Pho Bo (Beef Pho)

Pho was born in northern Vietnam more than a century ago and has become the dish the world thinks of first when it comes to Vietnamese cooking. Every family keeps its own version of the broth, simmered for hours until it turns clear, fragrant, and deeply savory. This home version delivers that slow-simmered soul with nothing more than a big pot and a little patience. It is also the dish that taught the world how deep a simple bowl of soup can go.

A clear broth with a deep, smoky soul

The magic starts with charred onion and ginger, toasted star anise, cinnamon, and cloves that perfume the stock while it bubbles away. Thin slices of raw sirloin go into the bowl and cook in seconds as the boiling broth is ladled over them, turning silky and tender. Finish with bean sprouts, Thai basil, and a bright squeeze of lime, and you have the bowl that fueled Hanoi for generations. It is a meal in itself, and one you will crave on cold nights. Make a big pot and let everyone build their own bowl — that is the whole joy of it.

Craving more? Explore all Vietnamese Kitchen recipes.

This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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