PHO

Broth Ingredients:

  • 3 lbs beef soup bones
  • 2 lbs chicken bones (legs and wings work well)
  • 1 turkey leg (optional)
  • 7 pieces of oxtail (optional, usually 2 per person)
  • 1 large white onion
  • 8 oz ginger
  • 1 ½ oz star anise
  • Salt, to taste


Bowl Toppings:

  • Cilantro, chopped
  • Bean sprouts
  • White onion, thinly sliced
  • Green onion, chopped
  • Basil
  • Lime wedges
  • Jalapeño slices
  • Sriracha sauce
  • Hoisin sauce
  • Rice noodles (preferably large or extra-large)


Protein Toppings:

  • 1/3 pound beef sirloin, slightly frozen then sliced paper-thin across the grain
  • Firm tofu, cut into rectangles
  • Imitation crab
  • Chicken slices
  • Turkey slices
  • Beef meatballs (bò viên)


Instructions:

  1. Prepare the Aromatics:

    • Peel the onion, cut it in half. Peel and halve the ginger.
    • Toast the onion and ginger using your preferred method (grill or cooking torch) until lightly browned.
    • Lightly toast the star anise in a dry pan for a few minutes to enhance their flavors.

  2. Soak the Noodles:

    • Soak the rice noodles in cold water at least 3 hours before serving.

  3. Cook the Broth:

    • In a large pot (12-quart or bigger), combine the soup bones, chicken bones, turkey leg (if using), onion, ginger, star anise, and a teaspoon of salt.
    • Fill the pot with about 10 quarts of water, leaving 1 inch from the top. Bring to a boil, then reduce to a low simmer. Let it gently bubble but not boil vigorously for about 10 hours.
    • After 4 hours, add the oxtails.
    • To remove excess fat, either let the broth cool after cooking and refrigerate overnight to skim off solidified fat, or skim off the fat from the top towards the end of cooking.

  4. Serve the Broth:

    • When ready to serve, bring the broth to a full rolling boil. Use a ladle to skim broth from areas with less surface fat.


Notes:

  • If using oxtails, remove them after about 6 hours of cooking. The meat should be tender and falling off the bone.
  • For extended cooking, some prefer simmering the broth on low for 24 hours and possibly doubling the recipe to serve more.

  1. Cook the Noodles:

    • Cook noodles individually using a stainless steel single mesh deep noodle strainer.
    • Boil water in a separate pot, dip the strainer with noodles into the boiling water for 1-2 minutes until the noodles are just firm but not crunchy.

  2. Assemble the Bowls:

    • Place cooked noodles in a ceramic bowl (to retain heat). Add desired toppings like cilantro, bean sprouts, sliced onions, chopped green onions, basil, lime, jalapeño, Sriracha, and hoisin sauce according to taste.


Serving Suggestion:

  • Invite friends over and enjoy this homemade pho together. Experiment with toppings to customize each bowl to individual tastes.

I feel fortunate that my parents not only taught me how to cook but also passed down the foundation of our family’s pho recipe—one that I’ve since adapted to suit my own taste. When we moved to Fort Collins, Colorado, and eating out became an occasional luxury, I found comfort in making a big pot of pho to carry us through the week. Each day, I’d change the protein, but the heart of the dish—the warmth and familiarity—remained unchanged, offering a kind of solace that only food can provide.

Growing up, pho was more than just a meal; it was the scent of home, a quiet invitation to gather, to share, and to feel cared for. The simplicity of the dish belied its power to create a sense of peace, filling the house with an unspoken bond of love and tradition. Even now, when I find myself far from home, a bowl of pho at a local shop can somehow lift my spirits and bring me back to those moments. Though its cost has risen over the years, the comfort it offers is still worth every penny.

When we moved back to Tucson, this love for pho evolved into a new tradition we call “Phomas.” Typically, it takes place after Thanksgiving and before Christmas—though sometimes it’s celebrated after the holiday rush. Phomas has become a cherished annual event where friends and family gather to enjoy a feast centered around an enormous pot of pho.

The preparation begins days in advance, with the broth simmering for over 24 hours to develop its deep, rich flavors. The aromas of roasted onion, ginger, and star anise fill the house and spill onto the sidewalk, welcoming guests before they even step through the door. On the day of Phomas, an array of fresh toppings, a variety of proteins, and steaming bowls of rice noodles await, ensuring everyone can create their perfect bowl.

The turnout varies—some gatherings are intimate with just a dozen people, while others see over 30 friends and family packed into our home. The laughter, smiles, and clinking bowls create an atmosphere of pure joy. Phomas is not just about the food; it’s about coming together to reflect on the past year, share stories, and prepare for the new one with full hearts and full stomachs.

It’s not an official holiday, but to us, it might as well be. Phomas is a celebration of love, gratitude, and connection—an extension of the tradition my parents passed down and one I’m proud to carry forward. While our family’s pho recipe may not be the most authentic version, it holds a special kind of magic. It’s a reminder that food, like love, is meant to be shared, to bring people together, and to create memories that last a lifetime.