Featured on Tastemade: Traditional Beef Pho- Poppa Trinh’s Pho Tips
Watch the Instagram reel -here-.
There is no such thing as a shortcut or quick pho!
This authentic and traditional style Vietnamese Pho. Every family has their own recipe and this is my dad’s.
Pho Tai is beef pho with thin-cut beef and it’s so comforting and delicious. We like to add oxtail to our soup to create a rich and luxurious stock. Oxtail (aka beef tail) helps intensify that golden and silky color while also adding a more beef-y broth.
A good pho broth requires good quality bones and more importantly a long cook time (4-5 hours minimum, but 6-12 is even better) to release collagen & beneficial nutrients, to create a beautiful golden broth and to create that really complex & aromatic broth. The longer you cook the pho broth, the more flavor will come from the bones.
A couple things that my dad does differently is making his own special dry spice packets, and adding fresh daikon chunks to the broth to add a little natural sweetness to the pho (this also means you can use less to no sugar with these natural sweeteners).
*Dried sand worms, known as sâu đất or sa sung in Vietnamese, are a unique and traditional ingredient that elevates the flavor of Northern Vietnamese pho. These dried worms are carefully toasted and simmered with the broth, infusing it with a deep umami richness and briny depth that defines the distinct taste of pho in Hanoi. Historically, this ingredient has been passed down through generations, used to add complexity and a savory kick to the broth. What makes it truly special is how it balances the flavors, enriching the broth without overpowering the other delicate ingredients. While not commonly found in every pho shop due to its rarity and price, the use of dried sand worms creates a distinct flavor profile that sets Northern pho apart.
To use them in pho, simply toast the dried worms lightly, then simmer them with the bones and aromatics to extract their essence, creating a rich, flavorful base for the dish.
Not Sure What Style of Phở You Like? Northern Phở vs Southern Phở
Southern Phở
Most phở spots in the U.S. serve the Southern-style version—richer, sweeter, and full of bold spices like star anise, fennel, and cinnamon. It’s the one that comes with a side plate piled high with herbs, lime, bean sprouts, hoisin, and chili sauce—built for customization and big flavor.
Northern Phở
Northern phở, on the other hand, is what you’ll find in Hanoi. It’s more restrained, clean, and clear. The broth is all about purity—letting the beef and bones shine. There’s no fennel, no cloves, less cinnamon, and just a hint of spice. Instead of dressing it up, some vendors add depth with fire-charred ginger, grilled onions, and even dried sea worms (sa sùng) for natural umami. No extra herbs, no sweet sauces—just balance in every sip.
Watch a fuller version of how to cook pho on Youtube!
And, if you still need a little more hand holding, you can watch me and my dad make beef pho on Youtube -here-.
Master Tips for the Perfect Pho Broth
Bone Selection: Use a mix of marrow, knuckle, and optional oxtail bones for a flavorful and collagen-rich broth. Trim excess fat to avoid cloudiness.
Soak Bones for 1-2 Hours Before Cooking:
Soaking beef bones in cold water for 1-2 hours before parboiling helps draw out myoglobin, a protein responsible for the reddish color in raw meat and blood residue. Removing myoglobin through soaking reduces the impurities that could otherwise cloud your broth during cooking. Be sure to change the water as it becomes cloudy to ensure a thorough cleanse. This step is particularly important for achieving a clear, pristine broth with minimal scum formation.
Pre-Boil Bones: Parboil bones with some salt and a little vinegar, then rinse thoroughly and brush bones under running cool water to remove impurities for a clear broth.
Simmer Gently: Keep the broth at a low simmer without covering; never let it boil to maintain clarity and do NOT stir the pot or bones.
Avoid Covering the Pot During Simmering:
Covering the pot traps steam and causes condensation to drip back into the broth, which may carry impurities, fats, and scum back into the liquid. This circulation process can result in a cloudy broth. Simmering with the lid partially ajar helps release steam and ensures the impurities skimmed off stay out of the broth.
Start with Cold Water After Parboiling Bones:
Adding parboiled bones to a pot of cold water allows the gradual release of flavors and proteins, preventing an abrupt release of impurities that can emulsify and cloud the broth. The slower heating process ensures impurities rise to the surface for easy removal, contributing to a clearer and cleaner broth.
Char Aromatics: Char onions, ginger, and optional daikon for deep, smoky flavors.
Toast Spices: Toast spices like star anise, cinnamon, and cloves before adding to release their oils and aroma.
Spice Timing: Add spices in the last 30–60 minutes to keep their aroma fresh. Use a spice bag to avoid residue.
Long Cooking Time: Simmer for at least 6 hours, but 12+ hours is ideal for a rich, golden broth. Skim scum frequently.
If you need any help finding any ingredients for my recipes, you can find links to all my pantry staples / seasonings / kitchen gear as well as photo gear -here-.
For the full 5-page in-depth recipe, including 5 additional tips for making the perfect pho broth and the recipe for our traditional pickled garlic condiment, click the link below to purchase Poppa Trinh’s Authentic Pho Recipe & Secret Tips.
*Why is this recipe for purchase?
99% of the recipes I share are completely free — because I truly believe good food should be shared and enjoyed by everyone. That said, I’ve chosen to offer just a few select recipes for purchase to help support my page and keep the creativity (and cooking) going.
When you purchase a recipe — you’re helping fuel the work behind the scenes and making it possible for me to keep sharing free content with you and this amazing food-loving community.