Southern beef pho, or phở bò miền Nam, brings together fragrant beef broth, tender rice noodles, sliced beef, and a generous plate of fresh herbs. The broth is savory with a gentle sweetness, while lime, chiles, bean sprouts, and herbs let each diner shape the flavor of their bowl. Hoisin sauce and chili sauce can be served alongside, rather than added automatically.
This recipe makes six substantial bowls using beef bones for depth, brisket for tender cooked meat, and thinly sliced beef for a second texture. Most of the cooking time is hands-off: a quiet simmer develops the broth without making it unnecessarily cloudy.
What Is Southern Beef Pho?
Pho is a Vietnamese noodle soup built around broth, flat rice noodles called bánh phở, and meat. Southern-style beef pho commonly features a slightly sweeter broth and plentiful fresh accompaniments, though preparations vary by household and restaurant. Charred onion and ginger provide a roasted foundation, while star anise, cinnamon, cloves, coriander, and fennel give the broth its distinctive aroma.
The goal is balance. Beef should remain the main flavor, with spices in the background and enough seasoning to carry the noodles and garnishes.
Recipe at a Glance
- Yield: 6 servings
- Prep time: 30 minutes
- Cook time: About 4 hours 30 minutes
- Total time: About 5 hours
Ingredients for Southern Beef Pho
For the Beef Broth
- 3 pounds beef soup bones, preferably a mixture of knuckle and marrow bones
- 1 1/2 pounds beef brisket
- 5 quarts water, plus more for blanching and topping up
- 1 large yellow onion, halved, loose outer skin removed
- 6 ounces fresh ginger, split lengthwise
- 4 whole star anise
- 1 cinnamon stick, about 3 inches long
- 4 whole cloves
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1 ounce rock sugar, or 2 tablespoons granulated sugar
- 2 teaspoons fine salt, plus more to taste
- 1/4 cup fish sauce, plus more to taste
For the Noodles and Beef
- 18 ounces dried flat pho rice noodles
- 12 ounces beef eye of round or sirloin, sliced very thinly against the grain
For Serving
- 1 small yellow onion, very thinly sliced
- 4 scallions, thinly sliced
- 1/2 cup chopped cilantro
- 8 ounces bean sprouts
- 1 bunch Thai basil, leaves picked
- 2 limes, cut into wedges
- 1 to 2 fresh chiles, thinly sliced, optional
- Hoisin sauce and sriracha, optional, for serving
How to Make Southern Beef Pho
- Blanch and clean the bones. Put the bones in a large stockpot, cover with water, and bring to a boil. Boil for 10 minutes, then drain. Rinse away loose foam and residue, and wash the pot. This preliminary blanch helps produce a cleaner-looking broth.
- Char the onion and ginger. Meanwhile, place the large onion halves and ginger cut-side up on a broiler-safe pan. Broil for 10 to 15 minutes, turning as needed, until dark patches form and the aromatics soften. Scrape off loose, heavily blackened areas so they do not make the broth bitter.
- Start the broth. Return the bones to the clean pot. Add the brisket, charred onion and ginger, and 5 quarts fresh water. Bring just to a boil, skimming the foam, then immediately reduce to a gentle simmer. Add the sugar and 2 teaspoons salt. Simmer partially covered for about 3 1/2 hours, skimming occasionally and adding hot water as needed to keep the bones mostly submerged.
- Remove the brisket when tender. Begin checking the brisket after 90 minutes. It may need up to 2 hours; a skewer should enter with little resistance. Remove it while the bones continue simmering. Let it cool briefly, then refrigerate in a covered shallow container. Slice thinly across the grain before serving.
- Add the toasted spices. After the broth has simmered for about 2 hours, toast the star anise, cinnamon, cloves, coriander, and fennel in a dry skillet over medium-low heat for 2 to 3 minutes, just until fragrant. Transfer to a spice bag or tie in cheesecloth. Add to the broth for the remaining 90 minutes.
- Strain and season. Remove the bones, aromatics, and spice bag. Strain the broth through a fine-mesh sieve into a clean pot. Aim for about 4 quarts: add hot water if it has reduced too far, or simmer uncovered if it tastes weak. Skim excess surface fat, leaving a little for flavor. Stir in the fish sauce and adjust with more salt or fish sauce as needed. Keep hot.
- Prepare the noodles and garnishes. Cook the noodles according to the package directions, then drain well. Blanch the bean sprouts in boiling water until steaming hot and drain. Arrange the sprouts, Thai basil, lime wedges, and optional chiles and sauces for serving. Have the sliced onion, scallions, and cilantro ready.
- Cook the sliced beef and assemble. Bring the broth to a lively simmer. Working in small batches, lower the thinly sliced raw beef into the broth in a mesh strainer and cook until cooked through. Briefly warm the sliced brisket in the broth as well. Divide noodles and both meats among six warmed bowls. Add sliced onion, scallions, and cilantro, then ladle over the hot broth. Serve immediately with the accompaniments.
Tips for a Fragrant, Balanced Broth
- Keep the simmer gentle. Vigorous boiling agitates fat and particles into the liquid. A few lazy bubbles are enough.
- Limit the spice infusion. Adding spices later gives you their aroma without an overly woody or medicinal-tasting broth.
- Season after straining. Evaporation changes the broth’s concentration. Make final adjustments once its volume is close to 4 quarts.
- Taste with a few noodles. Broth that tastes balanced alone can seem underseasoned once noodles and herbs are added.
- Slice the beef very thinly. Partially freeze the eye of round or sirloin for 20 to 30 minutes if needed to make slicing easier.
Serving Suggestions and Variations
Serve pho immediately so the noodles retain their texture. Add basil leaves, sprouts, a squeeze of lime, and chiles a little at a time. Hoisin and sriracha work well as dipping sauces for the beef; diners can also stir small amounts into their bowls if they prefer.
For an all-cooked-beef version, replace the 12 ounces of thinly sliced beef with an additional 12 ounces of brisket and simmer it with the original piece until tender. For a meatball variation, replace the sliced beef with 12 ounces of Vietnamese beef meatballs, preparing them according to the package directions and heating them thoroughly in the broth. To make the broth less sweet, start with half the sugar and adjust after straining.
Frequently Asked Questions
Can I make the broth ahead?
Yes. Cool it promptly in shallow containers or an ice bath, then refrigerate within 2 hours. Refrigerate the broth and cooked brisket separately for up to 3 to 4 days, or freeze for longer storage. Reheat the broth to a full boil before assembling fresh bowls.
Can I use fresh pho noodles?
Yes. Use about 2 pounds fresh pho noodles for six bowls, adjusting for appetite. Follow the package directions; fresh noodles often need only a brief blanch rather than a full cooking time.
Why does my broth taste bitter?
Likely causes include scorched spices, loose burnt pieces from the onion or ginger, or an excessively long spice infusion. Toast spices only until fragrant and remove heavily blackened debris before simmering.
Do I have to put raw beef in the bowl?
No. This recipe cooks the thin slices in simmering broth before serving, giving you more control than pouring broth over raw meat. You can also use only cooked brisket if you prefer.
