Pho (Vietnamese Noodle Soup)

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This delicious Vietnamese pho recipe is inspired by the restaurant version we all know and love, yet it’s made with a few time-saving shortcuts and your choice of beef, chicken, pork or shrimp.

Vietnamese Pho Recipe

Guys, let’s talk about how to make homemade pho! ♡

I’ve been a fan of this famous Vietnamese noodle soup basically all my life.  But up until this year, I had always just assumed it was one of those dishes that only restaurants could really make well, and that any attempts at a homemade version would fall flat, especially when it came to pho’s trademark rich savory broth.  Turns out, I was wrong, which is great news for all of us pho lovers!  After testing and tinkering around with a variety of pho recipes these past few months, I’ve grown to love making this delicious Vietnamese soup at home.  And it’s actually considerably easier than I expected too.

So this week, I’m excited to finally share — not just one, but — two favorite homemade pho recipes with you.  Tomorrow we will get to the vegan version of this soup that is 100% plant-based (and 100% delicious).  But today we begin with classic pho soup, made with your choice of either beef, chicken, pork or shrimp.

For me, a winning pho recipe all boils down (quite literally) to the quality of its broth.  In traditional Vietnamese cooking, pho broth is simmered all day long in order to create that rich, traditional, cozy blend of flavors that we all know and love.  But while beef pho broth is traditionally made 100% from scratch — which is incomparably delicious, yet requires bringing home lots of beef bones and extra veggies plus an extra 2-3 hours of simmering — I’ve tested out a shortcut using store-bought beef stock as the base for this broth instead.  And in side-by-side taste tests, I honestly could hardly notice a difference.  So I’ve written this recipe using the store-bought broth shortcut, which means that this pho broth can be ready to go in as little as 45 minutes.  And when simmered together with charred onion and ginger, a generous handful of warming spices, a hint of sweetener, plus a heaping pile of fresh herbs as garnish, I’m telling you, this homemade pho broth is absolute magic.

The other great thing about making pho at home is that it’s a really fun interactive meal, especially if you’re entertaining.  Just load up everyone’s serving bowls with noodles and their choice of protein, ladle in the steaming hot broth, then encourage everyone go to town piling their bowls high with lots and lots fresh garnishes.  I’ve also included tips below for how you can do most of the prep cooking in advance to make entertaining stress-free.

Anyway, if you love pho as much as I do, you’ve gotta give this one a try.  It’s the perfect comfort food this time of year.  And I’m already certain you’re going to love it!

The Best Pho Recipe! | 1-Minute Video

Vietnamese Pho Spices -- Cinnamon, Cloves, Cardamom, Coriander and Star Anise

Vietnamese Pho Ingredients:

Alright, before we get to the actual recipe, let’s chat for a sec about the ingredients.  To make this pho soup recipe, you will need:

  • Steak, chicken, pork or shrimp: If you choose to use steak, chicken or pork, it will need to be super-thinly sliced in order to cook quickly in the broth.  To do this, I recommend popping the protein in the freezer for about 45-60 minutes, then slicing it against the grain as thinly as possible.  (Alternately, you can ask the butcher to thinly slice your meat for you, or add pre-cooked meat to your soup.)  Or if you choose to use shrimp, just be sure that it is peeled with the tails on or off.
  • Thin rice noodles: Traditional pho is made with thin rice noodles, such as these.  In order to prevent the noodles from overcooking in the broth, it’s traditional to cook pho noodles separately on their own.  Then the noodles will be added to each individual serving bowl, and the protein, hot broth and toppings will be added on top of the noodles.
  • Pho broth: To make the most delicious pho broth, you will need the following elements:
    • Fresh onions and ginger: Which we will briefly cook in a skillet (or you can pop them under the broiler in your oven) until they are charred, to add that classic smoky flavor to the broth.
    • Beef stock: In order to save us all a few hours of cooking meat stock from scratch, I’ve written this recipe using (good quality!) store-bought stock as a shortcut.  Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer.
    • Spices: There are 5 important spices in pho broth — star anisewhole clovescinnamon stickscardamom pods, and coriander seeds.  I really recommend using the whole (not ground) spices, if possible, which we will briefly toast to bring out extra flavor.  But see notes below for ground spice substitutions, if needed.
    • Fish sauceIt’s traditional to add just a little splash to the broth.
    • Sweetener: I used brown sugar to sweeten my broth instead of traditional yellow rock sugar, but really, any sweetener you prefer would work.
    • Sea salt: As always, to season your broth.
  • Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional — they’re the stars of the soup!  Feel free to pick and choose your favorites, but I recommend at least one from each category:
    • Fresh herbs: The more the merrier!  I recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).
    • Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.
    • Lime wedges: Essential for brightening up the flavors of the broth.
    • Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.
    • Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.
    • Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, to use as a garnish if desired.

