Beef Pho Recipe

Beef pho is one of those dishes I used to think only restaurants with mysterious steaming vats could pull off. Then one weekend I had way too much time, a fridge full of ambition, and the thought,

“How hard can it really be?” Turns out, it’s not hard, it’s just patient. Very patient.

This is the kind of recipe you make when you want to show love. For family. For friends. For yourself. It’s perfect for cold days, emotional days,

Valentine’s Day for people who prefer noodles over chocolate, or any moment when you want your kitchen to smell like something meaningful is happening.

It takes time, but most of that time is the broth doing its thing while you live your life.

Why I Keep Making This Dish (The Real Reasons)

1. Deep Comfort: One bowl makes the day feel less sharp.
2. Impressive Without Flexing: People think you worked nonstop. You didn’t.
3. Smells Like Care: The house smells incredible for hours.
4. Freezer Friendly: Future-you will be very grateful.
5. Custom Bowl Energy: Everyone builds theirs how they want.
6. Slow Food Magic: Letting things simmer feels grounding.
7. Better Than Takeout Days Later: Somehow improves overnight.

Tips I Learned the Hard Way

• Don’t Rush the Broth: Time is doing the heavy lifting here.
• Char Matters: Really let the onions and ginger blacken. Flavor lives there.
• Skim Early: Fat floats up fast. Scoop it before it clouds things.
• Tie the Spices: Loose star anise is chaos later.
• Freeze the Beef Solid: Thin slicing is way easier when it’s frozen.
• Salt Slowly: The broth concentrates over hours. Taste near the end.
• Chill Overnight: This step feels annoying but makes the broth clean and rich.

Variations You Can Mess Around With

1. Extra Meaty: Add more oxtail or marrow bones.
2. Lighter Broth: Skip some bones and lean heavier on spices.
3. Spice Boost: Add more cloves or peppercorns.
4. Different Cuts: Use brisket instead of sirloin.
5. Veg Forward: Add more daikon or even carrots.
6. Shortcuts Allowed: Store-bought broth plus bones still works in a pinch.

How To Make Beef Pho?

Ingredients

Broth

• 5 pounds beef soup bones
• 1 tablespoon salt, divided
• 2 gallons water
• 2 medium onions, quartered
• 1 piece fresh ginger root, about 4 inches
• 2 pounds beef oxtail
• 1 white daikon radish, sliced
• 2 ounces whole star anise pods
• 1/2 cinnamon stick, about 3 inches
• 1 teaspoon black peppercorns
• 2 whole cloves
• 1 tablespoon white sugar
• 1 tablespoon fish sauce
• Salt to taste

Other

• 1 1/2 pounds dried flat rice noodles
• 1/2 pound frozen beef sirloin

Instructions

Step 1:
Place beef soup bones in a large pot and season with 1 teaspoon salt. Add water, bring to a boil, then reduce heat and simmer for about 2 hours.

Step 2:
While the broth simmers, preheat the oven broiler.

Step 3:
Place onions and unpeeled ginger on a foil-lined pan and broil until deeply charred, about 10–15 minutes, stirring occasionally.

Step 4:
Let cool slightly, then chop onions and peel and slice ginger.

Step 5:
Skim fat from the surface of the broth. Add oxtail, sliced radish, and charred onions. Tie ginger, star anise, cinnamon, peppercorns, and cloves in cheesecloth and add to the pot. Stir in sugar, fish sauce, and remaining salt. Simmer gently for at least 4 hours. Longer is better. Taste and adjust salt.

Step 6:
Strain the broth, discarding bones and spice bundle. Chill broth in the refrigerator for 8 hours or overnight.

Step 7:
Skim off and discard hardened fat. Reheat broth and keep hot.

Step 8:
Soak rice noodles in hot water until tender but chewy, 6–10 minutes. Drain.

Step 9:
Meanwhile, Slice frozen sirloin paper-thin.

Step 10:
Divide noodles into bowls, top with beef slices, and ladle hot broth over everything to cook the beef instantly.

Step 11:
Serve hot.

Beef Pho Recipe

Beef Pho is a slow-simmered Vietnamese noodle soup made with rich beef broth, warm spices, tender noodles, and thin-sliced beef.

It’s deeply comforting, perfect for sharing, and rewards patience with incredible flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs 35 minutes mins

Additional time 8 hours hrs 10 minutes mins

Total Time 14 hours hrs 30 minutes mins

Servings: 6

Calories: 885

Ingredients Method Notes

Ingredients

  

Broth

• 5 pounds beef soup bones
• 1 tablespoon salt divided
• 2 gallons water
• 2 medium onions quartered
• 1 piece fresh ginger root about 4 inches
• 2 pounds beef oxtail
• 1 white daikon radish sliced
• 2 ounces whole star anise pods
• 1/2 cinnamon stick about 3 inches
• 1 teaspoon black peppercorns
• 2 whole cloves
• 1 tablespoon white sugar
• 1 tablespoon fish sauce
• Salt to taste

Other

• 1 1/2 pounds dried flat rice noodles
• 1/2 pound frozen beef sirloin

Method

 

1. Place beef soup bones in a large pot and season with 1 teaspoon salt. Add water, bring to a boil, then reduce heat and simmer for about 2 hours.
2. While the broth simmers, preheat the oven broiler.
3. Place onions and unpeeled ginger on a foil-lined pan and broil until deeply charred, about 10–15 minutes, stirring occasionally.
4. Let cool slightly, then chop onions and peel and slice ginger.
5. Skim fat from the surface of the broth. Add oxtail, sliced radish, and charred onions. Tie ginger, star anise, cinnamon, peppercorns, and cloves in cheesecloth and add to the pot. Stir in sugar, fish sauce, and remaining salt. Simmer gently for at least 4 hours. Longer is better. Taste and adjust salt.
6. Strain the broth, discarding bones and spice bundle. Chill broth in the refrigerator for 8 hours or overnight.
7. Skim off and discard hardened fat. Reheat broth and keep hot.
8. Soak rice noodles in hot water until tender but chewy, 6–10 minutes. Drain.
9. Meanwhile, Slice frozen sirloin paper-thin.
10. Divide noodles into bowls, top with beef slices, and ladle hot broth over everything to cook the beef instantly.
11. Serve hot.

Notes

Beef Pho is a slow-simmered Vietnamese noodle soup made with rich beef broth, warm spices, tender noodles, and thin-sliced beef.

It’s deeply comforting, perfect for sharing, and rewards patience with incredible flavor.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

1. Straight from the pot into big bowls.
2. With lots of quiet appreciation at the table.
3. As a weekend project that feeds multiple days.
4. For guests who think I ordered it.
5. Late at night when the house is calm.

Storage, Leftovers, and Next-Day Thoughts

• Broth Gets Better: Flavor deepens overnight.
• Fridge Strong: Keeps up to 4 days chilled.
• Freeze Friendly: Broth freezes beautifully.
• Separate Storage: Store noodles and broth apart.
• Reheat Gently: Let it come back slowly.

FAQs (Real Questions People Actually Ask)

Is this really worth the time?
Yes. The broth does the work while you don’t.

Can I skip chilling overnight?
You can, but the broth won’t be as clean.

What if I don’t have oxtail?
Use more soup bones or brisket instead.

Do I need cheesecloth?
It makes life easier, but you can strain carefully.

Why frozen beef?
It slices thin without fighting back.

Can I make this ahead?
Absolutely. It’s better later.

Is it spicy?
No, just warm and aromatic.