√ 10 Authentic Pho Recipes You Must Try

Dive into the vibrant world of Vietnamese cuisine with these 10 authentic pho recipes you absolutely must try. From the rich and flavorful broth to the perfectly cooked noodles and aromatic herbs, we’ll guide you through creating the perfect bowl of pho. Whether you’re a seasoned pho enthusiast or a curious newcomer, these recipes offer a delicious exploration of this iconic dish. Get ready to experience the true taste of authentic pho.

Savory Stir-Fried Pho with Beef and Chinese Broccoli

This recipe guides you through creating a delicious and flavorful stir-fried pho dish. Featuring tender beef, crisp Chinese broccoli, and perfectly cooked pho noodles, this recipe is a satisfying and easy weeknight meal.

Ingredients

Pho Noodles: 1.1 pounds fresh
Beef: 7 ounces
Chinese Broccoli: 10.5 ounces
Onion: 5.3 ounces
Garlic: 12 cloves
Seasoning Powder: 1 teaspoon
Sugar: 1 teaspoon
Pepper: 1/3 teaspoon
Fish Sauce: 2 teaspoons total (1 for marinade, 1 for stir-fry)
Soy Sauce: 1 tablespoon
Cooking Oil: About 4 tablespoons total
Oyster Sauce: 1 tablespoon

Instructions

Prepare the Noodles: Separate the fresh pho noodles and arrange them on a plate. Cover with plastic wrap and refrigerate for 30 minutes to prevent sticking.
Marinate the Beef: Slice the beef into bite-sized pieces. In a bowl, combine the beef with 1 teaspoon seasoning powder, 1 teaspoon fish sauce, 1/3 teaspoon pepper, 1 teaspoon cooking oil, and 2 minced garlic cloves. Mix thoroughly and let it marinate for 20 minutes to enhance its flavor.
Prepare the Vegetables: Peel and finely chop the remaining 10 cloves of garlic. Peel, wash, and cut the onion into wedges. Wash the Chinese broccoli, soak it in diluted salt water for 10 minutes, rinse with clean water, drain, and cut into bite-sized pieces.
Stir-fry the Noodles: Heat 2 tablespoons of cooking oil in a pan or wok. Add the pho noodles and stir-fry quickly to separate them. Add 1 tablespoon of soy sauce and stir quickly to combine. Remove from heat and transfer the noodles to a plate.
Stir-fry the Beef and Onions: In the same pan, heat 2 tablespoons of cooking oil. Sauté half of the minced garlic until fragrant. Add the marinated beef and stir-fry over high heat for 1 minute. Add the onion wedges and continue to stir-fry for another 2 minutes. Remove from heat.
Stir-fry the Chinese Broccoli: In a separate pan, heat 2 tablespoons of cooking oil. Sauté the remaining minced garlic until fragrant. Add the Chinese broccoli. Season with 1 teaspoon sugar, 1 tablespoon oyster sauce, and 1 teaspoon fish sauce. Stir-fry until the broccoli is tender-crisp. Add the stir-fried beef and onion mixture to the pan and combine well. Adjust seasoning to taste, then remove from heat.
Assemble and Serve: Place the stir-fried vegetables and beef on top of the prepared pho noodles. Drizzle with the stir-fry sauce from the pan. Serve hot, optionally with chili sauce or sliced chili in soy sauce for added heat.

Easy Beef Pho with Rich Bone Broth

This recipe guides you through making a delicious and flavorful beef pho with a focus on a simple, yet rich bone broth. Tender beef, aromatic spices, and fresh herbs come together for a satisfying and comforting meal.

Ingredients:

2.2 lbs beef rib bones
Pho noodles
1 piece ginger
1 onion
A few shallots
Pho seasoning: fennel seeds, star anise, cloves, cinnamon sticks, coriander seeds, black cardamom (available as a complete package at supermarkets)
Thinly sliced beef brisket
Bouillon powder
Fish sauce
Salt
Fresh herbs (e.g., cilantro, basil, mint)
Green onions

Instructions:

Step 1: Prepare the Bone Broth

Clean the beef rib bones and place them in a pot with water and salt. Bring to a boil, then skim off any foam that rises to the surface.
Simmer for 30 minutes, turn off the heat, and let cool. Repeat this simmering process two more times: 30 minutes for the second time and 1 hour for the third time. This method helps tenderize the meat quickly and efficiently.
Maintain low heat throughout to prevent boiling over. Using a timer is recommended.

