Pho broth
A clear, fragrant beef broth with charred ginger and onion, star anise and cinnamon, simmered slowly for proper pho.
Make this once, then cook it into 12 different dishes.
- Time4 hr
- LevelMedium
- Costabout £4.02 a head
- Makesabout 3 litres, enough for 3 pots of pho for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the bones in a large stockpot and cover with cold water. Bring to the boil and boil hard for 10 minutes. Drain into a colander, then rinse the bones and the pot to remove the grey scum. This makes a clear broth.
10 min - 2
Char the onions and ginger cut side down in a dry frying pan or under a hot grill for 10 minutes, until blackened in places. Rinse off any very burnt bits.
10 min - 3
Toast the star anise, cinnamon, cloves, coriander seeds and fennel seeds in a dry pan for 1 to 2 minutes until fragrant. Tie them in a square of muslin or put them in a large tea infuser.
- 4
Return the bones and the beef shin to the clean pot. Add the onions, ginger, spice bag and 4 litres of cold water. Bring to a bare simmer, skim off any foam, then turn the heat low so only a few bubbles break the surface. Do not let it boil hard or it turns cloudy. Simmer for 1 hour 30 minutes.
90 min - 5
Lift out the beef shin when a knife slides in easily. Cool it in a bowl of cold water for 10 minutes, then wrap and chill for slicing later. Simmer the broth for 1 hour 30 minutes more, skimming now and then.
90 min - 6
Strain through a fine sieve. Stir in the fish sauce, sugar and salt. Taste: it should be savoury, gently sweet and warmly spiced. It will be diluted by noodles and toppings, so keep it a little punchy.
- 7
Cool the broth quickly in shallow containers, within 90 minutes. Chill, then lift off the hardened fat. You should have about 3 litres.
About pho broth
Pho broth is a clear, fragrant Vietnamese beef broth flavoured with charred ginger and onion, star anise, cinnamon and cloves, and it is the heart of a bowl of pho. The noodles and meat matter, but a good pho is judged on the broth.
It tastes meaty, lightly sweet and warmly spiced, never muddy. Blanching the bones first and keeping the pot below a boil are what keep it clear, and charring the ginger and onion gives it a smoky sweetness. A little fish sauce at the end rounds it off.
One batch makes about 3 litres, enough for three pots of pho for four people. The poached beef shin can be sliced into bowls, and you can also use the broth for noodle soups, braises and rice dishes.
Tips
- Blanching the bones in boiling water for 10 minutes and rinsing them is the secret to a clear broth. Do not skip it.
- Never let the broth boil hard after the first blanch. A gentle simmer with a few bubbles keeps it clear and clean tasting.
- Toast the whole spices first. Ground spices make the broth cloudy and taste dusty.
- For chicken pho (pho ga), swap the beef bones and shin for 1.5 kg chicken carcasses and legs, and simmer for 1 hour 30 minutes instead.
- Season at the end. Reduction concentrates the saltiness, so add fish sauce, sugar and salt only after straining.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days, or freeze in portions for up to 3 months. Reheat until boiling and steaming hot all the way through before serving.
Dishes you can make with pho broth
Pho Tai (Vietnamese Rare Beef Pho)
GFDFEFHu Tieu Nam Vang (Southern Vietnamese Pork and Prawn Noodle Soup)
GFDFEFBo Kho (Vietnamese Beef Stew with Lemongrass and Star Anise)
GFDFEFCao Lau Style Pork and Herb Noodle Bowls with Pho Broth
DFNFHPChao Bo (Vietnamese Beef Rice Porridge)
GFDFEFLau Bo (Vietnamese Beef Hot Pot)
GFDFEFBun Moc (Vietnamese Pork Meatball Noodle Soup)
NFHPHong Kong Beef Brisket Noodle Soup (Ngau Nam Mein)
DFNFHPLanzhou Beef Noodle Soup (Lan Zhou Niu Rou Mian)
DFNFHPSoegogi Muguk (Korean Beef and Radish Soup)
GFDFEFKuay Teow Nuea Toon (Thai Stewed Beef Noodle Soup)
GFDFEFSoto Daging (Indonesian Beef and Lemongrass Soup)
DFEFNFQuestions
How long does pho broth need to simmer?
At least 3 hours for a beef broth, as written. Chicken broth needs about 1 hour 30 minutes. The long gentle simmer extracts the flavour from the bones and gives the broth body.
Why is my pho broth cloudy?
Usually because the bones were not blanched and rinsed, or the pot boiled hard. Cloudy broth still tastes fine. Next time blanch the bones and keep to a bare simmer.
Is pho broth gluten free?
Yes, as written. It uses beef, aromatics and spices, with fish sauce, which is normally gluten free. It is also dairy free, egg free and nut free. Check your fish sauce label if you have coeliac disease.
Can I make pho broth in a slow cooker or pressure cooker?
Yes. In a pressure cooker, simmer for 1 hour 30 minutes after blanching and charring. In a slow cooker, use low for 10 to 12 hours. Skim and strain as normal, then season at the end.
What can I use instead of fish sauce?
For a vegetarian or fish free broth use a good gluten free tamari and a little extra salt. The flavour is slightly different but still savoury. The broth itself contains beef, so it is not vegetarian.
Can I freeze pho broth?
Yes. Freeze it in 500 ml or 1 litre portions for up to 3 months. Skim the fat first, leave a little room for expansion, and defrost in the fridge overnight before reheating until boiling.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.