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Fresh Vietnamese Beef Pho Recipe Easy Homemade Aromatic Herb Soup

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A comforting and aromatic Vietnamese beef pho recipe featuring a rich, slow-simmered broth, fresh herbs, and tender thinly sliced beef. This approachable recipe streamlines traditional pho preparation for a flavorful and satisfying meal.

Ingredients

Scale
  • 2 pounds beef bones (marrow and knuckle)
  • 1 large onion, halved and charred
  • 4-inch piece ginger, sliced and charred
  • 3 whole star anise
  • 4 whole cloves
  • 1 large cinnamon stick (about 3 inches)
  • 2 cardamom pods, lightly crushed (optional)
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar (rock sugar or light brown sugar preferred)
  • Salt to taste
  • 12 cups water
  • 8 ounces rice noodles (pho noodles)
  • 8 ounces sirloin or eye of round beef, thinly sliced
  • 1 cup bean sprouts, rinsed
  • 1/2 cup Thai basil, loosely packed
  • 1/2 cup cilantro, loosely packed
  • 1/2 cup mint, loosely packed
  • 2 green onions, thinly sliced
  • Fresh lime wedges for serving
  • Jalapeño or Thai chili slices (optional)
  • Hoisin sauce (optional)
  • Sriracha sauce (optional)

Instructions

  1. Preheat broiler or grill. Char halved onion and sliced ginger on a baking sheet under high heat for 5-7 minutes per side until blackened and fragrant.
  2. Place beef bones in a large stockpot and cover with 12 cups cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Skim foam and scum, then drain and rinse bones and pot.
  3. Return bones to cleaned pot. Add fresh water, charred onion and ginger, star anise, cloves, cinnamon stick, and cardamom pods. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 2 to 2.5 hours. Skim scum every 30 minutes.
  4. Add fish sauce, sugar, and salt to taste. Simmer an additional 15 minutes. Strain broth through fine mesh strainer or cheesecloth into a clean pot.
  5. Soak pho noodles in warm water for 20-30 minutes or cook according to package instructions until just tender. Drain and set aside.
  6. Partially freeze beef for 20-30 minutes, then thinly slice against the grain.
  7. Divide noodles into large serving bowls. Arrange raw beef slices on top.
  8. Pour boiling hot broth over noodles and beef to cook the meat instantly.
  9. Serve immediately with bean sprouts, Thai basil, cilantro, mint, green onions, lime wedges, and sliced chilies on the side. Offer hoisin and sriracha sauces for extra flavor.

Notes

Toast spices before adding to broth to release essential oils. Char onion and ginger for smoky depth. Skim broth frequently to keep it clear. Slice beef thinly and partially freeze for best texture. Do not overcook noodles; soak or cook until just tender and rinse with cold water. Simmer broth gently to avoid cloudiness. Broth tastes better after resting overnight. Adjust seasoning at the end and add water or ice cubes if too strong or salty.

Nutrition

Keywords: Vietnamese beef pho, pho recipe, homemade pho, beef noodle soup, aromatic broth, Vietnamese soup, easy pho, fresh herbs, comfort food

Find it online: https://tempotaste.com/fresh-vietnamese-beef-pho-recipe-easy-homemade-aromatic-herb-soup/