Authentic Vietnamese Pho Recipe: Easy Beef Noodle Soup in 3 Hours

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If you’ve ever wandered into a Vietnamese restaurant and been captivated by the intoxicating aroma of simmering broth, aromatic spices, and fresh herbs, you already know the magic of pho. This beloved Vietnamese beef noodle soup isn’t just a meal it’s an experience that warms your soul and satisfies your cravings like nothing else. Today, I’m bringing this restaurant-quality dish straight to your kitchen with a recipe that’s surprisingly achievable, even if you’ve never made pho before.

What makes this Ground Beef Pho recipe special is the depth of flavor you’ll achieve through traditional techniques like charring aromatics, toasting spices, and slowly simmering beef bones until every ounce of flavor has been extracted. Yes, it takes about 3 hours of simmering time, but most of that is hands-off, making it perfect for lazy weekend cooking when you want something extraordinary without constant attention. Plus, you’ll have an impressive dish that rivals any pho restaurant in your city.

Whether you’re looking for healthy dinner recipes that don’t compromise on taste or quick dinner ideas you can prep ahead and reheat throughout the week, this beef pho checks all the boxes. The rich, aromatic broth is naturally low in fat but incredibly satisfying, and you can customize each bowl with your favorite toppings. Let’s dive into creating this incredible comfort food!

Why You’ll Love This Beef Pho Recipe

• Restaurant-quality results: This recipe uses authentic techniques that professional Vietnamese chefs rely on
• Deeply flavorful broth: The combination of charred aromatics, toasted spices, and slow-simmered bones creates unmatched depth
• Customizable bowls: Everyone can top their pho exactly how they like it
• Meal prep friendly: The broth keeps beautifully and actually tastes better the next day
• Impressive yet achievable: It looks and tastes complex, but the steps are straightforward
• Healthy and satisfying: Packed with protein, aromatics, and fresh herbs without heavy cream or butter

Essential Ingredients for Authentic Pho

Creating authentic pho starts with quality ingredients. Here’s what you’ll need organized by component:

Aromatics

Spice Blend

Beef Components

Broth Seasoning

Noodles & Toppings (Per Bowl)

Kitchen Equipment You’ll Need

Having the right tools makes this recipe much easier. Here’s what I recommend:

• Large stock pot: Essential for simmering the broth you’ll need at least 8-quart capacity
• Heavy-based skillet: For charring the aromatics and toasting spices
• Sharp chef’s knife: Critical for slicing the beef paper-thin
• Cutting board: Preferably one you can dedicate to raw meat prep
• Measuring cups and spoons: For accurate spice measurements
• Fine mesh strainer or colander: To strain the finished broth
• Large mixing bowls: For serving and prep work
• Ladle: For serving the hot broth

Step-by-Step Instructions

Step 1: Char the Aromatics

Start by heating your heavy-based skillet over high heat until it’s smoking hot no oil needed. Place your halved onions and sliced ginger cut-side down in the dry pan. Let them char for several minutes until you see deep black marks forming. This charring process is crucial it removes the sharp raw edge from the onions and ginger while adding a subtle smoky sweetness that defines authentic pho. Turn them occasionally to char multiple sides, then remove and set aside. The aroma at this stage is already incredible!

Step 2: Toast the Spices

Using the same skillet over medium-high heat, add all your whole spices: star anise, cinnamon quills, cardamom pods, cloves, and coriander seeds. Toast them for about 3 minutes, shaking the pan frequently. You’ll know they’re ready when they become incredibly fragrant and start to release their essential oils. Don’t skip this step toasting awakens the spices and makes their flavors exponentially more complex. Remove from heat and set aside.

Step 3: Remove Impurities from the Beef

This step is what separates cloudy, muddy-tasting broth from crystal-clear, pure-flavored pho. Place your beef bones and brisket in your large stock pot and cover with water. Bring to a rolling boil and let it boil for exactly 5 minutes. You’ll see foam and scum rising to the surface this is all the impurities you want to remove. Drain everything in your colander, then rinse each piece of bone and the brisket under running tap water. Give your pot a good wipe to remove any residue. This blanching technique is non-negotiable for clear broth.

Step 4: Build the Broth

Now for the main event! Return your cleaned pot to the stove and bring 3.5 liters (about 15 cups) of fresh water to a boil. Add your blanched bones and brisket back in, along with the charred onions and ginger, toasted spices, white sugar, and salt. The water should just barely cover everything if it doesn’t, add a bit more water. Cover with a lid, reduce heat to maintain a gentle simmer, and let it work its magic for 3 hours. During this time, the collagen from the bones will break down, the spices will infuse deeply, and the brisket will become fall-apart tender.

