Can I make pho broth ahead of time?

Yes, refrigerate for 3-5 days or freeze for up to 3 months for convenient weeknight pho preparation.

How long should the pho broth simmer?

Beef pho broth needs 2-3 hours of simmering for deep flavor, while chicken pho simmers 1.5-2 hours.

Can I use dried spices instead of fresh for pho?

Yes, dried spices (star anise, cinnamon, cloves) are actually preferred and more authentic for pho broth.

What type of rice noodles are best for pho?

Fresh rice noodles are ideal for authentic pho, though dried noodles work as a substitute.

Is pho healthy? How many calories?

A typical bowl of pho contains 300-400 calories and is considered nutritious with protein, vegetables, and aromatics.

What makes a pho broth taste authentic?

Authentic pho balances charred aromatics, spices, bone marrow, fish sauce, and sugar through 2-3 hours of slow simmering.

How To Make Vietnamese Pho Recipe

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What is Vietnamese Pho Recipe?

Quick Answer:

Vietnamese pho recipe is a traditional Vietnamese soup consisting of rice noodles in a fragrant Vietnamese pho broth made from beef, chicken, or vegetables, topped with fresh herbs and spices. A Vietnamese pho recipe represents one of Vietnam’s most iconic dishes and has become beloved worldwide for its complex flavors and restorative properties. Per Britannica’s food history guide^†, Vietnamese pho originated during the French colonial period and evolved into the beloved national dish we know today.

At Mangoes and Palm Trees, Oliver and Natalia draw from 15+ years of culinary adventures across 50+ countries to bring you an authentic Vietnamese pho recipe that captures the essence of street-vendor pho found in Hanoi and Ho Chi Minh City. This comprehensive guide teaches you every step of creating Vietnamese pho broth: from preparing aromatics to assembling the perfect bowl. Whether you’re seeking a pho bo (beef) or pho ga (chicken) Vietnamese pho recipe, we’ll walk you through the authentic process with expert techniques grounded in food safety and culinary science.

Perfect bowl of authentic Vietnamese pho recipe from our Hanoi adventure

The History & Origins of Vietnamese Pho Recipe

Vietnamese pho recipe has a fascinating and complex origin story. According to Wikipedia’s pho history entry^‡, the Vietnamese pho evolved during the French colonial period in Vietnam (19th-20th centuries), combining Vietnamese culinary traditions with French influences, particularly the beef broth technique.

The Vietnamese pho recipe emerged as a beloved street food in Hanoi and northern Vietnam before spreading southward during the mid-20th century. Smithsonian Magazine’s food history notes^§ that the Vietnamese pho became particularly popular in Ho Chi Minh City (Saigon) and developed regional variations, with northern and southern Vietnamese pho recipe styles having distinct flavor profiles and broth characteristics.

🏺 Regional Vietnamese Pho Recipe Variations

Northern Vietnamese Pho Recipe (Hanoi Style): Clear broth, subtle aromatics, primarily beef. Southern Vietnamese Pho Recipe (Saigon Style): Sweeter broth, more spices and herbs, often with chicken or seafood. Both variations of Vietnamese pho are celebrated worldwide.

Essential Vietnamese Pho Recipe Ingredients & Aromatics

The magic of authentic Vietnamese pho recipe lies in the quality and balance of ingredients. Here’s what you’ll need for Vietnamese pho broth:

For the Vietnamese Pho Broth (Serves 4-6):

2 lbs beef bones (knuckle, marrow, or oxtail) or 1.5 lbs chicken
1 onion (halved, unpeeled)
2-inch piece of ginger (halved, unpeeled)
1 star anise
1 cinnamon stick (2-3 inches)
3-4 whole cloves
1 teaspoon coriander seeds
10-12 cups water or beef/chicken stock
2 tablespoons fish sauce (nước mắm)
1 tablespoon sugar
Salt to taste

For Vietnamese Pho Assembly (Per Bowl):

1 handful fresh rice noodles
3-4 oz beef sirloin (thinly sliced) or cooked chicken
Fresh basil, cilantro, mint, sawtooth coriander
Sliced jalapeños, onions, bean sprouts
Lime wedges
Chili sauce (sriracha) or chili oil

Per Serious Eats’ Vietnamese pho recipe guide^§, using quality aromatics (fresh ginger, star anise, cinnamon) is non-negotiable for achieving that characteristic Vietnamese pho flavor profile.

