10 Brothy Pho Recipes for Vietnamese Bowls

Growing up in a Vietnamese-American household, the aroma of simmering pho broth was the soundtrack of my childhood weekends. My grandmother would spend hours tending to a massive pot on the stove, filling our home with star anise, ginger, and cinnamon scents that promised warmth and comfort. Those Sunday gatherings around steaming bowls taught me that pho isn’t just soup—it’s a hug in edible form, bridging generations and cultures.

Lately, I’ve been experimenting in my own kitchen, tweaking the classic recipe during chilly evenings or post-workout recovery sessions. With a focus on brothy versions that highlight rich, flavorful stocks without heaviness, I’ve created these 10 variations. They’re perfect for today’s fast-paced life: nourishing, customizable, and ready in under an hour if you prep broth ahead. Whether you’re a pho purist or love fusion twists, these bowls deliver that soul-soothing slurping experience.

Classic Beef Pho (Pho Bo)

This timeless beef pho features thinly sliced rare beef that cooks in the hot broth, delivering tender bites in a deeply savory stock. Ingredients (serves 2): 4 cups beef bone broth, 8 oz rice noodles, 4 oz eye of round beef (sliced paper-thin), 1 onion (charred), 2-inch ginger (charred), 2 star anise, 1 cinnamon stick, 2 cloves, fresh basil, cilantro, lime, hoisin, sriracha.
Steps: 1. Simmer broth with charred onion/ginger and spices for 20 mins; strain. 2. Cook noodles separately; divide into bowls. 3. Add raw beef slices, pour scalding broth over. 4. Garnish with herbs, lime, sauces.
Loaded with collagen-rich broth for joint health and anti-inflammatory spices, it’s a restorative classic that warms from within.

Chicken Pho (Pho Ga)

A lighter take using chicken, this pho boasts a fragrant, golden broth perfect for everyday sipping. Ingredients (serves 2): 4 cups chicken broth, 8 oz rice noodles, 2 chicken breasts (shredded), 3 shallots, 1 lemongrass stalk, 1-inch ginger, Thai basil, cilantro, green onions, lime, chili.
Steps: 1. Simmer broth with smashed lemongrass, ginger, shallots for 25 mins; shred poached chicken. 2. Boil noodles; assemble in bowls. 3. Ladle hot broth over chicken and noodles. 4. Top with herbs and lime.
High in lean protein and vitamin C from herbs, it supports immunity and feels cleansing after indulgent meals.

Vegetarian Tofu Pho

Plant-powered and umami-packed, this version uses tofu and mushrooms for meaty texture in a veggie broth. Ingredients (serves 2): 4 cups vegetable broth, 8 oz rice noodles, 8 oz firm tofu (cubed and pan-fried), 4 shiitake mushrooms, 1 carrot (sliced), star anise, cinnamon, ginger, bean sprouts, cilantro, hoisin.
Steps: 1. Infuse broth with spices, mushrooms, carrot for 20 mins. 2. Fry tofu until golden. 3. Cook noodles; layer with tofu and sprouts. 4. Pour broth; garnish.
Rich in antioxidants from mushrooms and fiber from veggies, it’s gut-friendly and ideal for meatless Mondays.

Seafood Pho with Shrimp and Squid

Ocean-fresh flavors shine in this brothy bowl, with shrimp and squid adding bounce and brininess. Ingredients (serves 2): 4 cups seafood stock, 8 oz rice noodles, 8 oz shrimp (peeled), 4 oz squid rings, lemongrass, ginger, kaffir lime leaves, cilantro, Thai basil, lime, fish sauce.
Steps: 1. Simmer stock with aromatics 15 mins; add seafood last 2 mins. 2. Cook noodles separately. 3. Assemble bowls; pour broth. 4. Garnish generously.
Omega-3s from seafood boost heart health, while light broth keeps it summery and low-cal.