Step 2: Add Aromatics and Spices

Wash the onion and ginger, then cut them in half. Peel and wash the shallots.
Roast the onion, ginger, and shallots in an air fryer at 356°F (180°C) for 10 minutes. Roast the pho spices in the air fryer at 284°F (140°C) for 5 minutes.
Add the roasted aromatics and spices to the pot before the third simmer.
After the final simmer, remove the spices and bones.
Season the broth with bouillon powder, fish sauce, and salt. Important: Season slightly saltier than desired, as the noodles will absorb some of the salt.
Bring the broth back to a boil.

Step 3: Assemble Your Pho

Wash the fresh herbs, thinly slice the green onion tops, and chop the stems.
Blanch the pho noodles in boiling water until heated through.
Arrange the noodles, herbs, and green onions in a bowl.
Pour the hot bone broth over the noodles and other ingredients.

Tips & Notes:

For a sweeter broth, consider adding marrow bones along with the rib bones.

Savory Stir-Fried Mixed Phở

This recipe guides you through creating a delicious and satisfying Stir-Fried Mixed Phở, packed with shrimp, squid, and smoky sausage and bacon. It’s a flavorful twist on traditional Phở.

Ingredients

Shrimp: 10 1/2 oz (about 300 g)
Squid Tubes: 2
Smoked Sausages: 3
Smoked Bacon: 3 slices
Chinese Broccoli: 7 oz (about 200 g)
Carrot: 1
Onion: 1
Green Onions: To taste
Garlic: To taste
Phở Noodles: Amount to your preference
Oyster Sauce:
Seasoning Powder:
Chili Sauce:
Sugar:
Pepper:
Soy Sauce (for serving):

Instructions

Prepare the Ingredients: Clean and peel the shrimp. Clean the squid and cut it into bite-sized pieces. Lightly fry the sausage and bacon. Wash the Chinese broccoli, carrot, onion, and green onions. Mince the garlic.
Stir-fry the Seafood and Vegetables: Sauté the garlic and onion until fragrant. Add the shrimp and squid and stir-fry until just cooked. Season with 2 tablespoons oyster sauce, 2 tablespoons chili sauce (adjust to your spice preference), 1 teaspoon seasoning powder, and a pinch of sugar. Incorporate the sliced carrot, chopped Chinese broccoli, sliced green onions, fried sausage, and bacon.
Add the Phở Noodles: Add the Phở noodles to the pan and stir-fry until well combined and heated through. For crispier noodles, pan-fry them separately until golden before adding them to the stir-fry.
Serve: Plate the Stir-Fried Mixed Phở and serve with soy sauce and extra chili sauce on the side.

Grilled Beef Pho with Sweet and Sour Dipping Sauce

This recipe guides you through creating a flavorful and refreshing Grilled Beef Pho with a homemade sweet and sour dipping sauce. It features tender grilled beef, fresh herbs, crunchy peanuts, and the perfect balance of sweet, sour, and savory flavors.

Ingredients

3 1/2 oz beef (steak, such as sirloin or flank, recommended)
3/4 oz roasted peanuts
About 3,000-5,000 VND worth of wide, flat pho noodles
Fresh herbs: Cilantro, mint, and celery (optional)
Dried garlic and dried shallots
Marinade Ingredients: Oyster sauce, ground black pepper, MSG (optional), granulated sugar, and sesame oil (optional)
Sweet and Sour Sauce Ingredients: Fish sauce, rice vinegar, sugar, water, and minced garlic

Instructions

Step 1: Prepare the Beef

Slice the beef against the grain into thin pieces. Marinate the beef with oyster sauce, pepper, MSG (if using), sugar, and sesame oil (if using) for at least 15 minutes. This allows the beef to absorb the flavors and become more tender.