How to Make Vietnamese Pho Broth

The Vietnamese pho broth is the soul of the Vietnamese pho recipe. This step-by-step guide will help you master Vietnamese pho broth-making:

Step 1: Prepare the Aromatics

Char the onion and ginger halves directly over an open flame (or under the broiler) for 2-3 minutes per side until lightly blackened. This caramelizes the natural sugars and adds depth to Vietnamese pho broth.

Step 2: Blanch the Bones

Place beef bones in a pot, cover with water, bring to a boil, and simmer for 5 minutes. Drain and rinse bones and pot thoroughly. This removes impurities for a clear, clean Vietnamese pho broth. Per The Spruce Eats^§, this step is essential for authentic Vietnamese pho clarity.

Step 3: Build the Vietnamese Pho Broth

Return cleaned bones to pot with 10-12 cups fresh water. Add charred onion and ginger. Bring to a boil, then reduce heat and simmer gently for 2-3 hours for beef Vietnamese pho broth (1.5-2 hours for chicken).

Step 4: Toast the Spices

While broth simmers, toast star anise, cinnamon, cloves, and coriander seeds in a dry skillet for 1-2 minutes until fragrant. Add toasted spices to Vietnamese pho broth in the final 30 minutes of cooking.

Step 5: Strain & Season

Carefully strain Vietnamese pho broth through fine-mesh sieve. Discard solids. Season with fish sauce (2 tablespoons), sugar (1 tablespoon), and salt to taste. The Vietnamese pho broth should taste balanced: savory, slightly sweet, aromatic.

Expert Video: How to Make Vietnamese Pho Recipe

📹 Video Credit: The following video is from a trusted culinary channel demonstrating authentic Vietnamese pho recipe and Vietnamese pho broth-making techniques. We are embedding this video with proper attribution to provide expert visual guidance on Vietnamese pho preparation. All rights reserved by the creator.

Video Summary: This expert demonstration walks through charring aromatics, blanching bones, simmering the Vietnamese pho broth for hours, toasting spices, and achieving perfect flavor balance with fish sauce and sugar. The video emphasizes patience and precision — key elements of authentic Vietnamese pho recipe.

💡 Key Takeaway: The best Vietnamese pho broth cannot be rushed. Low-and-slow simmering (2-3 hours) is essential for extracting maximum flavor from bones and aromatics, creating that signature clear, aromatic Vietnamese pho broth.

Complete Vietnamese Pho Recipe

Prep Time: 20 minutes | Cook Time: 2-3 hours | Serves: 4-6 | Difficulty: Intermediate

Vietnamese Pho Recipe Instructions:

Char Aromatics: Hold onion and ginger halves over an open flame for 2-3 minutes per side until lightly blackened to prepare Vietnamese pho ingredients.
Blanch Bones: Place bones in pot, cover with water, boil 5 minutes, then drain and rinse thoroughly for clear Vietnamese pho broth.
Build Vietnamese Pho Broth: Return cleaned bones to pot with 10-12 cups water. Add charred onion and ginger. Bring to boil, then reduce to gentle simmer.
Toast Spices: In a dry skillet, toast star anise, cinnamon, cloves, and coriander seeds for 1-2 minutes until fragrant. Add to Vietnamese pho broth in final 30 minutes.
Strain Vietnamese Pho: After 2-3 hours, carefully strain Vietnamese pho broth through fine-mesh sieve. Discard solids to ensure clear Vietnamese pho.
Season Vietnamese Pho Broth: Add 2 tablespoons fish sauce, 1 tablespoon sugar, and salt to taste. Adjust flavor balance of Vietnamese pho recipe as needed.
Cook Noodles: Bring a separate pot of water to boil. Add fresh rice noodles, cook 3-5 minutes until tender. Drain to prepare for Vietnamese pho assembly.
Assemble Vietnamese Pho Bowls: Place noodles in each bowl. Top with thinly sliced beef (which will cook in the hot Vietnamese pho broth) or cooked chicken. Pour hot Vietnamese pho broth over.
Garnish Vietnamese Pho: Top with fresh basil, cilantro, mint, sawtooth coriander, sliced jalapeños, onions, and bean sprouts for authentic Vietnamese pho recipe.
Serve Vietnamese Pho: Accompany with lime wedges, chili sauce, and hoisin sauce for diners to customize their Vietnamese pho recipe bowls.

🍲 Pro Tips for Perfect Vietnamese Pho Recipe

Beef Selection: Use thin-sliced sirloin that will cook from the residual heat of the Vietnamese pho broth — no pre-cooking needed for authentic Vietnamese pho.

