Vietnamese Pho Soup

How To Make Pho Soup | gimmesomeoven.com

One of the items on my cooking bucket list for years has been to learn how to make pho soup.  A big bowl of comforting, warm, aromatic, fresh, piled-high-with-garnishes, awkward-to-pronounce-but-awesome-to-taste Vietnamese pho.

Pho is one of my most comforting of comfort foods.  I love it on snowy winter days and in the blazing heat of summer.  I love it at my favorite hole-in-the-wall restaurant in Kansas City, and I love finding new Vietnamese restaurants when I travel.  I love it when I’m feeling great, and it is definitely my preferred noodle soup of choice (sayonarra, chicken noodle!) when I’m sick.  Totally not kidding — when I caught a cold in Barcelona this past winter, I skipped tapas for a night and tracked down the one Vietnamese restaurant in the neighborhood for a steaming hot bowl of pho.  It hit the spot — as did the glass of sangria that came with it.  When in Spain… :)

Still, as much as I love discovering and frequenting good Vietnamese restaurants, I’ve always wanted to learn how to make pho at home.  So this week, I finally made it happen.  And now I have zero idea why I waited so long — it is so easy!

How To Make Pho Soup | gimmesomeoven.com

I always tend to judge a pho soup by its broth, which I prefer to be full of strong flavor with a hint of star anise.  This is, of course, best when made from scratch.  But for those looking to make this more of a 30-minute meal, I’ve included a little shortcut for just simmering some key seasonings in pre-made beef broth, which turned out to be surprisingly good.

You can also add in all sorts of different proteins to your pho (beef, chicken, pork, shrimp, etc.), or just go with the veggies and noodles.  Just be sure to slice all of these raw meats about as thin as they can go, and then drop them in the steaming hot broth to cook.  I happened to have some leftover thin-cut steak, so used it to make beef pho for these photos.  (Note: I would typically slice the beef much more thinly than in the photos, but even the 1/4-inch thickness turned out to be just fine.)

Also, if you don’t have access to an Asian market with rice noodles (I choose the package labeled “pho”), feel free to use fettuccine noodles.

Everyone loves their pho a slightly different way, so feel free to personalize this recipe with the toppings and ingredients you love.  But if you love pho, I hope you’ll give it a try!

How To Make Pho Soup | gimmesomeoven.com

Vietnamese Pho Soup

If you love Vietnamese Pho Soup, you should try making it homemade! It's so simple!

Ingredients:

  • 8 cups beef broth
  • 4 cups water
  • 1 medium yellow onion, quartered
  • 4 cloves of garlic, roughly minced
  • 3 whole star anise (optional if you don't like the flavor)
  • 3 whole cloves (talking about the spice, "cloves")
  • 1 (3-inch) knob of ginger, sliced into coins
  • 1 cinnamon stick
  • (optional: 2 Tbsp. fish sauce)
  • salt and black pepper
  • 1 package pho rice noodles (look for the word "pho" on the package)
  • 12 ounces steak, very thinly sliced against the grain (I used flank steak)
  • Garnishes: bean sprouts, fresh cilantro, fresh ginger slices, lime wedges, thinly-chopped green onions, thinly-sliced jalapenos, Thai basil

Directions:

Stir together beef broth, water, onion, garlic, star anise, cloves, ginger, cinnamon stick (and fish sauce, if using) in a large stockpot, and bring to a boil over high heat. Cover, reduce heat to medium-low, and let simmer for at least 20 minutes.

Meanwhile, cook the noodles according to package instructions. (If your package of noodles -- like mine -- did not have instructions, simply bring a large pot of water to a boil. Then cook the noodles until al dente, about 3 minutes.) Immediately drain the noodles, and rinse with cold water to stop the cooking. Drain and set aside.

When you are ready to serve the soup, fill the serving bowls about halfway full with noodles. Then cover with the hot broth, and immediately stir in the steak so that it cooks. Top with your desired garnishes.

(*Most people stir the cilantro, ginger, lime, jalapenos and Thai basil into the broth to give it extra flavoring, but you don't necessarily need to actually eat those ingredients whole.)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

How To Make Pho Soup | gimmesomeoven.com

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Comments

  1. Liz @ The Lemon Bowl — September 30, 2013 @ 6:46 am (#)

    YES!!! I want this every single day. I have never tried it with beef at home but I need to now! Gorgeous photos!!

  2. Tieghan — September 30, 2013 @ 7:01 am (#)

    I have hear so many great things about this soup, but never had it! Now it the time. Your photos are gorgeous and it just looks so good!

  3. Ali @ Inspiralized — September 30, 2013 @ 7:19 am (#)

    Simple, but obviously delicious!!! Awesome recipe and amazing photos! Love your blog, so glad I stumbled upon it :)

  4. ashley - baker by nature — September 30, 2013 @ 7:30 am (#)

    Yes, yes, yes, yes, YES! I seriously cannot wait to make this once the coldness hits NYC. And those photos are as gorgeous as ever.

  5. Dixya @ Food, Pleasure, and Health — September 30, 2013 @ 8:59 am (#)

    pho is one of my favorite thing – I will definitely be checking this post again :) thanks for the shortcut.

  6. Mysweetdragon — September 30, 2013 @ 10:18 am (#)

    This sounds lovely. I love pho and have been wanting to make it at home for ages. Just a quick question though, if I wanted to use chicken, should the broth still be beef based or should I use chicken stock instead??

  7. Bridgette — September 30, 2013 @ 10:22 am (#)

    I can’t wait to try this! However, what is the 6th ingredient on the list?

