14 Aromatic Pho Recipes for Bowls

There’s something magical about the steam rising from a steaming bowl of pho—the way the anise, cinnamon, and cloves weave through the air, pulling you into a world of comfort and flavor. My love affair with pho began during childhood trips to my grandmother’s kitchen in Hanoi, where she’d simmer bones for hours, filling our home with aromas that still make my mouth water. Those memories taught me that pho isn’t just soup; it’s a hug in a bowl, especially on chilly evenings.

Recently, I’ve been experimenting in my own kitchen, tweaking classic recipes with seasonal twists and global influences. From infusing broths with fresh herbs from my balcony garden to balancing spice levels for weeknight dinners, these experiments have reignited my passion for pho’s versatility. In today’s fast-paced world, pho matters because it’s nourishing, customizable, and a mindful pause—perfect for anyone craving warmth without complexity.

Classic Beef Pho (Pho Bo)

This timeless Vietnamese staple features a rich broth simmered from beef bones, star anise, cinnamon, and ginger for that signature aromatic depth. Ingredients: 2 lbs beef bones, 1 onion, 4 star anise, 2 cinnamon sticks, 1 lb thin rice noodles, 8 oz eye of round (thinly sliced), fresh herbs (basil, cilantro, mint), lime, hoisin, and sriracha. Steps: Roast bones and aromatics, simmer 6-8 hours, strain, cook noodles, assemble with raw beef slices that cook in hot broth. Benefits: High in collagen for joint health, low-carb option when skipping extra noodles, deeply satisfying for cold days.

Chicken Pho (Pho Ga)

A lighter take on pho, using chicken bones and thighs for a cleaner, brighter broth infused with ginger, shallots, and cardamom. Ingredients: 3 lbs chicken bones/thighs, 1 knob ginger, 3 shallots, 1 tbsp coriander seeds, rice noodles, shredded chicken, Thai basil, bean sprouts, chili. Steps: Char ginger/shallots, simmer chicken 1-2 hours, shred meat, strain broth, assemble with blanched noodles. Benefits: Lean protein boost, easier on digestion than beef, quicker prep for busy weeknights.

Vegetarian Pho with Mushrooms

Earthy mushrooms replace meat in this vegan-friendly version, with a broth punched up by kombu, dried shiitakes, and five-spice for umami aroma. Ingredients: 1 oz dried shiitakes, 2 carrots, 1 leek, star anise, cinnamon, rice noodles, mixed fresh mushrooms, bok choy, tofu, herbs. Steps: Soak mushrooms for stock base, simmer veggies/spices 1 hour, strain, sauté fresh mushrooms, layer with noodles and greens. Benefits: Packed with antioxidants from mushrooms, gut-friendly fiber, ideal for plant-based diets.

Seafood Pho with Shrimp and Squid

Ocean flavors shine in this coastal twist, broth laced with lemongrass, galangal, and fish sauce for a briny, aromatic sea vibe. Ingredients: Shrimp shells for stock, squid tubes, 1 stalk lemongrass, galangal, rice noodles, shrimp, mussels, lime, cilantro, sawtooth herb. Steps: Simmer shells/lemongrass 45 mins, poach seafood, cook noodles separately, combine hot. Benefits: Omega-3s for heart health, light and refreshing, quick-cooking proteins.

Spicy Sriracha Beef Pho

Amp up the classic with sriracha-infused oil and fresh chilies for a fiery aromatic kick that builds heat gradually. Ingredients: Beef broth base (as classic), 1/4 cup sriracha, jalapeños, brisket slices, rice noodles, green onions, herbs. Steps: Prepare standard broth, swirl in sriracha oil, add sliced brisket and chilies to bowls before pouring broth. Benefits: Metabolism boost from capsaicin, customizable heat levels, comforting with a thrill.

