Beef Pho Soup Recipe: Fragrant and Savory

Introduction

Beef Pho Soup (Pho Bo) is a classic, aromatic Vietnamese dish, perfect for cozy dinners or gatherings. This fragrant, savory soup, featuring a rich beef broth, tender rice noodles, and fresh herbs, delivers complex, comforting flavors in every spoonful. Presented in white ceramic bowls, garnished with fresh cilantro, Thai basil, and lime wedges, this Pho offers a vibrant, inviting aesthetic that elevates any meal. This recipe provides a traditional version adaptable for dietary preferences, ideal for home cooks seeking a soul-warming dish that brings authentic, Vietnamese charm to any table.

Ingredients

For the Broth:

• 2 lbs beef bones (marrow or knuckle bones)
• 1 lb beef brisket
• 1 large onion, halved
• 4-inch piece fresh ginger, halved lengthwise
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tbsp coriander seeds
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 6 cups water

For the Pho:

• 8 oz dried flat rice noodles (banh pho)
• 1/2 lb beef sirloin or eye of round, thinly sliced

Serving:

• Optional: Fresh cilantro, Thai basil, green onions, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, sriracha
• Suggested Accompaniments: Spring rolls, pickled vegetables
• Suggested Pairings: Iced tea, Vietnamese coffee
• Suggested Aesthetic: Serve in white ceramic bowls
• Suggested Equipment: Large stockpot, tongs, fine-mesh strainer, baking sheet, saucepan, measuring cups/spoons

Step-by-Step Process

1. Prepare Bones and Brisket: Place beef bones and brisket in a large stockpot, cover with water, and bring to a boil for 5 minutes. Drain, rinse bones and brisket to remove impurities, and set aside.
2. Char Aromatics: Place onion and ginger halves on a baking sheet. Broil in the oven for 8–10 minutes until charred. Alternatively, char over an open flame using tongs.
3. Toast Spices: In a dry stockpot over medium heat, toast cinnamon stick, star anise, cloves, and coriander seeds for 1–2 minutes until fragrant.
4. Make Broth: Add charred onion, ginger, beef bones, brisket, fish sauce, sugar, salt, and 6 cups water to the pot with spices. Bring to a boil, then reduce to a simmer. Skim foam as needed. Simmer for 3 hours. Taste the broth and adjust with additional fish sauce or sugar for a balanced flavor. Remove brisket after 2 hours, cool, and slice thinly. Strain broth through a fine-mesh strainer.
5. Prepare Noodles and Serve: Cook rice noodles according to package instructions (usually 5–7 minutes in boiling water). Divide noodles among 4 white ceramic bowls. Add sliced brisket and raw sirloin slices. Ladle hot broth over the meat and noodles to cook the raw beef. Garnish with cilantro, Thai basil, green onions, bean sprouts, jalapeños, and lime wedges. Serve with hoisin sauce, sriracha, spring rolls, iced tea, or Vietnamese coffee.

Tips for Better Beef Pho Soup

• Parboil bones to remove impurities for a clear, clean broth.
• Taste the broth before simmering to balance savory, sweet, and umami flavors; adjust with fish sauce or sugar.
• Simmer broth gently to extract maximum flavor without clouding it.
• Slice raw beef very thinly (partially freeze for 20 minutes for easier slicing).
• Use white ceramic bowls for a vibrant presentation, highlighting the clear broth and colorful garnishes.
• Make ahead: Prepare broth and refrigerate up to 3 days or freeze up to 3 months; reheat before serving.
• Soak rice noodles in cold water for 30 minutes before cooking to prevent sticking.
• Enhance aesthetic: Present in white ceramic bowls with fresh herbs and lime wedges for a bright, inviting look.

Variations and Customization

• Gluten-Free Pho Soup: Ensure fish sauce and hoisin sauce are gluten-free; rice noodles are naturally gluten-free.
• Vegan Pho Soup: Replace beef bones and meat with vegetable broth, mushrooms, and tofu; use soy sauce instead of fish sauce.
• Low-Sodium Pho Soup: Reduce salt to 1/2 tsp and use low-sodium fish sauce and broth.
• Chicken Pho (Pho Ga): Swap beef bones and meat for 2 lbs chicken bones and 1 lb chicken breast; reduce simmering time to 1.5 hours.
• Spicy Pho Soup: Add 1–2 sliced Thai chilies or 1 tsp chili oil to the broth.
• Seafood Pho Soup: Use shrimp or fish with seafood broth instead of beef; cook seafood just before serving.
• Vegetable Pho Soup: Add 1 cup sliced carrots, bok choy, or mushrooms to the broth.
• Quick Pho Soup: Use store-bought beef broth and simmer with spices for 30 minutes instead of making broth from scratch.

Storage and Serving Tips

• Leftovers (broth) can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months; reheat gently before serving.
• Store cooked noodles and sliced meats separately in the fridge for up to 2 days; assemble fresh before serving.
• Serve hot for the best flavor and to cook raw beef slices in the broth.
• Use as a main dish for dinners or a comforting meal on cold days.
• Pair with spring rolls or iced tea to complement the fragrant, savory broth.
• Presented in white ceramic bowls with vibrant garnishes for a bright, inviting charm.

Nutritional Information

Based on 4 servings:

• Calories: 450 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 1200mg
• Total Carbohydrates: 58g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g
• Vitamin A: 10% Daily Value
• Vitamin C: 8% Daily Value
• Calcium: 6% Daily Value
• Iron: 15% Daily Value

Note: Values vary by brand and fish sauce type. High in sodium; try the low-sodium variation. Pair with vegetables for balance.

Conclusion

This Beef Pho Soup recipe offers a fragrant, savory dish, perfect for any occasion, transforming simple ingredients into a Vietnamese classic. Its slow-simmered broth and vibrant presentation make it a favorite. The tender beef and aromatic herbs delight every spoonful. It’s sure to be a cherished recipe, loved for its comforting, authentic appeal.

Beef Pho Soup Recipe: Fragrant and Savory

Classic Beef Pho Soup with fragrant, savory broth.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings 4

Ingredients

  

• Broth:
• 2 lbs beef bones
• 1 lb beef brisket
• 1 large onion halved
• 4- inch piece fresh ginger halved
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 tbsp coriander seeds
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 6 cups water
• Pho:
• 8 oz dried flat rice noodles
• ½ lb beef sirloin thinly sliced
• Optional: Cilantro Thai basil, green onions, bean sprouts, lime, jalapeños, hoisin, sriracha
• Suggested Pairings: Spring rolls iced tea

Instructions

 

• Boil bones and brisket for 5 minutes; drain and rinse.
• Broil onion and ginger for 8–10 minutes until charred. Toast spices for 1–2 minutes.
• Combine bones, brisket, onion, ginger, spices, fish sauce, sugar, salt, and water; simmer for 3 hours. Taste and adjust the seasoning. Slice brisket.
• Cook noodles; divide among white ceramic bowls with brisket and raw beef. Ladle hot broth over.
• Garnish with herbs and lime; serve with hoisin, sriracha, spring rolls, and tea.

Notes

• Parboil bones for a clear broth.
• Store broth in the fridge for 3 days or freeze for 3 months.
• Try vegan or chicken variations.
• Pair with pickled vegetables.