Pho (Vietnamese Noodle Soup)

4.7
(173)
123 Reviews
71 Photos

This traditional pho recipe uses beef bones, fish sauce, star anise, and ginger to create a delicious aromatic Vietnamese broth from scratch. The flavorful broth is ladled over rice noodles and thinly sliced beef and topped with fresh garnishes.

Submitted by Allrecipes
Updated on January 20, 2026
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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71
overhead view of pho in white bowl with chopsticks on the side
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Prep Time:
20 mins
Cook Time:
7 hrs 5 mins
Additional Time:
1 hr
Total Time:
8 hrs 25 mins
Servings:
4

Craving warm, comforting pho? Well, then let us introduce you to the tastiest pho recipe on the internet. The key to this authentic Vietnamese soup is the flavorful broth that simmers for at least six hours before serving over rice noodles.

We promise, this soup is so worth the wait.

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.

Where is Pho From?

As with many foods, the origins of pho are unknown. It is believed to have been created in northern Vietnam in the early 20th century. It gained popularity in many countries after the Vietnam War.

Learn more: What Is Pho and How Do You Make It?

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 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.

Allrecipes Community Tips and Praise

"Fantastic! So cheap and easy to make! A real 'set it and forget it' kind of meal. It took about 8 hours to make the stock really rich and tasty, but it turned out beautifully. Once it's done the only major work is the veggie prep for your pho sides," says VegasRedStar.

"Made this the other night. My first attempt at pho. Came out great. Tasted just like the restaurant down the street," according to Kevin Martin.

"Absolutely delicious. Used beef neck bones and picked the tender morsels out and put back into the soup. It's going to be difficult to enjoy Pho in any of my local go-to places now. Only a few top this," raves Chef by Night.

Editorial contributions by Bailey Fink

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Ingredients

Original recipe (1X) yields 4 servings

  • 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)

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Directions

  1. Gather all ingredients.

    All ingredients gathered to make pho.

    Dotdash Meredith Food Studios

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

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

    Beef bones on a baking sheet after roasting for about an hour.

    Dotdash Meredith Food Studios

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

    Onion halves placed on a baking sheet that have been roasted until blackened and soft.

    Dotdash Meredith Food Studios

  5. 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.

    Beef bones and onion halves in a large stockpot, adding ginger, salt, star anise, fish sauce and water, bringing to a boil and simmer.

    Dotdash Meredith Food Studios
    Once cooked, strain the broth into a saucepan and set aside.

    Dotdash Meredith Food Studios

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

    Rice noodles placed in a large bowl of room temperature water.

    Dotdash Meredith Food Studios

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

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

  9. 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.

    Divide noodles into four bowls along with sirloin, cilantro, green onions, then ladle broth over top and let sit.

    Dotdash Meredith Food Studios

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

    overhead view of pho in white bowl with chopsticks on the side

    DOTDASH MEREDITH FOOD STUDIOS 
612 home cooks made it!

Nutrition Facts (per serving)

509 Calories
11g Fat
66g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 509
% Daily Value *
Total Carbohydrate 66g 24%
Dietary Fiber 4g 16%
Total Sugars 9g
Protein 35g 70%
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 74mg 25%
Vitamin C 20mg 22%
Sodium 3519mg 153%
Calcium 138mg 11%
Iron 5mg 25%
Potassium 693mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Reviews (123)

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Pho (Vietnamese Noodle Soup)

My Rating

4.7 out of 5
173 Ratings
5 star
135
4 star
32
3 star
6
2 star
0
1 star
0

612 home cooks made it!

Most helpful positive review
vivify99
01/22/2013
This is pretty authentic. I've seen a few "Viet" recipes submitted here which use ingredients that don't belong but I don't fault them since they are probably not Viet. The only thing this is missing is a few spices which are commonly used in pho but it is all dependent on your taste. Typically cinnamon, cloves, cardamom, and probably a few others I can't remember now are also used. I've made pho for years and have yet to come up with my perfect spice ratio. It makes a big difference :) Another reviewer mentioned that their pot came out too oily. There a few ways to remove it. You can increase your knucklebone to marrow bone ratio (more knuckle). Or you can get a very fine mesh strainer sold at most Asian grocery stores and when you skim the scum out it is also fine enough to remove oil or just use a spoon to remove. Another method is to let the pot cool, then put it in the refrigerator for a few hours. The oils will harden and it can then be removed before you warm up the pot again. The last thing is that you can probably get away with simmering for 3-4 hours but of course longer is better and you'll have to add more spices/salt to make up for it. He simmers for a super long time which is why he used less spices.

