If there is one soup that defines comfort, aroma, and slow-cooked flavor, it is beef pho. This iconic Vietnamese noodle soup is built on a deeply aromatic broth made from roasted bones, charred aromatics, and toasted whole spices. Unlike quick soups, pho relies on patience, technique, and balance — and when done right, the result is a clear, golden broth that tastes rich without feeling heavy.

In this recipe, I slow-simmered my pho broth for 8 hours, developing deep layers of flavor using traditional techniques like parboiling bones, charring onions and ginger, and gently extracting spice aromas. I’ll also share a time-saving Instant Pot pho method so you can enjoy homemade pho even on busy days.

This homemade beef pho recipe is perfect for family dinners, cozy winter meals, meal prep, and restaurant-style pho at home.

What Makes Pho Broth Special?

Pho broth is not just beef stock. What sets authentic pho apart is the use of whole aromatic spices such as star anise, cinnamon, cloves, coriander seeds, fennel seeds, and cardamom. These spices infuse the broth with subtle sweetness and warmth without overpowering the savory base.

Another defining feature is the cooking technique:

Bones are parboiled to remove impurities
Aromatics are charred for smoky depth
Spices are toasted to release essential oils
Broth is simmered gently for hours

This layered process creates a broth that is clean, fragrant, complex, and restaurant-quality.

Ingredients for Beef Pho Broth

Broth Base Ingredients

2 lbs beef bones (marrow, knuckle, or mixed bones)
2 large white onions, halved
1 large piece ginger (5–6 inches), halved
5–6 quarts water (adjust as broth reduces)
Salt to taste (start with 2 teaspoons)
MSG (optional) – ½ to 1 teaspoon
Fish sauce – 2 to 3 tablespoons
Rock sugar – 1½ to 2 tablespoons

Pho Spice Blend (Based on My Spice Plate)

Lightly toast before use:

4 whole star anise
1 cinnamon stick (3–4 inches)
6 whole cloves
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 tablespoon black peppercorns
3 green cardamom pods
1 black cardamom pod (lightly crushed)
½ teaspoon cumin seeds (optional)

About Using Cumin in Pho

Traditionally, cumin is not used in Vietnamese pho. However, when added in very small amounts, cumin contributes subtle warmth and savory depth without overpowering the broth. If you enjoy slightly bolder aromatics, this optional addition can elevate complexity while still keeping the flavor balanced.

Protein, Noodles & Toppings

Protein & Noodles

2 lbs thinly sliced top sirloin beef
Banh pho rice noodles (fresh or dried)

Traditional Pho Toppings

Thai basil
Fresh cilantro
Green onions
Bean sprouts
Serrano peppers
Lime wedges
Chili oil (optional)

How To Make Beef Pho Broth (Traditional Stovetop Method)

Step 1: Parboil the Bones

Place beef bones into a large pot and cover with water. Bring to a boil and cook for 15 minutes. This removes blood residue and impurities that can cloud your broth.

Drain and rinse bones thoroughly. Clean your pot before proceeding.

This step is essential for achieving clear, clean pho broth.

Step 2: Char the Aromatics

Place halved onions and ginger on a baking tray and broil until lightly charred. You can also char them directly over an open flame.

Charring adds smokiness and depth that defines authentic pho flavor.

Step 3: Toast the Spices

Add all whole spices to a dry pan and toast over medium heat for 2–3 minutes until fragrant. Immediately transfer to a spice bag or cheesecloth bundle.

Toasting activates essential oils and intensifies aroma.

Step 4: Brown Bones and Aromatics

In your clean stock pot, add parboiled bones, charred onions, and ginger. Allow them to brown slightly for 5 minutes on medium heat.

This step boosts flavor through light caramelization.

Step 5: Simmer the Broth

Add to the pot:

Spice bag
5 quarts water
Salt and MSG

Bring to a boil, then immediately reduce heat to low.

Simmer gently for 8 hours, uncovered.

At the 4-hour mark, check liquid level and add additional water if needed.

Avoid aggressive boiling — slow simmering keeps broth clear and balanced.

Step 6: Final Seasoning

After about 7 hours of cooking:

Add rock sugar
Add fish sauce
Adjust salt to taste

This balances savory, sweet, and umami elements.

Step 7: Strain the Broth

Remove bones, aromatics, and spice bag. Strain broth through a fine mesh strainer.

If desired, skim excess fat from the surface.

Your pho broth is now ready.

Instant Pot Pho Broth Method

If you want similar depth in less time, this Instant Pot version works beautifully.

Instructions

Parboil bones separately (same method as stovetop).
Char onions and ginger.
Toast spices and place in spice bag.
Add to Instant Pot:
- Bones
- Aromatics
- Spice bag
- 4½ quarts water
- Salt and MSG
Pressure cook on High Pressure for 3 hours.
Natural release pressure for 30 minutes.
Strain broth.
Add fish sauce and rock sugar.
Adjust seasoning to taste.

How To Assemble Pho Bowls

Place thinly sliced raw beef at the bottom of serving bowl.
Pour boiling broth directly over beef to cook it instantly.
Add cooked rice noodles.
Top with bean sprouts, herbs, green onions, peppers, and basil.
Finish with lime juice and chili oil if desired.

Serve immediately while hot.

Storage & Meal Prep Tips

Store broth in airtight containers up to 5 days refrigerated
Freeze pho broth up to 3 months
Keep toppings separate
Always reheat broth until boiling before serving

Frequently Asked Questions

Can I make pho without MSG?

Yes. MSG is optional but enhances umami flavor. You can slightly increase fish sauce instead.

Why parboil bones first?

Parboiling removes impurities and prevents cloudy broth.

Can I use other beef cuts?

Yes — brisket, flank steak, or beef shank all work well.

How much water should I use?

Start with 5 quarts for 2 lbs bones and top up during simmering.

Final Thoughts

Pho is not fast food — it is slow comfort. This long-simmered beef pho recipe creates a broth that is aromatic, balanced, and deeply satisfying. Whether you use the traditional stovetop method or the Instant Pot shortcut, this recipe delivers restaurant-quality pho at home.