Kick off your culinary adventure with our roundup of 18 Delicious Pho Recipes for Every Season! Whether you’re craving a cozy bowl to warm up winter nights or a light, refreshing version for summer, we’ve got you covered. Perfect for home cooks looking to explore the rich flavors of pho, these recipes promise to delight your taste buds year-round. Let’s dive in!
Classic Beef Pho
As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of simmering a pot of Classic Beef Pho, its aromatic broth weaving through the air like a gentle reminder of home.
Ingredients
- A couple of pounds of beef bones, for that rich, soulful broth
- 1 large onion, halved and charred to bring out its sweetness
- A 3-inch piece of ginger, similarly charred for depth
- 2 star anise pods, because their licorice-like fragrance is unmistakable
- A cinnamon stick, for a whisper of warmth
- A splash of fish sauce, to balance the flavors
- 1 tablespoon of sugar, just to round things out
- 8 cups of water, as the foundation of your broth
- 1 pound of flat rice noodles, because they’re the perfect vehicle for the broth
- Thinly sliced beef (like sirloin), for that quick-cook, tender bite
- A handful of fresh herbs (cilantro, Thai basil), for a burst of freshness
- Bean sprouts, lime wedges, and sliced chilies, to make each bowl your own
Instructions
- Start by roasting your beef bones in a preheated 425°F oven for about 30 minutes, until they’re nicely browned. This step is crucial for a flavorful broth.
- While the bones are roasting, char the onion and ginger over an open flame or under the broiler until they’re blackened in spots. This adds a smoky depth to your pho.
- Transfer the roasted bones, charred onion, and ginger to a large pot. Add the star anise, cinnamon stick, fish sauce, sugar, and water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top for a clearer broth.
- Let the broth simmer gently for at least 3 hours. The longer it simmers, the more flavorful it becomes. Tip: Keep the heat low to avoid boiling the broth, which can make it cloudy.
- About 30 minutes before serving, prepare the rice noodles according to package instructions. Tip: Rinse them under cold water after cooking to prevent sticking.
- Thinly slice your beef against the grain. The thinner the slices, the quicker they’ll cook in the hot broth.
- To serve, divide the noodles among bowls, top with the raw beef slices, and ladle the hot broth over everything. The heat will cook the beef to perfection.
- Garnish with fresh herbs, bean sprouts, lime wedges, and chilies to taste. Tip: Squeezing lime right before eating brightens the whole dish.
Kindly note how the broth, rich and aromatic, clings to the noodles, while the beef, just cooked through, offers a tender contrast. Serve it with a side of hoisin and sriracha for those who like to dial up the flavor, making each spoonful a personal journey.
Chicken Pho
Perhaps there’s no better comfort on a quiet evening than a bowl of Chicken Pho, its aromatic broth whispering stories of faraway lands while cradling tender noodles and herbs in its warmth.
Ingredients
- a couple of chicken breasts
- 8 cups of water
- a splash of fish sauce
- a handful of rice noodles
- a few slices of ginger
- a couple of star anise pods
- a sprinkle of sugar
- a bunch of fresh cilantro
- a lime, cut into wedges
- a handful of bean sprouts
Instructions
- In a large pot, bring 8 cups of water to a boil over high heat.
- Add the chicken breasts and reduce the heat to a simmer, cooking for about 20 minutes until the chicken is no longer pink in the center.
- Remove the chicken and set aside to cool, then shred it into bite-sized pieces.
- While the chicken cools, add the ginger, star anise, and a splash of fish sauce to the pot, simmering for another 10 minutes to infuse the broth.
- Strain the broth to remove the solids, returning the clear liquid to the pot.
- Cook the rice noodles according to the package instructions, then drain and divide among bowls.
- Top the noodles with the shredded chicken, then ladle the hot broth over everything.
- Garnish with cilantro, bean sprouts, and lime wedges on the side.
Once assembled, the Chicken Pho presents a harmonious blend of textures, from the silky noodles to the crisp bean sprouts, all swimming in a deeply flavorful broth that’s both light and comforting. Try serving it with extra lime wedges for a bright, citrusy kick that cuts through the richness.
Vegetarian Pho
Mornings like these, when the air carries a hint of autumn, call for a bowl of something warm and nourishing. Vegetarian pho, with its fragrant broth and tender noodles, feels like a gentle embrace.