See the full recipe below for ingredient amounts/instructions.

How To Make Pho Soup

This is actually a double batch of the broth, which I highly recommend making while you’re at it!

How To Make Pho Soup:

Here is the basic overview for how to make homemade pho bowls!  (As always, see the recipe below for the full detailed instructions.)

  1. Prep the protein. In order to slice the beef, chicken or pork as thinly as possible, I recommend popping the meat in the freezer for at least 30-45 minutes to chill.  Then use a sharp knife to thinly slice the meat before adding it to the soup.
  2. Make the broth. Meanwhile, as the meat is chilling, char the onion and ginger (either in a skillet or under the broiler).  Meanwhile, briefly toast the spices in a large stockpot.  Then add in the onion, ginger, and broth.  Cover and let everything simmer together for at least 30 minutes so that all of those flavors can meld.  Strain out and discard all of the onions, ginger and spices.  Then stir in the remaining ingredients and season with salt.
  3. Prep the noodles. Meanwhile, as your broth is simmering, go ahead and cook the noodles al dente according to the package instructions.  Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook, and set aside.  (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
  4. Assemble.  Once everything is ready to go, add a handful of noodles to each individual serving bowl, topped with your desired protein.  Then ladle the simmering hot broth into the serving bowls, being sure to submerge the meat so that it will get cooked.  Top with lots and lots of garnishes.
  5. Serve.  And serve warm, encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.

Pho Soup with Beef, Chicken, Pork or Shrimp

Possible Variations:

Want to customize your own homemade pho recipe?  Feel free to…

  • Use pre-cooked proteins: If you prefer not cook raw meat in the broth, you are welcome to use pre-cooked meat instead.  For example, feel free to shred a rotisserie chicken, or slice up leftover cooked steak, or add in some diced cooked pork to the soup just before serving.  Or if you are using raw meat and just want to be sure it is cooked well-done, feel free to stir the meat into the pot of hot broth, then ladle the broth and meat together into the individual serving bowls.
  • Use ground (instead of whole) spices: I really recommend using whole spices for this recipe if you can.  But in a pinch, feel free to substitute their ground equivalents.  Those substitutions would roughly be: 2.5 teaspoons ground star anise, 1/4 teaspoon ground cloves, 1.5 teaspoons ground cinnamon, pinch of ground cardamom, 2 teaspoons ground coriander.
  • Instant Pot pho: If you would like to make the broth in the Instant Pot (pressure cooker), first use the “sauté” setting to char the onions and ginger.  Then add in the spices and stock.  Cover, seal, and cook (manual high pressure) for 10 minutes, followed by a quick release.  Add in the remaining ingredients as directed in the recipe.
  • Crock-Pot pho: If you you would like to make the broth in the Crock-Pot (slow cooker), add the onion, ginger, spices and stock to the bowl of a large slow cooker and stir to combine.  (You are welcome to char the onion and ginger beforehand, if you would like, then add them to the Crock-Pot.)  Cover and cook on high for 3 hours or on low for 6 hours*.  Add in the remaining ingredients as directed in the recipe.  *If it seems that much of the broth has evaporated while cooking, just add in a cup or so of extra water.
  • Make it vegetarian/vegan: Here’s the link to my new plant-based vegan pho recipe.
  • Add fennel seeds: If you happen to have fennel seeds in your spice cabinet, add a teaspoon in along with the other spices for extra flavor.