  8. Lauren @ Climbing Grier Mountain — September 30, 2013 @ 10:24 am (#)

    Simply gorgeous! I’m curious, what restaurant is your fav in KC? Need to visit when I’m back sometime:)

  9. Nadia — September 30, 2013 @ 10:34 am (#)

    Love Pho! I share the same thoughts as you on eating this when you’re feeling under the weather (with several tablespoons of Sriracha!). I’ve read on some other recipes that if you first roast the onion/garlic/ginger in the oven and get them nice and brown, it brings out the flavors even more. Thanks for sharing!

  10. Laura (Tutti Dolci) — September 30, 2013 @ 11:35 am (#)

    I love pho, yours looks gorgeous!

  11. Abby @ The Frosted Vegan — September 30, 2013 @ 1:13 pm (#)

    I was just reading about pho and I can’t wait to make a veggie version!

  12. Amanda — September 30, 2013 @ 1:56 pm (#)

    Looks wonderful, wish I had a bowl in front of me right now! :)

  13. Jess — September 30, 2013 @ 5:42 pm (#)

    I love pho! My sister is from Laos and makes Viet pho all the time. Have you tried Pho Good on Shawnee Mission Parkway?

  14. Yvonne — September 30, 2013 @ 6:22 pm (#)

    looks delicious!

  15. Gaby — September 30, 2013 @ 8:59 pm (#)

    This is the kind of comfort food I need right now!

  16. Chung-Ah | Damn Delicious — September 30, 2013 @ 10:21 pm (#)

    Pho has been on my bucket list too! You’ve really created such a gorgeous bowl of pho – it never looks this pretty at the restaurant – well done!

  17. Sommer @ ASpicyPerspective — September 30, 2013 @ 11:03 pm (#)

    Where do I even begin with this gorgeous soup?? It looks soooooo good! Making me super-hungry! Thanks for sharing. :)

  18. Nutmeg Nanny — October 1, 2013 @ 8:32 pm (#)

    I love pho :) this looks like it is bursting with flavor!

  19. Bev @ Bev Cooks — October 2, 2013 @ 8:40 am (#)

    Pho is my phooooooovorite! That almost worked.

  20. Des — October 2, 2013 @ 6:24 pm (#)

    Pho is our soup of choice right when we have the first signs of a cold. Nips it in the bud! It’s my favorite, Kellan too. Whenever we drive past our favorite pho spot he says “NOODLE SOUP! NOODLE SOUP!” It’s adorable I tell you.

  21. Natasha — October 2, 2013 @ 8:12 pm (#)

    Pho is the best! I love that the broth is steeped with whole spices. It has the best flavor! Yours looks wonderful!

  22. Nichole @ Green Cuisine Queen — October 3, 2013 @ 7:20 pm (#)

    Love any kind of Asian food and this one looks so especially good! Thank you so much for sharing, love your blog! :)

  23. JJ @ My Chicken Fried LIfe — October 5, 2013 @ 3:16 pm (#)

    So excited to give this recipe a try. Pho is one of my husband’s favorite dishes but I’ve been too intimidated to give it a try. The step by step makes me think I can totally give this a whirl. Thanks for sharing!

  24. April — October 5, 2013 @ 6:54 pm (#)

    Gorgeous!! I LOVE pho, and we have a homemade version too, but my husband has literally beefed it up over the years… still yummy, but doesn’t bear tons of resemblance to the classic anymore. Yours looks heavenly, I’m going to have to try it, see if I can re-convert him!

  25. Kmmy — December 9, 2013 @ 12:37 pm (#)

    Thank you SO MUCH! Ive been searching how to make the Pho Soup using the broth. :-)

  26. Tonya — December 10, 2013 @ 5:48 pm (#)

    Thanks for the recipe! I’m going to KC in January–where should I eat Pho?

    • Ali — December 11, 2013 @ 10:22 am (#)

      Yay! I recommend Vietnam Cafe. The River Market location is my favorite! :)

  27. Patty — January 21, 2014 @ 5:12 pm (#)

    This looks fantastic! Have you made the broth and then frozen it to use it later? I often run home for lunch and don’t have but 15 minutes to prepare something. Even at that, I have 10 minutes to eat and then back to the office. I often have most of these ingredients on hand so I could whip it up quick if the broth was ready.

  28. Dawn — April 2, 2014 @ 2:44 pm (#)

    I love your recipes, quick, to-the-point and easy to follow. Lovely pictures too! Can’t wait to try the Pho.

  29. Pruitt — April 23, 2014 @ 10:17 am (#)

    Thst is the best soup ever. I discovered it at a hole in a wall restaurant.That not the name of the place that’s jist what I named it in Texas.

  30. Nicole Smith — June 23, 2014 @ 6:00 am (#)

    Hello Ali,
    I am a volunteer for the global organization Room to Read. I live in New Jersey and am creating a fundraiser cookbook for Room to Read. I am collecting recipes from the 10 countries RtR operates in. I would love to include your Pho recipe for our Vietnam chapter with your permission. I will list your name and website in the book. It is a local cookbook project, similar to a local church cookbook, and will have an ebook version as well. If you have any questions about Room to Read or the book, please ask. Nicole Smith

  31. Thuy — October 26, 2014 @ 6:50 pm (#)

    if you want a real authentic pho taste you need to use beef bones. The marrows from the bones is what make it ‘pho’ 

  32. Kate — November 4, 2014 @ 6:29 pm (#)

    This was…ok.  A good start, but it wasn’t “beefy” enough.  Another person commented about the need for beef bones and they are very right.  In lieu of those would it work to let the pot summer uncovered for a few hours to concentrate the flavor?  The spices were good and we added thin sliced turkey sausage.  Also needed to salt and pepper to taste.  Thanks for posting!

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