---
title: "Pho (Vietnamese Noodle Soup)"
slug: "pho"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "vietnamese"
tags: ["vietnamese", "soup", "meal-prep"]
cookTime: 360
prepTime: 20
servings: 8
author: "jake"
description: "A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef."
featured: false
display: true
displayPhoto: ""
---

<RecipeCard>

## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
### Broth
- 2 lbs beef bones (knuckle, marrow, or oxtail)
- 1 lb beef brisket (chuck as substitute)
- 1 onion, halved and charred
- 1 3-inch piece ginger, charred
- 7 star anise
- 1 cinnamon stick
- 6 cloves
- 2 cardamom pod
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 8 cups water
- 2 tbsp fish sauce
- 1 tbsp sugar
- Salt to taste
### Serving
- 1 lb rice noodles (banh pho)
- 1/2 lb beef sirloin, thinly sliced
- 1/2 cup bean sprouts
- 1/2 cup Thai basil
- 1/2 cup cilantro
- 1/2 cup mint
- 2 limes, cut into wedges
- 2 jalapeños, thinly sliced
- Hoisin sauce and Sriracha for serving

## Instructions
1. In a large pot, add **beef bones** and **brisket**. Make sure to cut the brisket in half prior to this. Cover with water and bring to a boil and boil for **5 minutes**. Skim any scum off the top.
2. Simultaneously, char the **onion** and **ginger** over medium flame. Rinse away the blackened skin.
3. Also, toast **star anise**, **cinnamon stick**, **cloves**, **cardimom pods**, **coriander seeds**, and **fennel seeds** over medium heat in a saucepan for **3 minutes**.
4. Add charred and toasted items to the pot. Add **scallions**, **fish sauce**, and **sugar**. Boil for **40 minutes** over **low heat**. Continue to skim the scum.
5. Remove one piece of the **brisket** and transfer to a bowl of ice water to stop the cooking and refridgerate it.
6. Cover the pot and continue simmering on low heat for **4 hours**. Add salt, skimming as necessary until ready to serve. Finish the sauce by adding fish sauce, sugar, or salt as necessary.
7. Boil the **noodles** according to package and add to a bowl. Place slices of brisket, and thinly sliced uncooked **sirloin** or other toppings. Squeeze fresh **lime** on top, and add **bean sprouts** and **basil** as desired. Serve with hoisin sauce and Sriracha on the side.
Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes.

## Notes
### Cooking Instructions
- Getting beef bones with cartilage is very important as well as getting a stew meat. Also do not forget to skim after boiling.

### Serving Suggestions
- Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes.

## References
- Reference Recipe **[HERE](https://thewoksoflife.com/pho-vietnamese-noodle-soup/)**
</RecipeCard>
