O
n a chilly evening or when you’re craving something soul-warming, few dishes hit the spot like a steaming bowl of pho. Whether you’re a traditionalist or love to experiment, this beloved Vietnamese noodle soup offers endless delicious possibilities. Dive into our roundup of 29 mouthwatering recipes—from quick weeknight versions to rich, slow-simmered broths—and find your perfect bowl. Let’s get cooking!
Traditional Vietnamese Beef Pho
Delicate and aromatic, traditional Vietnamese beef pho is a soul-warming noodle soup that transforms humble ingredients into a complex, fragrant masterpiece. This beloved dish features a deeply flavored broth, silky rice noodles, and tender slices of beef, all brought together with fresh herbs and crisp garnishes. It’s a culinary experience that balances savory, sweet, and herbal notes in every comforting spoonful.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
For the Broth:
– 2 lbs beef bones (marrow or knuckle)
– 1 large yellow onion, halved
– 4-inch piece fresh ginger, halved lengthwise
– 2 cinnamon sticks
– 3 star anise pods
– 4 whole cloves
– 1 tbsp coriander seeds
– 8 cups cold water
– 1/4 cup fish sauce
– 1 tbsp granulated sugar
– 1 tsp salt
For the Noodles and Beef:
– 8 oz dried rice noodles (banh pho)
– 1/2 lb beef sirloin, thinly sliced against the grain
For Garnish:
– 1/2 cup bean sprouts
– 1/4 cup fresh Thai basil leaves
– 1/4 cup fresh cilantro leaves
– 2 green onions, thinly sliced
– 2 limes, cut into wedges
– 2 Thai bird’s eye chilies, thinly sliced (optional)
Instructions
1. Preheat your oven to 425°F. Place the beef bones on a baking sheet and roast for 30 minutes until deeply browned.
2. Char the onion and ginger halves directly over a gas burner or under a broiler for 5-7 minutes until blackened in spots, then rinse under cool water and scrape off the charred skin.
3. Toast the cinnamon sticks, star anise, cloves, and coriander seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.
4. Transfer the roasted bones, charred onion and ginger, toasted spices, and 8 cups cold water to a large stockpot. Bring to a boil over high heat.
5. Immediately reduce the heat to low, skim off any foam that rises to the surface, and simmer uncovered for 3 hours, occasionally skimming impurities.
6. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Stir in 1/4 cup fish sauce, 1 tbsp sugar, and 1 tsp salt.
7. Soak the rice noodles in warm water for 20 minutes until pliable, then drain.
8. Bring a separate pot of water to a boil and blanch the noodles for 30 seconds until tender, then drain and divide among four bowls.
9. Arrange the thinly sliced raw beef sirloin over the hot noodles in each bowl.
10. Bring the strained broth to a rolling boil, then immediately ladle it over the beef and noodles to cook the beef thinly.
11. Top each bowl with bean sprouts, Thai basil, cilantro, green onions, lime wedges, and sliced chilies if using.
12. Serve immediately, encouraging diners to customize their bowls with garnishes.
Rich and aromatic, the broth delivers deep umami notes from the slow-simmered bones, while the tender beef slices melt in your mouth. For a creative twist, serve with a side of hoisin and sriracha for dipping the meat, or add a quail egg for extra richness.
Chicken Pho with Aromatic Herbs
Crafted with care and steeped in tradition, Chicken Pho with Aromatic Herbs offers a lighter, yet deeply flavorful take on the classic Vietnamese noodle soup. This version features a clear, fragrant broth simmered with warming spices and tender chicken, finished with a vibrant array of fresh herbs for a truly restorative meal. It’s a comforting bowl that balances delicate flavors with aromatic complexity, perfect for any season.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
For the Broth:
– 1 whole (3-4 lb) chicken, rinsed
– 1 large yellow onion, peeled and halved
– 1 (3-inch) piece of ginger, sliced lengthwise
– 8 cups cold water
– 3 whole star anise pods
– 1 cinnamon stick
– 3 whole cloves
– 1 tablespoon fish sauce
– 1 teaspoon granulated sugar
– 1 teaspoon salt
For Assembly:
– 8 oz dried rice noodles (pho noodles)
– 1 cup bean sprouts
– 1/2 cup fresh cilantro leaves
– 1/2 cup fresh Thai basil leaves
– 2 green onions, thinly sliced
– 1 lime, cut into wedges
– 2 Thai bird’s eye chilies, thinly sliced (optional)
Instructions
1. Place the chicken, onion halves, and ginger slices in a large stockpot. Add 8 cups of cold water, ensuring the chicken is fully submerged.
2. Bring the pot to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer.
3. Skim off any foam or impurities that rise to the surface during the first 10 minutes of simmering for a clearer broth.
4. Add the star anise, cinnamon stick, and cloves to the pot. Continue to simmer, uncovered, for 1 hour.
5. Carefully remove the chicken from the broth using tongs and transfer it to a plate to cool completely. Tip: Letting the chicken cool makes it easier to handle and shred without burning your fingers.
6. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the fish sauce, sugar, and salt.
7. Return the strained broth to a simmer over low heat and keep it warm.
8. While the broth simmers, cook the rice noodles according to package directions until al dente, then drain and rinse under cold water to stop the cooking process.
9. Shred the cooled chicken meat into bite-sized pieces, discarding the skin and bones.
10. Divide the cooked noodles and shredded chicken evenly among four large serving bowls.
11. Ladle the hot broth over the noodles and chicken in each bowl. Tip: Pouring the broth directly over the chicken helps to warm it through evenly.
