Vietnamese beef pho, or pho bo, is a bowl of soft rice noodles and tender beef in a crystal-clear broth perfumed with star anise, cinnamon, charred onion and ginger. At the table, everyone adds fresh herbs, bean sprouts, lime and chiles to taste. Making it at home takes time, but most of it is gentle, hands-off simmering.
Vietnam's national dish
Pho appeared in northern Vietnam in the early 1900s, around the city of Hanoi, and spread south after the 1950s, where cooks added more herbs and garnishes. Today it is eaten for breakfast, lunch and late-night dinners, from street stalls in Saigon to restaurants all over the world.
A clear broth starts with clean bones
Boiling the bones hard for 10 minutes and then rinsing them removes blood and impurities that would cloud the broth. It seems wasteful to throw away that first water, but it is the secret to the clean, clear broth pho is known for.
Char the onion and ginger
Blackening the onion and ginger before they go into the pot adds a sweet, smoky depth and a golden color to the broth. Use a gas flame, a broiler or a dry cast-iron pan.
Toast the spices
Star anise, cinnamon, cloves and coriander give pho its unmistakable aroma. Toasting them in a dry pan releases their oils. Keep them in a spice bag so they are easy to remove; too long in the pot can make the broth taste bitter.
Simmer, never boil
A rolling boil makes the broth cloudy and greasy. Keep it at a lazy simmer, with just a few bubbles, and skim the foam and fat from the surface every 30 minutes.
Season with fish sauce
Fish sauce adds salty, savory depth without tasting fishy once it is in the broth. Rock sugar or regular sugar balances it. Season at the end, tasting as you go.
Paper-thin raw beef
Freeze the sirloin for 20 minutes so it is firm, then slice it as thin as possible across the grain. Placed raw in the bowl, it cooks in seconds when the boiling broth is ladled over.
The herb plate
Bean sprouts, Thai basil, cilantro, sawtooth herb, lime wedges and sliced chiles are served on the side so everyone can season their bowl. Hoisin and sriracha are popular in the south and abroad; purists add them to a small dish for dipping the meat rather than to the broth.
Faster pressure cooker pho
In an Instant Pot, cook the blanched bones, brisket, charred aromatics and spices on high pressure for 1 1/2 hours with natural release. The broth is slightly less clear but very flavorful.
Serving ideas
Pho is a complete meal. For another fragrant Asian soup, try the hot and sour tom yum soup or a light miso soup.
Storing and freezing
Store broth, noodles, meat and herbs separately. The broth keeps 4 days in the fridge and freezes for 3 months, so make a big batch.
Choosing rice noodles
Look for flat rice noodles labeled banh pho, about the width of linguine. Soak dried noodles in warm water for 30 minutes, then dip them in boiling water for just 10 to 20 seconds. Fresh rice noodles from Asian markets need only a quick rinse in hot water.
Frequently asked questions
How do you pronounce pho?
It sounds close to "fuh", with a short, rising tone.
Can I make pho with chicken?
Yes. Pho ga uses a whole chicken and chicken bones instead of beef, with the same charred aromatics and lighter spices.
Why is my pho broth cloudy?
The bones were not blanched first, or the broth boiled too hard. Keep it at a gentle simmer.