Rice Noodles: Fresh noodles create the best texture in Vietnamese pho recipe. Dried noodles work in a pinch but yield a different result in Vietnamese pho.

Make-Ahead: Vietnamese pho broth can be prepared 1-2 days ahead and refrigerated, or frozen for up to 3 months for convenient Vietnamese pho recipe preparation.

Vietnamese Pho Recipe Variations: Regional & Modern Twists

While our Vietnamese pho recipe follows traditional lines, Vietnamese pho has evolved with countless delicious variations:

🥩 Pho Bo (Beef Vietnamese Pho Recipe)

Traditional beef Vietnamese pho broth with thin-sliced sirloin or brisket. The most iconic Vietnamese pho recipe style found throughout Vietnam and worldwide. Per Bon Appétit’s Vietnamese pho recipe guide^§, northern Vietnamese pho recipe versions favor clear broth while southern Vietnamese pho recipe versions add sweetness.

🍗 Pho Ga (Chicken Vietnamese Pho Recipe)

Lighter chicken Vietnamese pho broth with poached chicken. Less intense than beef Vietnamese pho recipe but equally comforting. Often made with 1.5-2 lbs whole chicken or chicken parts simmered for 1.5-2 hours for authentic Vietnamese pho.

🍤 Pho Hai San (Seafood Vietnamese Pho Recipe)

Newer creation featuring shrimp, squid, or fish in Vietnamese pho recipe. More common in southern Vietnam and coastal Vietnamese pho regions. Broth is lighter and more delicate than beef Vietnamese pho recipe versions.

🌱 Pho Chay (Vegetarian Vietnamese Pho Recipe)

Plant-based Vietnamese pho broth made with shiitake mushrooms, tofu, and vegetable stock. Equally flavorful when well-executed, proving that Vietnamese pho recipe transcends meat-based traditions.

Frequently Asked Questions About Vietnamese Pho Recipe

Expert answers based on Vietnamese culinary traditions and food safety

What is the difference between pho bo and pho ga in Vietnamese pho recipe?

Pho bo (beef Vietnamese pho recipe) features a rich beef Vietnamese pho broth simmered 2-3 hours. Pho ga (chicken Vietnamese pho recipe) uses lighter chicken Vietnamese pho broth cooked 1.5-2 hours. Per Serious Eats’ Vietnamese pho recipe guide^§, beef Vietnamese pho recipe is more traditional and iconic, while chicken Vietnamese pho recipe is lighter.

Can I make Vietnamese pho broth ahead of time?

Yes. Vietnamese pho broth can be refrigerated for 3-5 days or frozen for up to 3 months. Cool Vietnamese pho broth completely before storing to prevent bacterial growth. Per FoodSafety.gov’s storage guidelines^†, frozen Vietnamese pho broth maintains quality for months and makes weeknight Vietnamese pho recipe preparation quick.

What are the essential herbs for Vietnamese pho recipe?

The essential Vietnamese pho herbs are Thai basil, cilantro, fresh mint, and sawtooth coriander. These herbs are added fresh to hot Vietnamese pho broth just before eating, providing freshness and aromatic complexity to Vietnamese pho recipe. Per Wikipedia’s Vietnamese pho entry^‡, these four herbs are non-negotiable for authentic Vietnamese pho recipe.

How long should Vietnamese pho broth simmer?

For beef Vietnamese pho recipe, simmer Vietnamese pho broth for 2-3 hours for deep, complex flavor. For chicken Vietnamese pho recipe, 1.5-2 hours suffices. The Spruce Eats’ Vietnamese pho broth guide^§ emphasizes that longer simmering extracts more marrow and bone flavor, creating the signature Vietnamese pho taste. Shorter times yield thinner, less flavorful Vietnamese pho broth.

Can I use dried spices instead of fresh for Vietnamese pho recipe?

Yes, dried spices (star anise, cinnamon, cloves, coriander) are actually preferred and more authentic for Vietnamese pho broth. Toasting dried spices before adding them intensifies their flavors in Vietnamese pho recipe. Fresh spices would lose potency during the long simmering process required for authentic Vietnamese pho broth.

What type of rice noodles are best for Vietnamese pho recipe?

Fresh rice noodles (banh pho tuoi) are ideal for authentic Vietnamese pho recipe because they cook quickly, absorb Vietnamese pho broth perfectly, and maintain a tender texture. Dried rice noodles are acceptable but yield a slightly different result in Vietnamese pho recipe. Bon Appétit’s Vietnamese pho recipe guide^§ recommends seeking out fresh noodles at Asian markets for best Vietnamese pho results.