Ingredients
- 8 cups of vegetable broth
- a couple of star anise pods
- a cinnamon stick
- a splash of soy sauce
- 1 tablespoon of sugar
- a handful of rice noodles
- a few slices of tofu
- a bunch of fresh basil
- a lime, cut into wedges
- a handful of bean sprouts
- a couple of green onions, sliced
Instructions
- In a large pot, bring the vegetable broth to a simmer over medium heat.
- Add the star anise, cinnamon stick, soy sauce, and sugar to the broth. Let it simmer gently for 20 minutes to infuse the flavors.
- While the broth simmers, cook the rice noodles according to the package instructions, then drain and set aside.
- Heat a non-stick pan over medium heat and lightly fry the tofu slices until golden, about 3 minutes per side.
- Remove the star anise and cinnamon stick from the broth with a slotted spoon.
- Divide the cooked noodles among bowls, then ladle the hot broth over them.
- Top each bowl with tofu slices, fresh basil, bean sprouts, and green onions.
- Serve with lime wedges on the side for squeezing.
As you take your first sip, notice how the broth’s warmth contrasts with the crisp bean sprouts. The tofu adds a softness that complements the noodles’ chewiness, making each bite a delightful mix of textures.
Spicy Pho
Gently, the steam rises from the bowl, carrying with it the promise of warmth and a hint of adventure. This spicy pho, with its rich broth and tender noodles, is a hug in a bowl on days when the world feels a bit too much.
Ingredients
- a couple of star anise pods
- a splash of fish sauce
- 2 cups of beef broth
- a handful of rice noodles
- a sprinkle of chili flakes
- a few slices of beef
- a bunch of fresh basil leaves
- a lime, cut into wedges
Instructions
- In a pot, toast the star anise pods over medium heat for about 2 minutes, until fragrant.
- Add the beef broth and bring to a simmer, letting it bubble gently for 10 minutes to infuse the flavors.
- While the broth simmers, soak the rice noodles in hot water for 8 minutes, then drain. Tip: They should be soft but still a bit firm to the touch.
- Stir in the fish sauce and chili flakes into the broth, adjusting the heat to keep it at a steady simmer.
- Add the beef slices to the broth, cooking for 3 minutes until just done. Tip: Overcooking will make them tough.
- Divide the noodles between two bowls, then ladle the hot broth and beef over them.
- Garnish with fresh basil leaves and serve with lime wedges on the side. Tip: Squeezing lime over the pho just before eating brightens all the flavors.
You’ll find the broth deeply aromatic, with a heat that builds slowly, complementing the silky noodles and tender beef. Try adding a dash of hoisin sauce for a sweet contrast, or enjoy it as is for a purer experience.
Seafood Pho
Dusk settles softly outside, and here in the kitchen, the steam from a pot of simmering broth carries the promise of comfort. Seafood pho, with its delicate balance of flavors, feels like a gentle embrace on evenings like this.
Ingredients
- a couple of quarts of chicken broth
- a splash of fish sauce
- a handful of rice noodles
- a few shrimp, peeled and deveined
- a couple of scallops
- a sprinkle of sugar
- a dash of salt
- a few slices of ginger
- a clove of garlic, minced
- a handful of bean sprouts
- a few sprigs of cilantro
- a lime, cut into wedges
Instructions
- In a large pot, bring the chicken broth to a gentle boil over medium heat.
- Add the fish sauce, sugar, salt, ginger, and garlic to the broth, stirring gently to combine. Let it simmer for about 10 minutes to infuse the flavors.
- While the broth simmers, cook the rice noodles according to the package instructions, then drain and set aside.
- Add the shrimp and scallops to the broth, cooking until the shrimp turn pink and the scallops are opaque, about 3-4 minutes.
- Divide the cooked noodles between two bowls, then ladle the hot broth and seafood over the noodles.
- Top each bowl with bean sprouts, cilantro, and a lime wedge on the side for squeezing.
The broth is light yet deeply flavorful, with the seafood adding a sweet, briny contrast. Serve it with extra lime wedges and a small dish of fish sauce on the side for those who love an extra punch of umami.
Pho with Meatballs
Mornings like these, when the air carries a hint of autumn, call for a bowl of something warm and comforting. Pho with meatballs, with its rich broth and tender bites, feels like a gentle embrace.
