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Embark on this culinary adventure with me and let us craft a bowl of aromatic, soul-warming beef pho, a Vietnamese masterpiece that celebrates patience and precision. This isn’t just a recipe; it’s an invitation to savor the journey as much as the destination. You’ll unlock a symphony of flavors that dance on your palate by crafting your broth from scratch. Each step, from toasting the spices to simmering the broth, is a brushstroke on the canvas of your culinary masterpiece. So, gather your ingredients, sharpen your knives, and prepare to embark on a flavorful odyssey. Remember, the most rewarding dishes are those born from careful planning and unwavering dedication. If you are not prepared to set aside a few hours for this, just hit up the Vietnamese restaurant in town. Now if you are gonna do it right, roast your beef bones for that extra beefy flavor. For this recipe, I will also be smoking some beef ribs for my meat of choice. With a simple salt and pepper seasoning, 275° degrees in your grill and you are well on your way of infusing some BBQ into this dish. Smoke the beef ribs until the meat probes tender. I have a few beef rib videos on my YouTube channel if you would like to see them for reference.  Typically about 6-7 hours will get the job done. This can most definitely be done while you have your broth on the stove simmering. 

Beef Bones – I use beef bones that I saved from a recent smoke session. Dino beef ribs are typically what I use. In addition, I also use fresh beef neck bones to get some of that fresh beefy flavor as well. That’s it, there is no shortcut option. Thank bones are great as well, as well as the shank meat.  

Spices – cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon – infuse the broth with the authentic Pho flavor that you know and love from your favorite spots. If you have trouble finding all these individual spices locally, get the spice packet here which is already complete for you to use.

Onion and ginger – these are aromatics that are fire roasted first to add a hint of smoke and sweetness to the broth. A traditional inclusion. I went ahead and roasted a whole head of garlic as well because why not?

Fish sauce—This gives the broth complexity and depth of flavor that soy sauce can’t quite replicate, as well as salt.

Sugar – Pho actually has a hint of sweetness in its broth. A touch of sugar can help balance the sweetness in the charred ginger and onion – if you don’t use sugar, your broth will lack that little extra. The rock sugar is traditionally used, but you can use regular sugar.

Toppings for Pho Bo

Pho, a signature Vietnamese dish, is very customizable, but you need a few toppings. The dish just wouldn’t be the same without these staples. Beef is the traditional flavor of choice.

Pickled onions are also one of the toppings that you can add if you’re into that. Adding a pop of acidity as well as the crunch to go with the rest of the ingredients. To make a simple batch of pickled red onions, follow the steps below. 

Julienne Red onions and place in a Mason jar. ½ red onion is plenty. In a saucepan, bring to a simmer ½ cup of water, ½ cup Apple cider vinegar, 1 tbsp sugar, a pinch of salt, 6 peppercorns, 1 tbsp of pickling spice to a boil and pour over the onions. Shake well to incorporate. Remove the lid and allow onions to cool on the counter. When cooled, place in the refrigerator and use when ready. If you want it a little bit spicy add some jalapeño slices. 

Ingredients in beef Pho(Pho Bo) – Vietnamese beef noodle soup

Rice Stick noodles(Order Online)

Cilantro leaves

Thai Basil

Mint

Bean Sprouts

Serrano Chili slices(optional)

Hoisin sauce, chili crisp or sriracha are acceptable sauces as well.

The magic of Pho is that while the broth looks completely unassuming, probably boring even. It is the absolute star of the dish. For that reason, one must strive to perfect the homemade broth. However, it’s full of complex, yet delicately spiced infusion flavors. That extra-special something-something that makes it unforgettable, and you won’t be able to stop eating it.

It is highly recommended that you make this beef broth from scratch today—no cheating with store-bought stuff! Broth making is a simple concept: once you master one type of broth, it’s just a matter of mixing and matching and plugging and playing to create different flavors. This is very similar to my Chicken Pho recipe.

Beef Pho broth ingredients

1 Roasted beef bones or pieces

Fresh beef neck bones

Spices (The pho broth spice pack is available here just in case you can’t get all the ingredients). 

1 tbsp cloves, 1 tbsp fennel seeds, 

5 star anise 

1 tbsp coriander seeds 

2 cinnamon sticks

1 Roasted Onion 

1 large piece of ginger 

1 Roasted garlic

6 tbsp Fish sauce 

4-6 pieces Rock Sugar or ⅛ cup of sugar

4 quarts water

Cilantro

Pho Broth Instructions

Char onion, garlic, and ginger – this provides a subtle smoky flavor to the broth that is key to a great pho broth. Ensure the dry spices are toasted for 3-5 minutes and placed in a soup/broth bag.

Bring the broth to a rolling boil. Once it has started to boil, turn the heat to simmer. A slow simmer produces a clear broth and requires less work.

Simmer everything gently for 1.5 hrs to infuse the water with all those incredible flavors. 

Use a big pot: Pho is a labor of love, and you will love it, but try to make enough so that you have leftovers if necessary. The broth freezes well for use at another time. 

The broth should be a little bit salty. Add salt if needed after you have added the fish sauce and tasted it for the right flavor. Also, leave the spice until at the table. Allow each person dining to add hot peppers as they choose, so as not to ruin the broth for everyone. 

The Noodle Prep Is the Key

Prepare noodles per instructions on the bag, but, here is a HOT TIP. 

Rinse noodles with cold water until they run clear. Then, portion the noodles into piles on a wire rack. This way, each person dining just grabs a pile for their bowl. My favorite brand of noodles for all my Asian dishes is the Three Lady Brand.

So now you have your toppings prepared, the broth is simmered and has the perfect flavor and the noodles are ready. It is time to take a well-earned trip to Saigon with your bowl of pho. Time to enjoy with your friends and family, as was intended. 

How to assemble?

I prefer to add to the empty bowl, the bigger the better, my noodles and bean sprout. Then place the beef and herbs like cilantro, mint, and Thai basil. Then pour copious amounts of that delicious broth over them. Then you MUST, without hesitation, taste the pho broth as a show of appreciation for all your hard work. Feeling a little fancy? Add some hoisin sauce, fresh chili slices and maybe some chili crunch. Go to town and enjoy this artfully crafted bowl of delicious soul-warming goodness. 

I truly hope that you can view this recipe not just as a task but as a journey—one to be savored, like a trip to the Asian Continent.

Leave a comment below and let me know how you like the recipe.