Authentic Beef Pho Noodle Soup Recipe

This pho noodle soup offers an aromatic broth crafted from beef bones, brisket, and lean beef combined with charred onion and ginger. Infused with spices like cinnamon, star anise and cloves, each comforting bowl entices with beef slices, soft rice noodles and vibrant garnishes for an authentic Vietnamese dining experience.

I love making beef pho because it’s a recipe that packs both flavor and nutritional value in every bowl. I use 6-8 quarts water and 4 lbs beef bones (a mix of marrow and knuckle bones) to create a broth that’s rich in collagen and minerals, which is great for your joints.

I add 1 lb beef brisket and thinly sliced lean beef to provide a high quality protein kick. I char a large onion and a 4-inch piece of fresh ginger to boost the flavor, and then I simmer the broth with a cinnamon stick, star anise, and cloves for that authentic taste.

A few spices like coriander seeds, rock sugar and final touches of fish sauce complete this dish. Its a true representation of Beef Pho Recipe Authentic and is a perfect example of an easy beef pho recipe that learns from classic Vietnamese methods.

Enjoy!

Why I Like this Recipe

I like this recipe because the broth is so rich and full of flavor even though it takes a couple of hours to simmer. I love how charring the onion and ginger gives the soup a smoky taste that makes it feel unique and special. I also really enjoy that the mix of spices like cinnamon, star anise, cloves and coriander make every spoonful feel complex yet familiar. Plus, cooking the beef in the hot broth means it gets tender and almost melts in your mouth which is just awesome. Lastly, I appreciate the fresh garnishes like basil, bean sprouts and lime that add a zesty kick and balance out the heaviness of the broth.

Ingredients

• Packed with collagen and minerals, giving the broth a rich body and depth.
• Tender, protein-rich meat that adds savory layers and natural juiciness to pho.
• Very lean cuts that cook quick and contribute extra protein without heaviness.
• Smoky and sweet, it enhances the broth with fragrant depth and antioxidants.
• Adds zesty warmth and helps digestion while giving the soup a unique kick.
• Salty and complex it deepens flavors with umami and a slight tang.
• Soft rice noodles that absorb the broth, balancing textures with delicate carbs.
• Crunchy bean sprouts, fresh basil, lime wedges, sliced chili and cilantro brighten every bowl.

Ingredient Quantities

• 6-8 quarts water
• 4 lbs beef bones (use a mix of marrow and knuckle bones for a richer broth)
• 1 lb beef brisket
• 1 lb lean beef (like eye of round or flank), sliced thinly
• 1 large onion, charred over an open flame or in a broiler until blackened
• 1 piece fresh ginger (about 4 inches), charred for extra flavor
• 1 cinnamon stick
• 3 star anise
• 4 cloves
• 1 tbsp coriander seeds
• 1-2 cardamom pods (optional but adds a nice aroma)
• 1 tbsp rock sugar
• 3 tbsp fish sauce
• Salt to taste
• 1 package soft rice noodles (pho noodles)
• Garnishes: bean sprouts, fresh basil, lime wedges, sliced chili, and cilantro

How to Make this

1. Start by rinsing the beef bones in a large pot, then fill with 6-8 quarts of water. Bring to a boil and let it simmer for about 10 minutes to remove any impurities; drain and rinse the bones.

2. Meanwhile, char the large onion and 4-inch piece of ginger under an open flame or in a broiler until blackened. This adds a smoky flavor to your broth.

3. Add the cleaned bones and 1 lb beef brisket back into the pot with the water, charred onion, and ginger. Bring to a boil and then lower the heat to a gentle simmer.

4. Toast 1 cinnamon stick, 3 star anise, 4 cloves, 1 tbsp coriander seeds, and 1-2 cardamom pods (if using) in a dry pan for a couple of minutes until fragrant. Then add them to the simmering broth.

5. Stir in 1 tbsp rock sugar, 3 tbsp fish sauce, and salt to taste. Let the broth simmer uncovered for 2-3 hours so all the flavors meld together.

6. After simmering, remove the bones, onion, ginger, and spices. Slice the brisket into thin pieces and set aside.

7. Soak the soft rice noodles according to the package instructions (usually a few minutes in hot water) until they are soft and pliable.

8. In each serving bowl, put a portion of the noodles and a few slices of the lean beef (like eye of round or flank) that have been sliced very thinly.

9. Strain the hot broth and then pour it directly over the beef slices. The hot liquid will lightly cook the thin beef instantly.

10. Top off each bowl with your garnishes like bean sprouts, fresh basil, lime wedges, sliced chili, and cilantro. Enjoy your homemade beef pho like a true Vietnamese!

Equipment Needed

1. Large stock pot that can hold 6-8 quarts for simmering the bones and brisket
2. Colander or strainer to drain the bones and rinse impurities
3. Broiler or a grill-safe pan for charring the onion and ginger
4. Dry skillet for toasting the spices
5. Knife and cutting board for slicing the brisket and lean beef
6. Ladle to help serve out the hot broth
7. Bowl for soaking the rice noodles according to package instructions
8. Serving bowls to assemble your pho with garnishes

FAQ

Authentic Beef Pho Noodle Soup Recipe Substitutions and Variations

• Instead of beef bones, you can use a mix of pork or chicken bones. The broth might be a bit lighter but still flavorful.
• If you can’t get beef brisket, try using a good cut of chuck roast. It works pretty well in giving the rich flavor for the pho.
• If you don’t have eye of round or flank for the lean beef, sirloin is a solid option that soaks up the broth nicely.
• If rock sugar is hard to find, a little brown sugar or a drizzle of honey will do the trick for that subtle sweetness.

Pro Tips

1. Toast your spices in a dry pan for a few minutes until they smell really good before addin them to your broth. Trust me, it makes a big difference in flavor.

2. Charring the onion and ginger isn’t just for show – it gives your broth that amazing smoky taste, so try not to skip that step even if you’re in a hurry.

3. When you pour that super hot broth over your thin beef slices, let it sit just a couple seconds so it cooks just enough without making the meat tough.

4. Mix up your bones if you can, usin both marrow and knuckle bones, because they bring out a richer and more full bodied flavor in your broth.