Step 2: Prepare the Pho Noodles

Bring a pot of water to a rolling boil. Add the pho noodles and blanch them briefly to soften and remove any excess starch. Rinse the noodles under cold water to stop the cooking process and prevent them from sticking together. Drain the noodles thoroughly.

Step 3: Grill the Beef

Preheat your oven’s broiler or grill to high heat (around 350°F). Grill the marinated beef for about 7-8 minutes per side, or until cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F.

Step 4: Prepare the Remaining Ingredients

Roast the peanuts in a dry pan until fragrant and slightly browned. Roughly chop or crush the peanuts. Wash and chop the fresh herbs. Sauté the dried shallots in a little oil until golden brown and crispy. Prepare the sweet and sour dipping sauce by combining 1 part fish sauce, 1 part rice vinegar, 3 parts sugar, 5 parts water, and 1/4 part minced garlic. Stir until the sugar is dissolved.

Step 5: Assemble the Pho

Divide the cooked pho noodles among serving bowls. Top with the grilled beef slices, fresh herbs, crushed peanuts, and crispy fried shallots. Serve immediately with the sweet and sour dipping sauce on the side. Add chopped chili for extra heat, if desired.

Authentic Beef Pho Broth Recipe

This recipe guides you through making a rich and flavorful beef pho broth, the heart of a delicious bowl of pho. It emphasizes the importance of properly preparing the bones and using traditional spices for an authentic taste.

Ingredients

2.2 lbs beef bones or oxtail
Beef pho seasoning
Dried onion
Ginger
Star anise
Cinnamon
Black cardamom
6 1/3 cups water + 2 tablespoons vinegar (for cleaning)
12 3/4 cups water (for simmering)

Instructions

Clean the bones: Thoroughly rinse the beef bones or oxtail under cold water to remove any impurities.
Blanch the bones: Place the cleaned bones in a pot, cover with 6 1/3 cups of water, add the vinegar, and bring to a boil. Boil for 15 minutes to remove any remaining impurities. This step is crucial for a clear broth.
Rinse again: Discard the blanching water and rinse the bones thoroughly under cold water.
Simmer the broth: Place the blanched bones in a pressure cooker. Add 12 3/4 cups of fresh water. Bring the pressure cooker to full pressure, then turn off the heat. If using bones with meat, remove the meat after the pressure cooker reaches full pressure twice. Let the meat cool, then continue simmering the bones 2-3 more times to extract maximum flavor. While the bones simmer, roast the dried onion, ginger, black cardamom, cinnamon, and star anise to enhance their flavor.
Strain and season: Strain the broth through a fine-mesh sieve into a clean pot. Add the roasted spices (cinnamon, star anise, black cardamom, ginger, and dried onion) to the strained broth. Add the beef pho seasoning and adjust the taste to your preference.
Enjoy! Your flavorful beef pho broth is ready to be enjoyed as the base for a delicious bowl of pho.

Authentic Beef Pho Recipe

This recipe guides you through making a delicious and authentic bowl of Beef Pho. From preparing the rich, aromatic broth to assembling the final dish, each step is explained clearly for a flavorful and satisfying experience.

Ingredients

Broth

Beef Bones
Ginger
Cinnamon
Star Anise
Cardamom
Dried Sea Worms (optional)
Onion
Shallot
Black Peppercorns
Salt
MSG (optional)
Sugar
Fish Sauce

Beef

Beef Brisket
Rare Beef Slices
Beef Meatballs

Garnishes & Toppings

Pho Noodles
Green Onion
Bean Sprouts
Thai Basil
Sawtooth Herb (Culantro)
Lime Wedges
Hoisin Sauce
Chili Sauce
Pickled Garlic