Vietnamese Pho Soup

Pho FAQ:

A few final FAQs before we get to the recipe…

  • What is the proper “pho” pronunciation?  The closest way to write the correct pronunciation with English characters is “fuh.”  But Vietnamese is a tonal language, so the correct pronunciation requires lifting the pitch, like this.
  • How do you serve pho?  Pho soup is traditionally served in large bowls with chopsticks and a soup spoon.  But of course, you are welcome to use whatever dishes you have. ♡
  • How exactly are you supposed to eat pho? First, use your chopsticks to stir all of those garnishes into the broth to help give it extra flavor.  (You can later pick them out, if you don’t want to eat stems, chiles, etc.)  Then alternately, use your chopsticks to eat the noodles, protein and veggies, while using your spoon to eat the broth.  In Vietnam, it’s also encouraged to lift up your bowl to drink the last of the broth, if you would like.
  • Is pho healthy? I’d say it’s pretty healthy, especially if you use a leaner meat as your protein.  Feel free to also use brown rice noodles (instead of white rice noodles) if you would like to make this recipe a step healthier.
  • Is pho gluten-free? Yes, this pho soup recipe is naturally gluten-free.  (As always though, just be sure to double-check that all of your ingredients are certified GF.)
  • Is the meat in pho fully cooked? If the meat is very thinly sliced, the broth is boiling hot, and the meat is completely submerged in the broth right away — then yes, the meat should be fully cooked.  That said, if you want to be 100% sure that the meat is fully cooked, see instructions below for cooking the meat instead in the hot stockpot of broth and then adding it to the individual serving bowls.
  • Is pho traditionally made with beef broth? Yes. We start to blur the lines a bit with the traditional definition of Vietnamese pho if you start to sub in chicken broth, or use pork, shrimp, etc.  But for different people who prefer different kinds of proteins, I’m presenting some non-traditional options here.
  • Make ahead instructions?  Nearly all of the components of this recipe can be prepped in advance, if you would like.  (Which would make this recipe even easier if serving it to a big group.)  For example, the noodles and broth can be prepared and then refrigerated (separately) in sealed containers until ready to reheat and serve.
  • Storage instructions? I recommend refrigerating the broth, protein, noodles and garnishes in separate containers, so that the noodles do not soak up all of the broth.  But the cooked soup (with the ingredients stored separately or mixed together) can be refrigerated in sealed containers for up to 3 days.
Print
Vietnamese Pho Recipe

Pho (Vietnamese Noodle Soup)

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 large bowls or 4 medium bowls 1x

Description

This homemade pho soup recipe can be made with your choice of steak, chicken, pork or shrimp (see notes below).  I highly recommend making a double batch while you’re at it!


Scale

Ingredients

Pho Broth Ingredients:

Pho Soup Ingredients:

  • 8 ounces raw steak, very thinly sliced (or chicken, pork, or shrimp — see notes below)
  • 7 ounces uncooked thin rice noodles
  • garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)

Instructions

  1. Char the onions and ginger*. Turn the oven broiler to high, and place the baking rack about 8 inches away from the heating elements.  Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil.  Broil for about 7-10 minutes, until the tops of the onion and ginger are slightly charred.  Remove and set aside.
  2. Make the broth. Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stockpot over medium-high heat for about 3 minutes until fragrant.  Add in the charred onion, ginger, stock, and stir to combine.  Continue cooking until the broth reaches a simmer.  Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes.  Strain out (and discard) the onions, ginger and spices.  Stir in the fish sauce and sweetener into the hot broth.  Then finally, taste and season the broth with salt as needed.
  3. Prep the noodles. Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions.  Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook.  (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
  4. Assemble.  Now the fun part!  Add a handful of noodles to each individual serving bowl.  Portion the steak between each serving bowl.  Then ladle the still-simmering hot broth into the serving bowls, being sure to submerge the steak completely so that it gets cooked*.  Top each bowl with lots and lots of garnishes, and finish with a squeeze of lime juice.
  5. Serve immediately.  Encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.

Notes

To make beef pho: Use any kind of lean steak, very thinly sliced against the grain.  (I recommend freezing the steak for 30-60 minutes beforehand, to make it easier to slice.)

To make chicken pho: Use boneless skinless chicken breasts or thighs, very thinly sliced against the grain.  (I recommend freezing the chicken for 30-60 minutes beforehand, to make it easier to slice.)

To make pork pho: Use boneless pork chops, very thinly sliced against the grain.  (I recommend freezing the pork for 30-60 minutes beforehand, to make it easier to slice.)

To make shrimp pho: Use peeled and deveined (tails on or off) large shrimp.

Alternate charring option: Instead of broiling the onion and ginger in the oven, you can also just cook them cut-side-down in a sauté pan over high heat until charred.

