How to Make Pho Like a Pro: Detailed Step-by-Step Guide + Joshua Weissman’s Twist – BEST Pho Recipe!

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⏱️TIMESTAMPS⏱️
0:00 Intro
1:17 Prep The Bones
3:44 Spice Prep & Aromatics: Creating the Base
6:05 Simmering the Bones
7:22 Preparing the Beef Shank
9:41 Preparing the Sliced Rare Beef
10:23 Preparing Yellow Onion, Green Onion, and Lime Garnishes
10:57 Final 45 Minutes of Simmering the Broth
11:52 Clearing the Broth: Removing the Ingredients
12:51 What to Do with Pho Bones?
13:22 Preparing the Sliced Beef Shank
13:57 Beef Meatballs as Optional Toppings
14:15 Essential Pho Toppings
14:45 Customize Your Pho with These Toppings
15:18 Fresh Rice Noodles
15:35 Assembling the Pho Bowl: Pho with Rare Beef, Shank, and Meatballs
17:09 Assembling the Pho Bowl: Pho with Rare Beef
18:00 Customizing Pho: Personal Touches for Every Bowl
19:04 What Makes My Pho Truly Unique and Authentic
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Pho is a dish I cook all the time. It’s more than just food; it’s a symbol of community, warmth, and shared moments. So, are you ready to learn how to make pho like a pro? In this video, I’ll walk you through everything you need to know—from crafting the perfect broth to preparing the noodles, with step-by-step instructions and my own authentic Vietnamese twist. Whether you’re a pho lover or a first-timer, this guide will help you create the best bowl of pho you’ve ever tasted!
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*INGREDIENTS* Making 16-20 large bowls Pho (Scale down if needed)
– 6-7 lbs. (3kg) fresh rice noodles
– Some fish sauce

*Preparing The Bones*
– 4.5 lbs. (2kg) beef marrow
– 7 lbs. (3kg) beef knuckle
– 1/2 lb. (220g) ginger
– 2-3 Tbsp salt
– cold water

*For The Broth*
– 2 Tbsp Peppercorns
– 1 1/2 Tbsp Fennel Seeds
– 1 Tbsp Cloves
– 6 Black Cardamom Pods
– 8 Star Anise
– 1 Tbsp Coriander Seeds
– 3 sticks of Cinnamon
– 3 large yellow onion
– 2 large whole pieces ginger
– 9qt (8.5 liters) water
– 2 – 3 Tbsp sea salt (to taste)
– 2-3 Tbsp rock candy sugar or 1 Tbsp granulated sugar
– 3-4oz (100g) ginger
– Some cooking oil (for baking)
– 3 tsp salt (for baking)

*For Toppings*
– 7 lbs. beef shank with bones or 3 lbs. boneless if preferred (for sliced beef shank)
– Some cooking oil (for baking)
– 2 tsp salt (for baking)
– 2-3 lbs. top sirloin (for rare beef)
– 2-3 yellow onions, thinly sliced
– 2-3 bunches green onions, chopped
– 4-5 limes, cut into wedges
– 1-2 bunches cilantro, chopped (stems for the broth)

*For Optional Toppings*
– 2 lbs. (1kg) Beef meatballs. Check my video for homemade beef meatballs at: https://youtu.be/p78OOnk7ga0
– Thai basil,
– Thai chilis
– jalapeños, sliced
– bean sprouts
– hoisin sauce
– sriracha