Instructions

Prepare the Broth: Thoroughly clean the beef bones and boil them in a pot of water. Discard this initial water to remove impurities. In a separate pan, roast the ginger, star anise, cinnamon, cardamom, peppercorns, and shallots until fragrant. Add these roasted ingredients, along with the onion and dried sea worms (if using), to the pot with the cleaned beef bones. Fill the pot with fresh water, season with salt, MSG (optional), sugar, and fish sauce. Bring to a boil, then reduce heat and simmer for at least 12 hours, or even longer for a richer, more flavorful broth.
Cook the Beef Brisket: Boil the beef brisket in a separate pot until cooked through. Add the boiling water used to cook the brisket to the main broth pot for added flavor.
Assemble the Pho: After the broth has simmered, taste and adjust seasonings as needed. Place a portion of cooked pho noodles in each serving bowl. Top with rare beef slices, beef meatballs, and thinly sliced white onion. Ladle the hot pho broth over the noodles and meat. Garnish generously with fresh green onions.
Serve: Serve the pho immediately with a plate of accompanying fresh bean sprouts, Thai basil, sawtooth herb (culantro), lime wedges, hoisin sauce, chili sauce, and pickled garlic. These allow everyone to customize their bowl to their liking.

Delicious Homemade Chicken Pho

This recipe guides you through making a flavorful and comforting bowl of chicken pho. We’ll cover creating a rich broth, preparing the chicken, and assembling the perfect pho bowl with fresh herbs and noodles.

Ingredients

1 free-range chicken (about 3 1/3 pounds / 1.5 kg)
1 chicken carcass
2 1/4 pounds beef bones (1 kg)
3 onions
Cinnamon sticks
3 star anise
2 1/4 pounds pho noodles (1 kg)
Green onions
Bean sprouts
Cilantro
Pepper
Chicken bouillon
Salt
Rock sugar

Instructions

Step 1: Prepare the Broth

Clean the beef bones and chicken carcass. Blanch them in hot water and rinse. Place the bones and carcass in a pot and simmer for 3 hours. Add the whole chicken to the pot until boiled, then remove and submerge it in cold water to maintain crispy skin. Grill 2 onions until fragrant, peel, and add to the broth. Lightly toast cinnamon and star anise, then add them to the broth for a subtle aroma (avoid using the typical beef pho spice packet). Season with chicken bouillon, salt, and rock sugar to taste.

Step 2: Prepare the Chicken

Remove the chicken from the cold water and cut into bite-sized pieces. For golden-brown skin, rub the chicken with a mixture of turmeric and water.

Step 3: Prepare the Garnishes

Thinly slice the remaining onion. Chop the white parts of the green onions and finely chop the remaining green onion greens and cilantro.

Step 4: Assemble Your Pho

Quickly blanch the pho noodles in boiling water. Place the cooked chicken pieces in a serving bowl. Ladle the hot broth over the chicken. Garnish with sliced onions, chopped green onions, and cilantro. Finish with a sprinkle of pepper. Serve immediately with bean sprouts on the side, if desired.

Homemade Chicken Pho: A Step-by-Step Guide

This recipe guides you through making a delicious and authentic chicken pho. From preparing the fragrant broth to assembling the final bowl, we’ll cover every detail to help you create a pho experience you’ll love.

Ingredients:

1 whole rooster (about 5 pounds/2.3 kg), cleaned (or hen for a more tender option)
2 onions
5 shallots, peeled and washed (keep the skins on)
1 large piece of ginger
10 lime leaves
Basil
Sawtooth herb
Cilantro (including roots)
7 ounces (200 grams) bean sprouts
3 1/3 pounds (1.5 kg) rice noodles
10 eggs (optional)
Rock sugar
Fish sauce
Green onions (white and green parts separated)

Instructions:

Step 1: Prepare the Herbs and Chicken

Thoroughly wash all the herbs, ensuring you clean the cilantro roots well, as they add a wonderful aroma to the broth. Bring a large pot of water to a boil. Add the onions, cilantro roots, and ginger. Once the water cools slightly to about 113°F (45°C), add the whole chicken. Bring the water back to a boil, then reduce the heat and simmer for 20 minutes. Turn off the heat and let the chicken rest in the covered pot for another 10 minutes. Remove the chicken and rinse it under cold water to crisp the skin. Shred the chicken meat (this is a safer option if you have young children and are concerned about bone fragments).

Step 2: Make the Broth

Return the chicken bones to the pot and simmer for an additional 30 minutes to extract their flavor. Strain the broth and season it with rock sugar, salt, and fish sauce to your liking.