12. Arrange the bean sprouts, cilantro, Thai basil, sliced green onions, lime wedges, and optional chilies on a separate serving plate. Tip: Serving the herbs and garnishes separately allows each person to customize their bowl to their taste.
Now, ladle the steaming broth over the waiting noodles and chicken. The resulting soup boasts a silky texture from the rice noodles and a broth that is both light and profoundly aromatic, with hints of star anise and cinnamon. For a creative twist, serve it with a side of crispy fried shallots or a drizzle of chili oil to add a contrasting crunch and heat.
Vegan Pho with Tofu and Mushrooms
Delightfully aromatic and deeply nourishing, this vegan pho transforms humble ingredients into an elegant bowl of comfort. Drawing inspiration from traditional Vietnamese flavors, it features a rich broth infused with spices, tender tofu, and earthy mushrooms for a satisfying plant-based meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the broth:
– 8 cups water
– 1 large yellow onion, halved
– 3-inch piece of ginger, sliced lengthwise
– 2 cinnamon sticks
– 3 star anise pods
– 4 whole cloves
– 1 tbsp whole coriander seeds
– ¼ cup soy sauce
– 2 tbsp maple syrup
For the tofu and mushrooms:
– 14 oz firm tofu, pressed and cubed
– 8 oz cremini mushrooms, sliced
– 2 tbsp vegetable oil
For assembly:
– 8 oz rice noodles
– 4 green onions, thinly sliced
– 1 cup bean sprouts
– 1 lime, cut into wedges
– Fresh cilantro and Thai basil leaves for garnish
Instructions
1. Preheat your oven to 425°F. Place the onion halves and ginger slices on a baking sheet, cut-side down, and roast for 15 minutes until lightly charred—this deepens their flavor for the broth.
2. In a large pot, toast the cinnamon sticks, star anise, cloves, and coriander seeds over medium heat for 2 minutes until fragrant, stirring constantly to prevent burning.
3. Add the roasted onion and ginger to the pot along with 8 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes to extract the spices’ essence.
4. While the broth simmers, heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the tofu cubes and cook for 8–10 minutes, turning occasionally until golden brown on all sides, then transfer to a plate.
5. In the same skillet, add the remaining 1 tbsp oil and sauté the sliced mushrooms for 5–7 minutes until tender and lightly browned, seasoning them lightly to enhance their earthy notes.
6. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the soy sauce and maple syrup, then bring to a gentle simmer over medium heat.
7. Cook the rice noodles according to package instructions until al dente, typically 4–6 minutes, then drain and rinse under cold water to prevent sticking.
8. Divide the noodles among four bowls, top with tofu and mushrooms, and ladle the hot broth over them.
9. Garnish each bowl with green onions, bean sprouts, lime wedges, cilantro, and Thai basil.
Generously ladled over silky noodles, this pho boasts a broth that’s both fragrant and subtly sweet, balanced by the crisp bean sprouts and bright herbs. Serve it immediately with extra lime wedges for a tangy kick, or add a drizzle of chili oil for those who prefer a spicier note.
Spicy Seafood Pho Bowl
Yearning for a bowl that marries the comforting warmth of traditional pho with the vibrant kick of the sea? This Spicy Seafood Pho Bowl elevates the classic with plump shrimp and tender scallops, all swimming in a deeply aromatic, chili-infused broth. It’s a sophisticated yet approachable dish perfect for a cozy evening or an impressive dinner party.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Broth
– 6 cups beef broth
– 1 onion, halved
– 3-inch piece fresh ginger, sliced
– 2 star anise pods
– 1 cinnamon stick
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1-2 Thai chilies, thinly sliced (adjust for heat)
For the Noodles and Seafood
– 8 oz dried rice noodles
– 8 oz large shrimp, peeled and deveined
– 8 oz sea scallops
– 1 tbsp vegetable oil
– Salt, for seasoning
For Garnish
– 1 cup bean sprouts
– 1/2 cup fresh cilantro leaves
– 1 lime, cut into wedges
– 2 green onions, thinly sliced
Instructions
1. In a large pot over medium-high heat, combine the beef broth, onion, ginger, star anise, and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes to develop flavor.
2. While the broth simmers, place the rice noodles in a large bowl and cover with hot water. Let soak for 15 minutes, or until pliable but still firm, then drain and set aside. Tip: Soaking the noodles separately prevents them from becoming mushy in the broth.
3. Pat the shrimp and scallops completely dry with paper towels. Heat the vegetable oil in a skillet over medium-high heat until shimmering, about 1 minute.
4. Season the seafood lightly with salt. Add the shrimp and scallops to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque and the scallops are golden brown. Remove from heat. Tip: Avoid overcrowding the skillet to ensure a proper sear and prevent steaming.
5. Strain the simmered broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the fish sauce, brown sugar, and sliced Thai chilies. Taste and adjust seasoning if needed.
6. Divide the soaked noodles between two large bowls. Arrange the cooked shrimp and scallops over the noodles.
7. Ladle the hot broth over the noodles and seafood. Tip: Pouring the broth last ensures the seafood stays tender and doesn’t overcook.
8. Garnish each bowl with bean sprouts, cilantro leaves, lime wedges, and sliced green onions.
Rich, savory broth coats each strand of noodle, while the seared seafood offers a delightful contrast in texture. The heat from the chilies builds gradually, balanced by the fresh, bright garnishes. For a stunning presentation, serve with extra lime wedges and a small dish of chili paste on the side, allowing guests to customize their bowl’s intensity.
