Vietnamese Beef Pho Recipe
Blanching the bones before simmering rinses off the coagulated proteins that would otherwise cloud the broth, so a long, low simmer produces a clear, deeply flavored stock instead of a muddy one. Ladling scalding broth directly over paper-thin raw beef poaches it in seconds at the table, which keeps the meat tender instead of overcooked, and loading the bowl with herbs, sprouts, and lime turns a rich broth into a genuinely balanced meal.
- Prep
- 30 min
- Cook
- 210 min
- Total
- 240 min
- Servings
- 6
Ingredients
- 3 lbs beef marrow or knuckle bones
- 1 lb oxtail
- 2 large yellow onion, halved
- 4 inch piece fresh ginger
- 6 pods star anise
- 2 sticks cinnamon sticks
- 6 whole whole cloves
- 1 tbsp coriander seeds
- 1/4 cup fish sauce
- 2 tbsp rock sugar or brown sugar
- 1 tbsp salt
- 1 lb beef sirloin, very thinly sliced
- 14 oz dried rice noodles (banh pho)
- 2 cups bean sprouts
- 1 cup Thai basil leaves
- 2 limes lime, cut into wedges
- 4 stalks scallions, thinly sliced
- 1 pepper jalapeno, thinly sliced
Nutrition per serving
- Calories
- 3921
- Protein
- 62g
- Carbs
- 824g
- Fat
- 23g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the beef bones and oxtail in a large stockpot, cover with cold water, and bring to a rolling boil for 5 minutes. Drain and rinse the bones and pot under cold water to remove the grayish scum.
- 2Char the onion halves and ginger directly over a gas flame or under a broiler, turning until blackened in spots and fragrant, about 8 minutes, then rinse off any loose charred skin.
- 3Toast the star anise, cinnamon sticks, cloves, and coriander seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then tie them in a piece of cheesecloth or a spice bag.
- 4Return the blanched bones and oxtail to the clean pot, add the charred onion, ginger, and spice sachet, and cover with 5 quarts (4.7 L) of cold water. Bring to a bare simmer, not a boil, and cook uncovered for 3-4 hours, skimming any foam and fat off the surface every 30 minutes or so.
- 5Remove the bones, oxtail, onion, and ginger. Strain the broth through a fine-mesh sieve into a clean pot. Stir in the fish sauce, rock sugar, and salt, then taste and adjust the seasoning.
- 6Cook the rice noodles according to the package directions, drain, and divide among six deep bowls.
- 7Arrange a few slices of raw sirloin on top of the noodles in each bowl.
- 8Bring the broth back to a full boil and ladle it directly over the raw beef and noodles; the heat of the broth will poach the beef within a minute or two.
- 9Top each bowl with bean sprouts, Thai basil, scallions, jalapeno, and a squeeze of lime, and serve immediately.
Tips & variations
- For a lighter, less fatty broth, chill the strained stock overnight and lift off the solidified fat layer before reheating.
- Swap the beef bones and oxtail for a whole chicken and chicken bones to make pho ga; the simmer time drops to about 90 minutes.
- No cheesecloth on hand? Toast the whole spices loose in the pot and strain the broth twice through a fine sieve to catch them.
- Rock sugar gives a cleaner sweetness than white sugar, but light brown sugar works as a close substitute.
Storage & reheating
Strained broth keeps in the refrigerator for up to 4 days or in the freezer for up to 3 months; store it separately from the noodles and raw beef, which don't hold up well once cooked. Reheat the broth to a full boil before pouring it over fresh noodles and beef so the beef still poaches properly.
Tips from the Tulo kitchen
- Slice the sirloin easiest by freezing it for 20-30 minutes first, which firms it up enough to cut paper-thin slices with a sharp knife.
- Keep bean sprouts and herbs on a side plate rather than simmering them in the pot, since they're meant to stay crisp and are added bowl by bowl at the table.
FAQ
Is pho healthy?
A homemade bowl built from a long-simmered bone broth, lean sliced beef, rice noodles, and a full plate of herbs, sprouts, and lime is a genuinely balanced meal: it's high in protein, low in added sugar, and includes real vegetables. The main variables are sodium from fish sauce and salt, and portion size, since restaurant bowls often run 700-900 calories with 1,500-2,000 mg of sodium; using less fish sauce and salt, and choosing lean cuts like sirloin over fattier brisket, makes it noticeably lighter.
How many calories are in a bowl of pho?
A homemade bowl made with lean sirloin and this broth runs roughly 450-550 calories, mostly from the noodles and beef; restaurant versions can run higher due to fattier cuts, larger noodle portions, and richer broth.
Is pho good for weight loss or a low-carb diet?
It's not low-carb, since a full bowl of rice noodles alone is 60-70 grams of carbohydrate, but it can fit a calorie-conscious diet if you use a smaller noodle portion, load up on sprouts and herbs, and choose lean beef over fatty cuts.
Is pho gluten-free?
The rice noodles and broth are naturally gluten-free, but double-check the fish sauce and any hoisin sauce served on the side, since some brands add wheat-derived ingredients.
Can I make a lower-sodium version of this broth?
Yes. Cut the fish sauce back to 2-3 tablespoons and the added salt by half, then season the finished broth to taste at the table instead of building all the salt into the pot; the bones and toasted spices still carry plenty of flavor on their own.
