Vietnamese Noodle Soup Pho Recipe for Soulful Warmth

Slurping a steaming bowl of vietnamese noodle soup brings pure comfort on chilly evenings.

Aromatic herbs and tender meat dance together in this classic broth.

Fragrant spices whisper stories of hanoi’s bustling streets and culinary traditions.

Memories of street vendors and simmering pots flood back with each spoonful.

Regional variations add depth to this beloved national dish that connects generations.

Rich, complex flavors tell a tale of cultural resilience and passion.

You’ll want to savor every moment of this soul-warming experience.

Why You’ll Love Vietnamese Noodle Soup (Pho)

• Charring onion and ginger creates a deep, smoky essence that transforms the traditional pho broth from ordinary to extraordinary, adding complexity with minimal extra effort.
• The simple process of blackening ingredients requires no special skills, making this recipe accessible for home cooks of all experience levels who want to explore Vietnamese cuisine.
• This step introduces home chefs to an authentic Vietnamese cooking method, allowing them to experience a traditional technique that elevates the entire dish's flavor profile without complicated preparation.
• Using an open flame, grill, or dry skillet means you can easily achieve this technique with basic kitchen tools, making the recipe adaptable to different cooking environments and skill sets.

Ingredients for Vietnamese Noodle Soup (Pho)

• Onion, Ginger: Essential for developing deep, smoky flavor profile in the soup base, charring brings out rich caramelized notes and adds complexity to the broth.

• Beef Bones, Beef Brisket: Core foundation of pho, bones provide rich gelatin and deep meaty flavor, while brisket offers tender meat slices for serving.
• Beef Sirloin, Beef Tenderloin: Thin, delicate meat cuts that cook quickly in hot broth, providing lean protein with soft texture.

• Water, Beef Stock: Creates the foundational liquid for authentic Vietnamese soup, stock intensifies overall meat flavor.
• Fish Sauce, Salt: Crucial for authentic umami seasoning, fish sauce adds traditional Vietnamese depth and saltiness.
• Star Anise, Cinnamon Stick, Cloves: Signature spices that give pho its distinctive warm, aromatic undertones, traditional Vietnamese spice blend.
• Black Pepper, Whole Peppercorns: Adds subtle heat and complexity to the broth's flavor profile.

• Rice Noodles: Traditional soft, flat noodles that absorb broth beautifully.
• Fresh Herbs (Basil, Cilantro, Mint): Bright, fresh garnishes that provide contrasting flavors and freshness.
• Bean Sprouts, Lime Wedges: Crisp texture and citrus brightness to balance rich broth.
• Sriracha Sauce, Hoisin Sauce: Optional condiments for personalized heat and sweetness.

How to Prepare Vietnamese Noodle Soup (Pho)

Step 1: Fire Up the Aromatics

• Onion
• Ginger

• Open flame
• Grill
• Dry skillet

Rotate the ingredients until they develop a slight black char on the exterior. This technique caramelizes the surface and intensifies their natural flavors, creating a deep, smoky base for the pho broth.

Tip: Look for a golden-brown to dark brown color with some blackened edges, which indicates optimal flavor development without burning the ingredients completely.

The charring process breaks down the cellular structure of the onion and ginger, releasing essential oils and creating a more complex taste profile that will elevate the entire soup’s character.

Careful rotation is key to ensuring even charring and preventing complete combustion of the vegetables. The goal is to create a roasted, slightly smoky exterior while maintaining the ingredient’s internal moisture and structure.

Use tongs or a long-handled utensil to safely manipulate the onion and ginger during the charring process, protecting your hands from direct heat exposure.

Smart Tips for Vietnamese Noodle Soup (Pho)

• Boost Flavor Depth: Charring onion and ginger intensifies their natural sweetness and adds a smoky complexity to the broth.
• Customize Spice Level: Adjust chili sauce or fresh chilies to personalize the heat according to your preference.
• Manage Meat Tenderness: Slice beef against the grain for maximum softness and easier chewing experience.
• Choose Fresh Herbs Wisely: Use crisp, vibrant herbs like Thai basil, cilantro, and mint to elevate the soup's aromatic profile.
• Control Broth Clarity: Skim off any foam during simmering to achieve a crystal-clear, clean-tasting broth.

How to Save and Reheat Vietnamese Noodle Soup (Pho)

• Store leftover pho broth and noodles separately in airtight containers within 2 hours of cooking. Keep them in the refrigerator for up to 3-4 days.
• Pour cooled broth into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months, ensuring a tight seal to prevent freezer burn.
• Gently warm the broth in a pot over medium-low heat, stirring occasionally. Add fresh herbs and garnishes just before serving to maintain their vibrant flavor and texture.
• When reheating, add fresh rice noodles to prevent them from becoming mushy or sticking together. Warm quickly to preserve their delicate texture.

