Pho is a traditional Vietnamese noodle soup known for its rich, aromatic broth. The beef broth for Pho (often referred to as “Phở Bò”) is the heart of the dish, simmered for hours to create a deep, flavorful base. Made with a mix of beef bones, spices, and aromatics, this broth is the foundation of any good pho. When paired with fresh rice noodles, thinly sliced beef, and herbs, it becomes an unforgettable meal.

Ingredients:

  • 2 pounds beef bones (preferably with some marrow, such as knuckle or shank bones)
  • 1/2 pound beef brisket or chuck (optional for added richness)
  • 1 onion, peeled and halved
  • 1 thumb-sized piece of ginger, sliced in half
  • 6-8 cups water
  • 2-3 whole star anise
  • 3-4 cloves
  • 1-2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds (optional)
  • 1-2 teaspoons sugar (to taste)
  • 1 tablespoon fish sauce (adjust to taste)
  • 1-2 teaspoons salt (adjust to taste)
  • 1 tablespoon soy sauce (optional, for added depth)
  • 1-2 tablespoons rice vinegar or lime juice (optional, for brightness)

Instructions:

  1. Prepare the Bones: Start by blanching the beef bones to remove impurities. Place the beef bones (and optional brisket/chuck) in a large stockpot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for 5 minutes. Drain the bones and discard the water. Rinse the bones to remove any impurities.
  2. Char the Onion and Ginger: While the bones are blanching, char the onion and ginger. You can do this by placing them under a broiler for about 10 minutes, or by directly charring them over an open flame (using tongs to turn them until they’re blackened on all sides). This step adds a smoky flavor to the broth.
  3. Simmer the Broth: After rinsing the bones, place them back in the pot with the charred onion and ginger. Cover with 6-8 cups of water, ensuring the bones are fully submerged. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 4-6 hours. Skim off any scum that rises to the surface during the first hour of simmering.
  4. Add the Spices: While the broth is simmering, toast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds (if using) in a dry pan over medium heat for 2-3 minutes until fragrant. Add the toasted spices to the pot, along with the sugar, fish sauce, salt, and optional soy sauce.
  5. Strain the Broth: After 4-6 hours, the broth should be rich and flavorful. Remove the bones and any solids from the broth. You can strain the broth through a fine-mesh sieve or cheesecloth to ensure it’s clear.
  6. Taste and Adjust: Taste the broth and adjust seasoning if necessary. Add more fish sauce, salt, or sugar depending on your preference. If you want more acidity, add a little rice vinegar or lime juice.
  7. Serve: The broth is now ready to be served with your pho. To assemble the pho, place cooked rice noodles in a bowl, top with thinly sliced raw beef (like sirloin or flank steak), and pour the hot broth over it. Garnish with fresh herbs (such as basil, cilantro, and green onions), bean sprouts, lime wedges, and chili peppers.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 150–200 kcal (for broth only)
  • Protein: 10–15g (depends on the amount of meat added)
  • Fat: 10–15g (due to the marrow in the bones)
  • Carbohydrates: 3–5g (mainly from aromatics)
  • Fiber: 0g
  • Sugar: 1g (from added sugar)
  • Sodium: 600–800mg (based on fish sauce and soy sauce)

Note: Nutritional values are estimates and may vary based on ingredients and the addition of noodles and garnishes.

This Pho Beef Broth is the foundation of an authentic Vietnamese Pho, and its rich, aromatic flavor will elevate your entire pho experience. Enjoy it with fresh garnishes and the toppings of your choice!