Cuisine Asian Vietnamese Soups and Stews Pho (Vietnamese Noodle Soup) 4.6 (179) 140 Reviews 70 Photos Vietnamese pho is all about the broth! In this authentic recipe, beef bones, fish sauce, star anise, and ginger simmer for at least 6 hours, creating a complex, aromatic broth that may not be quick, but it's certainly delicious. The flavorful broth is ladled over rice noodles and thinly sliced beef and topped with fresh garnishes. Submitted by Allrecipes Updated on January 24, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 70 70 70 70 Prep Time: 20 mins Cook Time: 7 hrs 5 mins Additional Time: 1 hr Total Time: 8 hrs 25 mins Servings: 4 Jump to Nutrition Facts Jump to recipe Craving warm, comforting pho? Well, then let us introduce you to the tastiest pho recipe on the internet. The key to this authentic Vietnamese soup is the flavorful broth that simmers for at least six hours before serving over rice noodles. We promise, this soup is so worth the wait. What is Pho? Pho is a soup consisting of bone broth, rice noodles, thinly-sliced meat (in this recipe, it's beef), and fresh garnishes. Where is Pho From? As with many foods, the origins of pho are unknown. It is believed to have been created in northern Vietnam in the early 20th century. It gained popularity in many countries after the Vietnam War. Learn more: What Is Pho and How Do You Make It? Pho Ingredients Because you're making this authentic Vietnamese soup completely from scratch, the ingredient list is a little hefty. Here's what you'll need: Beef Soup Bones: Use the shank and knee to make the homemade bone broth.Rice Noodles: You should be able to find dry rice noodles at most grocery stores, either in the international aisle or another pantry aisle.Beef: This recipe calls for beef top sirloin. Make sure it's thinly sliced so the hot broth can cook it.Fish Sauce: Fish sauce will give the pho a hint of salty, fishy flavor.Onion: Roast the onions for an extra depth of flavor.Spices and Seasonings: This recipe calls for ginger, star anise, and salt.Garnishes: Garnish your pho with cilantro, green onion, Thai basil, lime, hoisin sauce, sriracha, or anything else you like. How to Make Pho Pho is quite simple to make, it's just a little time consuming. You'll find the full, detailed recipe below — but here's what you can expect when making this pho: Roast the beef bones and onions until the bones are browned and the onions are soft.Make the broth.Soak the rice noodles for an hour. Meanwhile, bring the broth to a simmer.Boi the noodles, then drain and add them to a bowl. Top with sirloin, cilantro, green onion, and broth. Garnish with your desired toppings. How to Store Pho Store broth and rice noodles separately in their own airtight containers in the fridge. They will stay fresh for up to four days. When you're ready to eat, reheat the broth on the stove and rice noodles in the microwave. Combine and enjoy. How to Freeze Pho You can only freeze the pho broth, not the rice noodles. Store completely cooled broth in airtight containers or zip-top freezer bags (frozen flat) in the freezer for up to three months. Thaw in the refrigerator overnight and reheat on the stove. Allrecipes Community Tips and Praise "Fantastic! So cheap and easy to make! A real 'set it and forget it' kind of meal. It took about 8 hours to make the stock really rich and tasty, but it turned out beautifully. Once it's done the only major work is the veggie prep for your pho sides," says VegasRedStar. "Made this the other night. My first attempt at pho. Came out great. Tasted just like the restaurant down the street," according to Kevin Martin. "Absolutely delicious. Used beef neck bones and picked the tender morsels out and put back into the soup. It's going to be difficult to enjoy Pho in any of my local go-to places now. Only a few top this," raves Chef by Night. Editorial contributions by Bailey Fink Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 pounds beef soup bones (shank and knee) 1 medium onion, unpeeled and cut in half 5 slices fresh ginger 1 tablespoon salt 2 pods star anise 2 ½ tablespoons fish sauce 4 quarts water 1 (8 ounce) package dried rice noodles 1 ½ pounds beef top sirloin, thinly sliced ½ cup chopped cilantro 1 tablespoon chopped green onion 1 ½ cups bean sprouts 1 bunch Thai basil 1 medium lime, cut into 4 wedges ¼ cup hoisin sauce (Optional) ¼ cup chile-garlic sauce (such as Sriracha) (Optional) Directions Gather all ingredients. Dotdash Meredith Food Studios Preheat the oven to 425 degrees F (220 degrees C). Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour. Dotdash Meredith Food Studios Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes. Dotdash Meredith Food Studios Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain. Dotdash Meredith Food Studios When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer. Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes. Dotdash Meredith Food Studios Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side. DOTDASH MEREDITH FOOD STUDIOS I Made It Print 598 home cooks made it! Nutrition Facts (per serving) 509 Calories 11g Fat 66g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 509 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 74mg 25% Sodium 3519mg 153% Total Carbohydrate 66g 24% Dietary Fiber 4g 16% Total Sugars 9g Protein 35g 70% Vitamin C 20mg 22% Calcium 138mg 11% Iron 5mg 25% Potassium 693mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** 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.