Phở Tái (Vietnamese Beef Pho)

Phở tái is a Vietnamese beef noodle soup made with a clear, aromatic beef broth, rice noodles, and paper-thin slices of beef. The broth is light but full of beef flavor, with warm spices, charred onion and ginger, and just a little sweetness.

Growing up, pho was one of the soups my mom made whenever someone in our family wasn’t feeling well. I’ve made my own version many times since then, using a combination of what I learned from my family and what I’ve picked up from making pho at home over the years.

For me, two things matter most in a good bowl of pho: a clear broth and a fragrant, spice-forward flavor. I like being able to taste the star anise, cinnamon, cardamom, and other warm spices, with just enough sweetness to balance everything out.

This stovetop version does take a few hours, so I usually save it for a weekend. If you want something faster, my Instant Pot pho is a better option for a weeknight.

What Is Phở Tái?

Pho tai is beef pho served with very thin slices of beef, usually added raw or nearly raw to the bowl and cooked by the hot broth.

My family prefers the beef a little more cooked, so I do things slightly differently at home. I dip the thinly sliced sirloin into boiling water for just a few seconds before adding it to the bowl, then pour the hot pho broth over the top.

I also add slices of cooked brisket because we love having both textures in the same bowl.

Choosing Beef Bones for Pho

If you’ve ever stood in front of the beef-bone section at an Asian grocery store wondering which ones to buy, there isn’t just one type you need for pho.

I usually use whatever beef soup bones look good and are available that day. A mixture is actually helpful because different bones contribute different things to the broth.

Marrow bones are the large round bones with marrow in the center. They add beefy richness and fat to the broth.

Knuckle or joint bones contain more cartilage and connective tissue. As they simmer, that collagen breaks down into gelatin, which gives the broth more body without making it thick.

Neck bones or other meaty bones are also good because the bits of meat attached to them add more beef flavor.

If I have a choice, I like a combination of marrow or meaty bones with some knuckle or joint bones. But you don’t need an exact mix to make good pho. Three pounds of the beef bones available at your Asian market will work for this recipe.

If you’re planning an especially long simmer, around 8 to 12 hours, joint and marrow bones are particularly useful because the extra time extracts more gelatin and flavor. For my quicker homemade pho, I usually simmer for about 3 to 5 hours, which still makes a flavorful broth without turning pho into an all-day project.

Why I Parboil the Bones First

Beef bones from the butcher can have bone dust, blood, and other residue left behind from cutting. I always give them a quick parboil before starting the actual broth.

After boiling the bones briefly, you’ll usually see quite a bit of gray foam rise to the surface. Drain everything, rinse the bones well, and clean the pot before starting with fresh water.

It adds an extra step, but it’s one of the things I pay attention to when I want a cleaner, clearer pho broth.

Once the fresh broth begins cooking, keep it at a very gentle simmer. A hard rolling boil stirs fat and proteins back into the liquid and can make the broth cloudy.

I skim the surface whenever foam appears rather than constantly standing over the pot.

Brisket for Pho

I add 1 pound of brisket directly to the broth. It gives the broth additional beef flavor and gives you tender slices of cooked beef for the finished bowls.

Because it’s only a pound, I don’t leave it in for the entire broth simmer. I usually remove it after about 1½ hours, once it’s tender.

Let it cool enough to handle, then slice it thinly across the grain for serving.

Char the Onion and Ginger

Charred onion and ginger are an important part of the flavor of the broth.

I usually char them directly over my gas burner until the outside is blistered and dark in spots. If you don’t have a gas stove, you can also broil or air fry them until well charred.

You’re not trying to burn them completely. You want those browned and blackened spots because they add sweetness and a subtle roasted flavor to the broth.

Brush or rinse off any loose burnt pieces before adding the onion and ginger to the pot.

Pho Spices

I use a combination of:

• Star anise
• Cinnamon
• Whole cloves
• Coriander seeds
• Fennel seeds
• Black cardamom

If you can find Vietnamese or Saigon cinnamon, that’s a good choice for pho. It has a stronger, sweeter aroma than the more delicate Ceylon cinnamon. Regular cinnamon sticks will still work if that’s what you have.

Black cardamom has a smoky, earthy aroma and is much stronger than green cardamom, so you only need one pod.

Why Toast the Spices?

I always toast the whole spices in a dry pan before adding them to the broth.

Heating them gently releases their aromatic oils, so you’ll start smelling the star anise, cinnamon, coriander, and other spices much more strongly after just a couple of minutes. That extra step gives the broth a fuller spice aroma without needing to add more spices.

