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Guide to Cooking Beef Pho at Home: 

Rich and Authentic Taste Just Like in Restaurants.

A delicious bowl of pho is the harmonious combination of various elements, especially the broth - the soul of the pho bowl.

What is Pho?

Pho is a soup consisting of bone broth, rice noodles, thinly-sliced meat (in this recipe, it's beef), and fresh garnishes.

Nutrition Facts (per serving)









Pho Ingredients

Because you're making this authentic Vietnamese soup completely from scratch, the ingredient list is a little hefty. Here's what you'll need:

  • Beef Soup Bones: Use the shank and knee to make the homemade bone broth.

  • Rice Noodles: You should be able to find dry rice noodles at most grocery stores, either in the international aisle or another pantry aisle.

  • Beef: This recipe calls for beef top sirloin. Make sure it's thinly sliced so the hot broth can cook it.

  • Fish Sauce: Fish sauce will give the pho a hint of salty, fishy flavor.

  • Onion: Roast the onions for an extra depth of flavor.

  • Spices and Seasonings: This recipe calls for ginger, star anise, and salt.

  • Garnishes: Garnish your pho with cilantro, green onion, Thai basil, lime, hoisin sauce, sriracha, or anything else you like.

How to Make Pho

Pho is quite simple to make, it's just a little time consuming. You'll find the full, detailed recipe below — but here's what you can expect when making this pho:

  • Roast the beef bones and onions until the bones are browned and the onions are soft.

  • Make the broth.

  • Soak the rice noodles for an hour. Meanwhile, bring the broth to a simmer.

  • Boi the noodles, then drain and add them to a bowl.

  • Top with sirloin, cilantro, green onion, and broth. Garnish with your desired toppings.

How to Store Pho

Store broth and rice noodles separately in their own airtight containers in the fridge. They will stay fresh for up to four days. When you're ready to eat, reheat the broth on the stove and rice noodles in the microwave. Combine and enjoy.

How to Freeze Pho

You can only freeze the pho broth, not the rice noodles. Store completely cooled broth in airtight containers or zip-top freezer bags (frozen flat) in the freezer for up to three months. Thaw in the refrigerator overnight and reheat on the stove.


  • 4 pounds beef soup bones (shank and knee)

  • 1 medium onion, unpeeled and cut in half

  • 5 slices fresh ginger

  • 1 tablespoon salt

  • 2 pods star anise

  • 2 ½ tablespoons fish sauce

  • 4 quarts water

  • 1 (8 ounce) package dried rice noodles

  • 1 ½ pounds beef top sirloin, thinly sliced

  • ½ cup chopped cilantro

  • 1 tablespoon chopped green onion

  • 1 ½ cups bean sprouts

  • 1 bunch Thai basil

  • 1 medium lime, cut into 4 wedges

  • ¼ cup hoisin sauce (Optional)

  • ¼ cup chile-garlic sauce (such as Sriracha) (Optional)


Gather all ingredients.


  • Preheat the oven to 425 degrees F (220 degrees C).

STEP 3: 

Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.

STEP 4: 

Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.


Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.


Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.


  • When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.


  • Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.


Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.


Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

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