Homemade Pho (Two-Day Comfort Broth)

Pho is not something I rush.

When I make it at home, I like to take my time starting with a homemade beef broth that simmers for hours, then rests overnight to develop a deep, clean flavor. (You can find my full beef stock method here.)

The next day is when everything comes together. The broth is reheated with charred onion, ginger, and warm spices, filling the kitchen with that familiar aroma of pho.

In Vietnam, pho is part of everyday life. We eat it for breakfast, lunch, or dinner. It’s simple, comforting, and always satisfying.

When my father was still alive, we used to eat pho together. He once told me that pho was inspired by the French pot-au-feu, a dish that was adapted over time into something that became uniquely Vietnamese.

At the end of the meal, he would sometimes add rice into the remaining broth, finishing every last drop.

This is how I make pho at home—built from a slow, careful broth, then finished simply with fresh ingredients and small details that make each bowl personal.This is how I make pho at home, simple, patient, and full of memory.

Homemade beef stock

Ingredients

Make for 4 people

• 1.3 kg Beef bones (for stock)

• 1 piece beef brisket (with some fat for flavor)

• Thinly sliced raw beef (store-bought)

• 1 package Beef meatballs (store-bought)

Aromatics:

• 2 onions (charred)

• 1 ginger

• 2 Star anise

• 2 Cloves

• 1 Cinnamon

Seasoning:

• 3-4 tbsp Fish sauce

• 2 tsp Salt

• 1 tbsp Rock sugar

• (Optional MSG)

Cook the Meat

Add to the broth:

• 2 charred onions

• spices (2 star anise, 1 ginger, 2 cloves, 1 cinnamon)

• 500g beef brisket

Simmer until the brisket becomes tender. about 30-40 minutes depending on the size.

Using an Instant Pot helps speed up this step while keeping the flavor rich.

Remove the cooked onions and discard all the spices. Keep the cooked brisket in the fridge until it’s cold before cutting it into thin slices.

Prepare Garnishes

While the meat cools:

• Slice white onion thinly

• Chop cilantro

• Prepare green chili pickle (optional but very good)

Final Seasoning

Taste and adjust your broth:

For about 3 liters broth:

• 4 tbsp fish sauce (high quality fish sauce)

• 1 tbsp rock sugar

• 2 tsp salt

• Optional MSG

Adjust to your taste.

To Serve

In a bowl:

• Rice noodles

• Sliced brisket

• Raw thin beef (will cook in hot broth)

• Meatballs

Pour over hot broth.

Top with:

• onion

• cilantro

• chili

  Other serve

  
  

A Small Memory

Pho is more than a dish it’s something that changes with time but keeps its meaning.

From French influence to Vietnamese daily life, from street food to home cooking, from my father’s table to my own kitchen.

And sometimes, like he did, I finish the last of the broth with a spoon of rice, so nothing is wasted.

I remember my father once said, “A good broth should feel slightly sticky on your lips.”

At the time, I didn’t fully understand what he meant. But now I do. It’s that richness that comes from hours of slow cooking, from patience, from letting the broth develop naturally.

When my pho turns to jelly in the fridge and melts back into a clear, flavorful broth, I know I’ve done it right.

It’s more than just a bowl of soup, it’s a way of keeping those memories close, one spoonful at a time.

My Youtube Video:

Condiments & Garnishes

Build your bowl the way you like it

Pho is as much about the broth as it is about how you finish it. Everyone adjusts their bowl differently, and that’s part of the experience.

Serve with:

• Bean sprouts(fresh or lightly blanched)

• Thai basil

• Fresh chili slices

• Lime wedges

• Cilantro

• Thinly sliced white onion

Sauces (serve on the side)

• Fish sauce – for seasoning the broth

• Hoisin sauce – often used as a dipping sauce

• Sriracha – for heat

• Pickled chili – adds acidity and spice

A common way to eat:

• Dip meat or meatballs into hoisin + sriracha

• Add lime and chili directly into the broth

Notes

• Bean sprouts can be eaten raw for crunch or blanched for softness

• Fresh herbs should be added right before eating

• Adjust everything to your taste—there’s no single “correct” bowl

Recipe Card:

Homemade Pho (Vietnamese Beef Noodle Soup)

Prep Time

2 days (includes resting)

Cook Time

6 hours + reheating

Ingredients

Broth:

• Beef bones

• Beef brisket

• Onion (charred)

• Ginger (charred)

• Star anise

• Cloves

• Cinnamon

Serving:

• Rice noodles

• Thin sliced raw beef

• Beef meatballs

Garnish:

• Cilantro

• Onion

• Chili

Seasoning:

• Fish sauce

• Rock sugar

• Salt

• Optional MSG

Instructions

1. Simmer beef bones for 6 hours to create broth.

2. Strain and refrigerate overnight.

3. Skim fat and remove solids.

4. Add charred onion, ginger, spices, and brisket.

5. Cook until brisket is tender.

6. Chill brisket, then slice thin.

7. Season broth to taste.

8. Assemble bowl with noodles, meat, and hot broth.

Notes

• Broth should turn jelly-like in the fridge

• Always char onion and ginger

• Adjust seasoning to taste