Traditional Vietnamese Pho Recipe from Hoi An
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Traditional Vietnamese Pho Recipe from Hoi An
Experience authentic Hoi An pho in your own kitchen: 6-hour bone broth, silky rice noodles, and a vibrant herb platter. Family-tested and perfected.
What Is Pho?
Pho is Vietnam’s iconic noodle soup, featuring a clear, aromatic bone broth simmered with spices, served over rice noodles and topped with thinly sliced beef and fresh herbs. This traditional dish represents the heart of Vietnamese cuisine, combining French colonial influences with indigenous ingredients and techniques.
Our Hoi An Discovery
While exploring the lantern-lit alleys of Hoi An, we learned traditional broth techniques from local stall owners—charred aromatics and gentle simmering yield the clearest, most flavorful pho broth. The ancient town’s culinary masters taught us that patience and proper technique create the soul of authentic pho.
Watch: Traditional Pho Preparation
Recipe Ingredients
For the Broth (6–8 servings)
| Ingredient | Quantity | Notes |
|---|---|---|
| Beef bones (marrow & knuckle) | 2 lbs | Rinsed clean |
| Beef brisket | 1 lb | Whole piece |
| Large onion, halved | 1 | Charred for flavor |
| Fresh ginger, sliced | 4″ piece | Charred for aroma |
| Star anise pods | 6 | Whole spices |
| Cinnamon stick | 1 (3″) | Whole spice |
| Whole cloves | 4 | Whole spices |
| Coriander seeds | 1 tbsp | Whole seeds |
| Fennel seeds | 1 tbsp | Whole seeds |
| Fish sauce | 3 tbsp | Quality brand |
| Rock sugar | 1 tbsp | Balance flavors |
| Salt | 1 tbsp | To taste |
| Filtered water | 6 quarts | Cold water |
For Assembly
| Ingredient | Quantity | Preparation |
|---|---|---|
| Rice noodles (bánh phở) | 1 lb | Soaked & boiled |
| Beef sirloin | ½ lb | Frozen briefly, thinly sliced |
| Green onions | 1 bunch | Chopped |
| Fresh cilantro | 1 bunch | Chopped |
| Thai basil | 1 bunch | Leaves only |
| Bean sprouts | 2 cups | Rinsed |
| Lime wedges | 2 limes | Cut into wedges |
| Hoisin sauce | To taste | For customizing |
| Sriracha sauce | To taste | For customizing |
Instructions
Step 1: Prep Bones & Brisket
Boil bones and brisket for 5 minutes to remove impurities. Drain completely, rinse thoroughly under cold water, and return to a clean pot with fresh filtered water.
Step 2: Char Aromatics
Char onion halves and ginger slices over an open flame or under the broiler until blackened and fragrant. Toast whole spices in a dry pan until aromatic, then add everything to the pot.
Step 3: Simmer Broth
Maintain a gentle simmer for 6 hours total, removing brisket after 4 hours to prevent overcooking. Skim foam regularly for clarity. Strain through fine mesh and season with fish sauce, rock sugar, and salt to taste.
Step 4: Prepare Noodles & Garnishes
Soak rice noodles according to package directions, then boil briefly until tender. Slice cooked brisket and raw sirloin paper-thin. Arrange fresh herbs and bean sprouts on serving plates.
Step 5: Assemble Bowls
Divide hot noodles among bowls, top with sliced meats, ladle boiling hot broth over everything, and serve immediately with garnish plate and condiments on the side.
Essential Tips for Perfect Pho
- Char aromatics thoroughly for maximum depth of flavor
- Keep broth at gentle simmer—never a rolling boil
- Skim impurities regularly for crystal-clear broth
- Freeze sirloin briefly for ultra-thin slicing
- Season gradually—taste and adjust throughout cooking
- Serve immediately while broth is piping hot
Frequently Asked Questions
Hoi An pho is lighter and more aromatic than northern Vietnamese pho, incorporating local herbs and a balanced spice blend distinct to central Vietnam. The broth is typically clearer and the herb selection more extensive.
Yes! Substitute chicken bones and meat for beef; simmer for 3–4 hours instead of 6. Use a whole chicken and chicken bones for the richest flavor.
Refrigerate broth up to 3 days; freeze up to 3 months. Always reheat to a rolling boil before serving for food safety.
Look for bánh phở at Asian markets or order online. In a pinch, use pad thai noodles, but the texture will be different from authentic pho.
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About Oliver Mayerhoffer
Oliver Mayerhoffer is a home cook and global food enthusiast who has traveled through 40+ countries exploring authentic cuisines. With hospitality training from Austria and years of family kitchen testing, he creates recipes that bring real-world flavors to home cooks.
