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Must-try Vietnamese Noodles Recipe: How To Make Pho Like A Pro


Must-try Vietnamese Noodles Recipe: How To Make Pho Like A Pro


Do you want to cook delicious Vietnamese Pho at home, but don’t know how? Click here to check out steps to make excellent Pho like a pro.

Are you a fan of Vietnamese noodles, especially the famous Pho? And do you want to cook and serve it to your beloved friends and family by yourself?

Pho has become an integral part of Vietnamese cuisine and a popular dish in the world. The balance of flavors, ingredients, and colors of the dish have won over food lovers’ hearts around the world.

But, how can you succeed in making and maintaining the full-flavored Pho? Don’t sweat just yet. That explains why I’m here today to show you detailed steps to cook Pho like a pro.

Are you ready for becoming an excellent Pho chef? Follow me to my kitchen now.

Full-flavored Pho


Pho is the harmony of chewy noodles, nourishing bone broth, fresh vegetables, and tender meat, which make you on the nine clouds. So, it’s worth your time and effort to master a yummy authentic Pho recipe.

When making Pho, the broth is the most critical factor that you should take into account. That’s why, in this post, I will share my unique method for nutritional Pho broth.

Although it can take you around 8 or 9 hours to finish the broth, believe me, you will never regret it.

Apart from the broth, the noodles are still keys in the list of Pho ingredients. You can select fresh and dried rice noodles which come with small or medium size. If you can find fresh Banh Pho Kho – typical Pho noodles in Asian markets, it would be perfect.

Here are the needed ingredients:

  • 4 pounds beef soup bones
  • 1 onion, unpeeled and cut in half
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 1/2 tablespoons fish sauce
  • 4 quarts water
  • 1 (8 oz.) package dried rice noodles
  • 1 1/2 pounds beef top sirloin, thinly sliced
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 cups bean sprouts
  • 1 bunch Thai basil
  • 1 lime, cut into 4 wedges
  • 1/4 cup hoisin sauce (optional)
  • 1/4 cup chile-garlic sauce (such as Sriracha) (optional)


  • Hey guys! Important step! Blanch the bones. If you desire the clear Pho broth, don’t skip this part.

○   Divide the bones into two large pots and cover with cold water.

○   Then boil with high heat and simmer for 15-20 mins.

○   Drain and rinse them with water.

Blanch the bones

  • Preheat oven to 425 degrees F (220 degrees C).
  • Put the bones on a baking sheet and roast until browned, about 1 hour.

Bake the bones until brown

  • Add onions on a baking sheet and roast until blackened and tender, around 45 mins.
  • Next, toast the spices, put all spices you have on a large dry skillet over low heat. Yes, low heat! And remember to stir it to avoid burning in about 5 mins.
  • Then, divide the spices in half and move to a cheesecloth. Make two spice sachets.
  • Come back to the bones, and take them to the pots. Wait! Keep in mind to wash them first. After that, scrape up any remaining bits and juices in the roasting and add to the pots. No worry, those are all flavors!
  • Boil the bones.

○   Divide all bones, onion, garlic, and ginger to 2 pots.

○   Fill each pot with about 12 cups water, 1/3 cup fish sauce, and 2 tablespoons sugar to the pot.

○   Add one spice sachet to each pot, cover, and boil.

  • Simmer the bones.

○   Lower heat and simmer at least 6 – 12 hours, perfectly up to 24 hours.

○   If needed, cool in the fridge and keep simmering the next day.

○   Add more water to make sure the bones stay covered.

  • Strain the bones through a fine mesh strainer to have separated clearly both the meat and bones. Then let the broth cool and reserve the bones.
  • Store the Pho broth. You can quickly store your broth well in your fridge within 5 days. I know that making broth can take you a lot of time. You can also store it for use in the next meal. If you have a large batch, divide them into smaller batches and put them in a freezer.
  • And deal with the meat! Don’t waste the remaining meat on the bones by picking them.
  • After that, boil dried rice noodles as instructions.

○   Put in a large bowl and cover with water to soak in an hour.

○   Then place them in boiling water for 1 min.

Serve hot!!!

  • Add the noodles in big bowls. Vietnamese Pho needs big bowls to satisfy you.
  • Then top with cilantro and green onion. Maybe you can add extra vegetables if desired, such as bean sprouts.
  • Next, raw meat! Yes, thin-sliced beef raw meat! Come on. There’s no need to worry. The boiling hot broth can work in this case.
  • Pour the broth. Yes, add the soup in the way you want. Just make sure that it’s still boiling hot.
  • Garnish appropriately. Depending on your tastes, you can add more fish sauce, hoisin or chili sauce to fulfill your flavors. And guys, remember that Vietnamese noodles soup should have extra toppings and sauces. So, don’t skip a chance to give it a try and garnish like crazy.

Final words

Bravo, my friends! Our Pho’s ready on the tables. Finally, we’ve come to the end of the authentic Pho’s recipe.

With these detailed steps, I hope that you will succeed in making homemade Pho like a master and serve them to your family members or friends.

If you get any compliments for your Pho noodles, don’t forget to like and share this recipe as well as share your experience while cooking below.

What if you have some problems in Pho making? No worries, don’t hesitate to drop your doubts and comments for me here.

Also, stay tuned not to miss my upcoming posts. I’ll come back soon with useful recipes for cooking lovers.

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