Step 5: Remove the Brisket

After 3 hours, carefully remove the brisket from the broth using tongs or a slotted spoon. It should be incredibly tender at this point. Let it cool to room temperature, then refrigerate it. Once chilled, you’ll be able to slice it thinly for serving. Chilling it firms up the meat and makes slicing much easier.

Step 6: Final Simmer

Remove the lid from your broth and continue simmering UNCOVERED for another 40 minutes. This concentrates the flavors and allows excess water to evaporate, creating a richer, more intense broth. You should end up with about 2.5 liters (10 cups) of liquid. If you have significantly more, continue reducing it.

Step 7: Strain and Season

Set up your fine mesh strainer over a clean pot and carefully strain your broth, discarding all the bones, aromatics, and spices. Your broth should be beautifully clear and aromatic. Now add your fish sauce and taste. The broth should be savory, fragrant with warm spices, and have just a hint of sweetness. Adjust with more salt or sugar if needed. This is your moment to get the seasoning perfect don’t be shy about tasting and adjusting.

Step 8: Prepare the Components

When you’re ready to serve, cook your rice noodles according to the package directions. While they’re cooking, use your sharpest chef’s knife to slice the raw beef tenderloin paper-thin freezing it for 15 minutes beforehand makes this much easier. Slice your chilled brisket into thin pieces as well. Arrange all your fresh toppings on a plate: bean sprouts, Thai basil, cilantro, lime wedges, sliced chilies, and small bowls of hoisin and sriracha.

Step 9: Assemble Your Bowl

Here’s where the magic happens! Place your cooked noodles in a large bowl. Arrange the raw beef slices and brisket slices on top. Using a ladle, pour about 400ml (14oz) of piping hot broth directly over everything. The hot broth will cook the raw beef to perfect medium-rare while warming everything else. Top with your fresh herbs, a squeeze of lime, and let everyone add hoisin, sriracha, and chilies to their preference.

Expert Tips for Perfect Pho

Freeze the beef for easier slicing: Pop your tenderloin in the freezer for 15-20 minutes before slicing. This firms it up just enough to cut paper-thin slices effortlessly.

Don’t skip the blanching step: I know it seems like extra work, but blanching the bones and meat first is what gives you that gorgeous clear broth instead of cloudy, gray soup.

Toast spices fresh: While you can use pre-ground spices in a pinch, whole spices that you toast yourself deliver exponentially more flavor and aroma.

Use the best bones you can find: Visit an Asian grocery store or ask your butcher for beef knuckle bones and marrow bones. They’re key to that silky, rich mouthfeel.

Make it ahead: The broth actually tastes better the next day after the flavors have melded. Make it on the weekend and enjoy quick, restaurant-quality meals all week.

Keep your broth hot: The raw beef only cooks properly if your broth is truly boiling hot when you ladle it over. Reheat to a rolling boil before serving each bowl.

Customize freely: Traditional pho has specific toppings, but you can add sliced jalapeños, different herbs, or even soft-boiled eggs if you like.

Storage and Reheating

One of the best things about pho is how well it keeps! Store your strained broth in airtight containers in the refrigerator for up to 5 days. The sliced brisket should be stored separately and will keep for 3-4 days. For longer storage, freeze the broth in portions for up to 3 months just make sure to leave room in your containers for expansion.

To reheat, bring your broth back to a rolling boil on the stovetop. Never microwave the broth if you’re using it to cook raw beef it won’t get hot enough to safely cook the meat. Cook fresh noodles each time you serve (they don’t store well), and assemble each bowl fresh with hot broth.

Frequently Asked Questions

Can I make pho without beef bones?

While you can make a simplified version using just brisket or chuck roast with store-bought beef stock, the bones are what give authentic pho its silky body and deep flavor. If you can’t find bones, try adding a packet of unflavored gelatin to store-bought stock for better texture.

What can I substitute for fish sauce?

Fish sauce is essential for authentic pho flavor, but if you absolutely must substitute, try soy sauce mixed with a little anchovy paste. It won’t be quite the same, but it’ll add the umami depth you need. Use about 2 tablespoons soy sauce plus 1 teaspoon anchovy paste.

Why is my broth cloudy?

Cloudy broth usually means you skipped or rushed the blanching step, or you let the broth boil too vigorously. Pho broth should simmer very gently. If your broth is cloudy, you can clarify it by straining it through a coffee filter or several layers of cheesecloth.

Can I use a slow cooker or pressure cooker?

Absolutely! After blanching and charring, you can transfer everything to a slow cooker for 8-10 hours on low, or use a pressure cooker for 90 minutes at high pressure. The pressure cooker actually extracts flavor even more efficiently, though traditionalists prefer the stovetop method.

What type of rice noodles should I use?

Look for “banh pho” noodles at Asian grocery stores. They come in various widths “small” (about 1/8 inch) is most traditional for pho. You can also use pad thai noodles in a pinch, though they’re slightly different in texture.

Is pho healthy?

