Vietnamese Beef Noodle Soup (Phở Bò)

Name: Vietnamese Beef Noodle Soup (Phở Bò)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Vietnamese
Ingredients: 2 lbs beef soup bones (shank/femur marrow bones and knuckles); 2 lbs beef neck bones (or oxtail); 2 lbs bone-in beef short rib (or flank, brisket and boneless short rib); 5 quarts water; 2 yellow onions (can sub with shallots or a combination of both); 4-inch ginger; 4-inch stick Chinese/Saigon cinnamon; 2 teaspoons cloves; 2 teaspoons coriander seeds; 2 cardamom pods; 8 whole star anise; 2 teaspoons fennel seeds; 2 1/2 tablespoons fine sea salt; 3 tablespoons fish sauce; 2 tablespoons white sugar or 20 grams rock sugar; 1/2 tablespoon MSG (optional); 2 lbs fresh rice noodles; 1/2 white or yellow onion (slice thinly); 1 small bunch cilantro (roughly chop); 5 green onions/scallions (slice thinly); 2 jalapenos (slice thinly); 2 limes (cut into wedges); Culantro, Thai basil, bean sprouts; Hoisin sauce; Sriracha chili sauce

Published:

October 13, 2025

5 comments on Vietnamese Beef Noodle Soup (Phở Bò)

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If I had a last meal request, it would be phở bò.

Who can resist slurpy noodles in a warm, rich beefy broth? Enjoy it on a cold winter day to warm the soul or simply bring home a taste of Vietnam.

Want to make pho at home? Here is a traditional beef pho recipe made on the stovetop. You’ll need a large pot. We will use a lot of beefy bones and a big pot will prevent overflow.

This pho recipes takes about 3.5 hours from start to finish. But trust me, it’s worth the wait. Most of it just waiting around anyways. And when it’s done, you’ll have enough pho to feed a crowd… or just yourself, multiple times.

Vietnamese Beef Noodle Soup (Pho Bo) - Authentic Recipe — *I was like, good gracious, pho is bodacious.*

What is Phở?

Pho, pronounced as “Fuh” in the tone of a question, is widely regarded as the national dish of Vietnam.

Phở is a popular Vietnamese noodle soup made with flat rice noodles in a rich, aromatic broth, topped with tender meat and fresh herbs. There are two main types: phở bò (beef pho) and phở gà (chicken pho).

The broth is typically made by simmering bones overnight so it’s ready in the early morning, when locals enjoy it as a popular breakfast option. Since the weather in Vietnam is often hot, the early hours are the perfect time for a steaming bowl of pho.

Brief Phở History

Pho originated in northern Vietnam in the early 20th century during French colonization. The French brought beef to the region, and the resourceful Vietnamese turned the leftover bones into rich, flavorful stocks, making the foundation of phở.

Different parts of Vietnam serve phở differently. In the North, the broth is simpler and more savory, with fewer toppings, and it’s often served with fluffy fried breadsticks (giò cháo quẩy).

In the South, the broth is slightly sweeter and comes with a wider variety of herbs, vegetables, meats and usually without fried breadsticks.

After the Vietnam War, refugees brought phở to the rest of the world.

pho fresh aromatics: ginger, shallot, yellow onions

What You Will Need

To make pho at home, gather the following ingredients:

Beef bones and meat for the stock: A good pho broth starts with a variety of bones and meat cuts. I like to choose a combination from each category below for the best flavor:
- Beef soup bones (bones only): These are usually sold in bags at Asian supermarkets here in California. They’re a mix of leg bones, also called shank or femur bones, and typically include both marrow bones and knuckle bones. Knuckles sometimes come with bits of tendon, which is great if you like a little tendon but don’t want to get it separately.
- Beef bones with meat: Beef neck bones, oxtail, and bone-in beef short ribs.
- All-meat: Brisket, flank, boneless short ribs, and budget-friendly beef chuck roast.
Additional meaty toppings: beef eye of round or more expensive cuts like beef sirloin or ribeye steak is usually thinly sliced raw and added to the top of the finished bowl or served on the side. The hot broth cooks it instantly. Other protein toppings include beef meatballs (bo vien), beef tendons, and beef tripe.
Flat rice noodles (bánh phở): Soft, flat rice noodles soak up the flavorful broth perfectly. You can use either dried pho noodles or fresh pho noodles.
Aromatics: Yellow onions (or shallots, or a combination of both) and ginger. Fresh is a must!
Pho spices: Six spices create the signature pho aroma. Saigon cinnamon (also known as Chinese cinnamon), star anise, cloves, cardamom, coriander seeds, and fennel seeds. Star anise gives pho its light licorice note. If you can’t find Saigon cinnamon, which is thicker and more bark-like than the kind used in Western desserts, just use whatever cinnamon sticks you have on hand.
Seasonings: Basic pho seasonings include salt, granulated sugar (or traditional rock sugar), and fish sauce. You can also add bouillon powder and/or MSG for more umami, which I’ll note in the recipe if you plan to use them.
Garnishes and accompaniments: Thinly sliced yellow onions, green onions, and cilantro. Other optional vegetables and pho accompaniments include Thai basil, bean sprouts, and lime wedges.
Sauces: Hoisin sauce for sweet and savory flavor, and sriracha or other chili sauce for heat.