Step 3: Assemble Your Pho

In a separate pot, boil water to blanch the rice noodles. Place the bean sprouts at the bottom of each serving bowl. Arrange the shredded chicken and sliced white parts of the green onions on top of the bean sprouts. Pour the hot broth over the chicken and noodles. Garnish with ground pepper, chopped green parts of the green onions, and sliced lime leaves.

Step 4: Serve and Enjoy! (Optional Egg Addition)

Serve your pho with fresh herbs like basil and sawtooth herb, along with extra salt, pepper, and lime wedges for guests to adjust the flavors to their preference. For an optional added touch, crack room-temperature eggs into a small bowl, ladle a spoonful of boiling hot broth over the eggs, and sprinkle with pepper and chopped green onions. Blanched white parts of green onions add a sweet and crunchy element to the egg drop.

Quick & Easy Pork Pho Stir-Fry

This recipe offers a delicious and convenient twist on traditional pho, transforming it into a quick and satisfying stir-fry. Using readily available ingredients like pho noodles, pork, and bok choy, this dish is perfect for a weeknight meal.

Ingredients

1 package pho noodles
Bok choy
Pork (sliced thinly)
Garlic (minced)
Seasoning powder (e.g., chicken or all-purpose)
Pepper
Sugar
Fish sauce
Water
Cooking oil

Instructions

Prepare the noodles: Soak the pho noodles in warm water for 2-3 minutes to soften. Do not over-soak, as they will continue to cook in the stir-fry.
Stir-fry the pork and vegetables: Heat oil in a wok or large skillet over medium-high heat. Sauté minced garlic until fragrant. Add the sliced pork and stir-fry until cooked through. Season with a pinch of seasoning powder and stir well. Add the cleaned bok choy and stir-fry for another 2 minutes until the vegetables are tender-crisp.
Combine and finish: Add the softened pho noodles to the wok with the pork and vegetables. Sprinkle a little water to help the noodles cook evenly and prevent sticking. Season with pepper, sugar, and fish sauce to taste. Stir-fry for another 2 minutes, ensuring the noodles are heated through and coated in the sauce.
Serve: Transfer the stir-fried pho to a plate and enjoy immediately.

Authentic Beef Pho Recipe

This recipe guides you through making a delicious and aromatic beef pho broth from scratch. We’ll cover preparing the ingredients, creating a flavorful broth, and assembling the perfect bowl of pho.

Ingredients:

Beef: 1.1 lbs tender beef (sirloin), 8 beef meatballs
Noodles: 3 packs rice noodles
Aromatics: Green onions, Thai basil, cilantro, bean sprouts, 1 onion
Spices: 5 star anise pods, 2 cinnamon sticks, coriander seeds, 15-20 cloves, 1 dried tangerine peel, 1-2 black cardamom pods, fennel seeds
Broth Base: 4.4 lbs beef bones, 1/2 cup lemongrass, shallots, garlic, ginger
Seasoning: Rice wine, fish sauce, pepper, seasoning powder, salt, cooking oil
Roots: Cilantro roots, green onion roots, sawtooth herb roots (cleaned)

Instructions:

Prepare the Beef Bones: Clean the beef bones and optionally beef brisket with water, then rinse with ginger-infused rice wine (crushed ginger soaked in rice wine). This helps eliminate any strong beefy odor.
Prepare the Beef: Thinly slice the sirloin and toss with a little cooking oil and minced garlic to keep it fresh and flavorful.
Blanch the Bones: Boil the beef bones in water, then discard the water and rinse the bones. This ensures a clear broth.
Grill Aromatics: Grill the shallots, garlic, ginger, and onion until fragrant, being careful not to burn them.
Toast Spices: Toast the black cardamom, cinnamon, cloves, coriander seeds, and fennel seeds. A pre-packaged pho spice mix can also be used.
Simmer the Broth (First Stage): In a large pot, bring 2.5 liters of water to a boil. Add the beef bones and a little salt. Simmer for 30 minutes, turn off the heat and let it rest for 20 minutes, then simmer for another 30 minutes.
Add Aromatics and Roots: Add the crushed lemongrass, grilled aromatics (onion, garlic, ginger), and the cilantro, green onion, and sawtooth herb roots to the simmering broth.
Add Spices: Add the toasted spices (or the spice bag if using a pre-packaged mix) to the broth.
Simmer and Strain: Simmer the broth on low heat for 30 minutes. Remove the bones and strain the broth through a fine-mesh sieve. Season with fish sauce, pepper, seasoning powder, and salt to taste. Add the beef meatballs to the broth.
Assemble and Serve: Blanch the rice noodles in boiling water along with bean sprouts and sliced onion. Quickly blanch the sliced beef in the hot broth. Place the noodles, bean sprouts, and onions in a bowl, top with the blanched beef and sliced meatballs. Garnish with fresh green onions, sawtooth herb, cilantro, and Thai basil.

