Pho is one of Vietnam’s most beloved dishes, celebrated for its aromatic broth, tender meat, and fresh herbs.

This delicious soup brings warmth and comfort with each spoonful.

Making homemade pho allows you to tailor the flavors to your liking, giving you control over the broth’s depth, the tenderness of the meat, and the freshness of the herbs.

Whether you prefer beef-based Pho Bo or chicken-based Pho Ga, this guide will help you make an authentic bowl of pho in the comfort of your kitchen.

Ingredients

For the broth:

4–5 star anise
3–4 whole cloves
1 cinnamon stick
1 tbsp coriander seeds
1 large onion, halved
1 (3-inch) piece of fresh ginger, sliced
6 cups beef or chicken broth (depending on protein choice)
2 tbsp fish sauce
1 tbsp sugar

For the protein:

1 lb beef (for Pho Bo) or chicken breast (for Pho Ga), thinly sliced

For the noodles and garnishes:

1 pack (8 oz) rice noodles (banh pho)
1 bunch fresh cilantro, chopped
1 bunch fresh Thai basil, leaves separated
2–3 green onions, sliced
1 lime, cut into wedges
Fresh bean sprouts
Sliced fresh chili or jalapeño (optional)
Hoisin sauce and Sriracha (for serving)

Instructions

Step 1: In a large pot, dry roast the star anise, cloves, cinnamon stick, and coriander seeds over medium heat for 1–2 minutes.

Stirring occasionally until fragrant, remove and set aside.

Step 2: Char the halved onion and sliced ginger directly on a hot skillet until blackened and aromatic.

Step 3: Add the toasted spices, charred onion, and ginger to the pot. Pour in the broth, fish sauce, and sugar, and bring to a boil.

Reduce to low and let simmer for 45 minutes to 1 hour.

Step 4: Prepare the rice noodles according to package instructions. Drain and set aside.

Step 5: Slice the beef or chicken thinly (partially freezing it makes slicing easier).

For raw meat, let the hot broth cook the thin slices in the bowl.

Step 6: Strain the broth to remove spices, onion, and ginger. Keep warm over low heat.

Step 7: In each serving bowl, add cooked rice noodles, then layer with sliced meat.

Ladle hot broth over the noodles and meat, cooking the meat instantly.

Garnish with cilantro, Thai basil, green onions, bean sprouts, and a lime wedge. Serve with hoisin and Sriracha.

FAQs

1. Can I make pho in advance?

Yes! The broth can be prepared in advance and stored in the fridge for up to three days or frozen for up to three months.

Reheat and add fresh noodles and toppings when ready to serve.

2. How can I achieve a clear broth?

Strain the broth carefully and simmer without a rolling boil.

Avoid adding too many vegetables or fatty cuts of meat to prevent cloudiness.

3. Can I use other types of noodles?

Traditional pho uses rice noodles, but you can substitute with glass noodles or zucchini noodles for a lower-carb option.

4. What are some other toppings I can add?

Add thinly sliced red onions, shredded carrots, or cooked shrimp for extra flavor and texture.