Northern Vietnamese Pho Recipe

Why You’ll Love this Northern Vietnamese Pho

Even if you’ve tried pho before, Northern Vietnamese pho—Pho Bac—has a charm that’s tough to beat.

It’s lighter and more delicate than the southern version, letting the broth’s subtle flavors shine through without getting lost in a sea of herbs and sauces. The clear, aromatic broth feels like a warm hug on a chilly day, comforting without being heavy.

You’ll notice the simplicity, but don’t mistake that for boring—this pho is like poetry in a bowl, each ingredient playing its part just right.

Plus, it’s a neat challenge to perfect the balance between the tender beef slices and those silky rice noodles.

If you want pho that’s both soothing and sophisticated, this one’s your go-to. Trust me, your taste buds will thank you.

What Ingredients are in Northern Vietnamese Pho?

Alright, if you’re gearing up to make Northern Vietnamese Pho, also known as Pho Bac, you’re in for a flavorful ride. The ingredients list might look long, but each one has a starring role in building that iconic, clear, and aromatic broth that defines this dish. You’re balancing beefy richness with fragrant spices and fresh herbs, all coming together in a bowl of comfort.

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Ready to see what you’ll need before diving into the cooking?

Here’s the rundown of ingredients for this pho recipe:

• 4 large shallots, unpeeled
• 1 piece ginger (about 4 inches), unpeeled
• 1 teaspoon fennel seed
• 5 star anise
• 1 stick cinnamon (3 inches)
• 1 pod black cardamom, crushed
• 5 lbs beef leg bones, cut into 3-inch pieces (grass-fed if you can find it)
• 1 1/2 lbs boneless beef chuck, trimmed and cut into big chunks
• 6 quarts cold water
• 1/2 ounce dried scallops
• 2 tablespoons kosher salt, plus more to taste
• 1/4 cup fish sauce
• 8 scallions (green parts thinly sliced, whites left whole)
• 1 1/2 tablespoons unseasoned rice vinegar
• 2 serrano chilies, stemmed and thinly sliced
• 2 lbs small flat rice noodles
• 8 ounces beef sirloin, sliced across the grain about 1/2 inch thick
• 1 medium yellow onion, thinly sliced and soaked in cold water for 30 minutes
• 1/3 cup fresh cilantro leaves
• Fresh ground black pepper, to taste

A quick heads-up: sourcing good quality bones and meat really makes a difference here. Grass-fed beef bones and a fresh cut of chuck or sirloin will give your pho a richer, cleaner flavor.

Also, don’t skip the step of charring the shallots and ginger under the broiler—it adds that subtle smoky depth that turns the broth from good to great.

And yes, the dried scallops might sound fancy or odd if you’ve never used them, but they’re a secret weapon for umami richness. If you can’t find them, the broth will still be tasty but just missing that little extra magic.

Finally, balancing the saltiness and tang from fish sauce and rice vinegar is key—start with the recipe amounts and adjust as you go, because every batch of broth can behave a bit differently.

How to Make this Northern Vietnamese Pho

Alright, let’s plunge into making this classic Northern Vietnamese Pho, a dish that’s all about layering flavors and a bit of patience. Start by grabbing your 4 large shallots and 1 piece of ginger (around 4 inches), but don’t peel them just yet. Pop these unpeeled beauties under the broiler and let them get that gorgeous char, turning often for about 15 to 20 minutes until they’re nicely blackened.

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This charring step? It’s a game changer—adds this smoky depth to your broth that you didn’t know you needed. Once they’re cool enough to handle, peel off the skins and halve the ginger lengthwise, then give it a good press with your knife to flatten it out. Set these aside because they’re about to join the party.

Next up, spice things up—literally. Toast 1 teaspoon of fennel seeds, 5 star anise, 1 stick of cinnamon (3 inches), and 1 pod of crushed black cardamom in a dry skillet over medium heat until fragrant, about 3 minutes. This toasting releases their oils and aromas, and trust me, your kitchen will smell like a street market in Hanoi.

Now, it’s time for the broth. Place 5 pounds of beef leg bones (grass-fed if you can find them) in a big pot with 6 quarts of cold water, cover by about an inch, and bring it to a boil for 3 minutes. This initial boil is all about cleaning the bones, so drain and rinse everything—yes, it’s a bit tedious but totally worth it for a clear broth.

After cleaning, return the bones to the pot, add your broiled shallots and ginger, 1 1/2 pounds of boneless beef chuck (cut into generous pieces), and the toasted spices. Throw in 1/2 ounce of dried scallops and 2 tablespoons kosher salt. Bring it back to a boil, then reduce to medium-low and simmer, skimming off any scum on top.

This slow simmer for about 1 ½ hours lets the flavors meld while the beef chuck gets tender. Speaking of tender, when the beef is done, dunk it in ice water for 10 minutes to firm up and make it easier to slice thinly—because thin slices are the heart of pho. Keep cooking that broth for another 1 ½ hours, then strain it through cheesecloth to get that crystal-clear goodness.

Stir in 1/4 cup fish sauce and the white parts of 8 scallions for that savory umami kick. Your broth is ready to make these noodles sing. For the best consistency and ease, consider using a premium rice cooker to prepare the noodles perfectly every time.

Northern Vietnamese Pho Substitutions and Variations

While the traditional Northern Vietnamese Pho recipe calls for specific ingredients and steps, swapping things out or tweaking a few elements can be a game changer, especially if you’re short on time, ingredients, or just want to experiment.

For instance, if you can’t find dried scallops, a splash of anchovy sauce adds a similar umami punch. No beef chuck? Try brisket or even oxtail for richer broth, though it takes longer to cook.

Star anise and cinnamon are must-haves, but you could toss in a bit of cloves or nutmeg for a subtle twist.

Rice noodles? If those are elusive, flat wheat noodles can work in a pinch, though it’s not quite the same vibe.

The point is, pho is forgiving—so go ahead, mix it up a bit.

What to Serve with Northern Vietnamese Pho

When you’re diving into a bowl of Northern Vietnamese pho, what you serve alongside it can totally make or break the meal.

Pho is already a star, but those little extras? Game changers. Fresh lime wedges squeeze bright citrus into the broth, while Thai basil leaves add that punchy, slightly spicy twist.

Don’t forget bean sprouts—they bring crunch and freshness that contrast the silky noodles. Sliced serrano chilies? Perfect for a fiery kick, but watch out, they bite.

A small dish of hoisin sauce and sriracha lets everyone customize flavors, turning each bite into a personal adventure. Sometimes, a simple iced jasmine tea cools the palate just right.

Honestly, these sides are the secret team behind pho’s magic. Who knew accompaniments could steal the show?

Final Thoughts

Pairing those vibrant sides with Northern Vietnamese pho really brings out the best in the dish, but let’s not forget the star itself—the broth, the noodles, the tender beef.

The broth, simmered low and slow with spices and bones, is where the magic lives. You want it clear, flavorful, and fragrant, never cloudy or dull.

The noodles should be just soft enough to soak up the broth without turning mushy. Thinly sliced beef adds that perfect tender bite, balancing richness and freshness.

Don’t rush this; good pho takes patience, but trust me, it’s worth every minute. So, gather your ingredients, embrace the slow simmer, and get ready to enjoy a bowl that’s comforting, complex, and utterly satisfying.

Ready to slurp?