Fragrant spices, charred aromatics, and a clear beef stock come together to create the classic bowl of steaming pho that’s loved around the world. Follow these simple steps for slurp‑worthy results every time.

Ingredients

Broth

1 large white onion, peeled and halved
3‑inch piece fresh ginger, halved lengthwise
5 whole star anise
4 whole cloves
3 cinnamon sticks (3 inches each)
2 cardamom pods
1 Tbsp whole coriander seeds
8 cups good‑quality beef stock (sub chicken or vegetable stock if preferred)
1 Tbsp brown sugar
2 tsp fish sauce, plus more to taste
Fine sea salt, to taste

Soup

8 oz raw steak* (sirloin, eye of round, or flank), sliced paper‑thin
7 oz thin rice noodles
Garnishes (mix and match):
- Fresh herbs: cilantro, mint, Thai basil
- Bean sprouts
- Lime wedges
- Thinly sliced chiles (Thai bird or jalapeño)
- Thinly sliced onions (green or white)
- Hoisin sauce and/or sriracha

*Tip: For ultra‑thin slices, freeze the steak 15 minutes before cutting.

Instructions

Char the Aromatics
- Place oven rack 8 inches below the broiler; heat broiler to high.
- Brush onion and ginger with a little oil, set cut‑side up on a baking sheet, and broil 7–10 minutes until lightly charred. Set aside.
Toast the Spices
- In a large stockpot over medium‑high heat, toast star anise, cloves, cinnamon, cardamom, and coriander seeds about 3 minutes until fragrant.
Simmer the Broth
- Add charred onion, ginger, and beef stock. Bring to a gentle simmer, cover, reduce heat to medium‑low, and cook at least 30 minutes (longer = deeper flavor).
- Strain out solids. Stir in brown sugar and fish sauce. Taste and add salt or extra fish sauce as needed. Keep broth hot.
Prepare the Noodles
- Cook rice noodles in a separate pot according to package directions until al dente.
- Drain, rinse briefly under cold water, and toss with a drop of oil to prevent sticking.
Assemble the Bowls
- Divide noodles among serving bowls. Arrange raw steak slices on top.
- Ladle piping‑hot broth over the steak to cook it instantly.
- Pile on herbs, sprouts, chiles, and onions. Finish with a squeeze of lime.
Serve
- Present hoisin and sriracha on the side. Encourage diners to stir garnishes into the broth for maximum flavor.

Why You’ll Love This Recipe

Authentic Flavor: Toasted spices and charred aromatics mimic traditional street‑stall pho.
Fast Weeknight Option: Ready in about an hour, yet tastes like it simmered all day.
Customizable Bowls: Each diner builds a bowl to personal taste.
Healthful & Satisfying: Lean protein, fresh herbs, and light broth.

Tips

Slice Steak Thinly – Partially freezing makes razor‑thin slicing easy.
Keep Broth Clear – Gentle simmering prevents cloudiness.
Use Fresh Herbs – Thai basil and cilantro add signature fragrance.
Adjust Sweet–Salty Balance – Add brown sugar or fish sauce teaspoon by teaspoon to hit your perfect note.

Variations and Substitutions

Swap	Result
Chicken stock + shredded chicken	Lighter pho gà
Vegetable stock + tofu	Vegan pho
Brisket or oxtail	Richer, fattier broth
Zucchini “zoodles”	Low‑carb option
Gluten‑free tamari	Fish‑free seasoning substitute

FAQs

Can I make the broth ahead?
Yes. Broth keeps 4 days in the fridge or 3 months frozen.

My steak isn’t cooking through. What should I do?
Make sure broth is at a rolling simmer before ladling. Thicker cuts can be flash‑blanched in the hot broth for 30 seconds.

Do I have to char the onion and ginger?
Char adds depth and subtle sweetness, but you can skip in a pinch.

Serving

Pho Bar Party: Set out noodles, hot broth, and toppings so guests craft bowls their way.
Quick Lunch: Store cooled noodles and sliced steak separately; reheat broth and assemble in minutes.
Side Pairings: Fresh spring rolls, Vietnamese iced coffee, or a crisp Asian slaw.

Suggestions

Upgrade the Broth: Simmer marrow bones or brisket for 2–3 hours for a richer base.
Spice Lovers: Add a dash of chili oil or extra Thai chiles.
Zero Waste: Use strained onions and ginger in stir‑fries or pureed sauces.

Ready to master homemade pho? Fire up the stove, gather your toppings, and create a steaming bowl that rivals your favorite noodle shop!