Quick & Easy Authentic Vietnamese Pho Broth: An Incredible 7-Step Recipe

Rinse the beef bones under cold water, place them in a large pot, cover with 12 cups cold water, and bring to a gentle boil. Skim off the foam that rises, then reduce to a simmer for a clear broth.

Char the onion halves and ginger halves on a dry skillet until blackened, about 5‑7 minutes, then add them to the pot.

Toast star anise, cloves, cinnamon stick, and coriander seeds in a dry pan for 30 seconds, then bundle them in cheesecloth and add to the simmering broth.

Stir in 1 tablespoon salt and 1 tablespoon sugar (or rock sugar), and let the broth simmer uncovered for 30 minutes, allowing flavors to meld.

Strain the broth through a fine‑mesh sieve, discarding solids, and adjust seasoning if needed.

Cook the pho noodles according to package directions, drain, and set aside.

Assemble bowls with noodles, ladle hot broth over, and garnish with fresh herbs, green onions, and lime wedges. Add sliced raw beef if desired.

Enjoy immediately, sipping the fragrant broth and savoring the harmony of flavors.