Dishes That Pair with Vietnamese Noodle Soup (Pho)

• Pair this aromatic pho with a crisp Vietnamese beer like Saigon or 333, which cuts through the rich, savory broth and cleanses the palate with its light, refreshing character.
• Complement the soup's depth with a jasmine green tea, whose delicate floral notes balance the intense beef and spice flavors, creating a soothing counterpoint.
• Serve with fresh spring rolls on the side, providing a cool, crunchy texture that contrasts beautifully with the warm, silky noodles and tender meat of the pho.
• Add a side of fresh lime wedges to squeeze into the soup, brightening the entire dish with a zesty, tangy punch that enhances the broth's complexity.

Vietnamese Noodle Soup (Pho) Variants

• Vegetarian Pho: Replace beef broth with vegetable broth and add tofu or seitan as protein. Roast mushrooms for extra umami depth.
• Gluten-Free Pho: Use rice noodles and ensure all ingredients are gluten-free certified. Check broth and sauces for hidden gluten.
• Low-Sodium Pho: Control salt by using homemade broth with reduced sodium. Select fresh herbs and spices to boost flavor without extra salt.
• Spicy Pho Variation: Add sriracha, fresh chili peppers, or jalapeños to increase heat level. Include optional chili oil for extra kick.

Vietnamese Noodle Soup (Pho) FAQs

• How do I prevent my noodles from sticking together?

Rinse the rice noodles in cold water after cooking and toss them gently with a little oil to keep them separated.

• Can I make the broth ahead of time?

Yes, you can prepare the broth up to 3 days in advance and store it in the refrigerator. This allows the flavors to develop more deeply.

• What type of beef is best for pho?

Choose cuts like sirloin, flank, or brisket. Slice the beef thinly against the grain for the most tender texture.

• Is it necessary to skim the foam while making the broth?

Yes, skimming the foam during the initial boiling helps create a clear, clean-tasting broth without cloudiness or impurities.

Vietnamese Noodle Soup Recipe (Pho) Recipe

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4.9 from 12 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Steaming Vietnamese pho transports diners through Hanoi’s bustling street flavors, blending tender rice noodles with aromatic broth and tender meat. Savory herbs and complex spices create a soul-warming experience that connects culinary tradition with pure comfort.

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Ingredients

Scale 1x2x3x

Protein:

• ½ pound (225 grams) thinly sliced beef (sirloin or flank steak) or chicken breast
• Optional: tofu slices for a vegetarian option

Broth and Spices:

• 4 cups (1 liter) beef or chicken stock
• 4 cups (1 liter) water
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 1 cinnamon stick
• 3 star anise pods
• 4 whole cloves
• 1 teaspoon coriander seeds
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt to taste

Noodles and Garnishes:

• 8 ounces (225 grams) rice noodles (medium or thin)
• 1 cup bean sprouts
• Fresh herbs: cilantro, Thai basil, and mint leaves
• 1 lime, cut into wedges
• 1 red chili or jalapeno, sliced
• Hoisin sauce and sriracha for serving

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Instructions

1. Roast whole onions and ginger pieces directly over an open flame or in a dry skillet, rotating occasionally to achieve an even char and release deep, smoky aromatics.
2. Prepare the beef bones by thoroughly rinsing under cold water, removing any blood or impurities that might cloud the broth’s clarity.
3. Transfer rinsed bones to a large stockpot, cover with cold water, and bring to a rolling boil, skimming off any foam that rises to the surface to ensure a pristine, transparent broth.
4. Reduce heat and simmer the bones gently, allowing collagen and marrow to slowly dissolve and create a rich, gelatinous base for the soup.
5. Add charred onions, ginger, star anise, cinnamon sticks, cloves, and cardamom pods to the simmering broth, infusing it with complex, warming spices.
6. Continue simmering the broth for several hours, periodically checking water levels and maintaining a low, steady temperature to extract maximum flavor.
7. Season the broth with fish sauce, salt, and a touch of sugar, tasting and adjusting to achieve a balanced, nuanced profile.
8. Prepare rice noodles according to package instructions, ensuring they remain tender yet slightly firm.
9. Slice beef cuts thinly, arranging them on a plate near the hot broth for quick cooking.
10. Assemble individual serving bowls with cooked noodles, raw beef slices, and fresh herbs like Thai basil, cilantro, and mint.
11. Ladle piping hot broth over the noodles and beef, allowing the liquid to gently cook the meat.
12. Garnish with bean sprouts, lime wedges, sliced chilis, and additional herbs for a vibrant, personalized presentation.

Notes

• Roasting onions and ginger intensifies their smoky, deep flavors, adding complexity to the broth’s profile.
• Use bones with marrow for a richer, more gelatinous stock that creates an authentic, silky texture.
• Simmer the broth gently and never let it boil to maintain clarity and prevent clouding, ensuring a pristine, transparent liquid.
• Consider preparing the broth a day ahead, as flavors develop and deepen overnight, resulting in a more robust and harmonious taste.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Vietnamese

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 1 g
• Sodium: 850 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 60 mg