Ingredients
- 8 cups of beef broth
- a couple of star anise pods
- a cinnamon stick
- a splash of fish sauce
- 1 tablespoon of sugar
- 1 pound of ground beef
- a handful of fresh basil leaves
- a few sprigs of cilantro
- 1 lime, cut into wedges
- 8 ounces of rice noodles
- a couple of green onions, sliced
Instructions
- In a large pot, bring the beef broth to a simmer over medium heat.
- Add the star anise pods and cinnamon stick to the broth, letting them infuse for about 10 minutes to build depth of flavor.
- Stir in the fish sauce and sugar, adjusting the sweetness and saltiness to your liking.
- While the broth simmers, roll the ground beef into small meatballs, about the size of a cherry.
- Gently drop the meatballs into the broth, cooking them for 5-7 minutes until they’re no longer pink inside.
- Meanwhile, cook the rice noodles according to the package instructions, then drain and divide them among bowls.
- Ladle the hot broth and meatballs over the noodles.
- Garnish with basil leaves, cilantro, green onions, and a squeeze of lime for a fresh contrast.
Gently, the noodles soak up the aromatic broth, while the meatballs offer a savory surprise with each bite. Serve it with extra lime wedges on the side for those who love a tangy kick.
Quick Pho for Busy Weeknights
Amidst the hustle of weeknights, there’s something deeply comforting about a bowl of pho that feels like a warm hug. This quick version brings all the aromatic goodness of the traditional soup into your kitchen with minimal fuss, perfect for those evenings when time is scarce but the craving for something nourishing is strong.
Ingredients
- 4 cups of beef broth
- a couple of star anise pods
- a small cinnamon stick
- a splash of fish sauce
- 1 tablespoon of sugar
- 8 ounces of rice noodles
- a handful of thinly sliced beef (like sirloin)
- a bunch of fresh basil leaves
- a lime, cut into wedges
- a few slices of jalapeño (optional, for heat)
Instructions
- In a large pot, bring the beef broth to a gentle simmer over medium heat.
- Add the star anise and cinnamon stick to the broth, letting them infuse for about 5 minutes to build the base flavors.
- Stir in the fish sauce and sugar, adjusting the sweetness and saltiness to your liking, then let it simmer for another 5 minutes.
- While the broth simmers, cook the rice noodles according to package instructions, then drain and divide them among serving bowls.
- Place the thinly sliced beef on top of the noodles in each bowl; the hot broth will cook the beef to perfection.
- Carefully ladle the hot broth over the noodles and beef, ensuring each bowl gets a good mix of the aromatic spices.
- Garnish with fresh basil leaves, lime wedges, and jalapeño slices if using, encouraging everyone to customize their bowl to their taste.
Here, the broth is light yet deeply flavorful, with the noodles offering a satisfying chew and the beef meltingly tender. Try serving it with a side of hoisin sauce and sriracha for dipping the beef, adding an extra layer of flavor to each bite.
Pho with Rare Steak
Lately, I’ve found myself craving the comforting embrace of a bowl of pho, especially one adorned with slices of rare steak that cook gently in the hot broth. It’s a dish that feels like a quiet moment of solace, a reminder of the simple pleasures in life.
Ingredients
- 8 cups of beef broth
- a couple of star anise pods
- a cinnamon stick
- a splash of fish sauce
- 1 tbsp of sugar
- 1 onion, halved
- a small piece of ginger, sliced
- 8 oz of rice noodles
- 1/2 lb of thinly sliced rare steak
- a handful of bean sprouts
- a few sprigs of fresh cilantro
- a lime, cut into wedges
Instructions
- In a large pot, bring the beef broth to a gentle simmer over medium heat.
- Add the star anise, cinnamon stick, fish sauce, and sugar to the broth, stirring lightly to dissolve the sugar.
- Place the onion halves and ginger slices into the broth, letting them infuse their flavors for about 10 minutes.
- While the broth simmers, prepare the rice noodles according to the package instructions, then drain and set aside.
- Divide the cooked noodles between two bowls, then top each with slices of rare steak.
- Carefully ladle the hot broth over the steak and noodles, ensuring the steak is fully submerged to cook it perfectly.
- Garnish each bowl with bean sprouts, cilantro, and a lime wedge on the side.
- Let the bowls sit for a minute before serving, allowing the steak to reach that ideal rare doneness.
Delicate slices of steak meet the rich, aromatic broth in this pho, creating a harmony of textures and flavors that’s both soothing and invigorating. Serve it with extra lime wedges and a small dish of hoisin sauce on the side for dipping the steak, if you like.
