Authentic Pho Bo (Vietnamese Beef Noodle Soup)

Warm, fragrant, and deeply satisfying, Vietnamese beef pho is one of the most iconic noodle soups in the world—and now you can make this authentic pho bo recipe at home. This simplified method is perfect for beginners and delivers restaurant-quality flavor using a few smart shortcuts. Whether you’re craving a comfort meal or planning a homemade Vietnamese dinner, this easy beef pho recipe is the answer.

What is Phở Bò?

Phở Bò is a traditional Vietnamese beef noodle soup made with banh pho rice noodles, thinly sliced beef, and a richly spiced broth. It originated in northern Vietnam and has become a beloved dish across the world, especially in Vietnamese restaurants and takeout menus.

At the heart of pho bo lies its bone broth, infused with aromatics like star anise, cinnamon, and charred ginger. While the traditional method takes hours, we’ll show you how to make a quick Vietnamese beef noodle soup using a pressure cooker or high-quality store-bought broth.

INGREDIENTS FOR PHO BO

For the Broth:

• 2 lbs beef bones (preferably leg or marrow bones)
• 1 lb beef brisket or chuck
• 1 onion, halved
• 1 4-inch piece of ginger, halved
• 2 whole star anise
• 1 cinnamon stick
• 4 cloves
• 1 black cardamom pod (optional)
• 1 tbsp coriander seeds
• 1 tbsp salt
• 1 tbsp fish sauce (plus more to taste)
• 1 tsp sugar
• 10 cups water

For the Bowls:

• 12 oz dried or fresh flat rice noodles (bánh phở)
• 1/2 lb beef sirloin or eye round, thinly sliced against the grain
• 1 small onion, thinly sliced
• Fresh herbs: cilantro, Thai basil, mint
• Bean sprouts
• Lime wedges
• Thai bird chilies or jalapeños (optional)
• Hoisin sauce and Sriracha (for serving)

INSTRUCTIONS FOR PHO BO

Step 1: Char the Aromatics

Char onion and ginger over an open flame or in a dry skillet until blackened. This deepens the broth flavor.

Step 2: Parboil the Bones

Place beef bones in a large pot, cover with water, and boil for 10 minutes. Drain and rinse to remove impurities.

Step 3: Make the Broth

Add clean bones, brisket, charred onion and ginger to a large pot or pressure cooker. Add spices, salt, sugar, fish sauce, and 10 cups of water.

• Simmer for 3 hours on stovetop or pressure cook on high for 1 hour.
• Skim foam occasionally.

Step 4: Strain & Adjust

Strain the broth. Remove the brisket, cool, and slice. Taste and adjust seasoning with fish sauce or salt as needed.

Step 5: Prepare the Noodles

Cook rice noodles according to package directions. Drain and rinse with cold water.

Step 6: Assemble the Bowls

Add cooked noodles to bowls. Top with raw sliced beef and brisket. Pour in hot broth to cook the raw beef. Garnish with herbs, onions, and sprouts.

Pho Bo (Beef Noodle Soup)

A traditional Vietnamese noodle soup made with flat rice noodles (bánh phở), thinly sliced beef, and a deeply aromatic broth infused with spices.

Servings 4

Prep Time 30 minutes mins

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Ingredients

  

For the Broth:

• 2 lbs beef bones preferably leg or marrow bones
• 1 lb beef brisket or chuck
• 1 onion halved
• 1 4- inch piece of ginger halved
• 2 whole star anise
• 1 cinnamon stick
• 4 cloves
• 1 black cardamom pod optional
• 1 tbsp coriander seeds
• 1 tbsp salt
• 1 tbsp fish sauce plus more to taste
• 1 tsp sugar
• 10 cups water

For the Bowls:

• 12 oz dried or fresh flat rice noodles bánh phở
• 1/2 lb beef sirloin or eye round thinly sliced against the grain
• 1 small onion thinly sliced
• Fresh herbs cilantro, Thai basil, mint
• Bean sprouts
• Lime wedges
• Thai bird chilies or jalapeños optional
• Hoisin sauce and Sriracha for serving

Instructions

 

• Char onion and ginger over an open flame or in a dry skillet until blackened. This deepens the broth flavor.
• Place beef bones in a large pot, cover with water, and boil for 10 minutes. Drain and rinse to remove impurities.
• Add clean bones, brisket, charred onion and ginger to a large pot or pressure cooker. Add spices, salt, sugar, fish sauce, and 10 cups of water.
• Simmer for 3 hours on stovetop or pressure cook on high for 1 hour.
• Skim foam occasionally.
• Strain the broth. Remove the brisket, cool, and slice. Taste and adjust seasoning with fish sauce or salt as needed.

Assemble the Bowls:

• Cook rice noodles according to package directions. Drain and rinse with cold water.
• Add cooked noodles to bowls. Top with raw sliced beef and brisket. Pour in hot broth to cook the raw beef. Garnish with herbs, onions, and sprouts.

Notes

Nutrition Facts (Per Serving)

• Calories: 480
• Protein: 35g
• Fat: 18g
• Carbohydrates: 45g
• Sodium: 950mg
• Fiber: 2g

Note: Nutrition info is an estimate only and may vary based on exact ingredients used.

Calories: 480kcal

Course: lunch, Main Course

Cuisine: Vietnamese

Keyword: authentic pho bo, beef pho noodle soup, easy vietnamese pho recipe, homemade pho bo soup, how to make pho bo, pho bo from scratch, Vietnamese beef pho recipe

Recipe Tips

• How to slice beef for pho: Partially freeze the beef for 20–30 minutes to make ultra-thin slicing easy.
• Best beef cuts for pho: Use eye round for raw beef and brisket or chuck for slow-simmered meat.
• Quick pho shortcut: Simmer quality store-bought beef stock with pho spices for 45 minutes.
• Fish sauce tip: Use a good brand like Red Boat for deep umami flavor.
• Pho broth clarity: Always parboil and rinse bones to remove foam and impurities.

Serving Ideas

Serve with a side plate of pho toppings—Thai basil, bean sprouts, hoisin sauce, lime, chilies—for a truly customizable experience. Pair with Vietnamese iced coffee or spring rolls (gỏi cuốn) for a full meal.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.