Gluten-Free Pho with Zucchini Noodles
Savor a lighter, gluten-free twist on the classic Vietnamese pho, where delicate zucchini noodles replace traditional rice noodles in a deeply aromatic, simmered broth. This elegant rendition maintains the soul-warming essence of the original while offering a fresh, vegetable-forward appeal, perfect for a nourishing meal that feels both indulgent and wholesome. The clear, fragrant broth, infused with spices and herbs, gently cradles the tender zucchini ribbons, creating a harmonious bowl that is as beautiful to behold as it is satisfying to eat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
For the Broth:
– 8 cups cold water
– 2 lbs beef bones (such as oxtail or marrow bones)
– 1 large yellow onion, halved
– 4-inch piece fresh ginger, halved lengthwise
– 3 star anise pods
– 2 cinnamon sticks
– 4 whole cloves
– 1 tbsp whole coriander seeds
– 1/4 cup fish sauce
– 1 tsp salt
For the Noodles and Toppings:
– 4 medium zucchinis
– 1 lb beef sirloin, thinly sliced against the grain
– 1 cup bean sprouts
– 1/2 cup fresh cilantro leaves
– 1/2 cup fresh Thai basil leaves
– 2 limes, cut into wedges
– 2 jalapeños, thinly sliced
Instructions
1. Preheat your oven to 425°F. Place the halved onion and ginger cut-side down on a baking sheet and roast for 20 minutes until charred, which deepens their flavor for the broth.
2. In a large stockpot, add the cold water and beef bones. Bring to a boil over high heat, then reduce to a simmer and skim off any foam that rises to the top for a clearer broth.
3. Add the charred onion, charred ginger, star anise, cinnamon sticks, cloves, and coriander seeds to the pot. Simmer uncovered for 45 minutes.
4. Stir in the fish sauce and salt, then continue simmering for 15 more minutes. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and keep warm over low heat.
5. While the broth simmers, use a spiralizer to create zucchini noodles from all four zucchinis, aiming for uniform thickness to ensure even texture.
6. Divide the raw beef sirloin slices evenly among four large serving bowls, arranging them in a single layer at the bottom.
7. Place the zucchini noodles in a separate bowl and pour boiling water over them to blanch for 30 seconds, then drain immediately to soften slightly without becoming mushy.
8. Divide the blanched zucchini noodles among the bowls, placing them over the beef.
9. Ladle the hot broth directly over the beef and noodles in each bowl, which will gently cook the beef to a tender, medium-rare finish.
10. Top each bowl with bean sprouts, cilantro leaves, Thai basil leaves, lime wedges, and jalapeño slices.
Just before serving, squeeze a lime wedge over each bowl to brighten the rich broth. The zucchini noodles offer a tender, slightly crisp bite that contrasts beautifully with the silky, thinly sliced beef, while the aromatic broth carries warm notes of star anise and cinnamon. For a creative presentation, serve with extra herbs and sauces on the side, allowing guests to customize their bowls to their liking.
Quick & Easy Instant Pot Pho
Venturing into the aromatic world of Vietnamese cuisine need not be an all-day affair. This Quick & Easy Instant Pot Pho delivers the soulful, complex broth and tender noodles of the classic soup in a fraction of the time, making a deeply satisfying and restorative meal achievable on even the busiest weeknight.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Broth:
– 1 tbsp vegetable oil
– 1 large yellow onion, peeled and quartered
– 1 (3-inch) piece of fresh ginger, sliced lengthwise
– 4 whole star anise pods
– 1 cinnamon stick
– 4 whole cloves
– 6 cups low-sodium beef broth
– 1 tbsp fish sauce
– 1 tsp granulated sugar
For Assembly:
– 8 oz dried rice noodles (pho noodles, banh pho)
– 1 lb beef sirloin, very thinly sliced against the grain
– 2 green onions, thinly sliced
– 1 cup fresh bean sprouts
– 1/2 cup fresh cilantro leaves
– 1 lime, cut into wedges
– Sriracha and hoisin sauce, for serving
Instructions
1. Set your Instant Pot to the “Sauté” function on “More” and add 1 tbsp of vegetable oil.
2. Once the oil is shimmering, add the quartered onion and sliced ginger. Cook, turning occasionally, for 5-7 minutes until deeply charred in spots, which will build a rich, smoky base flavor for the broth.
3. Add the star anise, cinnamon stick, and cloves to the pot and toast for 1 minute until fragrant.
4. Pour in 6 cups of low-sodium beef broth, 1 tbsp of fish sauce, and 1 tsp of sugar, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 20 minutes. Allow for a 15-minute natural pressure release before carefully switching the valve to “Venting” to release any remaining pressure.
6. While the broth cooks, place 8 oz of dried rice noodles in a large bowl and cover with very hot tap water. Soak for 20-25 minutes until pliable but still firm, then drain; this prevents them from becoming mushy in the hot soup.
7. Once the pressure is released, open the Instant Pot. Use a slotted spoon to remove and discard the large aromatics (onion, ginger, spices).
8. Taste the broth and adjust seasoning with additional fish sauce if desired. For the clearest broth, strain it through a fine-mesh sieve lined with cheesecloth into a clean pot.
9. To serve, divide the drained noodles among four deep bowls. Top each with a portion of the thinly sliced raw beef sirloin.
10. Ladle the piping hot broth directly over the beef and noodles; the heat will gently cook the beef to perfect tenderness.