Yes! Pho is quite healthy the broth is low in fat (especially if you skim it), high in protein, rich in minerals from the bones, and loaded with anti-inflammatory spices and fresh herbs. A typical bowl has about 350-450 calories depending on how much meat and noodles you add.

Can I make this recipe with chicken or other proteins?

Definitely! Pho ga (chicken pho) is also traditional. Use a whole chicken or chicken parts with bones, and reduce the simmering time to about 1-2 hours. You can also make vegetarian versions using vegetable broth, mushrooms, and tofu.

Serving Suggestions

Pho is traditionally a complete meal on its own, but you can round out your Vietnamese feast with some complementary dishes. Serve with fresh spring rolls (goi cuon) as an appetizer, or offer banh mi sandwiches alongside for guests with bigger appetites. Vietnamese iced coffee makes the perfect beverage pairing. For dessert, keep things light with fresh fruit or Vietnamese che (sweet soup).

This Ground Beef Pho recipe might take a few hours to make, but I promise you, every minute is worth it when you take that first sip of aromatic, deeply flavorful broth. There’s something magical about creating this iconic dish at home it connects you to centuries of Vietnamese culinary tradition while filling your kitchen with the most incredible aromas. Once you’ve mastered this recipe, you’ll never look at takeout pho the same way again. The depth of flavor, the quality of ingredients, and the satisfaction of knowing you made it yourself simply can’t be beat.

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Authentic Vietnamese Pho Recipe: Easy Beef Noodle Soup in 3 Hours

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Authentic Vietnamese beef pho with aromatic broth, tender brisket, and fresh herbs. This restaurant-quality pho features charred aromatics, toasted spices, and a crystal-clear broth that simmers for 3 hours to develop incredible depth of flavor.

• Author: Marie
• Prep Time: 30
• Cook Time: 240
• Total Time: 270
• Yield: 6
• Category: Main Course
• Method: Simmering
• Cuisine: Vietnamese
• Diet: Gluten Free

Ingredients

Aromatics:

2 large onions, halved

150g / 5oz ginger, sliced down the centre

Spices:

10 star anise

4 cinnamon quills

4 cardamom pods

3 cloves

1.5 tbsp coriander seeds

Beef Components:

1.5kg / 3lb beef brisket

1kg / 2lb meaty beef bones

1kg / 2lb marrow bones, cut to reveal marrow

3.5 litres / 3.75 quarts water

Seasoning:

2 tbsp white sugar

1 tbsp salt

40 ml / 3 tbsp fish sauce

Per Bowl:

50g / 1.5 oz dried rice sticks

30g / 1 oz beef tenderloin, raw, very thinly sliced

3–5 brisket slices

Toppings:

Beansprouts, handful

Thai basil, 3-5 sprigs

Coriander/cilantro, 3-5 sprigs

Lime wedges

Finely sliced red chilli

Hoisin sauce

Sriracha

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Instructions

1. Heat a heavy based skillet over high heat (no oil) until smoking. Place onion and ginger cut side down and cook for a few minutes until charred, then turn. Remove and set aside.

2. Toast spices (star anise, cinnamon, cardamom, cloves, coriander seeds) lightly in a dry skillet over medium high heat for 3 minutes. Remove and set aside.

3. Rinse bones and brisket, then cover with water in large stock pot. Boil for 5 minutes, then drain. Rinse each bone and brisket under tap water to remove impurities.

4. Wipe pot clean and bring 3.5 litres water to boil. Add cleaned bones and brisket, charred onion and ginger, toasted spices, sugar and salt. Water should just barely cover everything.

5. Cover with lid and simmer for 3 hours, maintaining a gentle simmer.

6. Remove brisket (should be fall-apart tender), cool then refrigerate for later use.

7. Simmer remaining soup UNCOVERED for 40 minutes to concentrate flavors.

8. Strain broth into another pot, discard bones and spices. Should be about 2.5 litres. Add fish sauce, adjust salt and sugar to taste. Broth should be beefy, fragrant with spices, savoury and barely sweet.

9. When ready to serve, prepare rice noodles per packet instructions. Slice chilled brisket thinly and slice raw beef tenderloin paper-thin.

10. Place cooked noodles in bowl. Top with raw beef slices and brisket slices. Ladle about 400ml hot broth over everything (this cooks the raw beef to medium rare). Serve with fresh toppings on the side: beansprouts, Thai basil, cilantro, lime wedges, sliced chilli, hoisin sauce, and sriracha.

Notes

For easier slicing, freeze the beef tenderloin for 15 minutes before slicing.

The blanching step is essential for clear broth – don’t skip it!

Broth can be made ahead and refrigerated for 5 days or frozen for 3 months.

Make sure broth is piping hot when ladling over raw beef to cook it properly.

Find beef bones at Asian grocery stores or ask your local butcher for knuckle and marrow bones.