Pho Beef Broth

Pho Beef Broth

A clear, fragrant beef broth simmered low and slow with charred onion, ginger, and warm spices.

Total 6 hr 35 min Makes 16 servings Calories 90/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Fish

This broth forms the soul of a bowl of pho, built from roasted beef bones and aromatics simmered for hours until deeply flavorful yet clear. Charring the onion and ginger first adds smoky depth, while toasted star anise, cinnamon, and cloves give the broth its signature warmth. Ladle it hot over rice noodles, herbs, and thinly sliced beef for a traditional Vietnamese noodle soup.

Ingredients

  • 5 pounds beef marrow and knuckle bones
  • 1 pound beef chuck or brisket, cut into large chunks
  • 2 yellow onions, halved
  • 4 ounces fresh ginger, halved lengthwise
  • 5 whole star anise
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 tablespoon coriander seeds
  • 1 black cardamom pod
  • 1/4 cup fish sauce
  • 1 tablespoon rock sugar or granulated sugar
  • 1 tablespoon kosher salt
  • 5 quarts water

Method

  1. Place the beef bones and chuck in a stock pot, cover with cold water, and bring to a boil for 5 minutes to release impurities.

  2. Drain the bones and meat, rinse under cold water, and scrub away any scum clinging to the bones. Rinse out the pot.

  3. Char the onion halves and ginger directly over a gas flame or under a broiler until blackened in spots, about 8 minutes, turning occasionally.

  4. Toast the star anise, cinnamon stick, cloves, coriander seeds, and black cardamom in a dry skillet over medium heat until fragrant, about 3 minutes.

  5. Return the blanched bones and meat to the stock pot and add the 5 quarts of water.

  6. Add the charred onion and ginger along with the toasted spices, wrapped in a cheesecloth sachet or added loose.

  7. Bring the pot to a boil, then reduce to a bare simmer, skimming any foam from the surface.

  8. Simmer uncovered on low heat, skimming occasionally, for 6 hours to extract flavor while keeping the broth clear.

  9. After 45 minutes of simmering, remove the chuck or brisket, cool, slice thinly, and reserve for serving; return bones to continue simmering.

  10. Stir in the fish sauce, sugar, and salt during the final hour of simmering, then taste and adjust seasoning.

  11. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones, spices, and aromatics.

  12. Skim excess fat from the surface of the broth, then keep hot until ready to ladle over noodles and toppings.

Rate this recipe

★ 4.0 (1)

Pho Beef Broth

This broth forms the soul of a bowl of pho, built from roasted beef bones and aromatics simmered for hours until deeply flavorful yet clear. Charring the onion and ginger first adds smoky depth, while toasted star anise, cinnamon, and cloves give the broth its signature warmth. Ladle it hot over rice noodles, herbs, and thinly sliced beef for a traditional Vietnamese noodle soup.

6 hr 35 min 16 servings 90 cal

Ingredients

  • 5 pounds beef marrow and knuckle bones
  • 1 pound beef chuck or brisket, cut into large chunks
  • 2 yellow onions, halved
  • 4 ounces fresh ginger, halved lengthwise
  • 5 whole star anise
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 tablespoon coriander seeds
  • 1 black cardamom pod
  • 1/4 cup fish sauce
  • 1 tablespoon rock sugar or granulated sugar
  • 1 tablespoon kosher salt
  • 5 quarts water

Method

  1. 1

    Place the beef bones and chuck in a stock pot, cover with cold water, and bring to a boil for 5 minutes to release impurities.

  2. 2

    Drain the bones and meat, rinse under cold water, and scrub away any scum clinging to the bones. Rinse out the pot.

  3. 3

    Char the onion halves and ginger directly over a gas flame or under a broiler until blackened in spots, about 8 minutes, turning occasionally.

  4. 4

    Toast the star anise, cinnamon stick, cloves, coriander seeds, and black cardamom in a dry skillet over medium heat until fragrant, about 3 minutes.

  5. 5

    Return the blanched bones and meat to the stock pot and add the 5 quarts of water.

  6. 6

    Add the charred onion and ginger along with the toasted spices, wrapped in a cheesecloth sachet or added loose.

  7. 7

    Bring the pot to a boil, then reduce to a bare simmer, skimming any foam from the surface.

  8. 8

    Simmer uncovered on low heat, skimming occasionally, for 6 hours to extract flavor while keeping the broth clear.

  9. 9

    After 45 minutes of simmering, remove the chuck or brisket, cool, slice thinly, and reserve for serving; return bones to continue simmering.

  10. 10

    Stir in the fish sauce, sugar, and salt during the final hour of simmering, then taste and adjust seasoning.

  11. 11

    Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones, spices, and aromatics.

  12. 12

    Skim excess fat from the surface of the broth, then keep hot until ready to ladle over noodles and toppings.