Vietnamese Pho Bo with Beef
A clear aromatic broth with star anise and cinnamon, rice noodles, thin beef and a heap of fresh herbs.
Pho is Vietnam's national dish and arguably the most recognizable Asian soup in the world. People eat it for breakfast at the street stalls of Hanoi and Saigon: a steaming bowl of rice noodles in a clear beef broth infused with charred onion, ginger and spices. The heart of pho bo is a broth that is clear yet rich and simmered long, plus freshness: herbs, lime and chili that everyone adds to taste at the table. Pho is genuinely doable at home, and the aroma of the spices will fill your whole kitchen.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Prep the bones
Cover the bones with cold water, bring to a boil and cook for 3 minutes, then drain and rinse the bones — this keeps the broth clear.
- 2
Char onion and ginger
Halve the onion and ginger and char the cut sides on a dry pan until blackened — this gives pho its signature smoky aroma.
- 3
The broth
Cover the bones with 2.5 l fresh water, add the charred onion and ginger, star anise, cinnamon and cloves. Simmer gently for 2–3 hours, skimming the foam, then stir in fish sauce and salt at the end.
- 4
Noodles and beef
Soak the rice noodles in hot water per the package, then drain. Slice the beef tenderloin as thinly as possible against the grain.
- 5
Assemble the bowl
Divide the noodles among bowls and top with the raw beef slices. Pour over the boiling strained broth: the hot liquid cooks the meat instantly.
- 6
Fresh garnishes
Serve the soup with a plate of herbs, bean sprouts, lime wedges and chili rings — everyone adds them to their own bowl to taste.
💡 Tips
- 💡
To slice the beef thinly more easily, firm it up in the freezer for 20 minutes.
- 💡
Never let the broth boil hard — just a gentle simmer, or it turns cloudy.
🔄 Swaps & variations
- 🔄
Pho ga: swap the beef for chicken and make the broth with chicken using the same spices.
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❓ Frequently asked questions
Why char the onion and ginger?
Charring them on a dry pan or over a flame gives the pho broth its signature smoky, slightly caramel aroma, without which the flavor falls flat.
What can I use instead of fish sauce?
Fish sauce gives pho a salty umami depth. Without it, add soy sauce and a pinch of salt, though the flavor will be less authentic.
Can I make the broth in advance?
Yes, the broth even improves overnight in the fridge and keeps 3–4 days, or up to a month frozen. Add noodles and meat only just before serving.