Vietnamese Pho with Pork Broth

A soul-warming, deeply fragrant bowl of Vietnamese pho built on a rich, spiced pork broth. Star anise, cinnamon, cloves, and charred ginger bring that unmistakable pho perfume, while tender slices of pork loin and soft rice noodles make it a full, satisfying meal. Topped with fresh herbs, crunchy bean sprouts, lime, and all the classic pho fixings — minus the beef, sesame, and soy.

Recipe details

Yield
4 people
Prep time
30 minutes
Cook time
2 hours 15 minutes
Total time
2 hours 30 minutes

Ingredients

  • 1.5 kg (about 3.3 lbs) pork neck bones, rinsed (the backbone of your broth — ask your butcher to chop them if needed)
  • 500g (about 1.1 lbs) pork loin, partially frozen for easy slicing (slice paper-thin just before serving)
  • 2 large yellow onion, halved
  • 1 large knob (about 80g / 3 oz) fresh ginger, halved lengthwise (no need to peel for charring)
  • 6 whole star anise
  • 2 sticks cinnamon stick
  • 5 whole whole cloves
  • 1 tbsp coriander seeds
  • 3 pods cardamom pods, lightly crushed
  • 3 tbsp fish sauce (use a good Vietnamese brand like Red Boat for best flavour)
  • 2 tbsp coconut aminos (adds umami depth without soy)
  • 1 small piece (about 20g) rock sugar (or 1 tbsp granulated sugar — balances the broth beautifully)
  • 1.5 tsp, plus more to taste salt
  • 3 litres (about 3 quarts) water
  • 400g (about 14 oz) dried flat rice noodles (bánh phở) (medium width (about 5mm) is traditional for pho)
  • 2 cups fresh bean sprouts, rinsed
  • 4 stalks scallions (spring onions), thinly sliced
  • 1 large bunch fresh Thai basil, leaves picked
  • 1 small bunch fresh cilantro, roughly chopped
  • 2 chilies fresh red chili, thinly sliced (bird's eye for heat, long red for mild)
  • 2 limes lime, cut into wedges
  • to serve hoisin sauce (check label is gluten-free if needed; served on the side for dipping)
  • to serve sriracha

Instructions

  1. Place 1.5 kg pork neck bones into a large pot and cover with cold water. Bring to a boil over high heat and blanch for 5 minutes — you'll see grey foam rising to the surface. Drain the bones into a colander and rinse them well under cold running water. Rinse the pot out too. This step is the secret to a crystal-clear, clean-tasting broth.
  2. Set your cast iron pan over high heat until screaming hot. Place 2 halved onions and the halved ginger knob cut-side down directly on the dry pan. Char them without moving for 5–6 minutes until deeply blackened on the cut sides. This is not burning — it's flavour magic. The char gives pho broth its signature smoky-sweet depth.
  3. While the onion and ginger char, toast the spices. In a small dry pan over medium heat, add 6 star anise, 2 cinnamon sticks, 5 whole cloves, 1 tbsp coriander seeds, and 3 lightly crushed cardamom pods. Toast, shaking the pan, for about 2 minutes until fragrant. Don't walk away — they go from perfectly toasted to bitter fast. Remove from heat immediately.
  4. Return the blanched bones to the large clean pot. Add 3 litres of water, the charred onion and ginger, and all the toasted spices. Bring to a boil over high heat, then reduce to a gentle simmer. Add 1.5 tsp salt, 2 tbsp coconut aminos, and the piece of rock sugar. Partially cover and simmer gently for 1 hour 30 minutes. The simmer should be lazy — just a few gentle bubbles. A hard boil makes cloudy broth.
  5. While the broth simmers, place 500g pork loin in the freezer for about 20–25 minutes — this firms it up so you can slice it paper-thin later. Set a timer so you don't forget it.
  6. While the broth is still simmering and the pork loin is chilling, soak 400g dried rice noodles in a large bowl of cold water for 20–30 minutes until pliable and softened. Don't soak too long or they'll go mushy when you add the hot broth.
  7. Meanwhile, prep the garnish plate. Thinly slice 4 scallion stalks and roughly chop fresh cilantro. Pick leaves from the Thai basil bunch. Thinly slice 2 fresh red chilies. Cut 2 limes into wedges. Rinse 2 cups of bean sprouts. Arrange everything on a large plate or board for the table — this is your pho garnish spread.
  8. Once the broth has simmered for 1 hour 30 minutes, remove the pork loin from the freezer. Using your sharpest knife, slice it as thinly as humanly possible — nearly translucent. These raw slices will cook in the bowl when you pour over the boiling broth. Set aside on a plate.
  9. Strain the broth through a fine mesh sieve into a clean pot, discarding the bones, onion, ginger, and spices. You should have a gorgeous amber, fragrant broth. Return it to medium-high heat and stir in 3 tbsp fish sauce. Taste and adjust — add more fish sauce for saltiness, a squeeze of lime for brightness, or a pinch more sugar if it needs balance. Bring to a rolling boil.
  10. Bring a large pot of unsalted water to a boil using your stovetop. Add the soaked noodles and cook for just 1–2 minutes until tender but still with a tiny bit of bite — they'll continue cooking in the hot broth. Drain and divide immediately among 4 large, deep bowls.
  11. Lay the paper-thin raw pork loin slices over the hot noodles in each bowl. Ladle the furiously boiling broth generously over the top — this is what cooks the pork right in the bowl. Use enough broth to fully submerge the noodles and pork. The pork will turn from pink to pale and silky in seconds.
  12. Top each bowl with sliced scallions and a pinch of fresh cilantro. Bring the big garnish plate to the table and let everyone customise: add Thai basil, bean sprouts, chili slices, a big squeeze of lime, a dab of hoisin, and a drizzle of sriracha. Eat immediately while the broth is piping hot.