Roast beef bones, onion, and ginger in the oven until slightly charred. This step is key to building a deep, rich, and slightly smoky flavor in the broth.

Add roasted ingredients to a large pot with water, spices, and fish sauce. Simmer gently for 6–8 hours to extract the collagen, flavor, and richness from the bones.

Once the broth is full of flavor, strain it carefully to remove bones and spices. What you get is a golden, clear, and deeply aromatic base for your pho.

Boil flat rice noodles until just tender. Rinse with cold water to stop cooking and keep them from sticking. They’ll warm up again when you pour over hot broth.

Freeze the beef slightly for easier slicing. Cut into thin strips so it cooks instantly when hot broth is poured over. Sirloin or eye of round works best.

Serve with lime wedges, Thai basil, cilantro, chili slices, hoisin sauce, and sriracha. Pho is personal—make it as spicy, sweet, or herbal as you like.

Beef Pho is more than a soup. It’s comfort, culture, and care in a bowl. Whether for breakfast or dinner, it’s a meal that warms your heart and fills your soul.