11. Garnish each bowl with sliced green onions, fresh bean sprouts, and cilantro leaves. Serve immediately with lime wedges, Sriracha, and hoisin sauce on the side.
Elegantly simple, this pho boasts a broth that is deeply aromatic with warm spices, perfectly complementing the tender, slurpable noodles and delicate slices of beef. For a creative twist, top with crispy fried shallots or add a poached egg for extra richness, transforming your bowl into a uniquely comforting masterpiece.
Fragrant Lemongrass Chicken Pho
Kickstarting our culinary journey, we present a fragrant lemongrass chicken pho that transforms the classic Vietnamese noodle soup into an aromatic masterpiece, blending tender poultry with citrusy, herbal notes for a soul-warming bowl. This elevated version marries traditional pho elements with the bright, zesty essence of lemongrass, creating a harmonious balance of flavors that is both comforting and sophisticated. Perfect for a cozy evening or an impressive dinner party, it promises to delight the senses with every spoonful.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– For the broth: 8 cups water, 1 lb boneless, skinless chicken breasts, 2 stalks lemongrass (bruised and chopped), 1 onion (quartered), 3 cloves garlic (smashed), 1-inch piece ginger (sliced), 2 tbsp fish sauce, 1 tsp salt
– For the noodles and garnish: 8 oz dried rice noodles, 1 cup bean sprouts, 1/2 cup fresh cilantro (chopped), 1/4 cup fresh mint leaves, 1 lime (cut into wedges), 2 jalapeños (sliced)
Instructions
1. In a large pot over high heat, combine 8 cups water, 1 lb boneless, skinless chicken breasts, 2 stalks lemongrass (bruised and chopped), 1 onion (quartered), 3 cloves garlic (smashed), 1-inch piece ginger (sliced), 2 tbsp fish sauce, and 1 tsp salt.
2. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, skimming off any foam that rises to the surface for a clearer broth.
3. While the broth simmers, place 8 oz dried rice noodles in a large bowl and cover with hot water, letting them soak for 10 minutes until softened, then drain and set aside.
4. After 30 minutes, remove the chicken breasts from the broth using tongs, transfer them to a plate, and let them cool for 5 minutes before shredding into bite-sized pieces with two forks.
5. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return it to the stove over medium heat to keep warm.
6. Divide the soaked noodles evenly among four serving bowls, then top each with shredded chicken, 1 cup bean sprouts, 1/2 cup fresh cilantro (chopped), 1/4 cup fresh mint leaves, 2 jalapeños (sliced), and lime wedges.
7. Ladle the hot broth over each bowl, ensuring it covers the ingredients completely, and serve immediately.
Savor this dish for its silky noodles and tender chicken, bathed in a broth that sings with lemongrass’s citrusy undertones and aromatic depth. For a creative twist, garnish with extra herbs or a drizzle of chili oil to enhance the vibrant, layered flavors, making each bite a refreshing and satisfying experience.
Rich and Savory Oxtail Pho
Meticulously crafted to elevate the humble pho, this rich and savory oxtail pho transforms a classic Vietnamese soup into a deeply comforting, umami-laden masterpiece. The long, slow simmer coaxes every ounce of flavor from the marrow-rich bones, creating a broth of profound depth and silken texture. It’s a weekend project that rewards patience with a bowl of pure, soul-warming luxury.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
For the Broth:
– 4 lbs beef oxtails
– 2 medium yellow onions, halved
– 1 (4-inch) piece fresh ginger, halved lengthwise
– 8 cups cold water
– 3 whole star anise pods
– 1 cinnamon stick
– 4 whole cloves
– 1 tbsp fish sauce
– 1 tsp kosher salt
For the Bowls:
– 1 lb dried rice noodles (banh pho)
– 1/2 lb beef sirloin, thinly sliced against the grain
– 1 cup bean sprouts
– 1/2 cup fresh Thai basil leaves
– 1/2 cup fresh cilantro leaves
– 2 limes, cut into wedges
– 2 Thai bird’s eye chilies, thinly sliced (optional)
Instructions
1. Preheat your oven broiler to high. Place the halved onions and ginger, cut-side up, on a baking sheet. Broil for 10-12 minutes until the surfaces are deeply charred and blackened in spots.
2. Rinse the oxtails under cold water and pat them completely dry with paper towels. Tip: Drying the meat ensures better browning and richer flavor development.
3. Heat a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Add the oxtails in a single layer, working in batches if necessary, and sear for 4-5 minutes per side until deeply browned all over.
4. Return all oxtails to the pot. Add the charred onions, ginger, cold water, star anise, cinnamon stick, and cloves. Bring to a boil over high heat.
5. Immediately reduce the heat to low, maintaining a gentle simmer where small bubbles just break the surface. Skim off any grayish foam that rises to the top during the first 15 minutes.
6. Partially cover the pot and simmer gently for 4 hours. Tip: A low, steady simmer is crucial for a clear, clean-tasting broth; a rolling boil will make it cloudy.
7. After 4 hours, carefully remove the oxtails, onions, ginger, and spices with a slotted spoon. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot.
8. Stir the fish sauce and kosher salt into the strained broth. Taste and adjust seasoning if needed. Keep the broth warm over low heat.
9. While the broth simmers, prepare the rice noodles according to package directions, typically by soaking in hot water for 15-20 minutes until pliable, then draining. Tip: Do not overcook the noodles; they will soften further in the hot broth.
10. To assemble, divide the drained noodles among six large bowls. Top each with a few pieces of the tender oxtail meat and several slices of raw sirloin.
