Steaming Soul of Hanoi: Northern Vietnamese Pho Recipe

Why You’ll Love this Northern Vietnamese Pho

Every single bowl of authentic Northern Vietnamese pho (or Pho Bac) offers a symphony of delicate flavors that’s worth the effort to create at home.

I’m obsessed with the crystal-clear broth—the hallmark of northern-style pho—where charred ginger and shallots create depth without overwhelming the palate.

You’ll appreciate how the aromatic spices (star anise, cinnamon, fennel, and cardamom) infuse slowly, creating layers rather than hitting you all at once.

And unlike its southern cousin, this version lets the beef shine through, complemented by just the right touch of fish sauce and those tender rice noodles that drink up the broth perfectly.

What Ingredients are in Northern Vietnamese Pho?

Making authentic Northern Vietnamese pho (Pho Bac) requires quite a shopping list, but trust me, each ingredient plays a vital role in building that crystal-clear, aromatic broth that’s the hallmark of this classic dish.

The combination of charred aromatics, beef bones, spices, and fresh garnishes creates a symphony of flavors that’s subtle yet complex. Unlike its southern counterpart, Northern pho focuses on clarity and purity of beef flavor, with fewer garnishes to let the broth truly shine.

• 4 large unpeeled shallots
• 1 piece unpeeled ginger (4 inches)
• 1 teaspoon fennel seeds
• 5 star anise
• 1 stick cinnamon (3 inches)
• 1 black cardamom pod, crushed
• 5 pounds beef leg bones, cut into 3-inch pieces (grass-fed preferred)
• 1½ pounds boneless beef chuck, trimmed and cut into large pieces
• ½ ounce dried scallops
• 2 tablespoons kosher salt, plus more to taste
• ¼ cup fish sauce
• 8 scallions (green parts thinly sliced, white parts left whole)
• 1½ tablespoons unseasoned rice vinegar
• 2 serrano chilies, stemmed and thinly sliced
• 2 pounds small flat rice noodles
• 8 ounces beef sirloin, cut across grain into thin slices
• 1 medium yellow onion, thinly sliced and soaked in cold water
• ⅓ cup fresh cilantro leaves
• Freshly ground black pepper

When shopping for these ingredients, quality matters tremendously. The bones form the foundation of your broth—look for grass-fed beef bones if possible, as they produce a cleaner flavor.

For the spices, whole is always better than pre-ground, allowing you to toast them yourself for maximum aroma. The dried scallops might be the hardest ingredient to source (check Asian markets), but they add an incredible umami depth that’s worth hunting down.

And remember, the garnishes should be prepped just before serving for the freshest flavor and texture—this is where the magic happens when hot broth meets cool, crisp toppings.

How to Make this Northern Vietnamese Pho

Making authentic Northern Vietnamese pho begins with creating a rich, aromatic broth that forms the soul of this beloved soup. First, broil 4 large unpeeled shallots and a 4-inch piece of unpeeled ginger until they’re beautifully blackened, about 15-20 minutes.

While that’s happening, toast your spices—1 teaspoon fennel seed, 5 star anise, a 3-inch cinnamon stick, and 1 crushed black cardamom pod—until they release their fragrant oils. These aromatics will infuse your broth with that distinctive pho flavor that makes your kitchen smell like a Hanoi street food stall.

The key to crystal-clear broth is proper bone preparation. Blanch 5 pounds of beef leg bones by boiling them briefly for 3 minutes, then rinsing—this removes impurities that would cloud your soup.

Return the bones to a clean pot with your aromatics, 1½ pounds of beef chuck, and 6 quarts of cold water. For the most even cooking and superior heat retention, consider using a high-end Dutch oven which will help maintain a consistent simmer throughout the long cooking process. Let this mixture simmer gently, skimming occasionally, until the beef chuck becomes tender.

At this point, you’ll cool the beef in ice water before slicing it thinly and refrigerating. The broth continues to develop for another 90 minutes before being strained, seasoned with ¼ cup fish sauce, and kept hot.

Meanwhile, prepare your garnishes and soak 2 pounds of rice noodles until they’re perfectly al dente. When serving, the magic happens as you layer noodles, both cooked and raw beef slices, onions, herbs, and finally, that steaming broth that brings everything to life.

The contrast of textures and temperatures—tender noodles, rare beef cooking in the hot broth, fresh herbs, and spicy chilies—creates a symphony of flavors in every bowl.

Northern Vietnamese Pho Substitutions and Variations

While authentic Northern Vietnamese pho relies on specific ingredients for its signature flavor, you don’t need to abandon your pho dreams if you can’t find every traditional component.

If black cardamom proves elusive, green cardamom can pinch-hit, though you’ll miss that smoky depth.

Can’t source beef leg bones? Oxtail makes a rich substitute.

For dried scallops, a tablespoon of fish sauce adds comparable umami complexity.

The elusive flat rice noodles can be swapped with any rice noodle variety you find.

I’m particularly fond of using brisket instead of chuck when I’m craving more marbling.

What to Serve with Northern Vietnamese Pho

To complement the aromatic elegance of Northern Vietnamese pho, you’ll want to assemble a selection of traditional accompaniments that enhance the soup’s delicate flavors without overwhelming them.

I recommend offering a plate of fresh herbs like Thai basil, culantro (ngò gai), and bean sprouts alongside lime wedges and those vibrant serrano chilies you’ve already prepared.

Unlike Southern-style pho, the Northern tradition favors simplicity – you won’t need hoisin or sriracha here. A small dish of the chile-vinegar mixture works perfectly, allowing diners to adjust their bowls’ acidity and heat.

For a complete meal, consider serving with a light jasmine tea.

Final Thoughts

This Northern Vietnamese pho represents the soul of Vietnamese cuisine—elegant, nuanced, and deeply satisfying.

When you take that first sip of the clear, aromatic broth, you’re experiencing centuries of culinary tradition distilled into one bowl. I’m always amazed at how such simple ingredients—bones, spices, time—transform into something so complex.

Don’t rush this recipe; the magic happens in those long, slow hours of simmering. The reward is incomparable to any shortcut version you’ll find.

And remember, each bowl should be customized at the table with those vibrant garnishes—that’s where the pho truly comes alive.