How to Make Pho with Handmade Noodles: A Complete Guide

Few dishes represent Vietnamese cuisine as well as Pho (Phở), a flavorful and aromatic noodle soup loved worldwide. While preparing traditional Pho broth requires patience, handmade noodles add an extra layer of authenticity and make the meal even more satisfying. This article will walk you through the step-by-step process of making Pho from scratch, including homemade noodles, ensuring you enjoy an authentic bowl of Pho right at home.

Ingredients for Pho

For the Broth (Serves 4-6)

Beef bones (or chicken bones) – 1.5 kg (3 lbs)
Onions – 2 large, halved
Ginger – 1 large knob, sliced
Star anise – 5 pods
Cinnamon stick – 1
Cloves – 5
Coriander seeds – 1 tablespoon
Fish sauce – 3-4 tablespoons
Rock sugar – 2-3 tablespoons
Salt – to taste
Water – 4 liters

For the Handmade Noodles

Rice flour – 2 cups
Tapioca starch – ½ cup
Salt – ½ teaspoon
Water – 1 ½ cups
Oil – 1 tablespoon (for greasing)

For the Garnishes

Thinly sliced beef or chicken
Fresh herbs (cilantro, Thai basil)
Bean sprouts
Lime wedges
Chili slices
Hoisin sauce and sriracha (optional)

Step 1: Prepare the Pho Broth

Blanch the Bones:
- Boil the beef or chicken bones for 5 minutes, then drain and rinse under cold water. This step ensures a clear, clean broth.
Char the Aromatics:
- In a pan, roast the onions and ginger until slightly blackened. This adds depth and smokiness to the broth.
Toast the Spices:
- In a dry pan, lightly toast star anise, cinnamon, cloves, and coriander seeds until aromatic.
Simmer the Broth:
- In a large pot, add the blanched bones, charred aromatics, and toasted spices. Cover with 4 liters of water and bring to a boil. Lower the heat and simmer for 4-6 hours. Skim any foam that rises to the top for a clear broth.
Season the Broth:
- Add fish sauce, salt, and rock sugar to the broth. Taste and adjust seasoning accordingly.
Strain the Broth:
- Once simmered, strain the broth through a fine sieve and keep warm until ready to serve.

Step 2: Make the Handmade Noodles

Mix the Dough:
- Combine rice flour, tapioca starch, salt, and water in a bowl. Stir until smooth and no lumps remain. Let the batter rest for 15-20 minutes.
Steam the Batter:
- Heat a large steamer. Grease a flat pan with oil and pour a thin layer of batter over the surface. Steam for 2-3 minutes or until the noodle sheet is translucent and cooked through.
Cool and Slice the Noodles:
- Remove the sheet and let it cool slightly. Repeat with the remaining batter.
- Once cooled, roll the sheet gently and slice it into thin noodle strips.
Store or Use Immediately:
- These noodles can be used immediately or stored in an airtight container in the fridge for up to 2 days.

Step 3: Assemble the Pho

Cook the Meat:
- If using raw beef, blanch thin slices in boiling water for a few seconds. For chicken, shred pre-cooked meat.
Prepare the Noodles:
- Dip the handmade noodles in boiling water to heat them briefly, then drain.
Assemble the Bowl:
- In each bowl, add a handful of noodles and top with beef or chicken slices. Ladle hot broth over the noodles and meat.
Garnish and Serve:
- Garnish with fresh herbs, bean sprouts, chili slices, and lime wedges. Serve with hoisin and sriracha sauce on the side.

Tips for Making the Perfect Pho

Quality Ingredients: Fresh herbs, spices, and good quality bones will elevate the flavor of the broth.
Control the Broth’s Clarity: Skim the surface regularly and avoid boiling the broth vigorously.
Customize the Noodles: If you prefer thicker noodles, cut the sheets wider.

Final Thoughts

Making Pho with handmade noodles is a labor of love, but the result is worth it. The combination of delicate, fresh noodles with a fragrant, flavorful broth creates a bowl that is rich in authentic Vietnamese tradition. Whether you’re cooking for a family gathering or just looking to recreate a favorite street food dish, this recipe will bring the essence of Vietnam to your kitchen.

Enjoy your homemade Pho, and don’t forget—you can always customize it with your favorite toppings to make it your own!