Pho is more than just a bowl of soup; it’s a reflection of Vietnam’s rich culinary history. Its origins trace back to northern Vietnam in the early 20th century. During the French colonial era, beef became more widely available, shifting local food traditions. Vietnamese cooks began using leftover beef bones to create a flavorful broth, which they paired with rice noodles, fresh herbs, and local spices.
What started as a humble street food quickly grew into a national favorite. In the north, pho features a clear and subtle broth, while in the south, it is bolder, often enhanced with extra seasonings and a variety of toppings. No matter the region, pho carries deep cultural significance and continues to evolve with each generation.
Today, pho is enjoyed worldwide, inviting people everywhere to experience a taste of Vietnam in every warm, savory spoonful.
How to Make Pho That Tastes Like It Took All Day (Even If It Didn’t)
Making pho might sound intimidating, but it’s more about patience than complexity. If you’re aiming for rich, restaurant-level broth, get ready to round up a good list of ingredients and carve out some time. The flavor payoff? Totally worth it. Here’s how I make a bowl that tastes like it simmered for hours—without needing a culinary degree or a 12-hour day. You’re going to need:
6 pieces of chicken drumsticks & chicken thighs
2 packs rice noodles
Step One: Prep Your Noodles and Aromatics Like a Pro
Start by soaking your dried rice noodles in a bowl of cool water. This helps them soften, expand, and lose that extra starchiness that can affect the final texture. Let them sit for a few minutes until they’re bendy but not mushy. While the noodles are doing their thing, it’s the perfect time to prep your aromatics. Grab a spoon and gently scrape off the skin from your fresh ginger—way easier than using a knife! Slice your onions in half and remove the outer layers. Once that’s ready, fill a large stockpot with about a gallon of water and bring it to a boil. This will be the base for your rich, flavorful pho broth.
While you’re waiting for the water to boil, heat up your pan as well and add some olive oil in there. You will be stir frying your onions and ginger. Wait until the bottom starts turning a tint of brown, then flip it over.
Chop up your green onions and garlic cloves as you wait for the water and the pan to heat up. Then wash your bean sprouts and put it to the side. Cut up your raw chicken into smaller pieces.
Build That Flavor-Packed Broth
Once your water reaches a rolling boil, it’s time to load in the goodness. Toss in all the chicken parts you picked up—bones, wings, necks, whatever you’ve got. Drop in your halved onions and peeled ginger to add depth and aroma. For that signature pho flavor, sprinkle in a few whole cloves for a warm, spicy-sweet kick. Add a generous handful of star anise to bring that bold, licorice-like aroma to life. Then stir in a teaspoon each of cumin seeds and fennel seeds for earthy, slightly sweet notes. Toss in a couple of cinnamon sticks, a few dashes of fish sauce, and a spoonful of sugar to round it all out.
Let the broth boil on high for about an hour to really pull out those rich flavors, then reduce the heat and let it simmer gently for another hour. While that’s going, wash your fresh herbs—basil and cilantro—in a bowl of cool water and let them soak until you’re ready to garnish.
Final Touches for the Perfect Bowl
Taste your broth—if it needs more salt, go ahead and add a little to balance it out. If the fish sauce didn’t bring enough savoriness, a small pinch will do the trick. As the soup continues to simmer, you’ll notice some foam or residue rising to the top. Skim off those impurities with a spoon to keep your broth clean and golden.
Once it’s done simmering, grab a fine-mesh strainer and remove the solids—scoop out the chicken, onion halves, and ginger. Pick through the chicken, separating the meat from the bones and setting it aside in a separate bowl. I like to keep any tendon pieces—they’re packed with collagen, which is great for your skin.
Now, drain the soaking rice noodles. They should be pliable and soft. Toss a portion into boiling water for a quick 2–3 minute flash cook to make them silky. Rinse with cold water to stop the cooking process, then place them in your serving bowl. Top with shredded chicken and sliced green onions, then ladle in that rich, aromatic broth.
Before serving, slice your lime into wedges and arrange the fresh cilantro, Thai basil, and crunchy bean sprouts on a separate plate. Let everyone customize their bowl with fresh herbs and a squeeze of citrus.
Final Thoughts: A Bowl of Comfort That’s Always Worth It
Pho might take a little effort and a handful of ingredients, but once that first spoonful hits? Pure comfort. There’s something special about a homemade bowl—deep, aromatic broth, tender noodles, fresh herbs, and that cozy feeling you just can’t buy. Whether you’re making it for the first time or tweaking your go-to recipe, this dish brings people together and warms the soul.
Craving more home-cooked favorites or tips to level up your kitchen skills? Check out my other recipes for comfort food classics. 🍜✨
Learn how to make quick delicious sushi at home by clicking here.