Pho (pronounced “fuh”) is Vietnam’s most beloved soup — a fragrant, clear broth with rice noodles, tender beef, and fresh herbs. Though it takes time, the depth of flavor you achieve is absolutely worth it. This is comfort food at its most sophisticated.
Ingredients (serves 4)
- 500g beef bones (knuckle and marrow)
- 300g beef brisket or chuck
- 300g flat rice noodles
- 1 large onion, halved and charred
- 1 piece fresh ginger (5cm), charred
- 3 star anise
- 2 cinnamon sticks
- 4 cloves
- 1 tablespoon fish sauce
- Salt and sugar to taste
Toppings
- Thin slices of raw beef (for cooking in the hot broth)
- Bean sprouts, fresh lime wedges, chili slices
- Fresh basil, cilantro, and green onions
- Hoisin sauce and sriracha
- Blanch the beef bones in boiling water for 5 minutes, then drain and rinse. This removes impurities and ensures a clear broth.
- Char the onion and ginger directly over a flame or under the broiler until blackened. This adds a smoky depth.
- Place bones in a large pot with 3 liters of cold water. Add the charred onion, ginger, and all spices. Bring to a boil, then reduce to a gentle simmer for at least 3 hours (longer is better).
- Add the brisket in the last hour. Cook until tender. Remove, slice thinly, and set aside.
- Strain the broth. Season with fish sauce, salt, and a pinch of sugar.
- Cook the rice noodles per package instructions. Divide among bowls. Add brisket slices and a few raw beef slices. Ladle the very hot broth over the top (the heat cooks the raw beef).
- Serve immediately with all the fresh toppings on the side.