Legit Vietnamese Pho At Home

beef bones

🥗Healthier: chicken bones

💰Cheaper: pork bones

Chicken bones provide a lighter broth, while pork bones are often less expensive.

beef brisket

🥗Healthier: lean beef

💰Cheaper: flank steak

Lean beef reduces fat content, and flank steak is usually more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a basic substitute.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles are lower in carbs, and egg noodles are often less expensive.

Start by preheating the oven to 425 degrees Fahrenheit.

Place 5 to 6 pounds of beef bones on a foil-lined baking sheet, ensuring they are not touching or overlapping.

Spray the bones with cooking oil and roast in the oven for 30 to 40 minutes until deep brown.

While the bones are roasting, cut a whole knob of ginger in half and quarter two large yellow onions, leaving the skin on.

Once the bones are done, place the ginger and onions on a foil-lined baking sheet, coat them in oil, and broil for 10 to 12 minutes until charred, turning occasionally.

In a hot pan with a couple tablespoons of oil, sear a 1 to 1.5 pound piece of chuck roast on all sides until deep brown, about 2 to 3 minutes per side, then set aside.

Add all the roasted bones to a large stock pot and cover with 5.5 quarts (or 5.25 liters) of cold water.

Let the cold water sit with the bones for 5 minutes to release albumin, which helps clarify the stock.

Slowly bring the pot to a light simmer, skimming off any foam or scum that rises to the surface.

Once simmering, add the charred onions and ginger, the seared chuck roast, 5 to 6 star anise, 5 cloves, 3 black cardamom pods (if using), 30 grams of coriander seeds, 1 thick cinnamon stick, 60 milliliters of fish sauce, and 22 grams of yellow rock sugar or brown sugar.

Let the broth simmer uncovered for 2 hours, then remove the chuck roast and continue simmering for another 2 hours, skimming off any fat that rises to the surface.

After simmering, strain the broth through a mesh strainer into a large bowl.

Season the broth with fish sauce to taste and balance with a couple pinches of sugar.

Wrap the stems of one bunch of cilantro in cheesecloth, tie it off, and steep it in the hot broth for 15 minutes before removing.

If making ahead, let the broth cool to room temperature and refrigerate for up to 5 days.

Cook rice noodles according to package instructions and rinse well.

Pick the leaves of cilantro, Thai basil, and mint, and thinly slice Thai chilies and white onion.

Thinly slice flank steak across the grain and the chilled cooked chuck roast.

Assemble the bowls by placing noodles at the bottom, adding raw sliced meat and cooked meat, then pouring boiling hot broth on top.

Top with sliced white onion, sliced chilies, herb salad, and lime wedges, and serve with chili sauce and hoisin sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens