Authentic Vietnamese Pho at Home
Homemade Vietnamese Pho Noodle Soup for a Cozy Meal
On chilly days, nothing beats a steaming bowl of soup! My family absolutely loves Pho, and we used to dine out often. One day, while grocery shopping, I discovered Pho spice mix and started experimenting. After much trial and error, I finally found the perfect ratio that replicates the authentic taste from Vietnamese restaurants. Instant Pho often contains MSG, so I’ve decided to make it at home from now on. Enjoy restaurant-quality Pho without leaving your kitchen!
Core Broth Ingredients
- Pho spice (2 pieces)
- Beef Bouillon (1 cube)
- 1 Tbsp minced garlic
- 3 Liters water
Flavorful Toppings & Additions
- 200g beef (for bulgogi or shabu-shabu)
- 1 bag bean sprouts (or other sprouts if unavailable)
- 1 medium onion
- 2 handfuls of perilla leaves (optional)
Main Component
- 5 servings dried rice noodles
- 200g beef (for bulgogi or shabu-shabu)
- 1 bag bean sprouts (or other sprouts if unavailable)
- 1 medium onion
- 2 handfuls of perilla leaves (optional)
Main Component
- 5 servings dried rice noodles
Cooking Instructions
Step 1
These are the most crucial ingredients for the authentic flavor. After many attempts, I found that using only Pho spice alone doesn’t yield enough beefy depth, and too much Beef Bouillon can overpower the distinct Pho aroma. The good news is, these ingredients are quite affordable!
Step 2
In a large pot, combine 3 liters of water with 2 pieces of Pho spice and 1 cube of Beef Bouillon. This precise ratio creates a rich and flavorful broth perfectly suited for this quantity of water. Bring it to a boil over high heat.
Step 3
While the broth is coming to a boil, prepare your ingredients. Slice the beef into bite-sized pieces, about 2-3 cm wide. Thinly sliced beef for bulgogi or shabu-shabu works best as it cooks quickly. Rinse the bean sprouts thoroughly under running water. If using other sprouts, prepare them similarly.
Step 4
Once the broth is boiling vigorously, add the rinsed bean sprouts, sliced beef, and 1 tablespoon of minced garlic all at once. (The sprouts might sink and not be visible in the photo, but they go in here!) Restaurants sometimes ask if you prefer raw or steamed sprouts, but I find steamed sprouts can sometimes have a raw taste. Cooking them directly in the broth at home, however, results in a wonderfully tender and flavorful addition.
Step 5
Thinly slice the onion into slivers. Soak the sliced onions in cold water for about 5 minutes to mellow their sharpness and enhance their crispness. Drain them well and set aside. These raw onion slivers are delicious as a fresh topping.
Step 6
After the bean sprouts and beef are cooked through, add the dried rice noodles to the pot. Rice noodles cook very quickly, so it’s best to remove them when they are about 80-90% cooked (still slightly firm). Taste a strand; if it’s almost ready but still has a slight bite, turn off the heat and transfer them to your bowls. This prevents the noodles from becoming mushy as they sit and are served.
Step 7
First, place the cooked rice noodles into your serving bowls. Generously top with the tender beef, cooked bean sprouts, fresh onion slivers, and perilla leaves (if using). Your delicious, aromatic homemade Vietnamese Pho is now ready to be enjoyed!
