18 Delicious Pho Recipes Authentic

There’s something magical about a steaming bowl of pho—its rich broth, tender noodles, and vibrant toppings come together in a symphony of flavors that comfort the soul. Whether you’re a pho aficionado or new to this Vietnamese classic, our roundup of 18 Delicious Pho Recipes Authentic will inspire your next kitchen adventure. Dive in and discover how easy it is to bring this beloved dish to your table!

Classic Beef Pho

There’s nothing quite like a steaming bowl of Classic Beef Pho to warm you up from the inside out. This beloved Vietnamese noodle soup is a labor of love, but every minute spent simmering the broth is worth it.

Ingredients

• 2 lbs beef bones (marrow and knuckle preferred)
• 1 lb beef brisket
• 1 large onion, halved
• 1 3-inch piece of ginger, halved lengthwise
• 5 star anise pods
• 1 cinnamon stick
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 6 cloves
• 1/4 cup fish sauce
• 1 tbsp sugar
• 8 cups water
• 8 oz flat rice noodles
• 1/2 lb beef sirloin, thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 2 cups bean sprouts
• 2 limes, quartered
• 2 Thai chilies, sliced (optional)

Instructions

1. Preheat oven to 425°F. Place beef bones, brisket, onion, and ginger on a baking sheet. Roast for 30 minutes until browned.
2. Transfer roasted ingredients to a large pot. Add star anise, cinnamon stick, coriander seeds, fennel seeds, cloves, fish sauce, sugar, and water. Bring to a boil, then reduce heat to low. Simmer for 3 hours, skimming foam occasionally.
3. Remove brisket after 1.5 hours, let cool, then slice thinly. Strain broth through a fine mesh sieve; discard solids.
4. Cook rice noodles according to package instructions. Divide noodles among bowls, top with sliced brisket and raw sirloin. Ladle hot broth over to cook the sirloin.
5. Garnish with cilantro, green onions, bean sprouts, lime wedges, and chilies if using.

The magic of this Pho lies in the deeply aromatic broth, achieved by toasting the spices and bones to perfection before simmering. It’s a bowl that invites you to savor each sip and slurp.

Tip: For an extra clear broth, parboil the bones for 10 minutes before roasting to remove impurities.

Chicken Pho

Warm up with this comforting bowl of Chicken Pho, a lighter take on the classic Vietnamese noodle soup that’s packed with aromatic flavors and tender chicken.

Ingredients

• 8 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 1 cinnamon stick
• 2 star anise
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles
• 2 cups bean sprouts
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• 1 lime, cut into wedges
• 2 green onions, sliced

Instructions

1. In a large pot, bring the chicken broth to a boil. Add the chicken breasts, onion, garlic, ginger, cinnamon stick, and star anise. Reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through.
2. Remove the chicken from the pot and shred it into bite-sized pieces. Strain the broth and return it to the pot. Stir in the fish sauce and sugar.
3. Cook the rice noodles according to package instructions, then divide them among bowls.
4. Top the noodles with the shredded chicken, bean sprouts, cilantro, and basil. Ladle the hot broth over the top.
5. Serve with lime wedges and green onions on the side for squeezing and sprinkling.

The secret to this Pho’s depth of flavor lies in the quick simmer of spices, infusing the broth with warmth without hours of cooking.

Tip: For an extra kick, add a few slices of jalapeño or a drizzle of sriracha to your bowl.

Vegetarian Pho

Warm up with this comforting bowl of Vegetarian Pho, packed with aromatic spices and fresh veggies for a light yet satisfying meal.

Ingredients

• 8 cups vegetable broth
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 1 cinnamon stick
• 2 star anise
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges
• 2 green onions, sliced

Instructions

1. In a large pot, bring the vegetable broth to a simmer over medium heat.
2. Add the onion, garlic, ginger, cinnamon stick, star anise, soy sauce, and brown sugar. Simmer for 20 minutes to infuse the broth with flavors.
3. Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
4. Remove the cinnamon stick and star anise from the broth. Add the cooked noodles to the broth and heat through for 2 minutes.
5. Divide the pho among bowls. Top with bean sprouts, cilantro, green onions, and serve with lime wedges on the side.

