Pho: Authentic Vietnamese Beef Noodle Soup Recipe

If you love this pho recipe and want more, be sure to check out our Leftover Turkey Pho and Turkey Meatball Pho.

There’s no other way to say it: pho (Vietnamese beef noodle soup) is my favorite food. I crave it more than almost anything.

Fragrant beef broth simmered with toasted spices, ginger, and scallions, poured over paper-thin slices of beef and rice noodles is delicious on its own. But add the traditional pho toppings—bean sprouts, fresh cilantro and basil, thin slices of hot pepper for those who like heat, and a squeeze of lime—and it becomes transcendent.

Every bowl is a small celebration. The toasted spice blend—coriander seed, star anise, cinnamon stick, and clove—gives the broth its unmistakable aroma and depth. While the scent might remind you of cinnamon rolls while it simmers, the finished soup tastes completely different: bright, savory, and complex.

When I’m celebrating, sad, or under the weather, this pho recipe is what I want. The combination of steaming broth and delicate beef is comfort food and a pick-me-up in one bowl.

Easy Beef Pho Recipe

Homemade, slow-simmered beef broth is ideal, but the real secret is toasting the spices—whole coriander seeds, star anise, cinnamon, and cloves—until fragrant. Toasting unlocks essential oils and brings a warm, aromatic character to the soup.

Don’t worry about the spices in the finished bowl—you’ll strain the broth before serving so only the flavor remains.

Yes, the beef is often added raw in very thin slices. Lay paper-thin slices of flank steak over hot noodles, then ladle boiling broth over them. The heat of the broth cooks the beef quickly while preserving tenderness and flavor.

To assemble: place a handful of soaked rice noodles in a bowl. If you like spice, add a few thin jalapeño slices first. Drape the thinly sliced beef over the noodles and pour the boiling broth on top. Stir briefly to help the beef cook evenly.

Top with generous handfuls of bean sprouts, sliced scallions, fresh basil, and cilantro. Squeeze lime wedges over each bowl and add sriracha or hoisin to taste. Then, enjoy the symphony of flavors.

Looking for another satisfying soup? Try Instant Pot Ramen.

Beef Pho

Flank steak is ideal for this dish, but top or bottom round can work if sliced very thinly. Two tips make slicing easier: use a very sharp knife, and chill the steak in the freezer for about 15 minutes to firm it up slightly—this helps you cut paper-thin slices.

If the beef is still a bit cold when you add it to the broth, that’s fine. The slices are thin and will thaw and cook in the hot broth almost instantly.

Rice noodles are the traditional choice and are convenient: many varieties only need to be soaked in hot water for about 10 minutes rather than boiled. Use a good-quality beef broth—homemade if possible. If you rely on store-bought broth, choose a low-sodium option and boost its flavor with the toasted spices and aromatics.

When toasting spices, watch them carefully—whole spices can burn quickly. Once they smell aromatic, add the broth and other ingredients to avoid scorching.

Pho is a complete meal in one bowl; traditionally it’s served in large bowls, so be generous with portions. Serve with chopsticks and a soup spoon, and embrace the joyous slurp.

Useful tools for making pho

• Fine mesh strainer
• Large stockpot
• Deep soup bowls

Pho Recipe

Below is a concise overview of the steps. Follow the ingredient list and detailed instructions for the full recipe.

Easy Pho Broth:

Place a heavy-bottomed pot over medium-low heat. Add the whole spices and toast, stirring, until fragrant, about 1–2 minutes. Carefully add the beef broth (it may sputter), increase heat, then add ginger, the white parts of the scallions, fish sauce, and brown sugar. Bring to a boil, then reduce to a low simmer and cook uncovered for 20–30 minutes. Strain the broth through a fine mesh sieve into a clean pot and keep it hot while you assemble bowls.

To Serve Pho:

Place desired jalapeño slices in the bottom of each bowl if using. Add a generous portion of rice noodles, drape thin slices of beef over them, and pour boiling broth over top. Stir briefly to help the beef cook, then top with bean sprouts, sliced scallions, basil, and cilantro. Squeeze lime wedges into the broth and serve with sriracha and/or hoisin sauce. Chopsticks and a soup spoon are the traditional utensils; slurping is encouraged.

This post originally published June 2014. Updated November 2018 and March 2023.