This soul-warming Vietnamese Pho is a perfect blend of aromatic broth, tender meat, and slurp-worthy rice noodles. Ready in just 60 minutes, this comforting bowl delivers an impressive balance of flavors while keeping things light at only 178 calories per serving.
The fragrant combination of traditional spices and fresh herbs creates a restaurant-quality experience right in your kitchen. Whether you’re battling chilly weather or simply yearning for an authentic Asian dish, this foolproof recipe promises to satisfy your culinary cravings.
Ingredients for Classic Vietnamese Pho
- Rice Noodles: 8 oz dried vermicelli, forms the comforting base of the soup
- Protein Options: Choice of chicken, pork, steak, or shrimp, thinly sliced
- Aromatics: 1 large yellow onion, 2 pieces fresh ginger – adds depth and warmth
- Broth Base: 6 cups broth, 2 cups water – select broth matching your protein
- Seasonings: Ground coriander, clove, fish sauce, hoisin sauce, soy sauce, red chili paste
- Spice: 1 cinnamon stick – brings subtle warmth
- Fresh Garnishes: Green onions, jalapeños, cilantro, Thai basil, bean sprouts, lime wedges
Step-by-Step Instructions
- Aromatics Preparation: Toast onion and ginger in dry pot for 4 minutes until fragrant
- Broth Development: Combine liquids and seasonings, bring to boil then simmer for 30 minutes
- Noodle Preparation: Cook vermicelli according to package, drain and rinse
- Garnish Station: Arrange fresh herbs, sprouts, and lime wedges in serving bowls
- Protein Addition: Add chosen protein to simmering broth in final minutes
- Final Assembly: Remove aromatics, portion noodles into bowls, ladle hot broth, add toppings
Cooking Techniques
The magic of pho lies in building layers of flavor! Charring the onion and ginger first adds a lovely smoky depth to your broth. Don’t worry if they get a bit dark – those toasted bits bring amazing flavor. While the recipe calls for a dry pot, you can also pop them under the broiler for 5-10 minutes if you prefer.
When adding your meat to the broth, remember that thin slices are key – they cook quickly and stay tender. For the best results, slice your meat when it’s partially frozen – this makes getting those paper-thin pieces much easier!
Variations & Substitutions
Want to make this recipe your own? Feel free to switch up the protein – tofu works great for a vegetarian version, just use vegetable broth as your base. Can’t find Thai basil? Regular basil will do in a pinch, though the flavor will be slightly different.
No hoisin sauce? Try a tiny splash of molasses mixed with soy sauce. For gluten-free pho, just swap the soy sauce for tamari and double-check that your fish sauce is gluten-free (most are!). Missing bean sprouts? Try thinly sliced cabbage for that fresh crunch.
Serving Suggestions
The fun of pho is in the DIY spirit! Set up your table with all the garnishes in separate bowls and let everyone customize their own bowl. I love putting out extra chili paste, hoisin sauce, and sriracha so folks can adjust the heat and flavor to their taste.
Keep your broth piping hot when serving – it needs to be hot enough to cook the tender meat and warm all the fresh toppings. A big soup spoon and chopsticks are the traditional way to enjoy this – slurping is totally allowed!
Storage Tips
Keep your broth separate from noodles and toppings when storing leftovers. The broth will stay fresh in the fridge for 3-4 days, but the noodles are best prepared fresh each time. If you do have leftover noodles, store them in cold water to prevent sticking.
Fresh garnishes won’t keep well once cut, so try to prep only what you’ll use. When reheating, bring the broth to a full simmer before pouring over fresh noodles and adding your toppings.
Pho
Equipment
- Large pot
- Strainer
Ingredients
Main Ingredients
- 8 oz dried rice vermicelli noodles
- 1 large yellow onion quartered
- 2 pieces fresh ginger 2-inch pieces, unpeeled and halved lengthwise
- 6 cups broth chicken, beef or vegetable
Seasonings
- 1/4 tsp ground coriander
- 1.5 tablespoons fish sauce or less, to taste
Garnishes
- 4 whole green onions chopped
Instructions
- Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
- Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