11. Ladle the piping hot broth directly over the meat in each bowl; the heat will gently cook the thin sirloin slices.
12. Serve immediately, accompanied by separate plates of bean sprouts, Thai basil, cilantro, lime wedges, and sliced chilies for guests to add as desired.
Complex and deeply savory, the broth boasts a velvety mouthfeel from the rendered collagen, perfectly complementing the tender, fall-apart oxtail and the delicate, quick-cooked sirloin. Consider garnishing with a drizzle of chili crisp or serving alongside a crisp, herbaceous salad to cut through the richness for a complete, restaurant-worthy meal.
Pho with Grilled Pork and Fresh Herbs
Kneading together the vibrant traditions of Vietnamese cuisine with contemporary flair, this Pho with Grilled Pork and Fresh Herbs transforms a beloved classic into a stunning centerpiece. Marinated pork, charred to perfection, nestles in a deeply aromatic broth, while a cascade of fresh herbs adds brightness and texture. It’s a dish that balances savory depth with lively freshness, inviting both comfort and celebration at the table.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
For the Broth
– 8 cups water
– 1 lb beef bones
– 1 onion, halved
– 3-inch piece ginger, sliced
– 2 star anise pods
– 1 cinnamon stick
– 2 tbsp fish sauce
– 1 tsp salt
For the Pork and Noodles
– 1 lb pork shoulder, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 2 cloves garlic, minced
– 8 oz rice noodles
For Serving
– 1 cup bean sprouts
– 1/2 cup fresh basil leaves
– 1/2 cup fresh cilantro leaves
– 1 lime, cut into wedges
– 2 Thai chilies, sliced (optional)
Instructions
1. In a large pot, combine water, beef bones, onion, ginger, star anise, and cinnamon stick. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 45 minutes to extract flavors, skimming off any foam that rises to the top.
3. While the broth simmers, in a bowl, mix pork slices with soy sauce, brown sugar, and minced garlic. Let marinate for 20 minutes at room temperature.
4. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Stir in fish sauce and salt, then keep warm over low heat.
5. Cook rice noodles according to package instructions until tender, about 5–7 minutes, then drain and rinse under cold water to prevent sticking.
6. Heat a grill pan over medium-high heat until smoking hot. Grill marinated pork slices for 2–3 minutes per side until charred and cooked through.
7. Divide noodles among four bowls. Ladle hot broth over noodles, then top with grilled pork slices.
8. Arrange bean sprouts, basil, cilantro, lime wedges, and chilies (if using) on a separate plate for garnishing.
Lusciously tender pork, infused with smoky char, melds with the silky noodles and rich, spiced broth. Each spoonful offers a harmonious blend of savory, sweet, and herbal notes, while the fresh herbs provide a crisp, aromatic lift. For a creative twist, serve with a side of nuoc cham dipping sauce or add a soft-boiled egg to enrich the bowl further.
Pho with Shrimp and Lime Zest
Heralding a vibrant twist on a beloved classic, this Pho with Shrimp and Lime Zest transforms the traditional Vietnamese noodle soup into a lighter, zestier affair. The aromatic broth, infused with ginger and star anise, cradles plump shrimp and rice noodles, while a generous sprinkle of lime zest adds a bright, citrusy finish that dances on the palate. It’s a dish that marries comfort with elegance, perfect for a sophisticated yet approachable meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Broth:
– 8 cups water
– 1 large onion, peeled and halved
– 3-inch piece fresh ginger, sliced
– 2 star anise pods
– 1 cinnamon stick
– 2 tbsp fish sauce
– 1 tsp salt
For the Noodles and Shrimp:
– 8 oz dried rice noodles
– 1 lb large shrimp, peeled and deveined
– 1 tbsp vegetable oil
For Garnish:
– 2 limes, zested and juiced
– 1 cup bean sprouts
– 1/2 cup fresh cilantro leaves
– 2 green onions, thinly sliced
– 1 jalapeño, thinly sliced (optional)
Instructions
1. In a large pot over high heat, combine 8 cups water, 1 large onion, 3-inch ginger, 2 star anise pods, and 1 cinnamon stick; bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes to develop a fragrant broth.
2. While the broth simmers, place 8 oz dried rice noodles in a large bowl and cover with hot water; let soak for 15 minutes until softened, then drain and set aside—this prevents them from overcooking later.
3. In a skillet over medium-high heat, heat 1 tbsp vegetable oil; add 1 lb shrimp and cook for 2-3 minutes per side until they turn pink and opaque, then remove from heat to avoid toughness.
4. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids; stir in 2 tbsp fish sauce and 1 tsp salt, then bring back to a gentle simmer over medium heat.
5. Divide the soaked noodles among four bowls; ladle the hot broth over the noodles, ensuring they are fully submerged.
6. Top each bowl with cooked shrimp, 1 cup bean sprouts, 1/2 cup cilantro, 2 green onions, and optional jalapeño slices for a spicy kick.
7. Just before serving, zest 2 limes directly over each bowl and squeeze in the fresh lime juice to enhance the citrus notes without bitterness.
Kickstarting with a silky, aromatic broth, this pho offers a tender bite from the rice noodles and succulent shrimp, while the lime zest provides a zesty, refreshing contrast. Serve it immediately to enjoy the noodles at their perfect texture, or pair with a crisp white wine for an elegant dinner presentation that highlights its vibrant flavors.
