Easy Homemade Pho Recipe tastes like a fragrant, savory hug with bright herbs, warm spices, and silky rice noodles. This dish suits home cooks who want authentic beef pho flavor with about 3 hours total time, most of which you can leave unattended. I make this when I crave comfort food and my dog stares longingly at the kitchen doorway.
Why Easy Homemade Pho Recipe Is Worth It
Easy Homemade Pho Recipe delivers a deeply aromatic broth and clean, comforting flavors that beat takeout. The slow-simmered bones and toasted spices give the broth complex savory notes while fresh herbs add brightness.
I developed this version after ten years of testing broths and timing so home cooks can hit great flavor without fuss. You will get restaurant-level pho with simple techniques and a few pantry shortcuts.
"This pho tasted like the real deal and my family devoured every bowl" ★★★★★
Ingredients
- Broth
- 4 pounds beef marrow and knuckle bones (mix with 1 pound oxtail if you like richer broth)
- 1 large onion, halved
- 4-inch piece ginger, halved lengthwise
- 6 star anise
- 4 whole cloves
- 2 cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds (optional)
- 2 tablespoons kosher salt
- 3 tablespoons fish sauce (use Red Boat or another high-quality brand; sub light soy in a pinch)
- 3 quarts cold water
- Noodles and protein
- 1 pound dried flat rice noodles (pho noodles) or fresh if available
- 1 pound thinly sliced beef eye of round, sirloin, or brisket (freeze for 20 minutes and slice thin)
- Garnishes (pho garnishes)
- Bean sprouts, Thai basil, cilantro, thinly sliced white onion, thin lime wedges, sliced jalapeño or Thai chiles, hoisin sauce and sriracha on the side
- Pantry shortcuts and substitutions
- Use 4 cups store-bought low-sodium beef broth plus 2 pounds bones if you want to cut simmer time.
- Swap chicken bones and chicken thighs for a chicken pho variation.
- Use pre-toasted spice blend from an Asian grocery to save a step.
- Equipment
- Large stockpot or Dutch oven
- Fine mesh strainer or cheesecloth
- Roasting pan or gas flame for charring onion and ginger
- Sharp knife and cutting board
Quick Tips & substitutions
- Toast the whole spices in a dry pan until fragrant to lift their flavor quickly.
- Char onion and ginger over a gas flame or under the broiler to add smoky depth.
- Freeze the beef slightly for 20 minutes to slice it paper thin for hot-pot style cooking in the bowl.
- Use quality fish sauce like Red Boat for authentic umami; light soy works if you avoid fish products.
- Short on time: simmer bones 1 hour using pressure cooker to speed extraction.
- Vegetarian option: simmer shiitake mushrooms and kombu with the toasted spices for a mushroom pho.
How to Make Easy Homemade Pho Recipe
Prep and char the aromatics
Rinse bones under cold water to remove any residue. Place bones on a sheet pan and roast at 450 F for 30 minutes until they brown. Char the halved onion and ginger over a gas flame or under broiler until blackened edges appear.
Toast spices
Heat a dry skillet over medium heat and toast star anise, cloves, cinnamon, coriander, and fennel seeds for 2 to 3 minutes until fragrant. Transfer spices to a spice bag or wrap in cheesecloth so you can remove them easily later.
Build and simmer the broth (about 2.5 to 3 hours)
Place roasted bones, charred aromatics, toasted spice bundle, salt, fish sauce, and cold water in a large stockpot. Bring the pot to a gentle boil then reduce heat to maintain a steady simmer. Skim any scum that rises with a ladle and continue to simmer for 2.5 to 3 hours to extract deep flavor.
Strain and clarify
Remove bones and solids with tongs, then pour the broth through a fine mesh strainer or cheesecloth into a clean pot. Taste and adjust salt and fish sauce. Keep the broth hot while you prepare noodles and beef.
Prepare noodles and thin-sliced beef
Soak dried rice noodles in hot water per package directions until pliable, then briefly blanch in boiling water to finish. Place thin slices of raw beef on a plate and keep it cold. The hot broth will cook the beef in the bowl.
Assemble bowls
Divide cooked noodles among bowls. Lay raw beef slices over the noodles. Ladle boiling broth directly over the beef so it cooks through. Top with sliced onion, cilantro, Thai basil, bean sprouts, lime wedges, and jalapeño. Offer hoisin and sriracha on the side so diners can season to taste.
Variations
Swap beef for thinly sliced chicken breast and simmer the broth with chicken bones and ginger for a lighter pho. Make a vegetarian version with dried shiitake, kombu, charred onion, and toasted spices for rich umami without meat. Add brisket slices that you simmer until tender for a heartier beef pho option.
Ways to Serve
Serve bowls piping hot with an array of fresh garnishes so everyone customizes their bowl. Offer extra lime wedges, fresh chiles, and basil on a platter next to the soup. Keep sauces on the side so diners add hoisin or sriracha to taste. Pair the meal with steamed rice or light vegetable sides if you want more to pass around.
Storage
Cool the broth quickly and refrigerate in airtight containers for up to four days. Freeze broth in portions for up to three months and thaw in the fridge overnight before reheating. Store cooked noodles separately in the fridge for up to two days and refresh them in boiling water before serving.
Easy Homemade Pho Recipe
Ingredients
Instructions
- Rinse the beef bones under cold water to remove any residue and pat dry.
- Place the bones on a sheet pan and roast at 450°F (230°C) for about 30 minutes, until browned.
- Char the halved onion and ginger over a gas flame or under the broiler until the edges are blackened and fragrant.
- Heat a dry skillet over medium heat.
- Add the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds and toast for 2 to 3 minutes, stirring, until very fragrant.
- Transfer the toasted spices to a spice bag or wrap in cheesecloth and tie to form a bundle.
- Place the roasted bones, charred onion and ginger, spice bundle, kosher salt, fish sauce, and cold water into a large stockpot.
- Bring to a gentle boil over medium-high heat, then reduce to maintain a steady simmer.
- Skim off any foam or scum that rises to the surface with a ladle.
- Simmer uncovered for 2 1/2 to 3 hours, skimming occasionally, until the broth is deeply flavorful.
- Use tongs to remove the bones, aromatics, and spice bundle from the pot.
- Pour the broth through a fine mesh strainer or cheesecloth into a clean pot or large bowl.
- Taste and adjust seasoning with more salt or fish sauce as needed.
- Keep the strained broth hot over low heat while you prepare the noodles and beef.
- Soak the dried rice noodles in hot water according to package directions until pliable.
- Bring a large pot of water to a boil and briefly blanch the softened noodles just until tender, then drain well.
- Arrange the thinly sliced raw beef on a plate and keep chilled until ready to serve so it stays fresh and cooks properly in the hot broth.
- Divide the cooked rice noodles among serving bowls.
- Lay slices of raw beef over the noodles in each bowl in a thin layer.
- Ladle the boiling hot broth directly over the beef and noodles so the beef cooks through in the bowl.
- Top each bowl with thinly sliced white onion, cilantro, Thai basil, bean sprouts, lime wedges, and sliced jalapeño or Thai chiles as desired.
- Serve immediately with hoisin sauce and sriracha on the side so each person can season to taste.
Notes
Approximate per serving (1 of 6): 500 calories; fat 18 g; saturated fat 6 g; carbohydrates 50 g; fiber 2 g; sugars 3 g; protein 32 g; sodium 1300 mg. Values will vary based on exact bones used, noodle brand, garnishes, and portion size.