Keep the heat fairly low and stir or shake the pan frequently. You’re looking for fragrant, not burnt.

I add the spices to a spice bag or tea infuser so they’re easy to remove later.

If you’d like to learn more about the different spice blends and shortcuts you can use for pho, see my pho spices guide.

Don’t Add the Spices Too Early

For a 3 to 5-hour batch of pho, I don’t simmer the spices for the entire cooking time.

Instead, add the spice bag during the last hour.

Leaving whole pho spices in the broth for too long can make their flavor too strong and eventually bitter. A shorter infusion gives you the fragrant, spice-forward broth I like while keeping the beef broth as the base flavor.

It also helps keep the finished broth clean rather than filling it with spice particles.

How I Season Pho Broth

I keep the broth fairly simple while the bones are simmering, then do most of the final seasoning toward the end.

I use rock sugar because that’s what I prefer for pho, but granulated sugar works if you can’t find it.

For fish sauce, I usually use Three Crabs.

Once the broth has finished simmering and you’ve strained out the bones and aromatics, taste it. This is when I adjust it with fish sauce, salt, and sugar.

I also like to add a little beef bouillon and pho seasoning at the end. This is optional, but it’s something we use at home to round out the beef flavor. Different brands vary quite a bit in saltiness and strength, so I add a little at a time and taste as I go rather than relying on one exact amount.

When it’s right, my pho broth tastes light and clean with a noticeable beef flavor, warm spices, and just a little sweetness.

If too much liquid evaporates during the simmer, add hot water as needed.

Fresh vs. Dried Pho Noodles

Both work, but I prefer fresh pho noodles when I can get them.

The brand I usually buy is Sincere Orient Fresh Rice Stick Noodle. Fresh noodles cook very quickly, so pay attention to the package instructions rather than letting them sit in boiling water too long.

Dried banh pho noodles work well too and are easier to keep in the pantry.

Since noodle thickness and preparation vary by brand, I recommend cooking or blanching your noodles according to the package directions.

After draining, give the noodles a quick rinse with cold water. This stops the cooking and helps keep the strands from sticking and clumping together while you finish assembling the bowls.

For more details, see my guide on how to cook rice noodles.

How to Slice Beef for Phở Tái

Sirloin is my favorite cut for tai because it’s tender but still has good beef flavor.

The most important part is slicing it very thinly.

Raw beef is soft and difficult to cut into those paper-thin slices, so I put the sirloin in the freezer for about 20 to 30 minutes first. You don’t want it frozen solid. It should just firm up enough that your knife can make clean, thin slices.

Use a sharp knife and slice against the grain as thinly as possible.

This is one step where partially freezing the beef makes a big difference.

How to Assemble a Bowl of Pho

Have everything ready before you start because pho is best served immediately.

Add the cooked rice noodles to each bowl, followed by sliced brisket.

Because my family prefers our tai a little more cooked, I dip the paper-thin sirloin in boiling water for just a few seconds, then transfer it to the bowl.

Ladle very hot broth over everything and add your favorite toppings.

We usually set out:

• Thai basil
• Cilantro
• Bean sprouts
• Green onions
• Sliced onion
• Lime wedges
• Jalapeños or Thai chilies
• Hoisin sauce
• Sriracha

At our house, we do both with the sauces. Sometimes we stir a little hoisin and sriracha directly into the broth, and we also keep some on the side for dipping the beef.

How Long Should Pho Broth Simmer?

For homemade pho that I can realistically make in a day, I usually simmer the bones for about 3 to 5 hours.

That gives me a clear, flavorful broth with plenty of beef flavor.

If you want to take it further, you can simmer beef bones for 8 to 12 hours. The longer cooking time extracts more gelatin from connective tissue and more flavor from the bones, giving the broth additional body.

Just keep the heat low, skim as needed, and add water if the broth reduces too much.

You don’t need to cook pho broth for 12 hours every time, though. The shorter version is the one I make most often at home.

Make Ahead and Storage

Pho broth is great for making ahead, which is helpful since the broth is the time-consuming part.

Store the strained broth in an airtight container in the refrigerator for up to 4 days. Once chilled, any excess fat will solidify on top and can easily be removed if you’d like.

The broth also freezes well for about 3 months. It may remain safe longer when continuously frozen, but for the best flavor and quality, I like using it within about 3 months.

Freeze the broth by itself rather than with the noodles and toppings.

When you’re ready for pho again, reheat the broth until very hot and prepare fresh noodles, sliced beef, and garnishes.

If you make this Phở Tái, I’d love to hear how it turned out. Leave a comment and rating below!

RECIPE