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Chewy noodles, nourishing bone broth, fresh vegetables and some tender slices of meat make an easy and delicious recipe of Pho.

Pho, is a very popular vietnamese noodles that is originated in early 20th Century in Northern Vietnam. It is a Vietnamese soup consisting of broth, bánh phở (rice noodles), simple herbs and vegetables, and meat. 





5 to 6 pounds of beef knuckles or leg bones

6 quarts cold water

2 medium onions, quartered

4-inch piece of fresh ginger, halved lengthwise

2 cinnamon sticks

1 tablespoon coriander seeds

1 tablespoon fennel seeds

6 star anise

6 whole cloves

1 black cardamom pod 

1 1/2 tablespoons salt

1/4 cup fish sauce

1-inch piece yellow rock sugar 


1 pound small (1/8-inch wide) dried or fresh “banh pho” noodles

1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain

1/4 cup thinly sliced onions

1/4 cup chopped cilantro leaves



Sprigs of fresh mint and/or Asian/Thai basil

Bean sprouts

Thinly sliced red chilies 

Lime wedges

Fish sauce

Hoisin sauce



Add the beef bones into the large pot and cover the bones with cold water. Place the pot into high heat and bring to boil for 10 to 15 minutes. During this time, impurities and foam will be released and rise to the top. Drain the bone and discard the water. Rinse the bone with warm water and scrub stockpot to remove any residue that has stuck to the bone. Add the bone back to the stockpot, add a 6 quarter of water and cover it.

Meanwhile, broil the onions and half ginger for 10 to 15 minutes. Turn the onions and ginger occasionally so that they become charred or browned in all sides.

Add cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and the black cardamom pod to a dry frying pan. Place onto low heat and stir it occasionally until the smell is so good. In 5 minutes, place all the toasted spices in a cheese cloth and tie it butchers twine to seal. 

Bring stockpot with the preboiled bones with water to a boil then lower to gentle simmer. Add the charred the onion, ginger and the bag of spices. Add a tablespoon of salt, 1/4 cup of fish sauce and the rock sugar. Continue to simmer broth without the cover for 3 hours.

By using a tong remove the bones, onion and ginger from broth and strain through a fine mesh strainer. The broth will have a layer of fat at the top.


Bring the broth to a gentle simmer over medium heat.

If you are using a dried noodles, add noodles to a bowl and then cover with hot water and soak for 15 - 20 minutes until soft and opaque.  If you are using fresh, add to a colander then rinse with cold water.

To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain the noodles then divided between bowls.

Arrange the slices of raw meat into bowls and then top it with hot broth. Finish broth onion slices and cilantro. Serve bowls with optional garnishes listed above.


Shop online now with all the Pho ingredients here and enjoy!

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