Phở
A deeply aromatic Vietnamese noodle soup made with slow-simmered broth, rice noodles, and tender slices of beef, Phở is a balanced dish known for its clarity, fragrance, and comforting warmth.
Quick Recipe Card
What This Recipe Is
Phở is a traditional Vietnamese soup built on a clear, flavorful broth infused with spices, served with rice noodles and thinly sliced beef. It is both a breakfast staple and an all-day comfort dish.
Ingredients
- 1.5 kg beef bones (3.3 lb)
- 300 g beef brisket (10.5 oz)
- 200 g rice noodles (7 oz)
- 1 large onion (about 150 g / 5.3 oz)
- 1 piece ginger (50 g / 1.8 oz)
- 2 star anise pods
- 1 cinnamon stick (5 cm / 2 in)
- 3 cloves
- 1 tbsp fish sauce (15 ml / 1 tbsp)
- 1 tsp salt (5 g / 1 tsp)
- 1 tsp sugar (5 g / 1 tsp)
- 2 liters water (8 cups)
- 100 g thinly sliced raw beef (3.5 oz)
- Fresh herbs (cilantro, basil)
- Lime wedges
Equipment
- Large stockpot
- Strainer
- Tongs
- Knife and cutting board
Instructions
Step 1:
Blanch beef bones in boiling water for 5 minutes, then rinse.
Step 2:
Char onion and ginger over open flame or pan until slightly blackened.
Step 3:
In a large pot, add bones, brisket, onion, ginger, spices, and water.
Step 4:
Bring to a boil, then reduce to a gentle simmer.
Step 5:
Skim impurities regularly and simmer for 3–4 hours.
Step 6:
Remove brisket, slice thinly, and set aside.
Step 7:
Strain broth and season with fish sauce, salt, and sugar.
Step 8:
Cook rice noodles according to package instructions.
Step 9:
Place noodles in bowls, add sliced brisket and raw beef.
Step 10:
Pour hot broth over to cook the raw beef.
Step 11:
Serve with fresh herbs and lime wedges.
Visual Cooking Cues
- Broth should be clear, not cloudy
- Beef slices turn lightly pink to brown in hot broth
Chef Tips
- Keep broth at a gentle simmer for clarity
- Slice beef very thin for quick cooking
Common Mistakes
- Boiling too hard makes broth cloudy
- Skipping blanching leads to impurities
Troubleshooting
- Cloudy broth: reduce heat and strain again
- Weak flavor: simmer longer or adjust seasoning
Ingredient Pairings
- Fresh herbs
- Lime
- Chili
Substitutions
- Chicken bones for lighter broth
- Soy sauce instead of fish sauce (flavor changes)
Recipe Family Variations
- Chicken Phở
- Vegetarian Phở
Serving Suggestions
Serve hot with herbs, lime, and optional chili sauce.
Dietary Classification
- Non-vegetarian
- Dairy-free
Nutrition Information
- Calories: 450 kcal
- Protein: 30 g
- Fat: 15 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Sodium: 900 mg
Storage / Reheating
Storage
Store broth separately in refrigerator up to 3 days.
Reheating
Reheat broth gently without boiling.
FAQ
Can I make it faster?
Yes, but flavor develops best with slow cooking.
Can I freeze broth?
Yes, up to 3 months.
Why This Recipe Works
Slow simmering extracts collagen and flavor from bones while spices add complexity. Charring aromatics enhances depth, and assembling fresh ensures balanced texture and taste.
Recipe Identity
- Origin: Vietnam
- Core elements: broth, rice noodles, beef, herbs
- Cooking style: slow simmered broth with fresh assembly
Dish Classification
- Dish type: Soup
- Course: Main course
- Meal type: Lunch or dinner
- Traditional or modern dish: Traditional
- Street food or home cooking: Both
- Festival or everyday food: Everyday food
Recipe History
Phở originated in northern Vietnam in the early 20th century, influenced by both Chinese noodle soups and French culinary techniques, particularly in broth preparation.
Cultural Notes
Phở is deeply tied to Vietnamese identity and daily life, often enjoyed as breakfast or a comforting meal.
Advanced Cooking Knowledge Open detailed cooking science and reference notes
Flavor, Texture, and Aroma Profile
- Flavor: Savory, lightly sweet, aromatic
- Texture: Silky broth, tender beef, soft noodles
- Aroma: Warm spices, charred onion and ginger
Flavor Balance
- Balanced between umami-rich broth, subtle sweetness from onions, and freshness from herbs
Flavor Components
- Sweet: Onion, long simmered bones
- Salt: Fish sauce, salt
- Acid: Lime (served)
- Bitter: Fresh herbs
- Umami: Beef bones, fish sauce
- Aromatic elements: Star anise, cinnamon, cloves, ginger
Ingredient Notes
- Use marrow-rich bones for deeper flavor
- Fresh rice noodles give better texture than dried
Ingredient Science
- Collagen from bones converts to gelatin, creating body
- Spices release oils during simmering, infusing aroma
Ingredient Roles
- Bones: base flavor and body
- Spices: aromatic complexity
- Fish sauce: umami enhancer
- Herbs: freshness contrast
Ingredient Classification
- Protein: beef bones, brisket, sliced beef
- Carbohydrates: rice noodles
- Aromatics: onion, ginger
- Spices: star anise, cinnamon, cloves
- Seasoning: fish sauce, salt, sugar
Preparation Techniques
- Blanching bones to remove impurities
- Charring onion and ginger for flavor
Cooking Techniques
- Long simmering
- Gentle skimming
Heat Management
- Low heat stages: broth simmering
- Medium heat stages: initial boil
- High heat stages: blanching bones
- Temperature cues: gentle simmer, not rolling boil
Texture Development
- Slow cooking softens meat and enriches broth
- Proper noodle soaking ensures softness without mushiness
Cooking Time Control
- Maintain consistent simmer for 3–4 hours
- Avoid overcooking noodles
Flavor Pairing Logic
Fresh herbs and citrus balance the rich broth, adding brightness and contrast.
Global Variations
- Northern Vietnam: simpler, cleaner broth
- Southern Vietnam: sweeter, more garnishes
Leftover Ideas
Use broth for other soups or noodle dishes.
Cooking Safety Notes
- Ensure beef is fresh and handled safely
- Maintain proper cooking temperatures
Sustainability Notes
- Use whole ingredients and minimize waste
- Repurpose leftover broth
