Pho Broth Recipe: Pho is a traditional Vietnamese noodle soup that is beloved worldwide. The heart and soul of pho lie in its broth—an aromatic, slow-cooked liquid infused with roasted bones, fragrant spices, and umami-rich seasonings.
Whether you are a pho enthusiast or a beginner, this step-by-step guide will help you create an authentic pho broth that rivals any restaurant version.
Ingredients for Pho Broth
To create a rich and flavorful pho broth, you’ll need the following:
For Beef Pho (Pho Bo):
- Beef bones (marrow bones, knuckles, or oxtail) – for deep flavor
- Beef brisket or shank – adds meatiness
- Onion and ginger – charred for smoky depth
- Star anise, cinnamon, cloves, cardamom, coriander seeds – essential pho spices
- Fish sauce – for umami richness
- Rock sugar – to balance flavors
- Salt – for seasoning
For Chicken Pho (Pho Ga):
- Whole chicken or chicken bones – for lighter broth
- Onion and ginger – charred for depth
- Cinnamon, star anise, coriander seeds – lighter spice mix
- Fish sauce and rock sugar – for balance
- Salt – for seasoning
For Vegetarian Pho (Pho Chay):
- Mushrooms (shiitake or dried) – for umami depth
- Onion, ginger, and garlic – roasted for richness
- Star anise, cinnamon, coriander seeds – for warmth
- Soy sauce or miso – as a fish sauce alternative
- Carrots and daikon radish – for natural sweetness
Step 1: Preparing the Bones and Meat
Choosing the Right Bones
For beef pho, using a mix of marrow bones, knuckles, and oxtail creates a deep, gelatinous broth. Chicken pho works best with a whole chicken or a mix of bones and wings.
Blanching the Bones
- Place the bones in a large pot and cover with cold water.
- Bring to a boil for 5-10 minutes, then drain and rinse under cold water.
- This removes impurities and results in a clear broth.
Step 2: Charring the Aromatics
Why Char Onions and Ginger?
Charring onions and ginger adds a smoky depth to the broth, enhancing its complexity.
How to Char Properly
- Place onion and ginger directly over an open flame or roast in an oven at 400°F (200°C) until blackened.
- Peel off the burnt outer layer before adding to the broth.
Step 3: Toasting the Spices
Essential Spices for Pho
- Star anise
- Cinnamon stick
- Cloves
- Cardamom pods
- Coriander seeds
Toasting for Maximum Aroma
- Dry toast the spices in a pan over medium heat for 2-3 minutes until fragrant.
- This step intensifies their flavors before they infuse the broth.
Step 4: Simmering the Broth
Proper Simmering Time
- Beef pho broth: 6-10 hours for maximum depth
- Chicken pho broth: 3-4 hours for a lighter taste
- Vegetarian pho broth: 1-2 hours for optimal flavor
Tips to Remove Impurities
- Skim off foam and excess fat every 30 minutes.
- Keep the heat at a gentle simmer (not a rolling boil).
Step 5: Seasoning the Broth
Balancing the Flavors
- Fish sauce – adds umami
- Rock sugar – enhances natural sweetness
- Salt – for base seasoning
- Tasting and adjusting – tweak based on preference
Step 6: Straining and Storing the Broth
Straining for a Clear Broth
- Use a fine-mesh strainer to remove solids.
- For an extra-clear broth, strain through cheesecloth.
Storage Tips
- Refrigerate for up to 5 days – store in airtight containers.
- Freeze for up to 3 months – portion into smaller batches for convenience.
Serving the Pho
Essential Components
- Rice noodles (banh pho)
- Sliced beef or chicken
- Fresh herbs (cilantro, basil)
- Bean sprouts, lime, chili, hoisin sauce, and sriracha
FAQs About Pho Broth Recipe
1. What is the secret to a rich and flavorful pho broth?
The key to an authentic pho broth is slow simmering. Cooking beef bones for several hours extracts deep flavors and collagen, giving the broth its signature richness. Toasting spices like star anise, cloves, and cinnamon before adding them enhances the aroma.
2. How do I make pho broth clear and not cloudy?
To achieve a clear broth, always parboil the bones for 5–10 minutes before simmering. Skim off impurities regularly, and avoid stirring too much while cooking. Using a gentle simmer instead of a rolling boil also helps keep the broth clear.
3. Can I make pho broth in advance?
Yes! Pho broth tastes even better the next day as the flavors deepen. Store it in the fridge for up to 5 days or freeze it for up to 3 months. Reheat and strain before serving for the best results.
4. What are the best bones to use for pho broth?
For a rich and gelatinous broth, use beef knuckles, marrow bones, and oxtail. Adding beef shank or brisket provides extra meaty depth.
5. Can I make pho broth without meat?
Yes! A vegetarian pho broth can be made using charred onions, ginger, mushrooms, daikon, and spices. Adding kombu (seaweed) or dried shiitake mushrooms enhances the umami flavor.
6. How do I enhance the broth’s flavor?
To boost flavor, roast the bones and spices before simmering, use fish sauce and rock sugar for balance, and allow at least 6–8 hours of cooking for full extraction.
7. Why does my pho broth lack depth?
If your broth tastes flat, it may need more simmering time, charred aromatics (onions and ginger), or a balance of fish sauce, sugar, and spices. Avoid overloading with water, as it dilutes the flavors.
Conclusion
Making pho broth from scratch takes time, but the results are incredibly rewarding. Whether you’re preparing a hearty beef pho, a comforting chicken pho, or a light vegetarian pho, the slow simmering process ensures deep flavors and a soul-warming experience.
