Two things make it pho rather than beef soup: the onion and ginger get charred black over a flame first, and the spices get toasted dry. Then the broth is kept scrupulously clear — blanched bones, constant skimming, and never a boil. A cloudy pho is a technique failure you can see from across the table.
The ratio5 lb bones blanched + charred onion & ginger + toasted spice. Bare simmer 5 hours, skim constantly.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep40 min
Cook5 hours
Makes4 quarts
CuisineVietnamese
Cost$$$
Gluten-freeDairy-free
Contains fish
The Ingredients — and where to get them
Cook for4quarts
Beef bones
Five pounds, knuckle and marrow, plus a piece of brisket if you want meat in the bowl.
Blanch and rinse the bonesCover with cold water, boil ten minutes, drain, and rinse each bone under the tap. This is what buys you a clear broth.
Char the aromatics blackOnion halves and ginger directly on a gas flame or under a hot broiler until properly blackened in patches, then scraped. Pale aromatics give pale pho.
Toast the spices dryNinety seconds in a dry pan until fragrant, then tied in cloth or a tea ball so they're easy to remove.
Simmer five hours, skimmingBare simmer, uncovered, skimming every twenty minutes for the first two hours. This is the work.
Spices in for the last hourAny longer and the star anise dominates everything.
Season at the endFish sauce and rock sugar, adjusted until it tastes savoury and faintly sweet. Strain through cloth for the clearest result.
Make it yoursPho ga uses chicken and half the time. Add a stick of lemongrass for a southern lean. Serve with the usual: bean sprouts, thai basil, lime, and sriracha on the side rather than in the pot.
Can you make How to Make Pho Broth in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze How to Make Pho Broth? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Pho Broth ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is How to Make Pho Broth gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Pho Broth vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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