Recipe

Easy Pho Broth

A fragrant, restaurant-style pho broth with toasted spices and charred aromatics, written for real life kitchens.

By Matt Campbell

•

4.8

A large stockpot of clear amber pho broth simmering on a stovetop with charred onion and ginger visible near the surface, warm kitchen lighting

Pho broth is one of those magic tricks that looks complicated until you realize it is mostly patience, a few smart steps, and tasting like you mean it. We are building a broth that is clear, deeply savory, and perfumed with spices, not muddy or weirdly sweet. The big moves are simple: char the aromatics, toast the spices, and keep the simmer gentle.

This recipe gives you a beef version (classic, rich, weekend vibes) and a chicken version (lighter, faster, still absolutely worth slurping). Either way, you will end up with a broth that makes rice noodles feel like a warm blanket and a bright squeeze of lime taste like a spotlight.

Pho broth ingredients arranged on a kitchen counter including onions, ginger, cinnamon sticks, star anise, cloves, coriander seeds, fish sauce, sugar, and beef or chicken bones

Why It Works

Big aroma, clean finish: Charring onion and ginger adds smoky sweetness without making the broth taste sugary.
Toasted spice control: You get that signature pho perfume without the pot turning bitter.
Clear broth: A brief blanch (beef) and a low simmer keep the liquid bright instead of cloudy.
Flexible and weeknight-friendly: Make a big batch, freeze it, and future-you gets pho on demand.

Pairs Well With

Storage Tips

Cool fast: Strain the broth, then set the pot in a sink of ice water and stir to cool it down quickly before refrigerating. For best food safety, refrigerate within 2 hours.

Fridge: Store in airtight containers for up to 4 days. The fat will solidify on top. You can lift it off for a cleaner broth, or keep a little for richness.
Freezer: Freeze for up to 3 months. I like portioning into 2-cup containers so you can build a bowl or two without thawing a whole batch.
Reheating: Bring to a full boil, then taste and adjust with fish sauce, a pinch of salt, or a tiny bit of sugar if needed.

Pro tip: If you plan to freeze, go a touch lighter on the fish sauce and adjust when reheating. The flavor can concentrate a bit after freezing.

Common Questions

What makes pho broth taste like pho?

It is the combo of charred onion and ginger plus toasted warm spices like star anise, cinnamon, clove, coriander, and fennel. Fish sauce adds savory depth. A small amount of sugar balances the salt and spices.

How do I keep pho broth clear?

Blanching beef bones, skimming early, and keeping the pot at a bare simmer are the main tricks. If it is boiling hard, it can emulsify fat and proteins into the liquid and go cloudy. Cloudiness can also come from not blanching (for beef) or stirring aggressively early on.

Can I make this in an Instant Pot?

Yes. You still want to char aromatics and toast spices first. Pressure cook beef bones for 60 to 120 minutes (many people land around 90 minutes) with a natural release, depending on bone size and how rich you want it. For chicken, try 25 to 45 minutes with a natural release, depending on whether you are using a whole chicken or parts. Then strain and season to taste until it tastes like a pho shop.

Is fish sauce required?

It is strongly recommended for authentic flavor, but you can substitute soy sauce in a pinch. Start with less, taste, and adjust. The broth will be good, just a little less “pho shop”.

Why does my broth taste bitter?

Most often, spices were toasted too aggressively. Toast until fragrant, not dark. Also, if you prefer a lighter spice profile, remove the spice bag after about 45 minutes to 1 hour. Many cooks simmer spices longer without bitterness, so treat that timing as a dial you can turn.

A hand using a shallow ladle to skim foam from the surface of simmering pho broth in a large pot on the stove

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large stockpot (at least 8 to 12 quarts)
Fine-mesh strainer
Cheesecloth or a spice bag (helpful for clean straining)
Tongs (for charring aromatics)
Skillet or dry pan (for toasting spices)
Ladle and spoon
Large bowl or second pot for straining

The first time I tried to make pho broth, I treated the pot like a crockpot commercial. I dumped everything in, cranked the heat, and walked away like I had unlocked some kind of secret. I did not. I made a cloudy, confused soup that tasted like cinnamon had beef with my taste buds.

Now I do it the calmer way. Quick char. Quick toast. Gentle simmer. Skim like you are polishing a story. It is still a project, but it feels like the fun kind, the kind where your kitchen smells so good you start inviting people over before the noodles even hit the water.