The star anise and cinnamon create a deeply fragrant broth that’s the heart of this dish, while the fresh toppings add a delightful crunch and brightness.

Tip: For an extra kick, add a few slices of jalapeño or a drizzle of sriracha to your bowl.

Spicy Pho

Warm up with a bowl of Spicy Pho, a Vietnamese noodle soup that’s packed with bold flavors and a kick of heat, perfect for those chilly evenings.

Ingredients

• 8 cups beef broth
• 1 onion, thinly sliced
• 3 star anise pods
• 1 cinnamon stick
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp chili flakes
• 8 oz rice noodles
• 1 lb beef sirloin, thinly sliced
• 1 cup bean sprouts
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring the beef broth to a boil over medium-high heat. Add the onion, star anise, cinnamon stick, garlic, ginger, fish sauce, sugar, and chili flakes. Reduce heat to low and simmer for 20 minutes to infuse the flavors.
2. Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.
3. Strain the broth to remove the solids, then return it to the pot. Bring back to a simmer.
4. Divide the cooked noodles among four bowls. Top with the beef slices, then ladle the hot broth over the top. The heat will cook the beef to perfection.
5. Garnish each bowl with bean sprouts, cilantro, and a lime wedge on the side.

The star anise and cinnamon give this Spicy Pho a depth of flavor that’s both aromatic and comforting, while the chili flakes add just the right amount of heat.

Tip: For an extra layer of flavor, toast the star anise and cinnamon stick in a dry pan for a minute before adding them to the broth.

Seafood Pho

Dive into the comforting depths of Seafood Pho, a lighter take on the classic Vietnamese noodle soup, brimming with the ocean’s bounty and aromatic spices.

Ingredients

• 8 cups seafood stock
• 1 lb mixed seafood (shrimp, scallops, and squid)
• 8 oz rice noodles
• 1 onion, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 1 star anise
• 1 cinnamon stick
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 1 cup bean sprouts
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 2 green onions, sliced

Instructions

1. In a large pot, bring the seafood stock to a boil. Add the onion, garlic, ginger, star anise, cinnamon stick, fish sauce, sugar, and salt. Reduce heat and simmer for 20 minutes to infuse the flavors.
2. While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
3. Add the mixed seafood to the broth and cook for 3-4 minutes, until just opaque.
4. Divide the noodles among bowls. Ladle the hot broth and seafood over the noodles.
5. Top with bean sprouts, cilantro, and green onions. Serve with lime wedges on the side for squeezing.

The magic of this Seafood Pho lies in the delicate balance of the rich, spiced broth with the fresh, vibrant toppings, creating a symphony of flavors in every spoonful.

Tip: For an extra layer of flavor, char the onion and ginger under a broiler for a few minutes before adding them to the broth.

Pho with Meatballs

There’s nothing like a bowl of Pho with Meatballs to warm you up from the inside out, combining the aromatic depth of traditional Pho with the heartiness of homemade meatballs.

Ingredients

• 8 cups beef broth
• 1 onion, thinly sliced
• 3 star anise pods
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 lb ground beef
• 1 egg
• 1/4 cup breadcrumbs
• 2 green onions, chopped
• 1 tbsp soy sauce
• 8 oz rice noodles
• Fresh cilantro and lime wedges for serving

Instructions

1. In a large pot, bring the beef broth to a simmer. Add the onion, star anise, cinnamon stick, coriander seeds, fish sauce, and sugar. Simmer for 30 minutes to infuse the broth with flavors.
2. While the broth simmers, mix the ground beef, egg, breadcrumbs, green onions, and soy sauce in a bowl. Form into 1-inch meatballs.
3. Add the meatballs to the broth and simmer for another 15 minutes, or until cooked through.
4. Meanwhile, cook the rice noodles according to package instructions, then drain.
5. Divide the noodles among bowls, ladle the broth and meatballs over the top, and garnish with cilantro and lime wedges.

