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Vietnamese Pho

Homemade pho is not some coveted secret. You can make your pho taste just as good if not better than your favorite restaurant by using a...

Homemade pho is not some coveted secret. You can make your pho taste just as good if not better than your favorite restaurant by using a little technique. The result being a rich yet clean tasting fragrant broth with lots of fatty and chewy textures. It’s everything you want in a bowl of soup.




  • 5-6 pounds (2.2-2.7 kilo) beef bone (knuckle and marrow)

  • 1 pound (450g) chuck roast

  • 5.5qt (5.25 liter) water

  • 2 large yellow onions

  • 1 large whole piece of ginger

  • 5 cloves, toasted

  • 5-6 star anise, toasted

  • 3 black cardamom pods *optional*

  • 1/3 cup (35g ) coriander seeds, toasted

  • 1 cinnamon stick, toasted

  • 1/4 cup fish sauce 60ml

  • 1.5 tablespoons (22g) brown sugar

  • Stems from 1 bunch of cilantro

  • More fish sauce and brown sugar (to taste)

For The Bowls:

  • Cooked Rice Noodles

  • Thinly sliced flank steak

  • Cooked chuck roast from broth

  • Thinly sliced Thai chilies

  • Thinly sliced sweet white onion

  • Thai basil

  • Cilantro

  • Mint


Broth Method:

  1. Start by placing the meat and bones on a foil lined baking sheet and spray with cooking oil. Roast in a 475F oven for 30-45 minutes.

  2. Set the aromatics like ginger and onions onto a foil lined baking sheet, coat in oil, and put under the broiler for 10-12 minutes.

  3. Sear the chuck roast on all sides on a ripping hot oiled medium skillet. 2-3 minutes per side. Place to the side.

  4. Add all the bones to a large stock pot covered with cold water. Let sit for 5 minutes.

  5. Place on the stove and slowly bring to a simmer. Skim off any scum and foam.

  6. Once simmering, add in the onions, ginger, seared chuck roast with cloves, star anise, cardamom pods, coriander seeds, cinnamon stick, fish sauce, and brown sugar. Mix to combine then let simmer uncovered for 2 hours.

  7. After 2 hours, remove the chuck roast and simmer for another 2 hours.

  8. Remove all the bones and drain into a large pot through a mesh strainer.

  9. Season with a few splashes of fish sauce and pinches of brown sugar.

  10. While still hot add in the stems of a bunch of cilantro leaves wrapped in tied cheesecloth to steep in the broth for 15 minutes before removing.

Assembly Method:

  1. Start by cooking rice noodles to package instructions.

  2. Toss together all the desired herb ingredients in a small bowl.

  3. Thinly slice thai chiles and flank steak (across the grain), as well as the chuck roast.

  4. Cut the limes into wedges or cheeks and slice the white onions.

  5. Place cooked noodles at the bottom of the bowl top with flank steak and chuck roast then cover with boiling hot broth.

  6. Top with sliced white onions, sliced chiles, herbs salad, and lime wedges in.


Telesforo Gumersindo Candelario Fernandez
Telesforo Gumersindo Candelario Fernandez
Nov 20, 2023

good soup but i have a question what kind of sause (the red) you use, siracha sause? greattings from monterrey mexico p.d im mexican i want more spicy taste :v

Adrian Glauert
Adrian Glauert
Mar 03
Replying to

Add more sliced fresh chilli man

I e made this recipe to a tee over the last couple days . As I thought and from other videos I’ve watched . To need to add the umami bomb. Josh would’ve known this , but I guess it doesn’t sound so good for his recipe to do that . It either comes in the form of a stock cube “pho” written on it . Or there is an ultra popular Vietnamese seasoning made by Knorr , no self respecting Vietnamese family makes this without it (I have over 15 Vietnamese staff) . They said . Yes bot you add this one . Alway!! Make yummy🤷

So tomorrow I’ll make it again ,…


Karlo müller
Karlo müller
Nov 17, 2022

How much does that cost per serving?


Nov 12, 2021

No garlic???

Khoi Dong
Khoi Dong
Jan 29, 2023
Replying to

Nope, Garlic is optional and it does taste better. Regular Pho restaurant in Vietnam does offer you a jar with garlic slices


Steve Zanardi
Steve Zanardi
Oct 30, 2021

The video says roast the bones at 425 but the words say 475

Daren Brantley
Daren Brantley
Sep 24, 2022
Replying to

40 minutes at 425 convection worked great for me.


Krystal Luu
Krystal Luu
May 30, 2021

How many servings does this roughly make?


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