Vietnamese Pho Soup

Experience the soul-warming flavors of Vietnamese Pho Soup, a beloved classic brimming with aromatic spices and rich, savory broth. This recipe combines tender roasted beef bones, charred ginger and onion, and a fragrant medley of star anise, cinnamon, and cloves to create a deeply flavorful broth simmered to perfection over hours. Served over silky rice noodles and topped with thinly sliced beef sirloin, the hot broth gently cooks the meat for a melt-in-your-mouth texture. Garnished with a vibrant array of fresh herbs, bean sprouts, lime, and jalapeño, your pho becomes a customizable feast with optional hoisin and sriracha for added depth. Perfect for six servings, this traditional Vietnamese noodle soup is a comforting and aromatic dish that brings the authentic taste of Vietnam to your table.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 6

Ingredients

• 3 pounds beef bones
• 10 cups water
• 1 large piece ginger
• 1 large yellow onion
• 3 whole star anise
• 6 whole cloves
• 1 whole cinnamon stick
• 1 teaspoon fennel seeds
• 3 tablespoons fish sauce
• 1 ounce rock sugar
• 2 teaspoons salt
• 12 ounces rice noodles
• 1 pound beef sirloin
• 2 cups bean sprouts
• 1 bunch fresh basil
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 2 whole lime
• 1 sliced jalapeño pepper
• 1 optional hoisin sauce
• 1 optional sriracha sauce

Directions

Step 1

Begin by roasting the beef bones: Preheat your oven to 450°F (232°C). Place the bones on a baking sheet and roast for 30 minutes until browned, turning once halfway through.

Step 2

In the meantime, char the ginger and onion: Use tongs to hold the whole ginger and onion over an open flame or, if not possible, broil in the oven until they are lightly charred.

Step 3

Once the bones are roasted, transfer them to a large pot. Add 10 cups of water and bring to a gentle boil, skimming off any impurities that rise to the surface.

Step 4

Add the charred ginger and onion to the pot along with star anise, cloves, cinnamon stick, and fennel seeds. Cover partially and simmer for 3 to 4 hours to develop the flavors.

Step 5

After the broth has simmered, remove all solid ingredients with a slotted spoon and discard. Strain the broth through a fine-mesh sieve lined with cheesecloth for clarity.

Step 6

Return the broth to the pot, and season with fish sauce, rock sugar, and salt. Adjust to taste.

Step 7

Prepare the rice noodles by soaking them in cold water for about 30 minutes or according to package instructions until tender.

Step 8

Slice the beef sirloin thinly against the grain and set aside.

Step 9

To assemble, bring the broth back to a boil. Divide the drained noodles into serving bowls, top with the raw sliced beef, and ladle the boiling broth over to cook the beef slices.

Step 10

Serve the pho immediately with bean sprouts, fresh basil, cilantro, mint, and lime wedges. Add jalapeño slices for heat and offer hoisin and sriracha sauces for additional seasoning.

Nutrition Facts

Serving size	(5369.5g)

Amount per serving	% Daily Value*
Calories	5035.6

Total Fat 274.0g	0%
Saturated Fat 112.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1293.1mg	0%
Sodium 12421.3mg	0%
Total Carbohydrate 219.6g	0%
Dietary Fiber 26.4g	0%
Total Sugars 77.2g
Protein 413.7g	0%

Vitamin D 0IU	0%
Calcium 929.3mg	0%
Iron 67.2mg	0%
Potassium 7250.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 33.1%

Carbs: 17.6%