Vietnamese Pho Soup
Traditional Vietnamese Pho or Beef Noodle Soup Recipe

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1 Lb. Beef Knuckles or Leg Bones
2 Medium Onions
4” Ginger
1 Tbsp. Coriander Seeds
1 Tbsp. Fennel
6 Cloves
6 Star Anises
2 Cinnamon Sticks
1 Black Cardamom Pod
1/2 Cup Fish Sauce
1 ½ Tbsps. Salt
1” Piece of Yellow Rock Candy
6 Quarts of Cold water
1 Cup of Raw Beef Thinly Sliced
1 Package of Noodles
Cheese Cloth
For Garnish
Sliced Bean Sprouts
Fresh Herbs
Lime Wedges
Thinly Sliced Onions
Chili Sauce or Fish Sauce

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  • Medium Spicy
  • Non Vegetarian
  • Medium


  • For Garnish



Author- Inspired Taste

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To begin with, add the beef knuckles or leg bones to a big stockpot. Then, cover the beef with cold water and bring it to a boil on high heat for about 5 minutes. Once, you notice a scum rising on top, drain the entire stockpot and rinse the bones to get rid of all the scums. You need to wash the stockpot too.


Now, place back the bones into the stockpot and set aside for later. Now, slice 2 medium onions into quarters with their skins on. Then, take a 4-inch piece of ginger and cut it into half lengthwise. Place everything on a baking sheet and turn your oven broiler to high. Slide the tray under and broil for 10-15 minutes flipping over occasionally. Once the onions and ginger have charred or browned on all sides, turn off the heat and remove them from the broiler.


Next, take a pan and add in 1 tablespoon of coriander leaves, 1 tablespoon of fennel, about 6 cloves, 6-star anises, 2 cinnamon sticks and 1 black cardamom pod. Roast fry the spices until aromatic on low heat for just 5 minutes. Put the spices in a cheesecloth and tie it with butcher’s twine. Set it aside. Next, you need to measure out ¼ cup of fish sauce, 1 ½ tablespoons of salt and 1” piece of yellow rock candy.


Now, let’s start making the broth. Add 6 quarts of cold water to the previously boiled beef knuckles or leg bones and bring it to a boil. If you find any of the scums rising on the top, use a spoon of a strainer to remove it. Now, reduce the heat to simmer and add fish sauce, salt, the sachet of spices, rock candy, and the charred ginger and onions from earlier.


Now, bring the broth to a simmer and cook for about 3 hours. Once the broth is ready, strain it using a strainer. Remove the bones, onions and ginger from the pot and then pour the broth through a fine-mesh strainer into a clean bowl to get rid of the solid remains. You will notice a thick layer of fat on top of the broth. You can remove it using a fine-mesh strainer or a spoon. Another option to remove the fat is to pour the broth into a container and refrigerate it overnight. This is the best way to get rid of the fat as it’s easy to remove the solid fat on the top.


Now, you need to prepare the bowls of pho. Bring the broth to simmer again and meanwhile add very thinly-sliced raw beef to the bowls. Then, boil some water and add a package of noodles to it. Once the noodles are cooked, add the noodles to the bowls and then cover it with the hot broth.


Garnish your bowl of pho with some fresh herbs, sliced bean sprouts, lime wedges, thinly-sliced onions, chilli sauce or fish sauce as you like and serve it hot.


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