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Pho, pronounced “fuh,” is one of the most popular Vietnamese dishes in America. The noodle bowl first appeared in North America in the late 1970s through Vietnamese immigrants. Returning soldiers from the Vietnam War also enjoyed pho; the dish's hearty quality is popular with American palates. Finding authentic ingredients in the '70s proved challenging, and most pho in the United States was homemade. As more authentic ingredients were imported, pho shops began to appear throughout the country, particularly in southern California's Little Saigon neighborhood. Pho is now as common in the United States as it is popular.

Recipe Servings: 4

Prep Time
20 minutes
+ 1 hour resting
Cook Time
7 hours
Total Time
8 hours 20 minutes
Gluten Free
Dairy Free



  1. Preheat to 425°F.
  2. On a baking sheet, place the beef bones and roast about 60 minutes, until the beef is browned.
  3. On another baking sheet, place the onion, and roast for about 45 minutes, until blackened and soft.
  4. In a large stockpot, add the bones, onion, ginger, salt, star anise, and fish sauce.
  5. Cover with 4 quarts water and bring to a boil, then reduce heat to low and simmer broth for 6–10 hours.
  6. Strain the broth into a saucepan and set aside.
  7. In a large bowl, place the rice noodles and cover with room-temperature water. Soak for 60 minutes, then drain.
  8. In a large pot, bring water to a boil.
  9. Add the soaked rice noodles and boil for 1 minute.
  10. Drain and divide among four serving bowls.
  11. Bring the stock to a simmer.
  12. To serve, top the bowls of rice noodles with the sirloin, cilantro, and green onions.
  13. Pour the heated broth over the top of all.
  14. Stir, then allow to sit for 1–2 minutes to partially cook the beef, so that it is no longer pink.
  15. Garnish the pho with bean sprouts, Thai basil, lime wedges, and, if desired, hoisin sauce and chili-garlic sauce on the side.

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