Pho with Brisket
Today feels like the perfect day to slow down and savor something deeply comforting, like a bowl of Pho with Brisket. The rich, aromatic broth and tender slices of brisket promise warmth and satisfaction, a gentle reminder of the beauty in simplicity.
Ingredients
– 8 cups of beef broth, because that’s where all the magic starts
– a couple of star anise pods, for that unmistakable pho aroma
– a cinnamon stick, because it adds a subtle warmth
– 1 tbsp of coriander seeds, lightly crushed to release their fragrance
– 1 large onion, halved and charred for a smoky depth
– a 2-inch piece of ginger, sliced and charred alongside the onion
– 1 lb of brisket, thinly sliced against the grain for tenderness
– a splash of fish sauce, to balance the flavors
– 8 oz of rice noodles, because they’re the perfect vehicle for all that broth
– a handful of fresh cilantro and basil, for a burst of freshness
– lime wedges and sliced jalapeños, because a little acidity and heat never hurt anyone
Instructions
1. In a large pot, bring the beef broth to a gentle simmer over medium heat.
2. Add the star anise, cinnamon stick, and coriander seeds to the broth, letting them infuse for about 10 minutes to build the base flavors.
3. While the broth simmers, char the onion and ginger under a broiler or on a grill until they’re nicely blackened, about 5 minutes per side. This step is crucial for adding a deep, smoky flavor to the broth.
4. Add the charred onion and ginger to the broth, along with the brisket slices. Let everything simmer together for about 20 minutes, or until the brisket is tender.
5. Stir in the fish sauce, adjusting the amount to taste, but remember, it’s all about balance.
6. Meanwhile, cook the rice noodles according to package instructions, then drain and divide them among serving bowls.
7. Ladle the hot broth and brisket over the noodles, ensuring each bowl gets a good mix of everything.
8. Top with fresh cilantro, basil, lime wedges, and jalapeños for that final touch of brightness and heat.
Oftentimes, the best meals are those that require a bit of patience and attention. The brisket should melt in your mouth, while the broth, rich with spices and charred aromatics, wraps around the noodles like a warm embrace. Serve it with extra herbs and lime on the side, letting everyone customize their bowl to their heart’s content.
Pho with Tendon
Perhaps there’s no better way to welcome the gentle embrace of evening than with a bowl of Pho with Tendon, its rich broth whispering stories of patience and tradition, while the tender tendon offers a comforting chew.
Ingredients
- 8 cups of beef broth, because a rich base is everything
- a couple of star anise pods, for that signature aroma
- a splash of fish sauce, to deepen the flavors
- 1 lb of beef tendon, prepped and ready to transform
- a handful of rice noodles, because what’s pho without them?
- a few slices of onion, because they add just the right bite
- a sprinkle of green onions, for a fresh finish
Instructions
- Start by simmering the beef broth over medium heat, letting it warm up to a gentle bubble, about 5 minutes.
- Add the star anise pods and fish sauce to the broth, stirring lightly to blend the flavors, then let it simmer for another 10 minutes. Tip: The longer it simmers, the more depth it develops.
- While the broth works its magic, boil the beef tendon in a separate pot of water for 2 hours until it’s tender. Tip: A fork should slide in easily when it’s ready.
- Cook the rice noodles according to the package instructions, usually about 8 minutes, then drain and set aside. Tip: Rinse them under cold water to stop the cooking and prevent sticking.
- Slice the cooked tendon into bite-sized pieces and add them to the broth, letting everything mingle for about 5 minutes.
- Divide the noodles between bowls, ladle over the hot broth and tendon, then top with onion slices and green onions.
How the tendon melts slightly yet retains a satisfying texture against the silky noodles is nothing short of magic. Serve it with a side of bean sprouts and lime wedges for a burst of freshness that cuts through the richness beautifully.
Pho with Tripe
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a bowl of pho with tripe, a dish that whispers stories of tradition and the simple joy of slurping noodles. It’s a labor of love, really, where each ingredient plays its part in creating something greater than the sum of its parts.
Ingredients
- 8 cups of beef broth, because that’s where all the magic starts
- a couple of star anise pods, for that unmistakable pho aroma
- a cinnamon stick, because it adds a warm, subtle sweetness
- a splash of fish sauce, to deepen the flavors
- 1 lb of beef tripe, cleaned and sliced thin, for texture
- 8 oz of rice noodles, because what’s pho without them?
