce, and sriracha to their liking.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.) Calories: 65 kcal Protein: 5g Fat: 2g Carbohydrates: 6g

Other Considerations for Nutrition

For a lower sodium option, use low-sodium broth and reduce the amount of fish sauce. To reduce fat, trim excess fat from the beef and use lean beef chuck roast. For vegetarian option replace Beef bones and Beef chuck roast with vegetable broth and tofu.

← Authentic Chicken Tortilla Soup Classic Avgolemono: Greek Lemon Chicken Soup →

FAQ

  • Can I use a pressure cooker to make the broth?

    Yes, you can use a pressure cooker to reduce the cooking time. Follow the same steps for preparing the ingredients, then place everything in the pressure cooker. Add 8 cups of water and cook on high pressure for 45-60 minutes. Allow the pressure to release naturally before opening the cooker.
  • Can I use different types of meat?

    Yes, you can use different cuts of beef such as brisket or flank steak. You can also use chicken or pork for a different flavor profile.
  • How do I store leftover Pho?

    Store the broth, noodles, and toppings separately in the refrigerator. The broth can be stored for up to 3 days, while the noodles and toppings are best used within 1-2 days. Reheat the broth and noodles separately before assembling the Pho.