Cooking the meat/shrimp: Again, it’s very important that the meat is very thinly sliced, the broth is simmering hot, and that the meat is completely submerged in order for it to cook fully.  If you have any doubts or would like to 100% ensure that the meat is fully cooked, see the option below.

Alternate meat/shrimp cooking option: Instead of cooking your protein (steak, chicken, pork or shrimp) in the individual serving bowls, feel free to instead stir the protein directly into the stockpot of simmering broth to ensure that it is fully cooked.  Then ladle the broth and protein together into the individual serving bowls.

Double batch: Again, I highly recommend making a double batch of this recipe while you’re at it!  To do so, you will need a large stockpot (at least 5 quarts) to handle the quantity of broth.

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Pho Recipe

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93 comments on “Pho (Vietnamese Noodle Soup)”

  1. I have been making this weekly for the last couple of months – my partner loves it so much. We had some fun varying the proteins, marina ed steak was a favourite, as are other kinds of sprouts because why not?
    Thank you thank you thank you :)

    • Best soup I’ve ever had. Follow the recipe to a t and you will not be disappointed

  2. The broth in this recipe is one of the most amazing and sensational things I have ever eaten; thank you so much for sharing it, I am definitely making this again and doubling the batch!

  3. I have been eating and making Pho for years. This is the best recipe and by the way I also make your no bake energy bites and love them too. Thanks for sharing this!

  4. This is the first I have ever commented on anyone’s blog, and I have to say Holy Sh*t thank you soooooo much. This was almost exactly how my favourite Pho restaurant tastes. My honey and I were mind blown and can not give you enough praise. Thank you, thank you, thank you.

  5. This was amazing! Tasted authentic, rich with flavors–delicious, and not too difficult either! Thanks for sharing this!

  6. I am so in love with this recipe! I use a slow cooker, still charring the ginger and onion. Fills the house with such a delicious smell. I add all the fixin’s to my bowl, such great flavor. Amazing, so glad I found this!

  7. Ok my mistake looks like 8 cups of broth….

  8. The best recipe ever! Made it for the first time and my whole family (ages 10 – 89) stated this is a keeper!

  9. I tried this recipe out for the first time tonight and I’m wondering if I made a mistake along the way… I started with 8 cups of beef stock and after cooking the ingredients together for about an hour and straining I was left with just enough broth for one serving of pho. (My largest burner was on 3.5 out of 7 and I had the lid of the pot slightly cracked. Perhaps one of those made the difference?) I also felt that the flavor of the dry spices was probably a bit more prominent because they were meant to distribute into more broth.

    That being said, my pho was still really good and I can’t wait to make it again. If anyone knows why so much of my broth cooked off, please lay it on me! Thank you!

    • Hi! So, this is my 3 time making pho based on this recipe. What I did was I roasted my spices on low while my ginger and onion was broiling in the oven (broil until it gets burned on edges). Then once my onion and ginger was done I added it to the pot where my spices were roasting and then added 8 cups of beef broth. Only cooking on medium high for about 30min. While broth is boiling, prep your ingredients (beef, bean sprouts, fresh herbs) and put them away in individual bowls. Boil rice noodles and add a bit of sesame oil when you drain them so they don’t stick. Once your broth is done, drain it out so there are no spices or onion/ginger floating around. It’s time to assemble your bowl with the ingredients you have put away earlier and pour your broth right on it! I promise, you will not regret it! It’s the best pho I have ever had :p

    • I would make sure your broth is just simmering and put the lid on completely

  10. Can I get away with using beef broth instead of beef stock? My grocery only had beef broth, but also had chicken in both stock and broth – so I was a little confused as to why they didn’t have something labeled “beef stock”.

  11. Love the taste, love all the different variations with different ingredients, love the smell, love the way it warms you up inside, love everything about this amazing recipe you generously shared for everyone to enjoy! I made it again today to share with family and neighbors. You are FIVE stars! Thank you!

  12. First time Pho maker, but serious cook. I was surprised by the spices in the broth, but they were amazing and flavorful in just the right balance. I didn’t have anise and had to use powdered spices, but it was everybit as good as the take-out (maybe better!) Definitely a keeper.

  13. Spent 6 weeks in Thailand, Cambodia and Vietnam a year ago and been looking for that authentic taste since then. Thank you so much because this recipe hits all the notes. Just made a batch of 5 litres for our dinners next week. Thank you thank you thank you.