History of Pho

Pho, Vietnam’s iconic noodle soup, has a surprisingly recent and somewhat murky history. While its exact origins are debated, most food historians agree it emerged in the early 20th century, likely in the late 1890s or early 1900s in northern Vietnam, specifically around Hanoi and Nam Dinh. Its emergence is tied to a confluence of cultural and economic influences.

One key influence was French colonialism. The French introduced beef consumption to Vietnam, which became a key ingredient in pho. The word “pho” itself is thought to be derived from the French word “feu,” meaning fire, possibly referring to the pot-au-feu, a French beef stew.

Another important factor was the influx of Chinese immigrants to northern Vietnam. They brought with them culinary traditions, including noodle-making and the use of spices like star anise and cinnamon, which are crucial in creating pho’s distinctive aroma and flavor.

Early pho was a simple dish, primarily sold by street vendors. It consisted of flat rice noodles, broth, a few slices of beef, and herbs. Over time, it evolved, with regional variations developing in both northern and southern Vietnam. Southern pho tends to have a sweeter broth and a wider array of garnishes and additions.

Following the Vietnam War and the subsequent diaspora, pho spread globally, becoming a beloved dish in Vietnamese communities worldwide and eventually gaining mainstream popularity. Today, pho is enjoyed in countless variations, showcasing the adaptability and enduring appeal of this flavorful and comforting soup.

Nutritional Content and Benefits of Pho

Pho, a comforting Vietnamese soup, offers more than just a delicious taste. It’s surprisingly nutritious, providing a good balance of protein, carbohydrates, and essential micronutrients. A typical bowl boasts a healthy dose of protein from the beef or chicken, complex carbohydrates from the rice noodles, and a variety of vitamins and minerals from the herbs and spices.

The broth, often simmered for hours with bones, ginger, and other aromatics, contributes valuable nutrients like collagen and glycine, which can support joint health and digestion. The addition of fresh herbs like basil, cilantro, and mint provides antioxidants and boosts the flavor profile. Bean sprouts offer a dose of fiber and vitamin C, while lime juice adds a tangy kick and further enhances the nutritional value.

Beyond its satisfying taste and nutritional benefits, pho can be a relatively low-calorie meal option, especially when opting for lean protein and mindful portion sizes. It can be a warming and nourishing meal, perfect for a chilly evening or when you’re feeling under the weather. The warm broth can also help with hydration, making it a great choice for recovery after exercise or during illness.

While the specific nutritional content can vary depending on the recipe and ingredients used, pho generally provides a balanced and wholesome meal. It’s a flavorful and nutritious option that can be enjoyed as part of a healthy diet.

Tips for Choosing Quality Rice Noodles

Choosing the right rice noodles is crucial for a delicious bowl of pho. Look for dried noodles that are labeled “banh pho” for the most authentic texture and flavor. These noodles are typically made from rice flour and water, and should be a pearly white color.

Avoid noodles that appear brittle or have a yellowish tint, as this may indicate lower quality or age. Fresh rice noodles are also an option, but they have a slightly different texture and are best used in other Vietnamese dishes.

When examining dried noodles, look for a smooth, even surface. Avoid noodles that are cracked or have rough edges. The width of the noodle is primarily a matter of personal preference, but the most common size for pho is medium-wide.

Pay attention to the ingredients list. High-quality rice noodles should contain only rice flour and water, with perhaps a small amount of salt. Avoid noodles with added preservatives or fillers.

Finally, consider the packaging. Choose noodles that are sealed in an airtight package to ensure freshness. Store your dried rice noodles in a cool, dry place for maximum shelf life.