A pair of hands toasting star anise, cinnamon sticks, cloves, coriander, and fennel seeds in a dry skillet on a stovetop

Easy Pho Broth

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 50 minutes

Servings Makes about 10 cups broth (about 4 to 6 big bowls or 6 to 8 smaller bowls)

Ingredients

Choose your base

Beef option: 4 lb beef marrow and knuckle bones (or mixed soup bones), plus 1 to 1 1/2 lb beef brisket or chuck (optional but great)
Chicken option: 1 whole chicken (3 1/2 to 4 1/2 lb) or 3 lb bone-in chicken parts (backs, wings, thighs)

Aromatics

2 medium yellow onions, halved
1 (4-inch) piece fresh ginger, split lengthwise
4 cloves garlic, smashed (optional but nice)

Spices

4 whole star anise
1 cinnamon stick
6 whole cloves
1 tbsp coriander seeds
1 tbsp fennel seeds
1 black cardamom pod (optional)

Seasoning

1/4 cup fish sauce, plus more to taste
2 to 3 tbsp rock sugar or light brown sugar, plus more to taste
1 1/2 tbsp kosher salt, plus more to taste

To finish and serve (optional but recommended)

Cooked rice noodles
Thinly sliced steak (like eye of round), served raw so it cooks in the boiling broth
Cooked brisket, chuck, or shredded chicken
Thinly sliced onion and scallions
Fresh cilantro
Bean sprouts
Thai basil and mint
Lime wedges
Jalapeño or Thai chiles
Hoisin and sriracha

Charred onion halves and split ginger on a metal tray near a stovetop, ready to add to a pot of pho broth

Instructions

1) Blanch, then rinse

Beef: Add bones (and brisket if using) to a large pot and cover with water. Bring to a boil for 8 to 10 minutes. You will see gray foam and gunk rise up.
Drain, then rinse bones and meat under cool water. Rinse the pot too. This step is the difference between clean, clear broth and “why is it murky?”
Chicken: Skip the blanch. If you want extra clarity, you can do a quick 2 to 3 minute blanch, drain, and rinse, but it is optional.

2) Char the aromatics

Set a burner to medium-high. Place onion halves and ginger cut-side down directly over the flame, or under a broiler on a sheet pan. Char until deeply browned in spots, about 5 to 10 minutes.
Add garlic too if using, just until lightly charred. You are chasing smoky sweetness, not total incineration.

Onion halves and split ginger charring directly over a gas burner flame on a home stovetop

3) Toast the spices

In a dry skillet over medium heat, toast star anise, cinnamon, cloves, coriander, fennel, and cardamom (if using) for 2 to 3 minutes, shaking the pan, until fragrant.
Transfer to a spice bag or tie in cheesecloth so you can pull it out later.

4) Simmer gently

Add bones and meat (or chicken) to the clean stockpot. Add charred onion, ginger, and enough water to cover by 1 to 2 inches, about 14 to 16 cups depending on your pot.
Bring just to a simmer over medium heat. Skim foam for the first 20 to 30 minutes, then lower heat to maintain a bare simmer. Think a few lazy bubbles, not a rolling boil.
Add the spice bag. Simmer:
- Beef (easy version): 3 to 4 hours total (remove brisket around 1 1/2 to 2 hours when tender)
- Beef (richer, more traditional body): 6 to 8+ hours total if you have the time, topping up with water as needed
- Chicken: 1 1/2 to 2 hours total (remove chicken when cooked through and tender)
For a lighter, cleaner spice profile, pull the spice bag after 45 to 60 minutes. If you like a stronger spice presence, you can leave it longer. If you toasted the spices a bit dark, pull it earlier.

5) Strain and season

Remove bones and solids. Strain broth through a fine-mesh strainer. For extra-clear broth, strain again through cheesecloth.
Aim for about 10 cups broth. If you end up short, add a little water and bring it back to a simmer before final seasoning.
Season with fish sauce, sugar, and salt. Start with the amounts listed, then taste and adjust. Brands vary, and so does salt. The goal is savory and balanced, not aggressively salty.
Helpful target: Start by tasting and adjusting in small steps. As a loose guide, many broths land around 2 to 3 teaspoons fish sauce per cup of broth, but let your tongue make the call.
If you removed brisket or chicken, slice or shred for serving.

Pho broth being poured through a fine-mesh strainer into a large bowl on a kitchen counter, with spices and aromatics left behind

6) Build a bowl

Cook rice noodles according to package directions and divide into bowls.
Add meat and toppings:
- Raw sliced steak option: Add paper-thin raw steak to the bowl first, then pour boiling hot broth over it to cook it through.
- Cooked meat option: Add sliced brisket or shredded chicken, then ladle boiling hot broth over top.
Finish with sliced onion, scallions, herbs, sprouts, lime, and chiles. Add hoisin and sriracha if that is your thing.

A finished bowl of pho on a dining table with rice noodles, sliced beef, herbs, and a side plate of lime wedges, bean sprouts, and jalapeno

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Easy Pho Broth

Why It Works

Pairs Well With

Recommended

Easy Chicken Pho

Best Ramen Broth

Best Ramen Broth

Homemade Shoyu Ramen

Storage Tips

Common Questions

What makes pho broth taste like pho?

How do I keep pho broth clear?

Can I make this in an Instant Pot?

Is fish sauce required?

Why does my broth taste bitter?

Easy Pho Broth

Ingredients

Choose your base

Aromatics

Spices

Seasoning

To finish and serve (optional but recommended)

Instructions

1) Blanch, then rinse

2) Char the aromatics

3) Toast the spices

4) Simmer gently

5) Strain and season

6) Build a bowl