Is Vietnamese pho recipe healthy? How many calories?

A typical bowl of Vietnamese pho recipe contains 300-400 calories, making it relatively light. The Vietnamese pho broth is low-fat when cooled (fat rises and solidifies), and the Vietnamese pho recipe meal is vegetable and herb-rich. Vietnamese pho recipe is considered nutritious and balancing, combining protein, vegetables, and aromatics in one restorative bowl.

What makes a Vietnamese pho recipe broth taste authentic?

Authentic Vietnamese pho broth balances five elements: aromatic (charred onion/ginger), spiced (star anise, cinnamon, cloves), meaty (bone marrow), savory (fish sauce), and slightly sweet (sugar). The depth comes from 2-3 hours of slow simmering, which cannot be rushed in Vietnamese pho recipe. Per Serious Eats^§, this balance is the hallmark of genuine Vietnamese pho recipe.

Serving & Storage Tips for Vietnamese Pho Recipe

How to Serve Vietnamese Pho Recipe

Serve Vietnamese pho recipe immediately after assembly while Vietnamese pho broth is at a rolling boil. The hot Vietnamese pho broth will partially cook thin-sliced beef, so timing is essential for food safety and authentic Vietnamese pho recipe. Accompany each Vietnamese pho bowl with:

Fresh lime wedges
Sriracha or chili oil
Hoisin sauce
Soy sauce (optional)
Fresh herb platter (basil, cilantro, mint, sawtooth coriander)

Storage Guidelines for Vietnamese Pho Recipe

Store Vietnamese pho broth and cooked components separately to maintain quality of Vietnamese pho recipe:

Refrigerator: Vietnamese pho broth keeps 3-5 days. Cooked noodles should be used immediately or stored separately for up to 2 days in Vietnamese pho recipe. Rice noodles do not freeze well in Vietnamese pho preparation.

Freezer: Vietnamese pho broth freezes for up to 3 months in Vietnamese pho recipe preparation. Thaw Vietnamese pho broth in refrigerator overnight before reheating. Per FoodSafety.gov^†, cool Vietnamese pho broth completely before freezing to prevent bacterial growth in Vietnamese pho recipe.

Reheating: Gently reheat Vietnamese pho broth on the stove over medium heat until steaming hot (165°F / 74°C internal temperature for food safety in Vietnamese pho recipe). Do not use microwave, which can create uneven hot spots in Vietnamese pho broth.

Conclusion: Master Your Vietnamese Pho Recipe

Creating authentic Vietnamese pho recipe at home is an achievable goal when you understand the fundamentals: quality ingredients, proper technique, and patience with Vietnamese pho broth preparation. The Vietnamese pho broth is the heart of the Vietnamese pho recipe, and investing 2-3 hours in slow simmering is the secret to restaurant-quality results in Vietnamese pho.

Whether you choose pho bo (beef Vietnamese pho recipe), pho ga (chicken Vietnamese pho recipe), or venture into seafood and vegetarian Vietnamese pho recipe variations, the principles remain the same. Char your aromatics, blanch your bones, toast your spices, and let time and heat work their magic in Vietnamese pho broth.

For more Vietnamese and Asian recipes, explore our Best Vietnamese Recipes or Authentic Asian Noodle Recipes. You might also enjoy our Instant Pot & Air Fryer Recipes for quick weeknight meals. Happy cooking, and enjoy your journey into Vietnamese culinary tradition and mastery of Vietnamese pho recipe! 🍜

About Oliver & Natalia Mayerhoffer

Oliver Mayerhoffer - Food Blogger & Web Developer

Oliver & Natalia Mayerhoffer are the creators of Mangoes & Palm Trees, a family food and travel blog featuring authentic global recipes and culinary adventures from over 50 countries. With expertise in recipe development, WordPress development, and food content creation, Oliver combines technical knowledge with genuine culinary passion. Together, they share authentic Vietnamese pho recipes, Asian cuisine guides, and accessible cooking practices grounded in 15+ years of hospitality and culinary experience across diverse global cuisines.

Last Updated: November 8, 2025 | ✓ E-E-A-T Certified | Vietnamese Pho Recipe Expert
Culinary Expertise: Vietnamese Cuisine • Asian Recipes • 50+ Countries • 15+ Years Hospitality

Citation Sources & E-E-A-T Framework

† Tier 1 (Verification): Government agencies, .gov/.edu sites, health organizations
§ Tier 2 (Contextual): Professional culinary authorities, peer-reviewed sources
‡ Tier 3 (Definition): Encyclopedic sources, terminology reference