Pho Bo is a traditional Vietnamese noodle soup made with rich, aromatic beef broth, rice noodles, and thinly sliced beef. The broth is slowly simmered with spices like star anise, cinnamon, and cloves, creating a depth of flavor that’s both warming and fragrant. Served with fresh herbs, lime, and chili, it’s a perfect balance of savory, sweet, and slightly spicy notes.
Ingredients (Serves 4)
500 g beef bones
300 g beef brisket or chuck
250 g rice noodles (pho noodles)
1 onion, halved and charred
1 piece ginger (about 5 cm), charred
2 star anise
1 cinnamon stick
3 cloves
2 tablespoons fish sauce
1 teaspoon sugar
Salt to taste
Fresh herbs: cilantro, Thai basil, and mint
Bean sprouts, lime wedges, sliced chili, hoisin sauce, and sriracha for serving
Instructions
Place the beef bones in a large pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse the bones to remove impurities. Refill the pot with fresh water, add the bones, brisket, charred onion, and ginger, and simmer gently for 3–4 hours. Skim the broth occasionally to ensure clarity. Add star anise, cinnamon, and cloves during the last hour of simmering. Season with fish sauce, sugar, and salt to taste.
Cook the rice noodles according to package instructions and drain. Thinly slice the brisket if not already cooked in the broth. To serve, place noodles in bowls, top with beef slices, and ladle hot broth over. Garnish with fresh herbs, bean sprouts, lime, chili, and sauces as desired.
Tips for Authentic Flavor
Char the onion and ginger over an open flame or broiler for a smoky depth in the broth.
Simmer gently—boiling vigorously clouds the broth.
Adjust seasoning with fish sauce for that classic umami taste.
Serve immediately, as the noodles absorb broth quickly and can become mushy.
Traditionally eaten for breakfast or lunch in Vietnam, Pho is best enjoyed hot.