Pho (Vietnamese Noodle Soup) Recipe

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.

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.

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!

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

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

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!

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.

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.

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

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).

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!

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!

Made it with minimal effort — amazing.

Amazing recipe thanks from Istanbul

It was exceptional! Even better than the diners.

Love the recipe. I added little more fish sauce and onion and cook it in a pressure cooker for 3 1/2 hours

This recipe is perfect for busy nights. It’s quick, easy, and incredibly tasty. The flavors are rich without being overwhelming, and my family loved it. I’ll definitely make this again soon.

Tried it the first time and it came out perfect.

So delicious!!Made by an authentic chef!!

It was delicious