Vietnamese Pho
A traditional Vietnamese noodle soup with a rich, aromatic broth.
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- •5 to 6 pounds Beef bonesmix of beef ribs, marrow bones, and knuckle bones
- •Cooking oilfor spraying or rubbing bones
- •1 knob Gingercut in half
- •2 large Yellow onionsquartered, skin on
- •1 to 1.5 pounds Chuck roastseared
- •5.5 quarts Cold water
- •5 Clovestoasted
- •5 to 6 Star anisetoasted
- •3 Black cardamom pods(optional)toasted
- •1/4 cup Coriander seedstoasted
- •1 thick Cinnamon sticktoasted
- •1/4 cup Fish sauce
- •1.5 tablespoons Yellow rock sugaror brown sugar
- •Rice noodlescooked to package instructions
- •1 bunch Cilantrostems removed
- •Thai basilleaves picked
- •Mint(optional)leaves picked
- •Thai chiliesthinly sliced
- •Flank steakvery thinly sliced
- •White onionthinly sliced
- •Limecut into wedges or cheeks
- 1
Preheat oven to 425°F. Place beef bones on a foil-lined baking sheet, spray with oil, and roast for 30-40 minutes until deep brown.
40 min
- 2
Cut ginger in half and quarter onions. Place on a foil-lined sheet, coat with oil, and broil for 10-12 minutes until charred.
12 min
- 3
Sear chuck roast on all sides in a hot pan with oil until deep brown, about 2-3 minutes per side.
10 min
- 4
Add roasted bones to a large pot, cover with cold water, and let sit for 5 minutes. Slowly bring to a light simmer, skimming foam.
5 min
- 5
Add charred onions, ginger, seared chuck roast, and toasted spices to the pot. Simmer uncovered for 2 hours.
2h 0m
- 6
Remove chuck roast and continue simmering for another 2 hours. Skim any fat from the surface.
2h 0m
- 7
Strain broth through a mesh strainer. Season with fish sauce and sugar to taste. Steep cilantro stems in hot broth for 15 minutes.
15 min
- 8
Cook rice noodles according to package instructions. Assemble bowls with noodles, raw and cooked meats, and hot broth.
10 min
- 9
Top with sliced onions, chilies, herbs, and lime wedges. Serve with chili sauce and hoisin sauce on the side.
5 min
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Pizza
Any style of pizza