Hi friends! I recently updated the original Vietnamese pho recipe that I shared here back in 2013, and also created a vegetarian/vegan pho recipe for our plant-based eaters here as well.
Traditional Pho (with Beef, Chicken, Pork or Shrimp)
Vietnamese Pho Soup
Full instructions for my updated recipes are available here: Traditional Pho or Vegan Pho.
Ingredients
Pho Broth Ingredients:
- 1 large white onion, peeled and halved
- 3- inch piece of fresh ginger, halved lengthwise
- 5 star anise
- 4 whole cloves
- 3 (3-inch) cinnamon sticks
- 2 cardamom pods
- 1 tablespoon whole coriander seeds
- 8 cups good-quality beef stock (or chicken or vegetable stock)
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- fine sea salt, to taste
Pho Soup Ingredients:
- 8 ounces raw steak*, very thinly sliced
- 7 ounces uncooked thin rice noodles
- garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)
Instructions
- Stir together beef broth, water, onion, garlic, star anise, cloves, ginger, cinnamon stick (and fish sauce, if using) in a large stockpot, and bring to a boil over high heat. Cover, reduce heat to medium-low, and let simmer for at least 20 minutes.
- Meanwhile, cook the noodles according to package instructions. (If your package of noodles — like mine — did not have instructions, simply bring a large pot of water to a boil. Then cook the noodles until al dente, about 3 minutes.) Immediately drain the noodles, and rinse with cold water to stop the cooking. Drain and set aside.
- When you are ready to serve the soup, fill the serving bowls about halfway full with noodles. Then cover with the hot broth, and immediately stir in the steak so that it cooks. Top with your desired garnishes.
- (*Most people stir the cilantro, ginger, lime, jalapenos and Thai basil into the broth to give it extra flavoring, but you don’t necessarily need to actually eat those ingredients whole.)
Did you make this?Let me know how it turned out in the comments below!
I love pho, yours looks gorgeous!
Love Pho! I share the same thoughts as you on eating this when you’re feeling under the weather (with several tablespoons of Sriracha!). I’ve read on some other recipes that if you first roast the onion/garlic/ginger in the oven and get them nice and brown, it brings out the flavors even more. Thanks for sharing!
Simply gorgeous! I’m curious, what restaurant is your fav in KC? Need to visit when I’m back sometime:)
I can’t wait to try this! However, what is the 6th ingredient on the list?
This sounds lovely. I love pho and have been wanting to make it at home for ages. Just a quick question though, if I wanted to use chicken, should the broth still be beef based or should I use chicken stock instead??
pho is one of my favorite thing – I will definitely be checking this post again :) thanks for the shortcut.
Yes, yes, yes, yes, YES! I seriously cannot wait to make this once the coldness hits NYC. And those photos are as gorgeous as ever.
Simple, but obviously delicious!!! Awesome recipe and amazing photos! Love your blog, so glad I stumbled upon it :)
I have hear so many great things about this soup, but never had it! Now it the time. Your photos are gorgeous and it just looks so good!
YES!!! I want this every single day. I have never tried it with beef at home but I need to now! Gorgeous photos!!