Rare Beef and Brisket Pho

Dual textures from tender rare eye round and melt-in-mouth brisket, broth aromatic with charred onion and clove. Ingredients: Beef bones, brisket (simmered), eye round, spices (cloves, fennel), noodles, tripe optional, herbs. Steps: Slow-cook brisket in broth 3 hours, slice raw beef thin, assemble post-strain. Benefits: Iron-rich from brisket, varied textures for satisfaction, traditional authenticity.

Shiitake Mushroom Pho

Intense umami from rehydrated shiitakes and wood ear mushrooms, spiced with black cardamom for a smoky aroma. Ingredients: 2 oz dried shiitakes/wood ears, veggie broth base, ginger, cinnamon, noodles, enoki mushrooms, scallions. Steps: Rehydrate mushrooms for stock, simmer 1 hour, slice and add fresh varieties. Benefits: Immune-supporting beta-glucans, low-calorie, deeply flavorful without meat.

Tofu and Bok Choy Pho

Silky tofu and crisp bok choy in a ginger-forward broth, aromatic with fresh turmeric and Thai chilies. Ingredients: Firm tofu, bok choy, fresh turmeric, ginger, star anise, rice noodles, sesame oil drizzle. Steps: Press and cube tofu, simmer broth with roots 45 mins, blanch greens/tofu briefly. Benefits: Plant protein powerhouse, anti-inflammatory turmeric, quick and light.

Duck Pho with Ginger

Rich, gamey duck legs confit-style in broth perfumed by fresh ginger, orange peel, and five-spice. Ingredients: 4 duck legs, orange zest, lots of ginger, cinnamon, noodles, star fruit slices. Steps: Render duck fat, simmer legs 2 hours, shred meat, strain citrusy broth. Benefits: Healthy fats from duck, vitamin C from fruit, indulgent yet balanced.

Pork Belly Pho

Crispy-edged pork belly atop a fennel-anise broth, with pickled mustard greens for tangy contrast. Ingredients: Pork belly, pork bones, fennel seeds, rice noodles, pickled greens, cilantro. Steps: Braise belly in broth 1.5 hours, crisp skin separately, assemble fresh. Benefits: Collagen for skin health, satisfying fat-protein combo, crowd-pleaser.

Short Rib Pho

Fall-off-the-bone short ribs in a deeply beefy broth scented with roasted garlic and bay leaves. Ingredients: 2 lbs short ribs, roasted garlic, bay leaves, star anise, noodles, radish. Steps: Braise ribs 4 hours in spiced stock, shred, serve over noodles. Benefits: B-vitamins for energy, tender comfort food, meal-prep friendly.

Oxtail Pho

Gelatinous oxtail broth bursting with cinnamon-clove aroma, meaty tails for ultimate richness. Ingredients: 3 lbs oxtail, cinnamon bark, cloves, charred veggies, noodles, lime. Steps: Simmer oxtail 5+ hours till tender, pick meat, defat broth lightly. Benefits: Joint-supporting gelatin, intense flavor payoff, worth the simmer.

Lemongrass Beef Pho

Bright lemongrass dominates alongside beef tendon for a citrusy, aromatic Southeast Asian fusion. Ingredients: Beef tendon/balls, 3 stalks lemongrass, kaffir lime leaves, ginger, noodles. Steps: Bruise lemongrass, simmer with tendon 3 hours, slice thin. Benefits: Digestive aid from lemongrass, chewy tendon texture fun, refreshing twist.

Coconut Curry Pho

Velvety coconut milk mellows a yellow curry paste base, aromatic with turmeric, galangal, and chicken. Ingredients: Coconut milk, curry paste, chicken thighs, galangal, rice noodles, fried shallots. Steps: Sauté paste, simmer with coconut/chicken 30 mins, add noodles. Benefits: Creamy anti-inflammatory spices, dairy-free indulgence, speedy one-pot.

These 14 aromatic pho recipes are your invitation to slurp, savor, and customize—grab your biggest bowl, gather fresh herbs, and let the aromas transport you. Whether you’re a pho purist or adventurer, try one this weekend; your taste buds (and soul) will thank you!