- a handful of bean sprouts, for a fresh crunch
- a few slices of onion, because they add just the right bite
- a couple of lime wedges, for a bright finish
- a sprinkle of cilantro, because it ties everything together
Instructions
- In a large pot, bring the beef broth to a gentle simmer over medium heat.
- Add the star anise and cinnamon stick, letting them infuse the broth for about 10 minutes to build the base flavors.
- Stir in the fish sauce, adjusting the amount slightly if you prefer a more pronounced umami taste.
- Add the sliced tripe to the pot, cooking it for about 20 minutes until it’s tender but still has a bit of chew.
- While the tripe cooks, prepare the rice noodles according to the package instructions, then drain and set aside.
- Divide the cooked noodles among bowls, then ladle the hot broth and tripe over them.
- Top each bowl with bean sprouts, onion slices, a squeeze of lime, and a sprinkle of cilantro.
As you take your first spoonful, notice how the tripe offers a delightful contrast to the silky noodles, while the broth wraps everything in a warm, aromatic embrace. Serve it with extra lime wedges on the side for those who love a tangy kick.
Pho with Chicken and Shrimp
Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about preparing a bowl of Pho with Chicken and Shrimp. It’s a dish that carries the warmth of simmering broth and the promise of tender bites, a gentle reminder of the simple joys in life.
Ingredients
- 4 cups of chicken broth
- a couple of chicken breasts, sliced thin
- a handful of shrimp, peeled and deveined
- a splash of fish sauce
- a sprinkle of sugar
- a few slices of ginger
- a clove of garlic, minced
- a bunch of rice noodles
- a handful of bean sprouts
- a couple of lime wedges
- a few sprigs of cilantro
- a dash of chili sauce, if you like it spicy
Instructions
- In a large pot, bring the chicken broth to a gentle boil over medium heat.
- Add the sliced chicken breasts, shrimp, fish sauce, sugar, ginger, and minced garlic to the pot. Let it simmer for about 15 minutes, until the chicken is cooked through and the shrimp turns pink.
- While the broth simmers, cook the rice noodles according to the package instructions, then drain and set aside.
- Divide the cooked noodles between two bowls. Ladle the hot broth, chicken, and shrimp over the noodles.
- Top each bowl with bean sprouts, lime wedges, cilantro, and a dash of chili sauce for those who enjoy a bit of heat.
- Serve immediately, encouraging everyone to mix the toppings into their broth for a burst of fresh flavors.
Delicate strands of noodles soak up the fragrant broth, while the chicken and shrimp offer a satisfying contrast in textures. For an extra touch of home, serve with a side of crispy spring rolls or a simple salad to round out the meal.
Pho with Mushrooms
Wandering through the flavors of a quiet evening, this Pho with Mushrooms recipe is a gentle embrace of warmth and earthiness, perfect for those moments when you crave something soothing yet deeply flavorful.
Ingredients
- 8 cups of vegetable broth, because that’s where all the magic starts
- a couple of star anise pods, for that signature pho aroma
- a cinnamon stick, because it adds a whisper of sweetness
- a splash of soy sauce, to deepen the broth’s color and taste
- 4 cloves of garlic, minced, because garlic is life
- a thumb-sized piece of ginger, sliced, for a bit of zing
- 8 oz of rice noodles, because they’re the perfect vehicle for broth
- 2 cups of mixed mushrooms, sliced, for that earthy goodness
- a handful of bean sprouts, for crunch
- a few sprigs of cilantro, because freshness is key
- a lime, cut into wedges, for that bright finish
Instructions
- In a large pot, bring the vegetable broth to a simmer over medium heat. This is your foundation, so let it build slowly.
- Add the star anise, cinnamon stick, soy sauce, garlic, and ginger to the pot. Let them dance together for about 10 minutes to infuse the broth with flavor.
- While the broth simmers, prepare the rice noodles according to the package instructions, then drain and set aside. Tip: Rinse them under cold water to stop the cooking and prevent sticking.
- Add the sliced mushrooms to the broth and let them cook for about 5 minutes, just until they’re tender but still have a bit of bite.
- Divide the cooked noodles between two bowls. Ladle the hot broth and mushrooms over the noodles. Tip: The heat from the broth will warm the noodles perfectly.