The star anise and cinnamon in the broth create a fragrant backdrop for the savory meatballs, making this dish a standout.

Tip: For an extra layer of flavor, char the onion and ginger before adding them to the broth.

Quick Pho

Craving the comforting flavors of pho but short on time? This Quick Pho recipe brings all the aromatic goodness to your table in no time.

Ingredients

• 4 cups beef broth
• 1 star anise
• 1 cinnamon stick
• 2 cloves
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 8 oz rice noodles
• 1/2 lb thinly sliced beef (such as sirloin)
• 1/2 cup bean sprouts
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• 1 lime, cut into wedges
• 2 Thai chilies, sliced (optional)

Instructions

1. In a large pot, bring the beef broth to a boil. Add the star anise, cinnamon stick, and cloves. Reduce heat and simmer for 10 minutes to infuse the broth with spices.
2. Stir in the fish sauce, sugar, and salt. Continue to simmer for another 5 minutes.
3. Meanwhile, cook the rice noodles according to package instructions. Drain and divide among serving bowls.
4. Place the thinly sliced beef on top of the noodles in each bowl. Ladle the hot broth over the beef, which will cook it to perfection.
5. Garnish each bowl with bean sprouts, cilantro, green onions, lime wedges, and Thai chilies if using.

This Quick Pho shines with its deeply spiced broth that’s ready in a fraction of the time, thanks to a clever use of pre-sliced beef that cooks right in the bowl.

Tip: For an extra layer of flavor, char a small onion and a piece of ginger under the broiler for 5 minutes before adding them to the broth.

Pho Ga (Chicken Pho)

Warm up with a bowl of Pho Ga, a comforting Vietnamese chicken noodle soup that’s both aromatic and deeply satisfying.

Ingredients

• 1 whole chicken (about 3 lbs), cut into pieces
• 8 cups water
• 1 large onion, peeled and halved
• 1 3-inch piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 8 oz dried rice noodles
• 2 green onions, thinly sliced
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring the water to a boil. Add the chicken, onion, and ginger. Reduce heat to low and simmer for 30 minutes, skimming any foam that rises to the surface.
2. Remove the chicken and set aside to cool. Strain the broth and return it to the pot. Add the star anise, cinnamon stick, 2 tbsp fish sauce, 1 tbsp sugar, and 1 tsp salt. Simmer for another 20 minutes.
3. While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
4. Shred the cooled chicken into bite-sized pieces, discarding the bones.
5. To serve, divide the noodles among bowls. Top with shredded chicken, then ladle the hot broth over. Garnish with green onions, cilantro, and lime wedges.

The secret to Pho Ga’s clear, fragrant broth is the gentle simmering with aromatics, creating a base that’s light yet full of flavor.

Tip: For an extra layer of flavor, char the onion and ginger over an open flame before adding them to the broth.

Pho Bo (Beef Pho)

There’s nothing quite like a steaming bowl of Pho Bo to warm you up from the inside out. This Vietnamese classic is all about the rich, aromatic broth and tender slices of beef.

Ingredients

• 8 cups beef broth
• 1 onion, halved
• 1 piece ginger (3 inches), sliced
• 2 star anise
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles
• 1/2 lb beef sirloin, thinly sliced
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 jalapeño, sliced (optional)

Instructions

1. In a large pot, bring the beef broth to a boil. Add the onion, ginger, star anise, cinnamon stick, and coriander seeds. Reduce heat to low and simmer for 30 minutes to infuse the broth with flavors.
2. Strain the broth to remove the solids, then return it to the pot. Stir in the fish sauce and sugar.
3. Meanwhile, cook the rice noodles according to package instructions. Drain and divide among serving bowls.
4. Place the thinly sliced beef sirloin on top of the noodles. Ladle the hot broth over the beef; the heat will cook the beef to perfection.
5. Garnish with green onions, cilantro, lime wedges, and jalapeño slices if desired.

