Northern Vietnamese aromatic beef broth with rice noodles, charred onions, ginger, and tender beef.
Pho bo is Vietnam's most famous export, but the true, authentic version comes from Hanoi. The broth is simmered for hours with charred onions, ginger, and spices (star anise, cinnamon, cloves), creating a deeply aromatic, subtly sweet base. Rice noodles are topped with tender beef (either pre-cooked or raw to be cooked by the broth), and a plate of fresh herbs and vegetables is served on the side for customization. It's breakfast, lunch, and dinner in Hanoi.
Serves 6
Char onion halves and ginger under a broiler or over a flame until blackened on the outside. This adds depth and sweetness to the broth.
In a large pot, bring water to boil with beef bones and meat. Remove scum, then add charred onion, ginger, star anise, cinnamon, and cloves. Simmer 2.5–3 hours until beef is tender and broth is fragrant.
Strain broth through a fine sieve. Season with fish sauce and salt to taste. Shred the cooked beef.
Cook rice noodles in boiling water until just tender. Drain and portion into bowls.
Ladle hot broth over noodles and beef. Top with scallions and fried shallots. Serve with plate of fresh herbs, lime, chili, and bean sprouts on the side.
Long, slow simmering is non-negotiable — it extracts all the flavor and makes the broth sublime.
Charring the onion and ginger is essential; it's not a shortcut, it's technique.
Always strain the broth for a clear, refined presentation.
Make pho chicken (pho gà) with chicken instead
Use rare beef slices that cook in the hot broth
Add beef tendon for extra richness
Broth keeps 5 days refrigerated or 3 months frozen. Noodles are best fresh but can be reheated.
Pho evolved in northern Vietnam in the early 20th century, influenced by French beef stew (pot-au-feu) but transformed by Vietnamese spices and technique. It became the national dish and spread across Vietnam after the war.
Restaurants simmer broth for 6–8 hours. Home versions are best with 3 hours, but patience pays off.
It will never match real broth, but it works in a pinch. Better to make broth ahead and reheat.
Per serving · 6 servings total
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