- Top each bowl with bean sprouts, cilantro, and a squeeze of lime juice. Tip: The lime not only adds flavor but also brightens the whole dish.
Every spoonful of this Pho with Mushrooms is a harmony of textures, from the slippery noodles to the crunchy bean sprouts, all swimming in a broth that’s both rich and light. Serve it with extra lime wedges on the side for those who love an extra tangy kick.
Pho with Tofu
Lingering over a bowl of pho with tofu feels like a quiet moment of comfort, a gentle embrace of flavors that soothes the soul. This dish, with its aromatic broth and tender tofu, is a testament to the beauty of simplicity and the depth of Vietnamese cuisine.
Ingredients
- 8 cups of vegetable broth
- a couple of star anise pods
- a cinnamon stick
- a splash of soy sauce
- 1 block of firm tofu, pressed and cubed
- 8 oz of rice noodles
- a handful of bean sprouts
- a few sprigs of fresh cilantro
- a lime, cut into wedges
- a couple of green onions, sliced
Instructions
- In a large pot, bring the vegetable broth to a simmer over medium heat.
- Add the star anise and cinnamon stick to the broth, letting them infuse for about 10 minutes to build depth of flavor.
- Stir in a splash of soy sauce for a hint of umami, then gently add the cubed tofu, simmering for another 5 minutes to warm through.
- Meanwhile, cook the rice noodles according to package instructions, then drain and divide among bowls.
- Ladle the hot broth and tofu over the noodles, ensuring each bowl gets a good mix of ingredients.
- Top with bean sprouts, cilantro, green onions, and a lime wedge on the side for squeezing.
How the tofu absorbs the broth’s spices makes each bite a little revelation, while the noodles offer a satisfying chew. Serve it with extra lime and herbs on the side for those who love a brighter, fresher bowl.
Pho with Egg
Wandering through the flavors of comfort, there’s something deeply soothing about a bowl of Pho with Egg. It’s a simple yet profound dish that wraps you in warmth, blending the rich, aromatic broth with the soft, yielding texture of a perfectly cooked egg.
Ingredients
- 4 cups of beef broth
- a couple of star anise pods
- a splash of fish sauce
- 1 cinnamon stick
- 2 cloves of garlic, minced
- a handful of rice noodles
- 1 egg
- a sprinkle of green onions, chopped
- a few leaves of fresh basil
Instructions
- In a large pot, bring the beef broth to a gentle simmer over medium heat.
- Add the star anise pods, cinnamon stick, and minced garlic to the broth, letting the flavors meld for about 10 minutes. Tip: Toasting the spices lightly before adding can deepen the flavors.
- Stir in a splash of fish sauce, adjusting slightly if you prefer a more pronounced umami taste.
- While the broth simmers, cook the rice noodles according to package instructions, then drain and set aside. Tip: Rinsing the noodles under cold water after cooking prevents them from sticking together.
- Gently crack the egg into the simmering broth, poaching it for about 3 minutes for a soft yolk. Tip: Swirling the broth before adding the egg helps it cook evenly.
- Divide the cooked noodles between two bowls, then ladle the hot broth and poached egg over the top.
- Garnish with chopped green onions and fresh basil leaves before serving.
Rich in flavor and texture, this Pho with Egg offers a comforting embrace with every spoonful. The silky egg yolk mingles with the broth, creating a luxurious depth, while the fresh herbs add a bright contrast. Serve it with a side of crisp bean sprouts for an added crunch.
Pho with Pork
Zen and the art of cooking come together in this comforting bowl of Pho with Pork, a dish that whispers of home and the gentle simmer of broth on a quiet evening. It’s a recipe that doesn’t rush, inviting you to slow down and savor each step, from the fragrant spices to the tender slices of pork.
Ingredients
- a couple of star anise pods
- a cinnamon stick, because whole spices make all the difference
- a splash of fish sauce, for that umami depth
- about 1 pound of pork shoulder, thinly sliced
- 8 cups of water, to start your broth
- a handful of rice noodles, the thin kind that slurp up the broth so well
- a bunch of fresh herbs—think cilantro and Thai basil
- a lime or two, for that bright finish
- a couple of green onions, sliced thin
Instructions
- Start by toasting the star anise and cinnamon stick in a dry pot over medium heat for about 2 minutes, until they’re fragrant. This little step unlocks their flavors.
- Add the water and bring to a gentle boil, then lower the heat to a simmer. Let it whisper away for about 20 minutes; this is your broth base.