The magic of Pho Bo lies in its deeply flavored broth and the quick-cooking technique that keeps the beef incredibly tender. It’s a dish that’s as fun to assemble as it is to eat.

Tip: For an extra layer of flavor, char the onion and ginger under a broiler for 5 minutes before adding them to the broth.

Pho Chay (Vegetarian Pho)

Warm up with this comforting bowl of Pho Chay, a vegetarian twist on the classic Vietnamese noodle soup that’s bursting with aromatic flavors.

Ingredients

• 8 cups vegetable broth
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 1 cinnamon stick
• 2 star anise
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 1 jalapeño, thinly sliced (optional)

Instructions

1. In a large pot, bring the vegetable broth to a simmer over medium heat. Add the onion, garlic, ginger, cinnamon stick, and star anise. Simmer for 20 minutes to infuse the broth with flavors.
2. Remove the cinnamon stick and star anise from the broth. Stir in the soy sauce, hoisin sauce, and sugar.
3. Meanwhile, cook the rice noodles according to package instructions. Drain and divide among serving bowls.
4. Ladle the hot broth over the noodles. Top with bean sprouts, basil, cilantro, lime wedges, and jalapeño if using.

The magic of this Pho Chay lies in its richly spiced broth, a perfect balance of sweet, savory, and aromatic notes that’ll have you coming back for seconds.

Tip: For an extra layer of flavor, char the onion and ginger under a broiler for a few minutes before adding them to the broth.

Pho with Rare Beef

There’s nothing quite like a steaming bowl of Pho with Rare Beef to warm you up from the inside out. This Vietnamese classic is easier to make at home than you might think, and the result is a deeply flavorful broth with tender slices of beef.

Ingredients

• 8 cups beef broth
• 1 onion, peeled and halved
• 3-inch piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2 cloves
• 1 tbsp sugar
• 1 tbsp fish sauce
• 8 oz rice noodles
• 1/2 lb beef sirloin, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 lime, cut into wedges
• 1 jalapeño, sliced (optional)

Instructions

1. In a large pot, bring the beef broth to a boil. Add the onion, ginger, star anise, cinnamon stick, and cloves. Reduce heat to low and simmer for 30 minutes to infuse the broth with flavor.
2. Stir in the sugar and fish sauce. Continue to simmer for another 10 minutes.
3. While the broth simmers, cook the rice noodles according to package instructions. Drain and divide among bowls.
4. Place the thinly sliced beef sirloin on top of the noodles in each bowl.
5. Ladle the hot broth over the beef and noodles. The heat will cook the beef to rare perfection.
6. Garnish with cilantro, green onions, lime wedges, and jalapeño slices if desired.

The magic of this Pho lies in the delicate balance of spices and the freshness of the rare beef, which cooks right in the bowl. It’s a dish that’s as fun to assemble as it is to eat.

Tip: For the most tender beef, freeze the sirloin for about 20 minutes before slicing. This makes it easier to get those paper-thin slices.

Pho with Brisket

There’s nothing like a steaming bowl of Pho with Brisket to warm you up from the inside out, offering a perfect balance of savory broth, tender meat, and fresh herbs.

Ingredients

• 1 lb beef brisket, thinly sliced
• 8 cups beef broth
• 1 onion, thinly sliced
• 3 star anise pods
• 1 cinnamon stick
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 8 oz rice noodles
• 1/2 cup bean sprouts
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 2 green onions, sliced

Instructions

1. In a large pot, bring the beef broth to a boil. Add the onion, star anise, cinnamon stick, and minced garlic. Reduce heat to low and simmer for 20 minutes to infuse the flavors.
2. Add the beef brisket to the pot and simmer for another 10 minutes, or until the meat is tender.
3. Stir in the fish sauce, sugar, and salt. Taste and adjust seasoning if necessary.
4. Meanwhile, cook the rice noodles according to package instructions. Drain and divide among serving bowls.
5. Ladle the hot broth and brisket over the noodles. Top with bean sprouts, cilantro, green onions, and a squeeze of lime juice.

