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Vietnamese Pho Bo Soup

by jughandle

aka Beef Noodle Soup

Vietnamese Pho Bo Soup is Beef Noodle Soup with a twist.  This is a classic dish that is easy to prepare and is warming on a cold winter night. – jughandle

The Origins of Pho

Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.

Pho Bo soup
5 from 1 vote
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Authentic Pho Bo Soup

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Course Soup, Starter
Cuisine Vietnamese
Keywords Pho Bo Soup
Protein Beef
Cooking Method Boiled
Hot/Cold Dish Hot
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4 servings
Author jughandle

What You Will Need:

For The Bone Broth
  • 4 pounds beef soup bones
  • 1 onion - unpeeled and cut in half
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 1/2 tablespoons fish sauce
  • 4 quarts water
For The Dish
  • 8 ounce dried rice noodles - 8 ounce package
  • 1 1/2 pounds beef top sirloin - or thinly sliced Rib-Eye Steak
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 cups bean sprouts
  • 1 bunch Thai basil
  • 1 lime - cut into 4 wedges
  • 1/4 cup hoisin sauce - optional
  • 1/4 cup chile-garlic sauce - such as Sriracha® (optional)

Equipment Needed:

  • baking sheet
  • large stockpot


To Make The Bone Broth

  • Preheat oven to 425 degrees F
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Scatter the onions on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Add bones, onion, ginger, salt, star anise, and fish sauce to a large stockpot and cover with 4 quarts of water.
  • Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours.
  • Strain the broth into a saucepan and set aside.

To Make The Dish

  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
  • Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
  • Heat the stock to a simmer. Use either the stock you made or store bought
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
  • Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.



Note:  For best results, use shank and knee bones.


Nutrition Facts
Authentic Pho Bo Soup
Amount Per Serving
Calories 504 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 101mg34%
Sodium 3882mg169%
Potassium 773mg22%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 10g11%
Protein 43g86%
Vitamin A 255IU5%
Vitamin C 11.2mg14%
Calcium 104mg10%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Video

Variations On The Authentic Recipe

5 from 1 vote
Pin Recipe


Instant Pot Bone Broth is full of natural collagen. Make chicken, pork or beef stock using kitchen scraps and your pressure cooker.
Course Soup
Cuisine Instant Pot, Pressure Cooker
Keywords Bone Broth
Protein Beef
Cooking Method Instant Pot, Pressure Cooker
Hot/Cold Dish Either
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings

What You Will Need:

  • 2 1/2 pounds bones - assorted soup bones
  • 2 carrots - chopped, medium size
  • 2 stalks celery - chopped, medium size
  • 1 onion - cut in half with the skin left on
  • 2 cloves garlic - skin left on
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 tsp whole black peppercorns
  • 1 tsp oregano - dried, or 2 tsp fresh
  • 1 tsp thyme - dried, or 2 tsp fresh
  • 1/2 tsp sage - dried
  • 8 cups of water enough water to come to 1-inch below MAX fill line

Equipment Needed:



  • Place the bones in the Instant Pot, filling it about half full with bones.
  • Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
  • Fill the Instant Pot with water to 1-inch below the MAX fill line.
  • Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
  • Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
  • It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
  • Strain the broth through cheesecloth or a strainer and cool.
  • A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
  • Remove the fat with a spoon and discard.


Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.


Nutrition Facts
Amount Per Serving
Calories 15 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 413mg18%
Potassium 100mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 3455IU69%
Vitamin C 2.1mg3%
Calcium 17mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Store Bought Beef Broth

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