- Slide in the pork slices and let them cook through in the broth, about 10 minutes. Tip: Keep the heat low to avoid toughening the pork.
- While the pork cooks, soak the rice noodles in hot water until they’re just tender, about 5 minutes. Drain them well—nobody likes soggy noodles.
- Divide the noodles between bowls, then ladle the hot broth and pork over the top. Tip: The broth should be steaming hot to warm everything through.
- Finish with a generous handful of fresh herbs, a squeeze of lime, and a sprinkle of green onions. Tip: The lime adds a necessary zing, so don’t skip it.
On the table, this Pho with Pork is a harmony of textures—the silky noodles, the tender pork, the crisp herbs. Serve it with extra lime wedges and a small dish of fish sauce on the side, letting everyone adjust to their liking.
Pho with Duck
Now, as the evening light fades, there’s something deeply comforting about the idea of a bowl of Pho with Duck. It’s a dish that whispers of autumn evenings and the warmth of shared meals, a gentle reminder of the beauty in slowing down.
Ingredients
- a couple of duck legs, skin on
- 4 cups of chicken stock
- a splash of fish sauce
- a small handful of star anise
- a couple of cinnamon sticks
- a thumb-sized piece of ginger, sliced
- a couple of cloves of garlic, crushed
- a small bunch of cilantro
- a lime, cut into wedges
- a handful of bean sprouts
- a couple of scallions, thinly sliced
- a package of rice noodles
Instructions
- Preheat your oven to 375°F. Place the duck legs on a baking sheet, skin side up, and roast for about 45 minutes until the skin is crispy and the meat is tender.
- While the duck is roasting, bring the chicken stock to a simmer in a large pot. Add the fish sauce, star anise, cinnamon sticks, ginger, and garlic. Let it simmer gently for 30 minutes to infuse the flavors.
- Cook the rice noodles according to the package instructions, then drain and set aside.
- Once the duck is done, let it rest for a few minutes before shredding the meat off the bones.
- Strain the broth to remove the spices, then return it to the pot. Add the shredded duck meat to the broth to warm through.
- Divide the noodles among bowls, then ladle the broth and duck over the top. Garnish with cilantro, lime wedges, bean sprouts, and scallions.
Rich in flavor and with a texture that’s both tender and slightly chewy, this Pho with Duck is a dish that invites you to linger. Serve it with extra lime wedges on the side for those who love a brighter, tangier note.
Pho with Lamb
Now, as the evening light fades, there’s something deeply comforting about the idea of a bowl of Pho with Lamb. It’s a dish that carries the warmth of spices and the richness of lamb, blending into a broth that feels like a hug on a cool night.
Ingredients
- A couple of lamb shanks, about 2 pounds
- 8 cups of water
- 1 large onion, halved
- A 3-inch piece of ginger, sliced
- 2 star anise pods
- 1 cinnamon stick
- A splash of fish sauce
- 1 tbsp of sugar
- 8 oz of dried rice noodles
- A handful of fresh basil leaves
- A handful of fresh cilantro
- 1 lime, cut into wedges
- 2 green onions, thinly sliced
Instructions
- In a large pot, add the lamb shanks and cover with 8 cups of water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the top.
- Add the halved onion, sliced ginger, star anise, and cinnamon stick to the pot. Let it simmer gently for about 2 hours, until the lamb is tender and the broth is flavorful.
- Remove the lamb shanks from the broth and let them cool slightly. Then, shred the meat off the bones and set aside.
- Strain the broth to remove the solids, then return it to the pot. Stir in a splash of fish sauce and 1 tbsp of sugar. Taste and adjust the seasoning if needed.
- Meanwhile, cook the rice noodles according to the package instructions. Drain and divide among bowls.
- Top the noodles with the shredded lamb, then ladle the hot broth over everything.
- Garnish with fresh basil, cilantro, green onions, and lime wedges on the side.
Kindly, the broth is rich and aromatic, with the lamb adding a depth that’s both surprising and familiar. Serve it with extra lime wedges and a side of hoisin sauce for dipping, letting each spoonful be a discovery of flavors.
Conclusion
Variety is the spice of life, and our roundup of 18 Delicious Pho Recipes for Every Season offers just that! Whether you’re craving something hearty for winter or light for summer, there’s a bowl here for you. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the love on Pinterest so others can enjoy these tasty dishes too!