Pho Ga with Ginger and Coriander
Just as the chill of winter settles in, a steaming bowl of Pho Ga with Ginger and Coriander offers a soul-warming embrace, transforming humble chicken into a fragrant, restorative broth. This elegant take on Vietnamese comfort food balances the bright, citrusy notes of fresh coriander with the warm, spicy undertones of ginger, creating a symphony of flavors in every spoonful. It’s a dish that feels both luxurious and deeply nourishing, perfect for a quiet evening or a sophisticated gathering.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
For the Broth:
– 1 whole chicken (about 4 lbs), cut into pieces
– 12 cups cold water
– 1 large yellow onion, peeled and halved
– 4-inch piece fresh ginger, sliced
– 2 cinnamon sticks
– 3 star anise pods
– 4 cloves
– 1 tbsp fish sauce
– 1 tsp salt
For the Noodles and Garnish:
– 14 oz dried rice noodles
– 1 cup fresh coriander leaves, chopped
– 2 limes, cut into wedges
– 2 Thai bird’s eye chilies, thinly sliced (optional)
Instructions
1. In a large stockpot, combine the chicken pieces and cold water, then bring to a boil over high heat. 2. Once boiling, reduce the heat to a gentle simmer and skim off any foam that rises to the surface for a clearer broth. 3. Add the halved onion, sliced ginger, cinnamon sticks, star anise, and cloves to the pot. 4. Simmer uncovered for 1 hour and 15 minutes, until the chicken is fully cooked and tender. 5. Remove the chicken from the broth with tongs and set aside to cool slightly. 6. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. 7. Stir the fish sauce and salt into the strained broth and keep warm over low heat. 8. Shred the cooled chicken meat into bite-sized pieces, discarding the skin and bones. 9. In a separate pot, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to prevent sticking. 10. Divide the cooked noodles among four large bowls. 11. Top each bowl with shredded chicken and ladle the hot broth over the top. 12. Garnish generously with fresh coriander leaves, lime wedges, and sliced chilies if using.
Silky rice noodles soak up the aromatic broth, while tender shreds of chicken offer a satisfying contrast in texture. The ginger infuses each sip with a gentle warmth, perfectly complemented by the bright, herbal lift of coriander. For a creative twist, serve with a side of bean sprouts and basil leaves, allowing guests to customize their bowl to their liking.
Beef Pho with Star Anise and Cloves
Heralding from the vibrant culinary traditions of Vietnam, beef pho with star anise and cloves offers a soul-warming embrace in a bowl. This aromatic broth, simmered to perfection, cradles tender rice noodles and thinly sliced beef, creating a harmonious balance of savory depth and fragrant spice. It’s a dish that transforms humble ingredients into an elegant, restorative meal perfect for any occasion.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
For the Broth:
– 2 lbs beef bones (such as marrow or knuckle)
– 1 large yellow onion, halved
– 4-inch piece fresh ginger, halved lengthwise
– 8 cups cold water
– 3 whole star anise pods
– 4 whole cloves
– 1 cinnamon stick (about 3 inches)
– 2 tbsp fish sauce
– 1 tsp granulated sugar
– 1 tsp salt
For the Bowls:
– 8 oz dried rice noodles (pho noodles)
– 1/2 lb beef sirloin, thinly sliced against the grain
– 1/2 cup bean sprouts
– 1/4 cup fresh cilantro leaves
– 1/4 cup fresh Thai basil leaves
– 2 green onions, thinly sliced
– 2 lime wedges
– Sriracha sauce (optional, for serving)
– Hoisin sauce (optional, for serving)
Instructions
1. Preheat your oven to 425°F. Place the beef bones, onion halves, and ginger halves on a baking sheet. Roast for 20 minutes, turning once halfway, until deeply browned and fragrant—this step builds a rich flavor base.
2. Transfer the roasted bones, onion, and ginger to a large stockpot. Add 8 cups of cold water, ensuring everything is submerged. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
3. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering for a clearer broth.
4. Add the star anise pods, cloves, cinnamon stick, fish sauce, sugar, and salt to the pot. Simmer uncovered for 2.5 hours, maintaining a low bubble—avoid boiling vigorously to keep the broth clear.
5. While the broth simmers, prepare the rice noodles according to package instructions, typically by soaking in hot water for 10-15 minutes until tender, then draining and rinsing with cold water to prevent sticking.
6. Strain the finished broth through a fine-mesh sieve into a clean pot, discarding the solids. Keep the broth hot over low heat.
7. Divide the cooked rice noodles among four large bowls. Top each with thinly sliced beef sirloin, arranging it in a single layer so it cooks slightly from the hot broth.
8. Ladle the hot broth directly over the beef and noodles, ensuring the beef is fully submerged to cook it to a tender, medium-rare finish.
9. Garnish each bowl with bean sprouts, cilantro leaves, Thai basil leaves, and sliced green onions. Serve immediately with lime wedges, Sriracha, and hoisin sauce on the side for customization.
With its silky rice noodles and richly spiced broth, this pho delivers a comforting warmth that lingers with every spoonful. The tender beef slices, cooked just by the hot liquid, offer a delicate texture against the crisp bean sprouts and aromatic herbs. For a creative twist, serve it with a side of crispy spring rolls or a light cucumber salad to balance the meal’s depth.