Spicy Lemongrass Pork Pho

Bold heat from chilies meets citrusy lemongrass in this pork-forward pho for spice lovers. Ingredients (serves 2): 4 cups pork broth, 8 oz rice noodles, 6 oz pork shoulder (thinly sliced), 2 lemongrass stalks, 2 Thai chilies, ginger, star anise, mint, cilantro, lime.
Steps: 1. Bruise lemongrass; simmer in broth with chilies/spices 25 mins. 2. Poach pork slices in broth. 3. Add cooked noodles to bowls. 4. Ladle and herb-up.
Capsaicin aids metabolism, and lemongrass detoxifies—perfect for a fiery, energizing meal.

Mushroom and Kale Pho

Earthy mushrooms and hearty kale make this vegan pho a nutrient powerhouse in cozy broth. Ingredients (serves 2): 4 cups mushroom stock, 8 oz rice noodles, 2 cups mixed mushrooms (sliced), 2 cups kale, garlic, ginger, cinnamon, hoisin, scallions, sesame seeds.
Steps: 1. Sauté mushrooms/garlic; add stock and spices, wilt kale in 20 mins. 2. Cook noodles. 3. Combine in bowls. 4. Sprinkle seeds and scallions.
Vitamin K from kale supports bones, with mushrooms providing plant-based B vitamins for energy.

Duck Pho with Star Anise

Rich, fatty duck elevates pho with crispy skin and intense broth, balanced by aromatics. Ingredients (serves 2): 4 cups duck broth, 8 oz rice noodles, 1/2 duck breast (roasted and sliced), extra star anise, ginger, orange peel, basil, cilantro, plum sauce.
Steps: 1. Roast duck; simmer carcass for broth with spices 30 mins. 2. Slice duck. 3. Boil noodles; assemble. 4. Pour broth, add citrusy garnishes.
Healthy fats from duck promote satiety, while star anise aids digestion for indulgent comfort.

Beef Brisket Pho

Slow-simmered brisket melts in this hearty, collagen-loaded pho for ultimate tenderness. Ingredients (serves 2): 4 cups beef broth, 8 oz rice noodles, 8 oz brisket (braised), charred onion, ginger, cloves, cinnamon, jalapeños, herbs, sriracha.
Steps: 1. Braise brisket in spiced broth 40 mins (or use pre-made). 2. Cook noodles. 3. Shred brisket into bowls. 4. Ladle broth; spice to taste.
Brisket’s gelatin benefits skin and joints, making it a nourishing winter warrior.

Vegan Jackfruit Pho

Pulled jackfruit mimics carnitas in this inventive, smoky vegan pho bursting with tropical vibes. Ingredients (serves 2): 4 cups veggie broth, 8 oz rice noodles, 1 can young jackfruit (shredded and smoked), lemongrass, ginger, star anise, coconut aminos, lime, cilantro.
Steps: 1. Sauté jackfruit with spices; add broth and simmer 20 mins. 2. Cook noodles. 3. Layer jackfruit and noodles. 4. Garnish vibrantly.
Jackfruit’s fiber aids digestion, and it’s a low-fat protein alternative for sustainable eating.

Oxtail Pho with Bone Marrow

Decadent oxtail and marrow bones create a silky, flavorful broth that’s pho perfection. Ingredients (serves 2): 4 cups oxtail broth, 8 oz rice noodles, 1 lb oxtail (stewed), marrow bones, ginger, cardamom, bay leaves, bean sprouts, basil.
Steps: 1. Stew oxtail and bones with spices 45 mins; pick meat. 2. Boil noodles. 3. Add meat/marrow to bowls. 4. Pour rich broth; add crunch.
Bone marrow delivers vitamins A and K for immunity, turning this into a luxurious healer.

These brothy pho recipes are your ticket to authentic Vietnamese comfort at home—versatile, healthful, and incredibly slurpable. Grab some rice noodles, fire up the stove, and transport your taste buds to Hanoi; which one will you bowl up first?