The slow simmering of the broth with star anise and cinnamon creates a deeply aromatic base that’s both comforting and complex.

Tip: For an extra layer of flavor, char the onion and ginger under a broiler before adding them to the broth.

Pho with Tendon

There’s nothing quite like a steaming bowl of Pho with Tendon to warm you up from the inside out. This version is rich, flavorful, and surprisingly easy to make at home.

Ingredients

• 8 cups beef broth
• 1 lb beef tendon, pre-cooked and sliced
• 1 onion, thinly sliced
• 2 star anise
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles
• 2 green onions, chopped
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring the beef broth to a simmer over medium heat.
2. Add the sliced onion, star anise, cinnamon stick, and coriander seeds to the broth. Simmer for 10 minutes to infuse the flavors.
3. Stir in the fish sauce and sugar, then add the beef tendon. Simmer for another 15 minutes.
4. Meanwhile, cook the rice noodles according to package instructions. Drain and divide among serving bowls.
5. Ladle the hot broth and tendon over the noodles. Top with green onions and cilantro.
6. Serve immediately with lime wedges on the side for squeezing over the top.

The magic of this Pho lies in the tender, gelatinous texture of the tendon, which adds a luxurious depth to every bite.

Tip: For an extra layer of flavor, char the onion slices under a broiler for a few minutes before adding them to the broth.

Pho with Tripe

Dive into the rich, aromatic world of Vietnamese cuisine with this comforting Pho with Tripe recipe, a bowl that promises warmth and depth in every sip.

Ingredients

• 8 cups beef broth
• 1 lb beef tripe, cleaned and thinly sliced
• 1 onion, halved
• 3-inch piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles
• 2 green onions, chopped
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 jalapeño, sliced (optional)

Instructions

1. In a large pot, bring the beef broth to a boil. Add the onion, ginger, star anise, cinnamon stick, and coriander seeds. Reduce heat to low and simmer for 30 minutes to infuse the broth with flavors.
2. Add the beef tripe to the pot and simmer for another 20 minutes until tender. Stir in the fish sauce and sugar.
3. Meanwhile, cook the rice noodles according to package instructions. Drain and divide among serving bowls.
4. Ladle the hot broth and tripe over the noodles. Top with green onions, cilantro, lime wedges, and jalapeño if using.

The magic of this Pho lies in the tender tripe and the broth’s aromatic depth, a testament to the slow simmering of spices. It’s a dish that invites you to savor each component, from the chewy tripe to the bright, fresh toppings.

Tip: For an extra layer of flavor, char the onion and ginger under a broiler for 5 minutes before adding them to the broth.

Pho with Flank Steak

There’s nothing like a steaming bowl of Pho to warm you up from the inside out, especially when it’s packed with tender flank steak and aromatic spices.

Ingredients

• 8 cups beef broth
• 1 lb flank steak, thinly sliced
• 1 medium onion, thinly sliced
• 3 star anise pods
• 1 cinnamon stick
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 8 oz rice noodles
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh basil leaves
• 1 lime, cut into wedges
• 2 green onions, sliced

Instructions

1. In a large pot, bring the beef broth to a boil over high heat. Add the onion, star anise, cinnamon stick, and garlic. Reduce heat to low and simmer for 20 minutes to infuse the broth with flavors.
2. While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
3. Remove the star anise and cinnamon stick from the broth. Stir in the fish sauce, sugar, and salt.
4. Add the thinly sliced flank steak to the broth. Cook for 2-3 minutes until the steak is just done.
5. Divide the cooked rice noodles among bowls. Ladle the hot broth and steak over the noodles.
6. Garnish with cilantro, basil, green onions, and lime wedges. Serve immediately.

The magic of this Pho lies in the quick-cooking flank steak, which stays wonderfully tender against the rich, spiced broth.

