Authentic Vietnamese Pho: A Step-By-Step Recipe Guide

Ingredients

  • 2 onions
  • 4 inches of fresh ginger
  • 5 star anise
  • 6 whole cloves
  • 3 cinnamon sticks
  • 1 teaspoon of whole black peppercorns
  • 1 whole chicken, about 3-4 lbs
  • 1 lb of beef bones
  • 6 quarts of water
  • 1/4 cup of fish sauce
  • 1 1/2 tablespoons of salt
  • 1 tablespoon of sugar
  • 1 lb of flat rice noodles
  • 1 bunch of cilantro, chopped
  • 1 bunch of green onions, chopped
  • 2 limes, cut into wedges
  • 2 cups of bean sprouts
  • 1 cup of Thai basil leaves
  • 2 jalapenos, sliced
  • Sriracha and hoisin sauce, to taste

Steps and instructions

  1. Peel and cut the onions into halves. Slice the ginger lengthwise.
  2. Over high heat, char the onions and ginger on a grilling pan.
  3. In a large pot, toast the star anise, cloves, cinnamon sticks and peppercorns until fragrant.
  4. Add the charred onions, ginger, whole chicken, beef bones and water into the pot.
  5. Bring the mixture to a boil, then reduce heat to a simmer.
  6. Skim off any impurities that float to the top. Let it simmer for about 1.5 hours.
  7. Remove the chicken from the pot. Shred the chicken meat and set aside.
  8. Return the chicken bones to the pot and continue simmering for another 1.5 hours.
  9. Strain the broth through a fine mesh sieve. Discard the solids.
  10. Add fish sauce, salt and sugar to the strained broth. Adjust the seasoning if needed.
  11. Prepare the rice noodles according to the package instructions.
  12. To serve, place some noodles in a bowl, top with the shredded chicken, chopped cilantro, and green onions. Ladle the hot broth over.
  13. Accompany with lime wedges, bean sprouts, Thai basil leaves, sliced jalapenos, Sriracha and hoisin sauce for diners to add to their liking.

Tools for making

  • Cutting board - For chopping and slicing the onions, ginger, and herbs.
  • Knife - To cut the onions, ginger, and herbs.
  • Grilling pan - To char the onions and ginger.
  • Large pot - To cook the broth.
  • Fine mesh sieve - To strain the broth and remove solids.
  • Tongs - To handle the chicken and beef bones when removing from the pot.
  • Soup ladle - To scoop and serve the hot broth.
  • Bowls - For serving the pho.
  • Chopsticks - For eating the noodles and other ingredients.
  • Spoons - For enjoying the soup and broth.
  • Measuring cups and spoons - To measure the fish sauce, salt, and sugar accurately.
  • Grilling pan - For charring the onions and ginger.

Recipe variations

  • Vegetarian/Vegan option: Substitute the chicken and beef bones with vegetable broth or mushroom broth. Add tofu or seitan as a protein alternative.
  • Beef Pho: Use beef broth instead of chicken broth. Replace the chicken with thinly sliced beef, such as sirloin or flank steak.
  • Seafood Pho: Replace the chicken and beef bones with seafood broth. Add a variety of seafood such as shrimp, fish, or mussels.
  • Tofu Pho: Replace the chicken and beef bones with vegetable broth. Use tofu as the main protein and add a variety of vegetables like bok choy, mushrooms, and bean sprouts.
  • Pho with Rare Steak: Cook the beef bones as usual, but instead of adding shredded chicken, serve the pho with slices of rare beef that cook in the hot broth.
  • Spicy Pho: Add sliced jalapenos or Thai bird's eye chilies to the broth for an extra kick. Serve with additional spicy condiments like chili oil or chili paste.
  • Herb-infused Pho: Add additional herbs to the broth, such as lemongrass, Thai basil, or mint leaves, to enhance the flavor profile.
  • Pho with Noodle Variations: Experiment with different types of noodles such as udon noodles, egg noodles, or even zucchini noodles for a low-carb option.
  • Pho with Additional Toppings: Customize your pho with additional toppings like sliced onions, sliced mushrooms, bean sprouts, lime leaves, or even a soft-boiled egg.

Recipe overview

Pho is a delectable, robust Vietnamese soup renowned for its aromatic broth and hearty toppings. The recipe we're sharing with you today will help you recreate this classic comfort food in your own kitchen. This recipe calls for a combination of chicken and beef bones to create a deep and complex broth, while star anise, cloves, cinnamon, and ginger add an unmistakable aroma and flavor. Toppings like fresh herbs, lime wedges, bean sprouts, and sauces will allow each diner to customize their bowl to their tastes. Though the process is a bit time-consuming, the end result is a warm, satisfying meal that's worth every minute. Get ready to be enveloped in the enticing smells and tastes of a traditional Vietnamese Pho kitchen!

Common questions

  1. Can I make vegetarian pho?
    Yes, you can make vegetarian pho by omitting the chicken and beef bones and using vegetable broth or mushroom broth instead. You can also add tofu or your choice of vegetables for added flavor and texture.
  2. How can I store leftover pho?
    Let the pho cool down to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, you may need to add some additional broth or water to maintain the desired consistency.
  3. Can I freeze pho?
    Yes, you can freeze pho. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
  4. Can I use pre-made broth instead of making it from scratch?
    Yes, you can use pre-made broth as a time-saving option. However, making the broth from scratch allows you to have more control over the flavors and ensures a more authentic taste.
  5. What are some common garnishes for pho?
    Common garnishes for pho include bean sprouts, Thai basil leaves, lime wedges, sliced jalapenos, chopped cilantro, and sliced green onions. Additionally, you can serve it with Sriracha and hoisin sauce for added flavor.
  6. Can I use different types of noodles?
    Traditionally, pho is made with flat rice noodles. However, you can experiment with other types of noodles such as egg noodles or even spiralized vegetables for a healthier twist.

Serving dishes and utensils

  • Large pot - To simmer the broth and hold a large quantity of liquid.
  • Grilling pan - To char the onions and ginger for added flavor.
  • Fine mesh sieve - To strain the broth and remove any solids.
  • Soup bowls - To serve the pho noodles and broth.
  • Chopsticks - Traditional utensils for eating pho noodles and ingredients.
  • Soup spoons - To enjoy the broth and scoop up noodles.
  • Ladle - To pour the hot broth into the bowls.
  • Chef's knife - To chop ingredients and shred the chicken.
  • Cutting board - To provide a surface for cutting and chopping.
  • Tongs - To handle the chicken and beef bones while simmering.

Origin stories

Pho is more than just a dish in Vietnam; it's a culinary emblem, steeped deep in Vietnamese culture and tradition. Originating in the early 20th century in northern Vietnam, Pho made its journey south with the people who were fleeing from the war. As they settled in the south, Pho began to take on a new identity, reflective of its new home. The broth became sweeter, the noodles thinner, and the plate of fresh herbs and vegetables more plentiful. This noodle soup has not only weathered the test of time and upheavals, but also evolved through them, thereby securing a special place in the hearts (and stomachs) of the Vietnamese people and winning over food lovers worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.