Pho with Fresh Spring Vegetables
Yearning for a lighter, garden-fresh twist on the classic Vietnamese noodle soup? This vibrant pho, brimming with crisp spring vegetables, offers a nourishing and aromatic bowl that feels both comforting and revitalizing. Its fragrant broth, infused with warm spices, serves as the perfect canvas for the season’s finest produce.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 90 minutes
Ingredients
For the Broth:
– 2 lbs beef soup bones (marrow or knuckle)
– 1 large yellow onion, halved
– 1 (4-inch) piece fresh ginger, halved lengthwise
– 2 cinnamon sticks
– 3 whole star anise pods
– 4 whole cloves
– 1 tbsp whole coriander seeds
– 8 cups cold water
– 1/4 cup fish sauce
– 1 tbsp granulated sugar
For the Noodles and Toppings:
– 14 oz dried flat rice noodles (banh pho)
– 1/2 lb beef sirloin, very thinly sliced against the grain
– 2 cups bean sprouts
– 1 cup snow peas, trimmed
– 1 large carrot, julienned
– 4 green onions, thinly sliced
– 1/2 cup fresh cilantro leaves
– 1/2 cup fresh Thai basil leaves
– 2 limes, cut into wedges
– 2 Thai bird’s eye chilies, thinly sliced (optional)
For Serving:
– Hoisin sauce
– Sriracha sauce
Instructions
1. Preheat your oven broiler to high. Place the halved onion and ginger, cut-side up, on a baking sheet. Broil for 10-12 minutes until deeply charred in spots.
2. In a large stockpot, combine the charred onion, charred ginger, beef bones, cinnamon sticks, star anise, cloves, coriander seeds, and 8 cups of cold water. Bring to a boil over high heat.
3. Immediately reduce the heat to maintain a gentle simmer. Skim off any foam that rises to the surface with a spoon. Simmer, uncovered, for 1 hour and 30 minutes.
4. While the broth simmers, place the rice noodles in a large bowl and cover with warm water. Soak for 25-30 minutes until pliable but not fully soft, then drain.
5. After simmering, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the 1/4 cup of fish sauce and 1 tablespoon of sugar until dissolved. Keep warm over low heat.
6. Bring a separate pot of water to a rolling boil. Blanch the snow peas for 1 minute, then immediately transfer them to a bowl of ice water to stop the cooking and preserve their bright green color. Drain and set aside.
7. Divide the soaked noodles among four large bowls. Top each bowl with raw, thinly sliced beef sirloin, arranging it in a single layer.
8. Ladle the piping hot broth directly over the beef and noodles; the heat will gently cook the beef to a perfect medium-rare.
9. Arrange the blanched snow peas, julienned carrot, bean sprouts, sliced green onions, cilantro leaves, and Thai basil leaves on top of each bowl.
10. Serve immediately, accompanied by lime wedges, sliced chilies, hoisin sauce, and sriracha sauce for customizing at the table.
The resulting bowl is a textural symphony: the rich, deeply spiced broth contrasts with the tender, just-cooked beef and the satisfying chew of the rice noodles, while the array of fresh vegetables provides a delightful, crisp crunch. For a stunning presentation, serve the vegetables in small separate bowls, allowing guests to build their own perfect bite, layering flavors and textures as they go.
Coconut Milk Pho with Lemongrass
Radiantly aromatic and deeply comforting, this Coconut Milk Pho with Lemongrass reimagines the classic Vietnamese noodle soup with a creamy, tropical twist. It’s a fragrant, soul-warming bowl that balances the bright, citrusy notes of lemongrass with the rich, velvety texture of coconut milk, offering a luxurious yet approachable take on a beloved staple. Perfect for a cozy evening or an impressive dinner party, this dish invites you to savor each spoonful of its complex, harmonious flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Broth:
– 4 cups vegetable broth
– 2 (13.5 oz) cans full-fat coconut milk
– 2 stalks lemongrass, trimmed and bruised
– 1 (2-inch) piece ginger, peeled and sliced
– 3 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tsp granulated sugar
For the Noodles and Toppings:
– 8 oz rice noodles
– 1 lb boneless, skinless chicken breast, thinly sliced
– 2 tbsp vegetable oil
– 4 green onions, thinly sliced
– 1 cup bean sprouts
– 1 lime, cut into wedges
– Fresh cilantro leaves, for garnish
Instructions
1. In a large pot over medium-high heat, combine the vegetable broth, coconut milk, lemongrass, ginger, garlic, soy sauce, and sugar. Bring to a gentle simmer, then reduce the heat to low and let it cook uncovered for 20 minutes to allow the flavors to meld, skimming off any foam that rises to the top for a clearer broth.
2. While the broth simmers, cook the rice noodles according to the package instructions until al dente, about 5-7 minutes, then drain and rinse under cold water to prevent sticking and set aside.
3. In a separate skillet over medium-high heat, add the vegetable oil and heat until shimmering, about 1 minute. Add the sliced chicken breast and cook for 5-7 minutes, stirring occasionally, until it is fully cooked through and no longer pink in the center, ensuring it’s tender by not overcrowding the pan.
4. Remove the lemongrass and ginger pieces from the broth with a slotted spoon and discard them. Taste the broth and adjust seasoning if needed, but avoid over-salting as the toppings will add freshness.
5. Divide the cooked rice noodles among four bowls, then ladle the hot broth over the noodles. Top each bowl with the cooked chicken, green onions, bean sprouts, and a squeeze of lime juice from the wedges, garnishing generously with fresh cilantro leaves for a burst of color and aroma.
What makes this pho truly special is its silky, creamy broth that clings to the tender noodles, offering a subtle sweetness from the coconut milk contrasted by the zesty kick of lemongrass. Serve it immediately with extra lime wedges on the side for a bright, tangy finish, or add a drizzle of sriracha for those who enjoy a hint of heat, making each bowl a customizable delight.
