Easy Homemade Ramen Recipe

 Pho

Pho is a traditional Vietnamese dish that has become a symbol of the country’s food culture. It is made of

Aromatic broth simmered for hours using bones and spices like cinnamon, cloves, star anise, ginger, and onion

Rice noodles, flat and light on the stomach

Thin slices of beef or chicken, cooked gently

Fresh herbs such as basil, cilantro, mint, and green onion

Pho is often served as breakfast or lunch and is one of the most popular dishes both inside and outside Vietnam

What is Pho Food

Pho can be described as a nourishing noodle soup that combines flavorful broth, soft rice noodles, protein, and refreshing herbs

The true secret of pho’s taste lies in the broth, which is simmered for hours with bones and spices to create a deep and rich flavor

Is Pho a Healthy Food

✅ Yes, pho is often considered a healthy and balanced meal for the following reasons

Mineral-rich broth from slow-cooked bones

Rice noodles, light and naturally gluten-free

Fresh herbs provide antioxidants and support immunity

Protein from meat or chicken promotes satiety and nourishes the body

⚠️ However, keep in mind

Some restaurant versions may contain high sodium (salt) levels

Rice noodles are high in carbohydrates, which may not suit low-carb diets

Choosing lean cuts of meat makes pho lighter and healthier

Authentic Vietnamese Pho Recipe (Pho Bo)

Pho is not just an ordinary soup – it’s one of the world’s greatest noodle soups and a true icon of Vietnamese cuisine. This recipe has been carefully tested, refined, and compared with authentic bowls of pho in Vietnam and our favorite pho restaurants in Sydney, until it reached the perfect balance of flavor

The result? A rich, aromatic, and deeply satisfying pho that deserves all the respect it gets

 Ingredients (Serves 6)

For the broth

 kg beef bones (preferably marrow bones)

500 g beef brisket or shank

2 large onions, halved

7 cm piece of ginger

3 star anise pods

4 cloves

1 medium cinnamon stick

1 tbsp coriander seeds

1 tbsp coarse salt

1 tbsp rock sugar (or regular sugar)

3 liters of water

For serving

500 g fat rice noodles

Thinly sliced raw beef (such as sirloin or eye fillet)

Fresh herbs: basil, mint, cilantro

Fresh bean sprouts

Sliced chili (optional)

Lime wedges

Chopped green onions

Hoisin sauce and Sriracha (optional)

👩‍🍳 Instructions

Char the onion and ginger

Grill the onion and ginger directly over flame or in the oven until charred and darkened. This step adds a smoky depth to the broth

 Prepare the broth

Place the beef bones and brisket in a large pot, cover with water, and bring to a boil for a few minutes

Discard this first water to remove impurities

Refill with 3 liters of fresh water, add the charred onion, ginger, star anise, cinnamon, cloves, and coriander seeds

Season with salt and sugar

Bring to a boil, then reduce the heat and let it simmer gently for 3–6 hours for maximum flavor

Prepare the noodles

Soak the rice noodles in hot water until just tender, then drain well.

 Assemble the pho

Divide the noodles into serving bowls

Place raw beef slices on top of the noodles

Ladle the boiling hot broth directly over the beef to cook it instantly

Garnish with fresh herbs, bean sprouts, chili, lime, and green onions

Serve with hoisin and sriracha sauce on the side if desired

✅ Tips for Success

The longer you simmer the broth, the deeper the flavor

Don’t overload the spices; balance is the key to authentic pho

You can substitute chicken for beef to make Pho Ga (chicken pho)

Conclusion

Authentic Vietnamese Pho is a harmony of fragrant broth, tender rice noodles, fresh herbs, and thinly sliced beef. Every spoonful brings a taste of Vietnam right to your table

This recipe is the perfect way to experience the comforting, aromatic magic of pho at home

How to Make Vietnamese Beef Pho

If you think preparing Beef Pho (Pho Bo) is complicated because of the amount of bones and meat involved, you’ll be surprised at how simple it really is! The key is patience and a large pot. The result is a rich, aromatic noodle soup that has become one of the most iconic dishes of Vietnam

🍲 Ingredients

1.5 kg beef bones (preferably marrow bones)

500 g beef brisket or flank

2 large onions, halved

1 piece ginger (7 cm)

3 star anise

4 cardamom pods

1 cinnamon stick

1 tbsp coriander seeds

1 tbsp salt

1 tbsp rock sugar (or regular sugar)

3 liters water

500 g flat rice noodles

Fresh herbs (basil, cilantro, mint)

Bean sprouts

Sliced chili (optional)

Lime wedges for serving

Hoisin sauce and chili paste (optional)

👩‍🍳 How to Make the Pho Broth

Quick boil to remove impurities

Place the bones and meat in a large pot of cold water

Bring to a boil for 5 minutes

Skim off and discard the foam and scum (impurities)

Drain and rinse the bones thoroughly

Slow simmer

Return bones and meat to the pot with 3 liters of clean water

Add onions, ginger, cinnamon, cardamom, coriander seeds, and star anise

Season with salt and sugar

Bring to a boil, then reduce heat and simmer gently for 3 hours

 Remove the brisket

After 3 hours, remove the brisket. Slice thinly to serve later

Continue simmering the broth with bones only for another 40 minutes

4. Strain the broth

Strain through a fine sieve to get a clear, fragrant soup

🍜 Serving Pho

Place cooked rice noodles in bowls

Add slices of raw beef (like sirloin or eye fillet) and brisket

Pour over the boiling hot broth so the raw beef cooks instantly

Garnish with fresh herbs, bean sprouts, sliced chili, and spring onions

Serve with lime wedges, hoisin sauce, and chili paste on the side

✅ Tips for the Perfect Pho

Removing impurities at the start ensures a clear broth

The longer you simmer, the deeper the flavor

Keep spices balanced so they don’t overpower the broth

🍲 Why Make Pho at Home

Many people think making Vietnamese Pho at home is complicated, but it’s actually simple—no tricky techniques required! What it really takes is patience, a large stockpot, and some quality bones and meat. The magic happens while it simmers slowly on the stove, filling your kitchen with a rich, aromatic fragrance

So, why should you make pho at home instead of always going out to eat it? Here are the best reasons

When You Love Pho but Don’t Live Near a Good Pho Restaurant

If you adore pho as much as I do but don’t have a good Vietnamese restaurant nearby, making it at home is the perfect solution

👨‍🍳  To Impress Your Guests

Homemade pho is a showstopper! This recipe makes enough for 6 full servings, or up to 10–12 small bowls if you’re serving it as part of a larger feast. Pair it with Vietnamese rice paper rolls, lemongrass chicken, pork meatballs (banh cha), or even caramelized pork belly for the ultimate spread

💰  To Save Money

A good bowl of pho in the city can cost quite a lot. Six bowls can easily set you back more than $60. Making it at home is far more budget-friendly—plus, you’ll likely have leftovers!

🥶  Stock Your Freezer

Pho broth freezes beautifully. You can prepare a big batch, portion it out, and freeze it for quick, delicious meals anytime. Nothing beats pulling homemade broth from your freezer on a busy day

🍳  A Cozy Weekend Project

If your idea of a perfect Sunday is spending time in the kitchen, simmering a fragrant pot of broth, and enjoying the process of cooking—pho is the ideal weekend project. It’s rewarding, relaxing, and the result is one of the world’s most beloved noodle soups.

🌟 Conclusion

Making Vietnamese pho at home is about more than just food—it’s about creating an experience. Whether it’s to impress guests, save money, or simply enjoy a cozy cooking project, homemade pho delivers comfort, flavor, and joy in every bowl

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