If there’s one dish that perfectly represents the vibrant and fragrant flavors of Vietnamese cuisine, it’s pho. A comforting and aromatic noodle soup, this dish has become a beloved favorite around the world, loved for its delicious balance of savory umami and bright, fresh flavors. To truly enjoy pho, however, it’s best to make it at home – using a few simple ingredients and some patience. In this article, we’ll be sharing our best authentic Vietnamese pho recipe, complete with tips to make the broth incredibly tasty.
What is Pho?
Pho is a classic Vietnamese noodle soup, made with thin, flat rice noodles, a savory broth flavored with fish sauce and fragrant spices, and topped with meat or tofu, fresh herbs, and various vegetables. The soup has a deeply savory yet fresh flavor, with a slightly sweet and citrusy edge, and its rich red-brown color comes from the ingredients used to flavor the broth. Traditionally, pho is enjoyed as a breakfast or street food dish in Vietnam, but it has since become a popular restaurant item in many countries.
Making the Best Pho at Home
Making pho at home is a surprisingly straightforward process – you just need to know a few key steps and use the right ingredients. The most important factor in the success of your pho is the broth, which should be rich, aromatic and deeply savory. To achieve this, we recommend a slow and steady simmer, so the flavors have time to develop and meld. Our recipe relies on a classic combination of flavors, including fresh ginger, garlic, shallot and star anise, as well as mushrooms and a little soy sauce for extra umami.
Ingredients for Pho Broth
- 4 quarts (1 gallon) of beef or chicken stock
- 2 medium onions, peeled and quartered
- 1 piece of ginger, about 3 inches long, washed and sliced into chunks
- 4 cloves of garlic, peeled and crushed
- 1 cinnamon stick
- 4 star anise pods
- 2 teaspoons of soy sauce
- 16-20 oz of button or shiitake mushrooms (amount depends on your preference)
- Salt and pepper to taste
Ingredients for Toppings and Serving
- 13 oz (1 package) of thin or flat rice noodles
- 1-2 lb of beef or chicken (or 1-2 blocks of firm tofu for a vegetarian version)
- 1 medium onion, thinly sliced
- 2-3 bunches of scallions, thinly sliced
- 1 bunch of Vietnam mint (also known as Rau Raum) or cilantro, roughly chopped
- 2 fresh limes, cut into wedges for serving
- Bean sprouts
- Chili sauce, to taste
- Hoisin sauce, to taste
- Fish sauce, to taste
Step-By-Step Instructions
Start by preparing the pho broth. In a large stockpot, combine the stock, the onions, the ginger, the garlic, the cinnamon, the star anise, and the soy sauce. Bring it to a boil, then reduce the heat to a low simmer and let it cook for 1-2 hours, stirring occasionally. When the broth starts to thicken and become aromatic, add the mushrooms and let it cook for another 10-15 minutes. Season the broth to taste with salt and pepper, and turn off the heat.
Meanwhile, cook the rice noodles according to the package instructions. Slice the beef or tofu into thin pieces, and set aside.
To serve the pho, divide the cooked noodles evenly among serving bowls, and top each bowl with the sliced beef or tofu, some of the sliced onions and scallions, the mint or cilantro, and a spoonful of each of the sauces. Ladle the hot broth over the top of the bowls, and serve immediately, accompanied by the lime wedges, bean sprouts and chili sauce. Enjoy your homemade pho!
Tips and Variations
- If you’re a fan of bold flavors, try adding one or two whole cloves, a few cardamom pods, and/or a few whole peppercorns to the broth as it cooks.
- Some traditional Vietnamese restaurants like to add a spoonful of fish sauce, a few drops of sugar, and a pinch of msg to the broth for extra flavor – you can try doing the same if you like.
- If you prefer, you can also use pre-packaged pho premixes to make the broth – just follow the package instructions and add mushrooms, soy sauce and other flavorings as needed.
- For a hearty and filling version of pho, you can also add some bite-sized pieces of meat from previously cooked ribs, oxtail, or brisket to the broth.
- For a vegetarian version, you can use a vegetable stock and tofu cubes instead of the beef or chicken.
Making homemade pho is a great way to experience the delicious flavors of Vietnamese cuisine. By using our authentic recipe and a few tips and variations, you can make the best pho at home and enjoy it with family and friends. Bon appétit!
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