PHở 🍲

Here’s a step-by-step guide to making authentic Vietnamese Phở at home. I’ll give you the traditional beef version (Phở Bò), but I’ll also note how you can adapt it for chicken (Phở Gà).

🥣 Ingredients

For the Broth

• 2–3 lbs beef bones (marrow + knuckle) or whole chicken (for Phở Gà)

• 1 lb beef brisket or chuck (optional, adds body)

• 1 large onion, halved

• 1 piece of ginger (~3–4 inches), halved lengthwise

• 5 star anise

• 4 whole cloves

• 1 cinnamon stick

• 1 black cardamom pod (optional, traditional)

• 1 tbsp coriander seeds

• 1 tbsp fish sauce

• 1–2 tsp rock sugar (or regular sugar)

• 1 tbsp salt

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For Serving

• 1 lb rice noodles (bánh phở, flat rice sticks)

• Thinly sliced raw beef (eye of round, sirloin, or brisket)

• Fresh herbs: Thai basil, cilantro, culantro (ngò gai), mint

• Bean sprouts

• Lime wedges

• Fresh chili slices

• Hoisin sauce and Sriracha (for dipping/meat flavoring, not the broth)

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🔥 Cooking Steps

1. Prepare and Clean Bones

• Blanch bones in boiling water for 5 minutes, then rinse clean. This removes impurities and gives a clear broth.

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2. Char Aromatics

• Place onion and ginger directly over open flame or broil until slightly blackened. This gives smoky depth.

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3. Toast Spices

• Lightly toast star anise, cinnamon, cloves, cardamom, and coriander seeds in a dry pan until fragrant.

4. Make the Broth

• Add bones, brisket (if using), onion, ginger, and toasted spices into a large stockpot.

• Fill with ~4–5 quarts of water.

• Bring to boil, then reduce to a gentle simmer.

• Skim off scum during the first 30 minutes.

• Simmer for 4–6 hours (beef) or 1.5–2 hours (chicken).

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5. Season

• Add fish sauce, sugar, and salt to taste. Broth should be savory, slightly sweet, aromatic.

6. Prepare Noodles

• Soak dried noodles in warm water for 30 minutes, then boil for 1–2 minutes until tender.

• If using fresh noodles, just blanch briefly.

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7. Assemble Bowls

1. Place cooked noodles in each bowl.

2. Layer with raw thin beef slices (they’ll cook when hot broth is poured).

3. Ladle boiling hot broth over noodles and meat.

4. Garnish with onion slices, cilantro, scallions.

8. Serve

• Serve with a platter of herbs, sprouts, lime, chili, hoisin, and sriracha on the side.

• Each person customizes their bowl.

📝 Tips

• Clear broth: Simmer gently, never rolling boil.

• Bone mix: Use both marrow (rich flavor) and knuckle (gelatin for body).

• Make ahead: Broth is even better the next day.

• Shortcut: If short on time, use pressure cooker (1.5 hrs for beef bones).