The Best Pho Soup Recipe You'll Love to Savor at Home

Step‑By‑Step Instructions

1. 1

   Begin by placing your beef knuckles or leg bones in a large pot and cover with water. Bring to a boil over high heat and boil for 3–5 minutes to remove scum. Drain and rinse the bones, then return to the pot with cold water.

   5 min
2. 2

   Char the quartered onions and halved ginger under the broiler for 10–15 minutes, turning halfway through until caramelized. This enhances the smoky depth of flavor.

3. 3

   Toast the cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves, and black cardamom in a dry skillet over medium heat for about 5 minutes until fragrant.

   5 min
4. 4

   With everything prepared, bring the pot of cold water and bones to a boil. Reduce to a gentle simmer and add charred aromatics, spice bag, fine sea salt, fish sauce, and rock sugar. Let simmer uncovered for at least 3 hours.

   180 min
5. 5

   Carefully remove bones and aromatics using a slotted spoon. Strain the broth through a fine-mesh sieve or cheesecloth to achieve a clear broth.

6. 6

   Soak dried rice noodles in hot water for about 20 minutes until softened, then drain. Bring a pot of water to a boil and briefly boil the soaked noodles for 1–2 minutes.

   20 min
7. 7

   To serve, place a portion of the cooked rice noodles into each bowl. Top with thinly sliced raw beef, which will cook gently when the hot broth is ladled over it.

8. 8

   Garnish bowls of pho with thinly sliced onions and freshly chopped cilantro. Invite guests to customize with optional toppings. Serve immediately.