Traditional Vietnamese Beef Pho

A bowl of true Vietnamese beef pho is far more than just soup — it is a labor of love built entirely on the quality of the broth. Clear, deeply aromatic, and profoundly rich, a proper pho broth takes time and attention, but the reward is a bowl of unmatched warmth and complexity that no shortcut version can replicate.

It all begins in a hot oven, not on the stovetop. Roasting heavy beef shanks alongside skin-on onions, whole garlic heads, fresh ginger, and turmeric at 450°F forces their natural sugars to caramelize. This deep browning unlocks an intense, savory richness that simply cannot be achieved by boiling raw bones alone.

Building the Broth with Whole Spices

Once the roasted bones are submerged in liquid, a slow, gentle simmer takes over. Over several hours, the beef shanks release their natural richness into the broth, giving it a luxurious, velvet-like body that coats the back of a spoon.

What gives pho its unmistakable character is the careful infusion of whole spices — cinnamon sticks, star anise, black peppercorns, and cloves — simmered gently alongside high-quality fish sauce. After straining, the resulting dark, mahogany broth is pristine and deeply flavorful, ready to cradle tender rice noodles and paper-thin sliced beef.

Jorj Morgan

Traditional Vietnamese Beef Pho

This Traditional Vietnamese Beef Pho unveils a dark mahogany broth, painstakingly slow-simmered with roasted beef shanks and aromatic spices for unparalleled depth and umami richness. Each steaming bowl, brimming with tender shredded beef and delicate rice noodles, invites a vibrant personal touch from a curated array of fresh garnishes.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 4 servings

Course: Soup, Main Course

Ingredients Method

Ingredients

  

The Bone Broth Foundation

• 4 meaty beef shanks plus any additional beef marrow bones available
• 2 large white onions halved (skin on)
• 1 large palm-size piece of fresh ginger cut into thick pieces
• 1 large palm-size piece of fresh turmeric cut into thick pieces
• 2 whole heads of garlic halved horizontally
• 2 tablespoons olive oil
• 1 quart low-sodium beef broth or homemade beef stock
• 3 quarts water

The Aromatic Spices

• 1 whole cinnamon stick
• 3 whole star anise pods
• 1 teaspoon whole black peppercorns
• ½ teaspoon whole cloves
• ⅓ cup high-quality fish sauce
• 1 teaspoon kosher salt

The Assembly & Garnish

• 6 ounces uncooked flat rice noodles
• Fresh bean sprouts
• Fresh cilantro chopped
• 1 jalapeño pepper thinly sliced
• 1 small red onion thinly sliced
• Fresh lime wedges
• Hoisin sauce for serving
• Dark toasted sesame oil for serving

Method

 

Roast the Beef & Aromatics

1. Preheat the oven to 450°F.
2. Arrange the beef shanks, halved onions, garlic heads, ginger, and turmeric pieces onto a large, heavy baking sheet. (Leave the skins on the vegetables to deepen the broth's color).
3. Drizzle the proteins and aromatics evenly with the olive oil.
4. Roast in the hot oven until the beef and vegetables achieve a deep, caramelized char, about 30 minutes.

The Simmering Infusion

1. Transfer the roasted beef, vegetables, and all rendered pan drippings into a large, heavy-bottomed soup pot.
2. Pour in the quart of beef broth and the 3 quarts of water.
3. Submerge the cinnamon stick, star anise pods, black peppercorns, and whole cloves directly into the liquid.
4. Stir in the fish sauce to establish the umami base.
5. Bring the liquid to a rolling boil over high heat, then immediately reduce the temperature to low.
6. Simmer the broth gently for 1 ½ to 2 hours, allowing the liquid to reduce by half and absorb the complex aromatics. (If the broth reduces too rapidly, add a splash of water and lower the heat further).

Strain & Shred

1. Set a large colander over a clean holding bowl and carefully pour the contents of the pot through it to strain the broth.
2. Return the clarified, dark mahogany broth to the soup pot and season with kosher salt to taste.
3. Retrieve the beef shanks from the strainer; discard the bones, spent vegetables, and spices.
4. Using two forks, shred the reserved beef into very thin, tender pieces and set aside.

Assemble the Bowls

1. Bring the clarified broth back to a boil over high heat.
2. Cook the flat rice noodles directly in the boiling broth according to the package directions, then carefully remove the noodles with a spider or slotted spoon and divide them among shallow serving bowls.
3. Reduce the broth heat to a low simmer to keep warm.
4. Place a portion of the shredded beef over the noodles in each bowl.
5. Ladle the steaming broth generously over the beef and noodles.
6. Serve immediately, allowing guests to garnish their bowls heavily with bean sprouts, cilantro, jalapeño slices, red onion, lime juice, hoisin sauce, and a drizzle of dark sesame oil.