Home cooked beef pho recipe

The Secret to the Tastiest Beef Pho Broth

Course Soup
Cuisine Vietnamese
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Servings 2 liters of broth


  • 800 grams soup bones beef shank, tail, ribs or a combination of two or all of them
  • 7 cloves
  • 1 teaspoon coriander seeds
  • 1 cinnamon bark
  • 4 star anise
  • 5 cloves garlic (no need to peel)
  • 1 small onion (or half of a medium onion), halved or quartered
  • 1 one-inch knob ginger (no need to peel)
  • lemongrass a few stalks, pounded (optional)
  • fish sauce


  • Preheat the oven to 400F.
  • Rinse the bones and pat dry with a kitchen towel.
  • Lay the bones in a baking tray and roast in the oven until the edges are nicely browned.
  • Spread the spices in another baking sheet and roast in the oven until nicely charred.
  • Dump the bones and spices into a pot and pour in four liters of water.
  • Pour in a quarter cup of fish sauce.
  • Bring to the boil. Allow to boil, uncovered, for about ten minutes.
  • Lower the heat, cover the pan and simmer for about three hours or until the liquid is reduced by half.
  • Taste the broth occasionally and add more fish sauce, as needed.