  14. So delicious and fresh tasting. Making a second pot now. Thank you for a great recipe.
    #phoforthesoul

  15. I love pho and always crave it during the winter months. This recipe is so delicious and the soup’s aroma is divine! Changes: I did saute/scorch ginger and onion in the saucepan before adding spices. I also used ground cardamom vs pods and oyster sauce vs fish sauce. I added carrots, celery, mushrooms, and baby bok choy near the end of cooking my broth as well. My only regret is not finding thai basil as part of the garnish. Enjoy!

  16. Thank you thank you for doing it right!!!! I recently saw a a post on Instagram of a very popular “food blogger” who made what they called pho. It didn’t seem like they understood its history or cultural origins whatsoever. There were not more than 2 ingredients that were recognizable in pho. As a Vietnamese person, I was very disappointed and offended at their disregard. Your post was very refreshing to see and I am looking forward to trying your recipe!

  17. I’m trying to make this today. Can you tell me what brand of beef broth I should use please? Thank you in advance.

    • I’ve used better than bouillon paste to make the broth and I thought it turned out really tasty!

  18. I haven’t tried this recipe yet. I have a problem that I need to ask you about. My family is all on the keto diet so carbs are out of the picture have you actually tried the PHO Soup with any kind of vegetable spaghetti such as zucchini or squash spaghetti. Please let me know if you have and if it was as good as with regular noodles. Thank you Judith Quarles

  19. Delicious! I really like all the options and alternatives provided. I topped with what I had available – – kale, tomato, thin slices of rutabaga, onions, mushrooms, red peppers and edamame. Lots of flavor! I would recommend using whole spices for a clearer broth. I used some powdered spices and they didn’t dissolve.
    I made this at the spur of the moment, so next time I will plan ahead so that I have more of the traditional toppings on hand to try.

  20. I made this last night and don’t usually comment on recipes but this was worth it. The homemade stock I’d wanted to use was bad so I just went with store bought beef stock, I didn’t have cardamom and my noodles all stuck together but wow it was DELICIOUS. Everyone went crazy for it, it smelled amazing while simmering and ultimately was very easy. Definitely will make again!

  21. Gosh I don’t know what happened but this is the first internet recipe I’ve literally thrown away. I followed the directions to a T, but when I went to taste the broth after straining the simmering ingredients and adding the brown sugar and fish sauce and salt, I was revolted. All I could taste was cinnamon and cloves. I’ve made Pho before (in a slow cooker with actual chicken meat), so I know boxed broth is going to be blander (I was using Organics Beef Bone Broth, for the record). but despite adding salt and trying to adjust the broth, there was no way I could bring it back from being horribly over-cinamonned & cloved. Perhaps I should have tried just one stick, or my sticks were very potent. Unfortunately, I threw out the broth and used the veggies and noodles I had prepared to make some impromptu pad thai.

  22. This recipe is a savior to my husband. He’s not feeling very well today, fever and all, and I thought it might be a good idea to cook him a good bowl of pho. Then I stumbled upon this recipe. Coincidentally, he got better right after a bowl. Thanks for the recipe, we might make another batch in the near future.

  23. This recipe was truly like tasting a memory. While the reviews were fantastic, I still went into it wary it would really be as good as everyone said but oh my goodness, this truly blew me away. One reviewer noted that there didn’t seem to be enough broth once as was said and done and I would’ve agreed once I put everything in the bowl, but there is so much else going on in this dish (noodles, the protein of your choice and if you’re anything like me, copious amounts of garnishes) that my husband and I both didn’t even finish our broth. Beyond well done, this is going into our meal rotation without question!

  24. This is such a thorough recipe guide. I think it’s really useful to understand why certain steps are involved. Thanks for the tips and alternative suggestions!

  25. Do you have the nutritional info for the base of this recipe? I know the add ins can change but just the basic broth? Thanks. I am excited to try it.

  26. We made this twice now! Absolutely delicious! We add bean sprouts and some other veggies to it. Never ordering pho from a restaurant again!

  27. Vietnamese person here. Pho Ga (Chicken Pho) IS actually a traditional dish.

  28. Made this fabulous recipe!! only a couple of tweaks, I added carrots and garlic to onion and ginger. I used 6 cups of Rachel Ray beef broth and 24 ounces of frozen beef bone broth. Pho was fabulous, thank you so much for giving a rookie a shot at restaurant quality [email protected]

  29. My go to very best!