Homemade Vietnamese Pho Recipe
About this recipe
This Homemade Vietnamese Pho recipe brings the authentic flavors of Vietnam right to your kitchen. The secret lies in the rich, homemade broth made from beef bones, charred ginger, and a mix of aromatic spices that you won't find in store-bought versions.
While it takes a bit of time to prepare, the depth of flavor in this broth is worth every minute. Adam and Joanne from Inspired Taste guide you through the process, ensuring you get that perfect bowl of pho.
Ingredient notes
- Use beef knuckles or leg bones for the broth.
- Yellow rock candy can be found at Asian markets.
Tips from Inspired Taste's video
- Broil the onions and ginger until charred to enhance the broth's flavor.
- Toast the spices before adding them to the broth to release their fragrance.
- Strain the broth to remove any fat, or refrigerate overnight to solidify the fat for easier removal.
No life story here — the video and the recipe are the whole point. All credit to Inspired Taste: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Add beef knuckles or leg bones to a big stock pot and cover with cold water.
- 2
Place the pot on high heat and bring to a boil for about five minutes.
- 3
Drain the stockpot and rinse the bones to remove scum.
- 4
Rinse the stockpot as well and place the bones back into the pot.
- 5
Quarter two medium onions, leaving the skins on.
- 6
Cut a four-inch piece of ginger in half lengthwise.
- 7
Arrange the onions and ginger on a baking sheet and broil in the oven on high for 10-15 minutes, turning occasionally, until charred.
- 8
Toast one tablespoon of coriander seeds, one tablespoon of fennel seeds, six cloves, six star anise, two cinnamon sticks, and one black cardamom pod in a pan over low heat for about five minutes until fragrant.
- 9
Add the toasted spices to cheese cloth and tie with butcher's twine to create a sachet.
- 10
Measure out a quarter cup of fish sauce, one and a half tablespoons of salt, and one inch of yellow rock candy.
- 11
Add six quarts of cold water to the bones in the pot and bring to a boil, skimming off any scum that rises to the top.
- 12
Reduce to a gentle simmer and add the fish sauce, salt, spice sachet, rock candy, charred ginger, and onions.
- 13
Simmer the broth gently for about three hours.
- 14
Strain the broth to remove bones, onion, and ginger, pouring it through a fine mesh strainer into a clean bowl.
- 15
Remove fat from the broth using a fine mesh strainer or spoon, or refrigerate overnight to solidify the fat for easier removal.
- 16
Bring the broth to a simmer and prepare bowls with very thinly sliced raw beef.
- 17
Cook rice noodles in boiling water and add them to the bowls.
- 18
Cover the noodles with hot broth and serve with fresh herbs, bean sprouts, lime wedges, thinly sliced onions, chili sauce, and fish sauce.
Heads up — we had to guess a little:
- The quantity of raw beef is inferred as 'thinly sliced' without a specific measurement, which is common for serving in pho.
Credit where it's due: this recipe was transcribed from Inspired Taste's original video on YouTube. Follow them there — it's their dish.
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