Featured Tweaks

Tia Melf
05/23/2018
I made this dinner for my family today, and they really enjoyed it!! I did make a few changes based on other people's reviews and it worked out nicely. First off, when simmering the beef bones, I used my crock pot and let it summer on low overnight and then I put it in refrigerator to cool so I could skim the grease off the top (That is a must). Then, because someone mentioned that it didn't have enough flavor, I doubled up the spices, BUT, the first half was added to the simmering beef bones and the second half was added after the bones were removed. The taste was perfect!!! I also cooked the beef sirloin on the grill, I know that is not authentic, but for past health issues is why it was done, it still tasted delicious. I will be adding this to my dinner repertoire. I highly recommend adding both the hoisin and sriracha sauce.
Scott Taylor
07/27/2015
I have made this a couple times now, both successfully. I make a few slight tweaks. First, like other users, refrigerate the sauce after simmering and wait for the fat to solidify, then simply scoop it off. Secondly, to avoid babysitting the stove all day, I use a large crockpot - I start it on high then reduce to low once a boil is reached. Many restaurants simmer their pho for over 18 hours - I let this go on the crockpot for anywhere from 12-24 hours. I use double or even triple the star anise in the recipe and add about 1 tbsp of extra fish sauce (the end result has been fine to my taste, but consider cutting the salt a bit to offset the extra saltiness here). Lastly, I throw in a couple garlic cloves. The end result is very close to restaurant quality!
Alec Dallas
01/10/2021
Great Recipe A few Notes -Add daikon radish, toasted coriander seeds, and galangal to broth. - toast the ginger with the onions but for 30 minutes -Add toasted cinnamon (1stick) to broth - Add 1 tbsp to broth This recipe does everything amazingly and i will only use this one from here on out * before baking the bones, scrub them in a bowl filled with water salt and rice vinegar
KindRoll6726
02/25/2023
After read previous reviews, I made what I thought were significant adjustments. I added cinnamon sticks, cardamom pods, black pepper, mustard seeds, half a teaspoon of fresh turmeric and twice the amount of the recommended spices and ginger while roasting the bones and the onions. My Vietnamese friend's grandmother recommended to prepare a broth ahead of time with 3 quarts of water a small amount of bullion, soy sauce , a tiny sprig of lemon grass and a handful of dried anchovies instead of anchovy paste. I pressure cooked all of it for 40 minutes strained it and served it with cilantro, Thai basil, sprouts and the recommended Sriracha sauce but I added sliced toasted sesame oil ,jalapeños and the limes. We like sweet potato starch noodles so we added those.. It was fantastic after that
ryanaccetta
01/27/2018
I took the suggestions in the comments and added two cinnamon sticks, and about a tablespoon each of black peppercorns, cardamom, and garlic. I also chilled it to get rid of the excess fat. I also took out the star anise pods after about 2 hours since I didn’t want too much of that flavor. The house smelled WONDERFUL while it cooked!
Nancy Taylor
01/05/2024
First time making this, and it was pretty good! First of all, I used store bought Beef Bone Broth. Put it in my pressure cooker with onions, anise, fresh ginger root chunks, salt , pepper and fish sauce, let it go for about an hour. Cooked the rice noodles (I bought these at a Korean grocery but they were very thin) in boiling water, but I think I would cook them in the broth instead next time to impart more umami. Served with deli roast beef, jalapeño, thai basil, hoisin, lime, sriracha , green onion and bean sprouts - in retrospect I should have searched for fresh sprouts as the canned ones tasted a bit tinny.
EagerRice7046
09/12/2023
I used bone broth made at our local organic grocery - still absolutely delicious, and cuts down on the time needed to simmer and addresses the issue with oil that comes with using the bones. I roasted the onions on the fresh thyme springs as suggested which I think added a lot to the flavor. I also used a Cambodian spice mix of cloves, cinnamon, ginger and star anise in addition to fresh ginger and star anise. The sirloin worked well as it is a good cut that stays tender.
Sally Ann Ball
10/25/2019
Excellent! And should have double it. We love Pho but can’t enjoy bc of high sodium In the restaurant versions. I try to always make a recipe, the first time, exactly as written. Based on a reading couple other recipes, and the flavor profile, I knew a few little things were missing. My apologies. 5 slices of Ginger? I used a knob the size of my thumb and sliced it. Additional spices: 2 star of Anise, 1 cinnamon stick, 1 tsp whole cloves, 1 tsp dried red pepper fakes, 1 tsp black pepper, 1 tsp Chinese 5 spice, Fish Stock, only 1 tsp salt, and last hour I threw in the stems from our cilantro. After rinsing the rice noodles, I did pour a smidge of Sesame Oil over them to prevent sticking. Lastly, I bought thin sliced low sodium boar’s head roast beef from the deli counter and requested super rare. Worked really well! Will make this recipe again and again ... and forwarded to my kids who also love Pho
Lorenzo Dumalewski
03/13/2018
Great recipe. I adapted it to a pressure cooker (Instant Pot) to cut down on the simmering time (2 hrs instead of lots). Turned out awesome! Also added a few additional spices (cloves, schezuan peppercorns, and a couple coriander pods).
Diane Hemplydi
01/21/2020
I loved this recipe but there is only one thing missing, whole cinnamon sticks. Add 3 or 4 of them to the broth at the same time as the star anise and you'll be pleasantly surprised in the flavor! Enjoy!
123 Reviews
Miguel
05/11/2026
Great flavorsEasy to followWorth the effort
User Photo Upload
It is a long recipe, but is totally worth it. Super taste and different from what i am used.
RusticKale2677
01/18/2025
A keeper!Great flavorsEasy to followWorth the effort
The one local Vietnamese restaurant to me who served the best Pho around closed a few years ago. Making it myself using this recipe is the closest in comparison to them. The other restaurants Just don’t compare. This recipe is the hit but simmer for 12-14 hours. Reheat the next day on the stove top; it’s always better the next day on the reheat!
TidyWater1687
11/17/2024
Great flavors
CoolStove6389
09/27/2024
Great flavors
Amazing recipe thanks from Istanbul
Jelly
07/24/2024
Great flavorsWorth the effort
It was exceptional! Even better than the diners.
MerryCod5791
04/21/2024
Love the recipe. I added little more fish sauce and onion and cook it in a pressure cooker for 3 1/2 hours
William OConnor
02/24/2024
A keeper!Great flavorsEasy to followWorth the effort
User Photo Upload
SaucyAcai7624
12/19/2023
Tried it the first time and it came out perfect.
LilacSpice1163
10/13/2023
User Photo Upload
So delicious!!Made by an authentic chef!!

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