Phở Bò (Vietnamese Beef Noodle Soup)

Among Vietnam’s best-known noodle soups, phở bò centres on a clear beef broth scented with charred onion, ginger and warm spices such as star anise, cinnamon and coriander seed. The long, gentle simmer gives the soup depth without heaviness, while fish sauce adds savoury clarity. Served in bowls with rice noodles, paper-thin beef, bean sprouts, spring onion, fresh coriander, Thai basil and lime, it is fragrant, restorative and highly customisable at the table. The key to its character is restraint: a clean broth, tender noodles, just-cooked beef and bright herbs added right before serving.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Vietnamese noodle soup
Cooking style Make-ahead friendly
Time commitment Slow-cooked

Why this recipe works

  • Clear, aromatic broth: Parboiling and rinsing the bones helps remove impurities before the long, gentle simmer builds a cleaner-tasting broth.
  • Layered savoury depth: Charred onion and ginger add sweetness and smoke, while toasted coriander, star anise and cinnamon give the broth its recognisable warmth.
  • Freshness at the table: Herbs, bean sprouts and lime cut through the richness of the beef broth and keep each bowl bright rather than heavy.

Get the most out of this recipe

Make-ahead tips

  • Make the broth ahead: The strained broth can be chilled and refrigerated for up to 3 days, making final assembly much faster.
  • Keep components separate: Store broth, noodles and fresh toppings separately so the noodles do not soften and the herbs stay fresh.
  • Freeze broth only: Freeze the finished broth without noodles or herbs, then reheat it to a lively simmer before serving.

Common mistakes

  • Boiling the broth too hard: After the initial bone-cleaning boil, keep the stock at a very gentle simmer; a rolling boil can make the broth cloudy.
  • Scorching the spices: Toast the whole spices only until fragrant, then remove them from the hot pan straight away to avoid bitterness.
  • Ladling broth before it is hot enough: The broth needs to be at a lively simmer when poured over the beef so the thin slices turn just opaque in the bowl.

Ingredient notes

  • Choose tender beef for topping: Sirloin works well because it can be sliced very thinly across the grain; tenderloin gives an even softer finish.
  • Firm the beef before slicing: Briefly chilling the steak in the freezer makes it easier to cut into the thin slices needed for phở.
  • Use lime to finish: Add lime at the table rather than in the pot so each bowl can be balanced to taste without dulling the broth.

Authenticity notes

  • Classic broth-building steps: Cleaning the bones, charring the aromatics and gently simmering the stock are key steps for a clear, fragrant phở broth.
  • Fresh garnish style: Bean sprouts, Thai basil, coriander and lime are commonly served with phở so diners can adjust crunch, herbs and acidity at the table.

Equipment you'll need

Colander Large pot Sieve / strainer Stockpot Tongs
Ingredients

Broth

Noodles and toppings

Instructions
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  1. Put the beef marrow bones in a stockpot, cover with cold water, bring to the boil and boil hard for 10 minutes to remove impurities. Tip into a colander, rinse the bones well under running water, then rinse out the pot.
  2. Halve the yellow onions and slice the ginger into thick coins. Char the onion and ginger in a dry frying pan over high heat for 6 to 8 minutes, turning occasionally, until well blistered and fragrant.
  3. In the same pan, toast the coriander seeds, star anise and cinnamon sticks for 1 to 2 minutes until aromatic. Tip them onto a plate straight away so they do not scorch.
  4. Return the cleaned bones to the pot and add the water, charred onion and ginger, toasted spices and rock sugar. Bring just to a simmer, then cook very gently for 2 1/2 hours, skimming the surface occasionally to keep the broth clear.
  5. Strain the broth through a sieve into a clean pot, pressing lightly on the solids, then discard the solids. Stir in the fish sauce, then keep the broth at a bare simmer while you prepare the bowls.
  6. Cook the rice noodles in boiling water until just tender, then drain and rinse briefly to stop them overcooking. Divide the noodles between 4 large bowls.
  7. Freeze the beef sirloin steak for 15 minutes so it is easier to slice, then cut it as thinly as you can across the grain. Arrange the raw beef over the noodles so the slices are spread out.
  8. Thinly slice the spring onion, and pick the fresh coriander and fresh Thai basil leaves. Add a small handful of bean sprouts to each bowl, then top with the herbs and spring onion.
  9. Bring the broth back to a lively simmer, then ladle it over the beef so the slices turn just opaque. Serve straight away with lime wedges for squeezing over at the table.

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Recipe notes

Tips

  • Keep the broth at the gentlest simmer you can manage; a rolling boil will make it cloudy.
  • For the cleanest flavour, skim the surface regularly during the first 45 minutes of simmering.
  • If serving young children, briefly dip the sliced beef in the simmering broth before adding it to the bowls so it is fully cooked.

Substitutions

  • Replace Beef sirloin steak with Beef tenderloin for an even more tender, delicate finish.
  • Replace Rock sugar with Granulated sugar, using the same amount.

Storage

  • Refrigerate up to 3 days
  • Store the strained broth separately from the noodles and toppings. Chill the broth quickly, then refrigerate; reheat to a lively simmer before serving. Freeze broth only (without noodles or herbs) for up to 3 months.

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Recipe overview

  • Servings: 4 servings
  • Total time: 3h 30min (35min active)
  • Difficulty: Advanced
  • Cuisine: Vietnamese
  • Allergens:
    Fish
Freezer friendly Kid friendly
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Equipment you'll need

Colander Large pot Sieve / strainer Stockpot Tongs

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Fish sauce

1 cup ≈ 240 ml
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