Pho (Vietnamese Beef Shank Noodle Soup)
November 25, 2025 • 0 comments
Master the ultimate homemade Vietnamese pho! This traditional recipe builds its deeply flavorful, aromatic broth with beef bones, star anise, ginger, and fish sauce. Simply ladle this rich, savory liquid over rice noodles and sliced beef, and finish with your favorite fresh toppings for an unforgettable meal!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- shank soup bones - 4 lbs.
- 1 medium onion, unpeeled and cut in half
- 5 slices fresh ginger
- 1 tablespoon salt
- 2 pods star anise
- 2 ½ tablespoons fish sauce
- 4 quarts water
- 1 (8 ounce) package dried rice noodles
- 1 ½ pounds beef top sirloin, thinly sliced
- ½ cup chopped cilantro
- 1 tablespoon chopped green onion
- 1 ½ cups bean sprouts
- 1 bunch Thai basil
- 1 medium lime, cut into 4 wedges
- ¼ cup hoisin sauce (Optional)
- ¼ cup chile-garlic sauce (such as Sriracha) (Optional)
Directions
- Gather all ingredients.
- Preheat the oven to 425°F.
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
- Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
- When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
- Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
- Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
