An Authentic Pho Recipe

Envision a bowl brimming with a steaming, fragrant broth, soft rice noodles, and succulent meat slices, all melding together in a taste experience that’s pure Pho magic. This authentic Pho, hailing from Vietnam, is not just a meal – it symbolizes the heart of Vietnamese culinary art. Beyond its intricate broth, refreshing herbs, and diverse toppings, Pho stands out, earning worldwide admiration for its comforting essence. In the following recipe, we’ll walk you through the finesse of making this cherished Pho dish at home, letting you relish genuine Vietnamese flavors with every delightful mouthful.


For the Broth:

  • 4-5 pounds of beef bones (knuckle, marrow, and oxtail)
  • 1 large onion, peeled and halved
  • 4-inch piece of ginger, sliced and lightly crushed
  • 5-6 star anise pods
  • 5-6 cloves
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon black peppercorns
  • 2-3 cardamom pods
  • 1/4 cup fish sauce
  • Salt and sugar to taste

For the Bowl:

  • 8-10 ounces rice noodles
  • 1/2 pound thinly sliced beef (eye of round, sirloin, or brisket)
  • Fresh herbs (Thai basil, cilantro, mint)
  • Bean sprouts
  • Lime wedges
  • Sliced jalapeños
  • Hoisin sauce and Sriracha sauce


1. Preparing the Broth

  • Throw the beef skeletons into a big pot and fill it with water. To eliminate contaminants, bring to a boil and simmer for 7 minutes. Rinse and drain the marrow bones.
  • Return the skeletons to the pot and cover them with water. Bring to a boil, then boil to a low simmer for a few minutes.
  • You can use an open flame or a broiler to char the onion and ginger until they are browned and fragrant. Throw them in the stew.
  • In a dry pan, lightly toast the star anise, cloves, cinnamon sticks, coriander seeds, fennel seeds, black peppercorns, and cardamom pods until aromatic. Add them to the pot.
  • Simmer the broth for at least 4-6 hours, skimming off any impurities that rise to the surface. The longer you simmer, the richer and more flavorful the broth.
  • Add sugar, salt, and fish sauce to taste about 30 minutes before the broth is done. Taste and adjust the seasonings until you get your desired flavor profile.

2. Preparing the Ingredients

  • Before using, soak the rice noodles in boiling water for 20 to 30 minutes. Stop the water flow and cool-down rinse.
  • Thinly slice the beef and set aside. It will cook in hot broth.
  • Prepare the fresh herbs, bean sprouts, lime wedges, and sliced jalapeños for garnishing.

3. Assembling the Pho Bowl

  • Bones and aromatics can be removed from the broth by straining it through a fine-mesh sieve. Keep the broth heated by putting it back in the pot after straining.
  • Rice noodles should be cooked in a big saucepan of boiling water for the recommended time. Stop the water flow and cool-down rinse.
  • To serve, divide the cooked rice noodles among serving bowls.
  • Top the noodles with the sliced raw beef.
  • Serve the noodles and beef in a bowl with the heated broth. Beef slices can simmer in the heated broth until tender.
  • Customize your Pho by adding fresh herbs, bean sprouts, lime wedges, and sliced jalapeños according to your preference.

4. Savoring the Authentic Flavors

  • With your Pho bowl assembled, you’re ready to savor the authentic flavors of Vietnam. The fragrant broth, tender beef, and harmonious blend of fresh herbs and toppings create a sensory experience that’s both comforting and refreshing.


Authentic Pho is more than just a soup; it reflects Vietnamese culture, history, and culinary artistry. By following this recipe, you’re mastering the technique of creating a deeply flavorful broth and embracing the tradition of enjoying a soul-warming meal that’s cherished worldwide. So, gather your ingredients, summon the spirit of Vietnamese cuisine, and let each spoonful transport you to the bustling streets of Hanoi, where the essence of Pho is felt in every delightful bite.

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