Vietnamese Beef Noodle Soup (Pho bo) - Beef bones and meats

beef brisket for Vietnamese beef noodle soup — Brisket

Vietnamese beef noodle soup (pho bo) bone options: beef shank (femur bones) with marrow — beef shank (femur bones) with marrow

Vietnamese beef noodle soup (pho bo) bone options: beef bone-in short ribs — Bone-in beef short ribs

Vietnamese beef noodle soup (pho bo) bone options: beef neckbones — Beef neckbones

How to Make Pho Bo

Step 1: Prepare the bones and meat

This process helps keep your broth clear and clean-tasting. Do this for the soup bones and meat that will be cooked. In other words, do not blanch the beef eye of round or expensive sirloin or ribeye steak that is meant to top the finished pho bowl.

Vietnamese Beef Noodle Soup (Phở Bò) - Parboil the bones and meats for a clear broth — Parboiling bones for a clear broth

Add the soup bones and meat to a large pot (at least a 7-quart capacity). Add water to cover and bring it to a boil (about 7 minutes). Boil bones and meat for about 3 minutes, or until impurities and fat droplets start to rise to the top. Avoid boiling too long, as it will remove that wonderful marrow.

Drain the pot into a colander in the sink and rinse the bones and meat well. If you plan to reuse the same pot for the beef stock, wash it before returning it to the stovetop.

Vietnamese Beef Noodle Soup (Phở Bò) - Parboiled bones and meat — Parboiled bones ready to go

Step 2: Char aromatics

Prepare the aromatics and toast them until fragrant and darkened.

Vietnamese Beef Noodle Soup (Phở Bò) - Fresh onion, shallots and ginger — Prepare the aromatics

You can char or toast the aromatics over an open flame (traditional method) or use an air fryer or toaster oven (modern method).

Vietnamese Beef Noodle Soup (Phở Bò) - Roast the onions, shallots, and ginger — Aromatics roasted and done

Step 3: Toast the spices

Lightly toast your pho spices to release their aroma in a small frying pan. No need for oil.

Vietnamese Beef Noodle Soup (Phở Bò) - Dry toast the spices — Spices toasted and done.

Tie them in cheesecloth or a spice bag to make them easy to remove later. You can also add them loosely to the pot if preferred.

Step 4: Make the beef stock

Add the cleaned bones and meat, charred aromatics, and spices to the pot. Add water and bring the pot to a boil, then lower to a gentle simmer.

Making Broth for Vietnamese Beef Noodle Soup (Pho Bo) — Add everything to the pot and simmer

Vietnamese Beef Noodle Soup (Phở Bò) - Make the Stock — The pot after about 3 hours

Simmer for about three hours. Some people go even longer, but I think three hours is enough to extract all the flavors from the bones. During the beginning part of simmering, skim off the impurities that might rise to the top and discard.

If you’re using meaty bones or meat-only cuts like bone-in short ribs or brisket, remove them as soon as they’re chopstick tender to prevent overcooking. This takes about 45 minutes for meat-only pieces and around 1 hour 45 minutes for those massive Costco beef short ribs.

Put the bones back into the pot to keep simmering.

Refrigerate the meaty pieces or submerge them in ice water to stop the cooking and help them firm up quickly, then thinly slice and set aside to use as toppings later.

Thinly sliced beef for pho bo (Vietnamese beef noodle soup) — Thinly sliced beef short rib
**Pro tip:** chill the meat in the fridge or freezer. Once chilled, it’s so much easier to slice thinly.

Step 5: Strain and remove excess fat

Strain out all the solids, leaving a clear broth. Now is the time to skim the entire top portion of the stock to remove excess fat. You can set this aside as nước béo, which is often served on the side for those who love it fatty.

Vietnamese Beef Noodle Soup (Phở Bò): Oily broth Needs to be Skimmed — Here’s the stock, strained of all the solids. There’s a fatty layer on top.
Fat is flavor but this is a bit too much. Time to skim!

