Authentic Vietnamese Beef Pho

Ingredients

• 2.27 kgbeef neck bones
• 907 gchuck roast
• 2 extra-largeonions
• 2–3 pieces, each 5–7.5 cmfresh ginger
• 6cloves
• 6star anise
• 2cinnamon sticks
• 80 mlfish sauce
• 38 gsugar
• as neededfrozen or dried pho rice noodles, cooked
• 6 quarts (5.7 litres)water
• to tastefresh basil
• to tastefresh mint
• to tastegreen onions
• to tastecilantro
• to tasteradishes
• to tastebean sprouts
• to tastehot peppers, sliced
• as neededfresh, frozen or dried pho rice noodles, cooked
• 680 gbeef tenderloin

Instructions

1. 1

   Char aromatics

   Arrange the onions, ginger and beef bones on two baking trays. Place them under the oven grill for a few minutes, just until charred.

2. 2

   Simmer the broth

   Rinse the bones. Add them to a large stockpot with the onions and ginger and 5.7 litres of simmering water. Toast the spices in a small frying pan, tie them in cheesecloth and add them to the pot. Stir in the fish sauce and sugar. Simmer for 1 hour, skimming off any foam. Remove the spices, then simmer for 2 more hours, adding water as needed. Add the chuck roast for the final 1½ hours of simmering.

3. 3

   Strain the stock

   Strain the broth into another large pan and discard the bones and onions. Slice the cooked chuck roast.

4. 4

   Prepare the beef

   Freeze the tenderloin for 45 minutes, then slice it very thinly. Cook the rice noodles according to their package directions.

5. 5

   Serve the pho

   Serve the hot broth with cooked noodles, bean sprouts and fresh herbs. Offer the thinly sliced tenderloin on the side so diners can add it to their hot broth to cook.

What is Vietnamese beef pho?

Pho is a Vietnamese noodle soup built around broth, rice noodles and fresh garnishes. Its familiar balance comes from long-simmered beef and warming spices, with herbs and crisp vegetables added at the table.

This version layers beef neck bones and chuck roast with charred onion and ginger, then finishes bowls with tenderloin cooked in the hot broth. The range of beef cuts gives the soup a hearty base while keeping the final slices tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 74g protein, 83g carbs, 35g fat.

The noodles and sugar provide most of the carbohydrates, while the chuck, tenderloin and bones contribute protein and fat. Fish sauce is the main source of sodium. Balance a bowl with plenty of bean sprouts and herbs, and adjust the noodle portion to suit your appetite.

Building flavour with the ingredients

Charred aromatics: Briefly grilling the onion and ginger gives them browned edges before they go into the stockpot. Rinsing the bones after charring helps remove residue before the broth simmers.

Whole spices: Cloves, star anise and cinnamon bring the broth its aromatic character. Toast them in a dry pan and tie them in cheesecloth so they can be removed easily.

The long simmer

Steady heat: Keep the pot at a gentle simmer rather than a rolling boil, and skim foam from the surface during the first hour. This also makes it easier to see when the stock needs a little more water.

Chuck timing: The recipe adds the chuck roast during the final 1½ hours. That gives it time to cook in the broth before it is sliced for serving.

Getting the beef ready

Tenderloin slices: A 45-minute stint in the freezer firms the beef enough to make very thin slicing easier. Keep the slices separate so they are simple to add to individual bowls.

Hot broth: Set the tenderloin out for diners to add to their own bowls. The recipe relies on the hot broth to cook these raw slices at the table.

Noodles and garnishes

Rice noodles: Cook the noodles separately, following the directions for their form, then portion them into bowls. Keeping them out of the stockpot until serving helps avoid overcooking them during the long simmer.

Fresh toppings: Basil, mint, cilantro, green onions, radishes, bean sprouts and sliced hot peppers add fresh, crunchy or sharp notes. Let everyone choose their own combination.

Serving the bowls

Start with noodles, then ladle in hot broth and add slices of cooked chuck. Offer the tenderloin and garnishes alongside so each person can finish their bowl to taste.

The soup is substantial on its own; a simple side of extra herbs or vegetables suits it without competing with the fragrant broth.

Recipe notes & tips

• Keep the broth at a gentle simmer so it does not boil vigorously.
• Skim foam from the surface during the first hour of cooking.
• Toast the whole spices before tying them in cheesecloth.
• Add water during simmering as needed to keep the ingredients covered.
• Cook the rice noodles separately and add them to bowls just before serving.
• Slice the tenderloin as thinly as you can after its brief time in the freezer.

Variations

• Add lime: Serve wedges alongside the bowls for a bright, tangy finish.
• Adjust the heat: Offer sliced hot peppers separately so everyone can choose their spice level.
• Use extra herbs: Increase the basil, mint and cilantro for a fresher-tasting bowl.
• Change the noodles: Use fresh, frozen or dried pho rice noodles, cooking each according to its package directions.

Common mistakes to avoid

• Boiling the broth hard: A vigorous boil makes it harder to skim; keep the pot at a gentle simmer.
• Skipping the skimming: Foam can remain in the stock; remove it as it rises during the first hour.
• Leaving spices in too long: The recipe calls for removing them after the first hour of simmering.
• Overcooking the noodles: Keep them out of the stockpot and cook them separately before serving.
• Cutting the tenderloin thickly: Freeze it for 45 minutes first to help make thin slices.

How to store

Refrigerate leftover broth, cooked chuck and noodles in separate airtight containers and use within 3–4 days. Reheat the broth and beef until steaming hot, then add freshly cooked noodles; cook any leftover raw tenderloin in the hot broth before eating.

Frequently asked questions