Traditional Vietnamese Pork Pho: A Step-by-Step Recipe Guide

Ingredients

  • 2 lbs pork bones
  • 1 lb pork shoulder
  • 2 onions, halved
  • 4 inch piece of fresh ginger, halved lengthwise
  • 2 cinnamon sticks
  • 2 star anise
  • 4 cloves
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 8 cups water
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 lb rice noodles
  • 1 lb bean sprouts
  • 2 limes, cut into wedges
  • Fresh herbs for garnish (mint, cilantro, and/or Thai basil)
  • 2 jalapenos, sliced
  • Hoisin sauce and Sriracha for serving

Steps and instructions

  1. Char the onions and ginger over an open flame (either on a grill or gas burner) until they are blackened. Rinse under cold water to remove any loose, charred bits, and set aside.
  2. In a large pot, add the pork bones and pork shoulder. Cover with cold water and bring to a boil. Cook for a few minutes until impurities rise to the surface. Drain and rinse the bones and pork shoulder under cold water.
  3. Return the clean bones and pork shoulder to the pot. Add the charred onions and ginger, cinnamon sticks, star anise, cloves, coriander seeds, fennel seeds, and water. Bring to a boil and then reduce to a simmer. Cook for 2 hours, skimming off any impurities that float to the top.
  4. Remove the pork shoulder from the pot and let it cool. Once cool, shred the meat and set aside. Continue to simmer the broth for another hour.
  5. Strain the broth through a fine mesh sieve into a clean pot. Add the fish sauce and sugar, and adjust the seasoning as necessary. Keep the broth warm over low heat.
  6. Cook the rice noodles according to the package instructions. Drain and rinse under cold water.
  7. To serve, divide the noodles among bowls. Top with shredded pork shoulder, bean sprouts, lime wedges, fresh herbs, and jalapenos. Ladle the hot broth over top. Serve with hoisin sauce and Sriracha on the side for guests to add as they wish.

Tools for making

  • Large pot - needed to cook the broth and boil the pork bones and shoulder.
  • Grill or gas burner - used to char the onions and ginger for added flavor.
  • Fine mesh sieve - essential for straining the broth to remove any impurities.
  • Bowls - to serve the pho in.
  • Tongs - for handling the hot pork shoulder and other ingredients.
  • Potato peeler - to peel the ginger.
  • Knife - for slicing the onions, jalapenos, and lime wedges.
  • Cutting board - for prepping ingredients and slicing.
  • Measuring spoons - to accurately measure the fish sauce and sugar.
  • Rice noodle pot - for cooking the rice noodles.
  • Colander - to drain and rinse the rice noodles.

Recipe variations

  • Vegetarian/Vegan option: Substitute the pork bones and pork shoulder with vegetable broth or mushroom broth. Add extra vegetables like mushrooms, bok choy, and tofu for added flavor and texture.
  • Chicken Pho: Replace the pork bones and shoulder with chicken bones and chicken breast or thighs. Adjust the cooking time accordingly.
  • Seafood Pho: Use a combination of seafood broth and fish sauce as the base. Add shrimp, fish fillets, or scallops to the broth.
  • Spicy Pho: Add sliced Thai bird's eye chilies or chili paste to the broth for a spicy kick.
  • Herb-infused Pho: Experiment with adding additional herbs like lemongrass, Thai basil, or cilantro to the broth to enhance the flavors.
  • Beef Pho: Replace the pork with beef bones and beef brisket or flank steak. Adjust the cooking time accordingly.
  • Mushroom Pho: Make a vegetarian version using mushroom broth and adding a variety of mushrooms like shiitake, oyster, or enoki mushrooms for a rich and earthy flavor.
  • Pho with Additional Vegetables: Add sliced carrots, bell peppers, or snow peas to the broth for added crunch and nutrition.

Recipe overview

This recipe for Pork Pho is a perfect introduction to the vibrant flavors of Vietnamese cuisine. It features a rich, aromatic broth made from pork bones and spices, tender shredded pork shoulder, and classic pho accompaniments like rice noodles, bean sprouts, fresh herbs, and a squeeze of lime. The process of making the broth is a labor of love, with the bones and spices simmering away for hours to develop a deep, complex flavor. But the result is well worth the effort. Serve your Pork Pho with hoisin sauce and Sriracha so guests can customize their bowls to their liking.

Common questions

  1. Can I use chicken instead of pork? Yes, you can substitute chicken for the pork in this recipe. Use chicken bones and chicken breast or thigh meat instead.
  2. Can I make the broth in advance? Absolutely! The broth can be made in advance and refrigerated for up to 3 days or frozen for longer storage. Just reheat it before serving.
  3. Are there any vegetarian alternatives? Yes, you can make a vegetarian version of pho by using vegetable broth and omitting the pork. You can add tofu or your favorite plant-based protein as a substitute.
  4. Can I adjust the spices to my taste? Certainly! Feel free to adjust the spices and seasonings to suit your preference. You can add more cinnamon, star anise, or other spices to enhance the flavor.
  5. Can I use pre-packaged pho broth instead? While homemade broth yields the best results, you can use pre-packaged pho broth as a shortcut. Just make sure to follow the package instructions and adjust the seasoning if needed.
  6. Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free by using gluten-free soy sauce or tamari instead of fish sauce. Ensure that all other ingredients you use are also gluten-free.

Serving dishes and utensils

Origin stories

Pho, a delicious noodle soup, is often considered the national dish of Vietnam. With its origins dating back to the 19th century in Northern Vietnam, the dish is said to have been influenced by both Chinese and French cooking. There's an interesting anecdote behind the word "Pho". While the original name of the dish was "noodle soup", the term "Pho" didn't become popular until the 1930s. Some believe that "Pho" comes from the French dish "pot au feu", others suggest it may derive from the Cantonese word "fen" meaning rice noodles. Nonetheless, Pho, over the years, has gained worldwide popularity and is loved by many for its rich, aromatic broth and hearty ingredients.

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.