Traditional Pho with Meatballs
Savor the comforting embrace of a steaming bowl of Traditional Pho with Meatballs, where aromatic broth, tender rice noodles, and savory meatballs unite in a symphony of Vietnamese flavors. This elevated take on a classic dish balances rich, spiced broth with delicate textures, perfect for a refined weeknight dinner or an impressive weekend feast. Each spoonful promises warmth and complexity, making it an irresistible culinary journey from your own kitchen.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 2 hours
Ingredients
For the Broth:
– 2 lbs beef bones
– 1 onion, halved
– 4-inch piece ginger, sliced
– 2 star anise pods
– 1 cinnamon stick
– 4 cloves
– 8 cups water
– 2 tbsp fish sauce
For the Meatballs:
– 1 lb ground beef (80% lean)
– 1/4 cup breadcrumbs
– 1 egg
– 2 tbsp soy sauce
– 1 tsp garlic powder
For Assembly:
– 8 oz rice noodles
– 1 cup bean sprouts
– 1/2 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– 2 jalapeños, thinly sliced
Instructions
1. Preheat your oven to 400°F. Place the beef bones, onion halves, and ginger slices on a baking sheet, and roast for 30 minutes until deeply browned, which enhances the broth’s flavor.
2. Transfer the roasted ingredients to a large pot, and add the star anise, cinnamon stick, cloves, and water. Bring to a boil over high heat, then reduce to a simmer and cook for 1.5 hours, skimming off any foam that rises to the top for a clearer broth.
3. While the broth simmers, combine the ground beef, breadcrumbs, egg, soy sauce, and garlic powder in a bowl, mixing gently to avoid overworking the meat, which keeps the meatballs tender.
4. Form the mixture into 1-inch meatballs, and set them aside on a plate.
5. After the broth has simmered, strain it through a fine-mesh sieve into a clean pot, discarding the solids, and stir in the fish sauce.
6. Bring the strained broth back to a gentle simmer, and carefully add the meatballs, cooking them for 10 minutes until they are firm and cooked through.
7. In a separate pot, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to prevent sticking.
8. Divide the cooked noodles among four bowls, ladle the hot broth and meatballs over them, and top with bean sprouts, cilantro, jalapeño slices, and lime wedges.
Rich, savory broth infused with spices envelops the tender meatballs and silky noodles, creating a harmonious blend of textures. For a creative twist, serve with extra herbs like Thai basil or a drizzle of hoisin sauce, enhancing the dish’s aromatic depth and making each bite a delightful exploration of traditional flavors.
Curry-Infused Pho with Beef Strips
Gently simmering with aromatic spices, this Curry-Infused Pho with Beef Strips transforms the beloved Vietnamese noodle soup into a rich, warming fusion dish. Imagine tender rice noodles and thinly sliced beef bathed in a deeply flavored broth that marries traditional pho spices with the earthy warmth of curry, creating a comforting bowl perfect for chilly evenings. Each spoonful offers a harmonious blend of Southeast Asian traditions, elevated with a touch of culinary creativity.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Broth:
– 8 cups water
– 1 large onion, quartered
– 4-inch piece of ginger, sliced
– 2 cinnamon sticks
– 3 star anise pods
– 4 cloves
– 2 tbsp fish sauce
– 1 tbsp soy sauce
– 2 tbsp curry powder
– 1 tsp salt
For the Noodles and Beef:
– 8 oz dried rice noodles
– 1 lb beef sirloin, thinly sliced against the grain into strips
– 1 tbsp vegetable oil
For Garnish:
– 1 cup bean sprouts
– 1/2 cup fresh cilantro leaves
– 1 lime, cut into wedges
– 2 Thai chilies, thinly sliced
Instructions
1. In a large pot over high heat, combine 8 cups water, 1 large onion (quartered), 4-inch piece of ginger (sliced), 2 cinnamon sticks, 3 star anise pods, and 4 cloves; bring to a boil.
2. Reduce heat to low, cover, and simmer for 30 minutes to allow the spices to infuse the broth fully.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return it to the stove over medium heat.
4. Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, 2 tbsp curry powder, and 1 tsp salt; simmer for 5 minutes to blend the flavors, adjusting the heat to maintain a gentle bubble.
5. While the broth simmers, cook 8 oz dried rice noodles according to package instructions until al dente, then drain and rinse under cold water to prevent sticking.
6. In a skillet over high heat, heat 1 tbsp vegetable oil until shimmering, about 1 minute.
7. Add 1 lb beef sirloin strips in a single layer and sear for 1-2 minutes per side until browned but still pink in the center for tenderness.
8. Divide the cooked noodles among four bowls, top with the seared beef strips, and ladle the hot broth over them.
9. Garnish each bowl with 1/4 cup bean sprouts, 2 tbsp fresh cilantro leaves, a lime wedge, and sliced Thai chilies as desired.
Nestled in its fragrant broth, this dish delights with silky rice noodles and juicy beef strips that melt with each bite. The curry infusion adds a subtle, earthy depth to the classic pho spices, creating a complex yet balanced flavor profile that warms from within. For a creative twist, serve it with a side of crispy spring rolls or drizzle with a touch of coconut milk to enhance its creamy undertones.
Conclusion
Overall, this collection offers a pho adventure for every palate, from classic beef to creative vegan bowls. We hope it inspires your next cozy meal! Pick a recipe, give it a try, and let us know your favorite in the comments. If you enjoyed this roundup, please share it on Pinterest to spread the pho love. Happy cooking!
