Go Back
Print

Restaurant Style Beef Pho at Home

Indulge in restaurant-style Beef Pho at home with a simple approach. Roast beef bones, onions, and spices, simmer with brisket, then add a medley of garnishes for a flavorful bowl. No need to stress – just savor the rich broth over rice noodles and customize with your favorite toppings.
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 5 people

Ingredients

Pho Broth:

  • 5 lbs beef bones
  • 1-2 lbs brisket or beef roast
  • 1 tsp coarse salt
  • 1 large yellow onion halved
  • 1 ginger root halved
  • 2 shallots halved
  • 5 quarts purified water
  • 4 cloves
  • 3 star anise
  • 2 black cardamom pods cracked
  • 2 TBSP coriander seeds
  • 1 cinnamon stick
  • 2 oz rock sugar
  • 1 TBSP vegetable oil
  • rice noodles

Garnishes (optional):

  • Thinly sliced beef steak raw
  • Cooked beef from the broth sliced thin
  • Thai basil
  • Cilantro
  • Mint
  • Thai chilies
  • Bean sprouts
  • Lime
  • Hoisin sauce
  • Sriracha
  • Crunchy garlic with chili oil
  • cooked beef meatballs

Instructions

  1. Preheat oven to 475°F
  2. Place the beef bones, yellow onions, ginger root, and shallots on a foil lined baking sheet.
  3. Roast for 40-45 mins.
  4. Place beef bones immediately in a large ice bath while toasting the spices.
  5. In a dry pan over low heat, toast the cloves, star anise, cardamon pods, coriander seeds, and cinnamon stick; about 30 seconds.
  6. Pour the toasted spices into an empty soup bag or cheese cloth secured with kitchen twine.
  7. Place the roasted beef bones into a large stock pot with 5 quarts of purified water.
  8. Heat slowly on a low heat setting until the water begins to bubble, a low simmer
  9. Continue simmering while searing the brisket or beef roast (skim off any scum/foam that rises to the top)
  10. Salt the brisket or beef roast with the coarse salt
  11. Sear the beef on all sides in a hot pan lightly coated in vegetable oil
  12. Add the seared beef, roasted onions, ginger, shallots, rock sugar, fish sauce, and the spice bag into the stockpot with the beef bones.
  13. Cover with a lid, leaving a small crack.
  14. Simmer on LOW for 2 hours
  15. Remove the brisket or roast.
  16. Continue simmering for 2 more hours (or up to like 12 hrs if you can monitor it. Do yo thang!)
  17. Strain broth through a mesh sleeve into a CLEAN pot.
  18. Add more salt and/or fish sauce to taste
  19. Prepare rice noodles according to package instructions
  20. Serve the hot broth (BE CAREFUL) over the noodles with your desired garnishes.
  21. Enjoy!

Recipe Notes

Do NOT be intimidated by these steps! It’s not hard. Don’t overthink it.