Authentic Vietnamese Pho Recipe

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Pho (pronounced fuh) is a Vietnamese noodle soup that has taken the world by storm. Its fragrant broth, tender meat, and fresh accompaniments create a symphony of textures and tastes that leave you wanting more. There are countless variations on pho, but the Noriega recipe is a popular choice for its rich, complex flavor.

This recipe will guide you through the process of making pho Noriega at home, complete with a breakdown of ingredients, step-by-step directions, and even an estimate of the nutritional value. So, grab your favorite pot and get ready to embark on a delicious culinary adventure!

Pho Recipe
Pho Recipe



2 lbs beef bones (marrow bones, knuckle bones, or a combination)

  • 1 lb beef flank
  • 1 whole yellow onion, charred
  • 2 whole cloves garlic, charred
  • 1 inch ginger, peeled and roughly chopped
  • 2 whole star anise
  • 1 cinnamon stick
  • 3 cloves
  • 1 whole black cardamom pod (optional)
  • 1 tbsp whole black peppercorns
  • Fish sauce (to taste)
  • Rock sugar or palm sugar (to taste)

  • Noodles:

  • 1 lb dried banh pho noodles (wide rice noodles)
  • Meat and Proteins:

    ½ lb thinly sliced beef eye round

  • ¼ lb thinly sliced flank steak
  • Cooked, peeled shrimp (optional)

  • Accompaniments:

    Fresh Thai basil leaves

  • Bean sprouts
  • Lime wedges
  • Sliced jalapeños (optional)
  • Hoisin sauce (optional)
  • Sriracha (optional)

  • Directions:

    1. Roast the Aromatics:

    Preheat your oven to 400°F (200°C). On a baking sheet, toss the onion, garlic, and ginger with a little vegetable oil. Roast for 20-25 minutes, or until softened and slightly charred.

    2. Brown the Bones and Meat:

    In a large pot, heat a tablespoon of vegetable oil over medium-high heat. Season the beef bones and flank with salt and pepper. Sear the bones and meat on all sides until browned. This step adds depth of flavor to the broth.

    3. Assemble the Broth:

    Transfer the browned bones and meat to a large stockpot. Add the roasted aromatics, star anise, cinnamon stick, cloves, cardamom pod (if using), and peppercorns. Cover with cold water, leaving about 2 inches of headspace. Bring to a boil, then reduce heat to low and simmer partially covered for at least 4 hours, or up to 8 hours for a richer flavor.

    Tip: Skim any scum that rises to the surface during simmering for a cleaner broth.

    4. Season the Broth:

    After simmering, strain the broth into a clean pot, discarding the solids. Season the broth with fish sauce to taste, starting with a tablespoon and adding more in small increments until you achieve the desired level of savory umami flavor. Add rock sugar or palm sugar to balance the savory flavors. Taste and adjust seasonings as needed.

    5. Cook the Noodles:

    Bring a separate pot of water to a boil. Soak the dried pho noodles in hot water for 10-15 minutes, or according to package instructions, until softened. Drain the noodles and rinse with cold water.

    6. Prepare the Meat:

    Bring a separate pot of water to a boil. Thinly slice the beef eye round and flank steak. If using shrimp, ensure they are already cooked and peeled. Parboil the sliced beef in the boiling water for 30 seconds to 1 minute, or until just cooked through. Remove the beef with a slotted spoon and set aside.

    7. Assemble the Pho:

    Divide the cooked noodles among serving bowls. Top with the parboiled beef slices and any additional cooked protein like shrimp. Ladle the hot broth over the noodles and meat.

    8. Enjoy!

    Serve your pho Noriega with a variety of fresh accompaniments. Popular choices include Thai basil leaves, bean sprouts, lime wedges, sliced jalapeños, hoisin sauce, and sriracha. Customize your bowl to your taste preferences and enjoy this flavorful Vietnamese masterpiece!

    Nutritional Facts:

    (Please note that this is an approximate estimate and can vary depending on the specific ingredients used)

    Calories: Per serving, this pho recipe can range from 400 to 600 calories depending on the amount of meat and additional toppings used.

  • Protein: This recipe is a good source of protein, with approximately 30-40 grams per serving.