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vietnamese pho with spicy sriracha sauce shot top down

Vietnamese Pho Recipe

Using this recipe, you'll be able to whip up a tasty bowl of pho soup without anything going wrong. Even though the total cook time is a little intimidating, don't worry. Most of that time is spent waiting for the soup to simmer so that all the flavors of your ingredients can mix together. Use all the helpful tips that this article pointed out above so that you can have the best pho you've ever had. 
5 from 6 votes
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Course
Cuisine Asian
Servings 4
Calories 245 kcal


  • Your Aromatics:
  • 4.5 oz ginger slice them right down the center
  • 2 Onions cut them in half
  • Your Spices
  • 2 tbsp of coriander seeds
  • 9 individual star anise
  • 2 cloves
  • 5 cinnamon quills
  • 3 cardamon pods
  • Beef:
  • 2.5 lb marrow From the leg or knuckle. Saw them in half
  • 2.5 lb beef brisket half moist, half dry
  • 4 quarts water
  • 1.5 lb beef bones
  • Your Seasoning:
  • 3 tbsp fish sauce
  • 1.5 tbsp sugar
  • 1.5 tbsp salt sea salt for best taste
  • Fixings:
  • 3 – 5 brisket slices
  • 2 oz rice sticks
  • 1 oz beef tenderloin slice it thin and keep raw
  • Your Toppings:
  • 4 – 5 sprigs Thai basil
  • 4 – 5 sprigs coriander or cilantro
  • Bean sprouts as much as you want
  • Hot Chili Sauce optional
  • Lime wedges served on the side


  • Prep
  • Throw your aromatics, without oil, on the skillet until you see smoke.
  • With the cut side faced-down, throw your onion and ginger on the skillet. Char on each side for a few minutes. Remove from the pan and put the pieces aside.
  • For about 3 minutes, toast your spices on medium heat in a pan.
  • Clean Bones and Meat
  • Rinse bones & brisket then cover with water in a large stockpot.
  • Let everything boil for about 5 minutes and then drain all your water.
  • After you’re done, rinse all your bones and brisket under tap water.
  • Making the Broth:
  • Rinse and wipe out your pot and then take 4 quarts of water to boil.
  • Once the water is boiling, add your bones, onion, ginger, brisket, and spices.
  • Add the sugar and salt as well, you’ve done it right if the water barely covers your ingredients.
  • Put your lid on and then let everything simmer for the next three hours.
  • Take your brisket out if it’s tender enough to fall apart and then throw it in the fridge for later.
  • Keep the lid off and let all your ingredients simmer for another 40 minutes.
  • Now you want to take out all the bigger pieces, strain your broth while pouring it into a different pot. Throw away your bones and spices that are left.
  • Now you can add a little fish sauce, salt, and sugar until it taste just right. The broth should be mostly savory with a hint of sweet.
  • Putting it Together:
  • Get your pho noodles ready to add before serving.
  • Throw your noodles in the bowl and then add your raw beef and brisket.
  • Pour over your hot broth until the bowl is about 2 inches from the top of the bowl. The broth will continue to cook the raw beef to a perfect medium-rare.
  • Put your bowl on a plate and then put all your toppings to the side.


Calories: 245kcal
Keyword vietnamese pho recipe
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