How to Make Pho at Home: Chicken and Beef Noodle Soup Recipes

Pho is one of those dishes that feels like a warm embrace in a bowl. This iconic Vietnamese noodle soup has earned a devoted following around the world, and for good reason. The deeply aromatic broth, silky rice noodles, and fresh toppings come together in a way that feels both comforting and vibrant. Whether you prefer a lighter chicken version or a rich beef broth, making pho at home is a rewarding experience that fills your kitchen with incredible fragrance. Here are two classic pho recipes to get you started.

Chicken Pho (Pho Ga)

Pho Ga is the lighter, quicker cousin of traditional beef pho. Built on a delicate chicken broth infused with charred ginger, star anise, and cinnamon, this version delivers all the warmth and complexity of classic pho with a shorter cook time. It's perfect for a weeknight dinner when you're craving something nourishing and full of flavor without spending hours in the kitchen.

• 1 whole chicken (about 4 lbs)
• 1 large onion, halved
• 3-inch piece of fresh ginger, halved lengthwise
• 3 star anise cinnamon stick
• 4 cloves
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Salt to taste
• 12 oz dried rice noodles (banh pho)
• Fresh bean sprouts, Thai basil, lime wedges, and sliced chilies for serving
• Hoisin sauce and sriracha for serving

1. Char the onion ginger directly over a gas flame or under the broiler until lightly blackened on the outside, about 5 minutes. step adds subtle smoky depth to the broth.
2. Place the whole chicken in a large stockpot and cover with 12 cups of cold water. Bring to a boil over high heat, then reduce to a gentle simmer and skim off any foam that rises to the surface.
3. Add the charred onion, ginger, star anise, cinnamon stick, and cloves to the pot. Simmer uncovered for 45 minutes to 1 hour, until the chicken is fully cooked through.
4. Remove the chicken from the pot and set aside cool. Once cool enough to handle, shred the meat and discard the bones and skin.
5. Strain the broth through a fine mesh sieve and return it to the pot. Season with fish sauce, sugar, and salt to taste.
6. Soak the rice noodles in cold water for 20 minutes, then cook according to package directions until just tender. Drain and divide among serving bowls.
7. Ladle the hot broth over the noodles, then top with shredded chicken. Serve immediately with fresh bean sprouts, Thai basil, lime wedges, sliced chilies, hoisin sauce, and sriracha on the side.

Vietnamese Pho Recipe: Authentic

Traditional pho is a labor of love. The broth is simmered low and slow for several hours with roasted bones, charred aromatics, and a carefully balanced blend of spices. The result is a rich, golden broth with layers of flavor that no shortcut can quite replicate. Paired with thin slices of tender beef and springy rice noodles, this is the version pho that inspires genuine devotion. Set aside an afternoon for this one — it's absolutely worth it.

• 3 lbs beef bones (knuckle and marrow bones) lb beef brisket or chuck
• 1 large onion, hal>4inch piece of fresh ginger, halved lengthwise
• 5 star anise
• 1 whole cloves
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 2 tablespoons fish sauce
• 1 tablespoon sugar or rock sugar
• Salt oz dried flat rice noodles
• 8 oz beef sirloin or eye of round, thinly sliced against the grain
• Fresh bean sprouts, Thai basil, cilantro, lime wedges, and sliced jalapeños for serving

1. Blanch the beef bones in a large pot of boiling water for 10 minutes to remove impurities. Drain, rinse the bones under cold water, and clean pot thoroughly.
2. Char the onion and ginger under broiler or directly over a flame until the surfaces are lightly blackened. This caramelization adds color and a gentle smokiness to the finished broth.
3. Toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds in a dry skillet over medium heat fragrant, about 2 minutes. Tie them in a cheesecloth bundle or place in a spice bag.
4. Return the blanched bones to the clean pot along with the brisket. Cover with 14 cups of cold water and bring to a boil. Reduce to a low simmer and skim the surface carefully during the first 30 minutes.ion, ginger, and the spice bundle to the pot. Simovered on lowest heat possible for at least 3 hours, and up to 6 hours for deeper flavor. The broth should remain clear not cloudy.
5. After about 2 hours, remove the brisket when it is tender but falling apart. Let it cool, then slice thinly and set aside.
6. Strain the finished broth through a fine mesh sieve. generously with fish sauce, sugar, and salt. The broth should taste savory, slightly sweet, and deeplymatic.
7. Soak the rice noodles in cold water for 20 minutes, then cook briefly in boiling water until just tender. Drain and portion into deep
8. Arrangeices of cooked brisket and rawrloin over the noodles. Ladle boiling hot broth directly over the raw beef slices — heat will cook perfect medium-rare right in the bowl.
9. Serve immediately with a plate of fresh bean sprouts, Thai basil, cilantro, lime wedges, and jalapeños alongside hoisin sauce and sriracha for each diner to customize their bowl.