Tip: For an extra flavor boost, char the onion and ginger before adding them to the broth.

Pho with Eye of Round Steak

There’s nothing like a steaming bowl of Pho to warm you up from the inside out, especially when it’s packed with tender slices of eye of round steak.

Ingredients

• 8 cups beef broth
• 1 onion, thinly sliced
• 3 star anise pods
• 1 cinnamon stick
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 8 oz rice noodles
• 1/2 lb eye of round steak, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 lime, cut into wedges
• 1 jalapeño, sliced (optional)

Instructions

1. In a large pot, bring the beef broth to a boil. Add the onion, star anise, cinnamon stick, and garlic. Reduce heat to low and simmer for 20 minutes to infuse the broth with flavor.
2. Stir in the fish sauce, sugar, and salt. Continue to simmer for another 10 minutes.
3. While the broth simmers, cook the rice noodles according to package instructions. Drain and divide among serving bowls.
4. Place the thinly sliced eye of round steak on top of the noodles in each bowl. The heat from the broth will cook the steak to perfection.
5. Ladle the hot broth over the steak and noodles, straining out the spices. Top with cilantro, green onions, lime wedges, and jalapeño if using.

The magic of this Pho lies in the paper-thin slices of eye of round steak that cook right in the bowl, ensuring every bite is as tender as can be.

Tip: For the most tender steak, freeze the eye of round for about 20 minutes before slicing—it makes achieving those thin slices a breeze.

Pho with Shrimp

Dive into the comforting flavors of Vietnam with this quick and easy Shrimp Pho, perfect for a cozy night in.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 1 lb shrimp, peeled and deveined
• 8 oz rice noodles
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 1 star anise
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 lime, juiced
• 1/2 cup cilantro, chopped
• 1/2 cup bean sprouts
• 2 green onions, sliced
• 1 jalapeño, sliced (optional)

Instructions

1. In a large pot, combine chicken broth, water, onion, garlic, ginger, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.
2. While the broth simmers, cook rice noodles according to package instructions. Drain and set aside.
3. Remove the star anise and cinnamon stick from the broth. Add shrimp and cook for 2-3 minutes until pink and opaque.
4. Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning if necessary.
5. Divide noodles among bowls. Ladle the hot broth and shrimp over the noodles. Top with cilantro, bean sprouts, green onions, and jalapeño if using.

The star anise and cinnamon stick lend a warm, aromatic depth to the broth, making this Shrimp Pho a standout dish that’s both light and satisfying.

Tip: For an extra layer of flavor, char the onion and ginger under a broiler for 5 minutes before adding them to the broth.

Pho with Tofu

Warm up with this comforting bowl of Pho with Tofu, a vegetarian twist on the classic Vietnamese noodle soup that’s bursting with flavor.

Ingredients

• 8 cups vegetable broth
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 1 cinnamon stick
• 2 star anise
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 8 oz rice noodles
• 14 oz firm tofu, cubed
• 2 cups bean sprouts
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 2 green onions, sliced

Instructions

1. In a large pot, bring the vegetable broth to a boil. Add the onion, garlic, ginger, cinnamon stick, star anise, soy sauce, hoisin sauce, and sugar. Reduce heat and simmer for 20 minutes to infuse the flavors.
2. While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
3. Add the tofu to the broth and simmer for another 5 minutes until heated through.
4. Divide the noodles among four bowls. Ladle the hot broth and tofu over the noodles.
5. Top each bowl with bean sprouts, cilantro, green onions, and a lime wedge for squeezing.

The star anise and cinnamon in the broth give this Pho a deeply aromatic base, while the lime adds a bright finish that lifts all the flavors.

Tip: For an extra kick, serve with sriracha or sliced jalapeños on the side.

Conclusion

We hope this roundup of 18 authentic Pho recipes inspires your next kitchen adventure! Each dish offers a unique taste of tradition and comfort, perfect for home cooks across North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the love for Pho. Happy cooking!