Vietnamese Beef Noodle Soup (Phở Bò) - Skimming oil — The top portion is pure fat, skimmed from the top of the pot. The bottom contains a bit of broth. **Pro tip:** place it in the freezer to solidify quickly. Once firm, poke a hole through the fat so you can pour the broth back into the pot.
Save the fat for cooking.

Step 6: Season the stock

Add salt, sugar, fish sauce and MSG if using. Add a little at a time to suit your taste. The broth should be balanced, savory, and slightly sweet.

Vietnamese Beef Noodle Soup (Phở Bò) - Beef Broth — Broth done! Some call this liquid gold.

Step 7: Prepare noodles and toppings

Cook the rice noodles according to the package instructions, then rinse and drain well.

You can cook the noodles all at once if you’re serving everything immediately, or cook a handful at a time for individual bowls.

Vietnamese Beef Noodle Soup (Pho Bo): Blanch rice noodles — Cooking flat rice noodles (pho noodles)

Garnishes for pho: green onions, yellow onions, lime wedges — Garnishes to make your bowl pop!

Step 8: Assemble the bowls

Place noodles and sliced meats in a bowl. Top with raw beef slices if using, then pour hot broth over everything.

Top with thinly sliced onions, green onions, cilantro and serve with additional accompaniments if you like, and enjoy!

How to Eat Phở

One time in a restaurant, an older non-Vietnamese woman tapped me on the shoulder and politely asked me how to eat pho.

At first, I was surprised that pho needed explaining. But on second thought, I understood. Pho comes with several components, and it’s not always obvious how they all come together if you’re not familiar with Vietnamese cuisine.

So here’s my suggested approach to enjoying a bowl of pho:

First, take a moment to appreciate the enticing fragrance of the broth and the herbs when it arrived at the table. Then take a sip of the broth to appreciate it in its purest form.
Customize the taste if needed. Feel free to squeeze in a bit of lime juice or lemon juice for acidity, a squirt of hoisin for a savory sweetness and sriracha for a spicy kick. Many young kids, including mine, skip this step entirely, which is a sign of good broth.
If you enjoy the vegetables provided, add them to the bowl. If you don’t like them, leave them out. I like to add a handful of bean sprouts, a ton of basil leaves (remove them from the stem first!), and a couple of slices of jalapenos or red chili peppers. If you’re lucky, you will also have culantro, also known as sawtooth herb, in your herb platter. Tear them into bite-sized pieces then add them to your bowl. You can also add pickled chili and garlic if they have it on the table.
I like to prepare a small plate (a good pho restaurant usually has these small plates on the table) with hoisin and sriracha chili sauce on the side to dip the meat. Then simply enjoy.

How to Make Beef Pho Broth for Vietnamese Beef Noodle Soup (Pho Bo)

FAQs

Do I need to parboil the bones?

Not necessarily. Parboiling the bones helps remove impurities and bone fragments quickly. In Vietnamese cooking, a good pho broth is all about clarity. But if you’re short on time, or you’re using clean, prepped bones already, you can skip parboiling and simply just skim a bit more during simmering.

Alternatively, you can soak the bones in plenty of water for at least 30 minutes. This helps to remove a lot of the blood and bone fragments. Drain and rinse before using.

That’s a lot of spices. Can I leave some out? What’s the bare minimum?

You can simplify if needed. The bare minimum for a decent pho flavor is star anise, cloves and cinnamon. Those three give the broth its recognizable aroma. The rest add depth, but your pho will still taste great without them.

I want to use tendon and tripe. How do I prepare them?

Add the tendon at the start of the stock along with the bones so it has time to become soft (about 3 hours).

For tripe, use omasum (the kind that looks like strips of ruffles) or honeycomb tripe.

Cook tripe in a separate pot of boiling water for about 5 minutes. Drain, rinse, slice thinly, and set aside as a topping. Avoid overcooking as it shrink and turn mushy.

Storage & Reheating

If you have leftovers, store the extra broth, uncooked noodles, toppings, and garnishes separately in airtight containers in the fridge. They will last up to 4 days.

To reheat, warm the broth on the stovetop. Keep in mind that reheated leftover broth may reduce and taste saltier than before. Taste and add hot water if needed.

Cook the noodles in a separate pot or if noodles are already cooked, warm them in the microwave along with other meaty toppings.

Ladle in hot broth. Garnish and enjoy.

Related Recipes

If you enjoyed this recipe, you might also like:

Instant Pot Beef Pho
Traditional Vietnamese Chicken Pho (Pho Ga)
Spicy Vietnamese Beef Noodle Soup (Bun Bo Hue)