Bone broth that's been simmering for hours, tender beef, rice noodles, and a pile of fresh herbs. Pho looks intimidating but it's mostly just patience - the broth does the heavy lifting while you get on with your day. Yes, it takes time, but most of that is unattended. What you get is a deeply nourishing bowl that's both comforting and light, with aromatics like star anise and ginger making your kitchen smell incredible. Worth the wait, especially when you're after something that actually supports your body rather than just filling you up.
Ingredients
For the broth:
-
2kg beef bones (knuckle and marrow bones work best)
-
500g oxtail or beef shank
-
2 large onions, halved
-
10cm piece ginger, halved lengthways
-
4 star anise
-
1 cinnamon stick
-
6 cloves
-
2 tbsp coriander seeds
-
1 tbsp fennel seeds
-
3 litres water
-
2 tbsp fish sauce
-
1 tbsp sugar
-
Salt to taste
For serving:
-
400g dried flat rice noodles (bánh phở)
-
300g beef sirloin or eye fillet, thinly sliced
-
Fresh bean sprouts
-
Thai basil
-
Coriander leaves
-
Spring onions, sliced
-
Lime wedges
-
Fresh chilli slices
-
Hoisin sauce
-
Sriracha
Method
-
Prep the bones: Place beef bones and oxtail in a large pot, cover with water, and bring to a boil. Let it boil for 5 minutes - you'll see grey scum rise to the surface. Drain everything, rinse the bones under cold water, and clean your pot. This step removes impurities and keeps your broth clear.
-
Char the aromatics: Heat a dry pan or place onion and ginger directly over a gas flame. Char them until blackened in spots - about 5 minutes each side. This adds depth and a subtle smokiness to the broth. Scrape off any loose burnt bits under running water.
-
Toast the spices: In the same dry pan, toast star anise, cinnamon, cloves, coriander seeds, and fennel seeds for 2-3 minutes until fragrant. Don't skip this - toasting releases essential oils that make the broth complex rather than one-dimensional.
-
Build the broth: Return cleaned bones and oxtail to the pot. Add 3 litres of water, charred onion and ginger, and toasted spices. Bring to a boil, then immediately reduce to the lowest simmer. You want gentle bubbles, not a rolling boil. Skim any foam that rises in the first 30 minutes.
-
Simmer low and slow: Let this cook for 6-8 hours. The longer it goes, the richer it gets. Top up with water if the level drops too much. After 3-4 hours, remove the oxtail or shank, shred the meat, and set aside. Return bones to continue simmering.
-
Season the broth: Strain the broth through a fine sieve, discarding solids. Add fish sauce, sugar, and salt to taste. The broth should taste slightly stronger than you think it needs - the noodles and toppings will dilute it. Keep it warm.
-
Prep the noodles: Soak rice noodles in cold water for 30 minutes, then drain. When ready to serve, drop them into boiling water for 30 seconds to 1 minute until soft but still chewy. Drain immediately.
-
Slice the beef: Freeze your raw beef for 15 minutes to make slicing easier. Cut paper-thin slices against the grain. The thinner, the better - they'll cook instantly in the hot broth.
-
Assemble your bowl: Place noodles in a deep bowl. Add some shredded cooked beef. Top with raw beef slices. Ladle boiling broth over everything - the heat will cook the raw beef in seconds.
-
Serve with toppings: Set out plates of bean sprouts, herbs, spring onions, lime wedges, and chilli. Everyone customises their own bowl. Squeeze lime, add herbs, adjust heat with chilli. Hoisin and sriracha go on the side for dipping or stirring in.
Serving Suggestions
-
Make the broth a day ahead - it gets better overnight and you can easily skim solidified fat from the top
-
Serve with Vietnamese iced coffee for the full experience
-
Double the broth recipe and freeze half for next time
-
Use leftover broth for quick weeknight soups or cooking rice
-
If you're short on time, use good quality store-bought beef bone broth and add the aromatics and spices for the last hour of simmering
The Recipe's Health Benefits
-
Beef bone broth: This is where the real health magic happens. Simmering bones for hours extracts collagen, gelatin, amino acids like glycine and proline, and minerals like calcium and magnesium. The gelatin supports gut lining health, which affects everything from digestion to immune function. The amino acids are building blocks for your body's own collagen production, supporting skin elasticity, joint health, and connective tissue repair.
-
Ginger: Anti-inflammatory compounds in ginger support digestion and may help reduce muscle soreness and joint pain. It's been used medicinally for thousands of years, and research backs up its benefits for nausea, inflammation, and metabolic health.
-
Star anise and spices: These aren't just flavour - they contain antioxidants and compounds that support digestion and have antimicrobial properties. The warming spices also help circulation and add therapeutic value beyond taste.
-
Fresh herbs: Thai basil, coriander, and spring onions provide vitamins, minerals, and phytonutrients that support overall health. They're nutrient-dense without adding calories, and the fresh flavours make the bowl feel light despite the rich broth.
-
Rice noodles: Gluten-free and easy to digest, rice noodles provide quick energy without the heaviness of wheat-based pasta. They're a blank canvas that lets the broth and toppings shine.
Vital Beauty Collagen
The collagen and amino acids you get from simmering beef bones for hours are exactly what makes pho so nourishing. But let's be real - most of us aren't making bone broth from scratch every week.
Vital Beauty Collagen gives you Types I, II, and III bovine collagen in one scoop. That means support for skin elasticity, joint health, and connective tissue without spending your Sunday tending to a stockpot.
Type I supports skin structure and hydration. Type II targets cartilage and joint comfort. Type III works on blood vessels, organs, and skin elasticity. Together, they deliver what your body needs for visible and structural support as collagen production naturally declines with age.
One scoop in water, coffee, or a smoothie each morning gives you bioavailable collagen peptides that are easily absorbed and put to work immediately. No recipe required, no waiting, just direct support for the collagen your body's been using up faster than it can replace.
If you love pho for the deep nourishment it provides, Vital Beauty Collagen makes that same benefit simple and consistent. Every single day.
