Sriracha Pho is a lively twist on the classic Vietnamese noodle soup, blending warm, flavorful broth with tender rice noodles, fresh herbs, and a spicy kick from the ever-popular sriracha sauce. It’s a bowl that feels cozy and exciting all at once, perfect for anyone who loves a little heat with their comfort food.
I love making Sriracha Pho because it’s so easy to adjust the spice level to your taste. I usually start with just a drizzle of sriracha and then add more as I go, so everyone at the table can create their own perfect heat. The fresh lime and herbs like cilantro and basil help balance out the spice and bring a bright, fresh flavor that keeps me coming back for more.
When I serve Sriracha Pho, I like to set out all the toppings—bean sprouts, sliced jalapeños, green onions, and lime wedges—so everyone can customize their bowl. It’s such a fun meal to share with friends or family because everyone gets to build their own little masterpiece. Plus, the warm broth feels like a hug on a chilly day, making it one of my favorite go-to dinners when I want something both spicy and soothing.
Key Ingredients & Substitutions
Beef Bones: Using marrow and knuckle bones adds richness to the broth. If you want a quicker version, beef shank or oxtail work well, though the broth won’t be as deeply flavored.
Rice Noodles: Flat rice noodles are classic for pho. If you can’t find them, thin rice vermicelli can work, but cook them separately to avoid sogginess.
Herbs & Toppings: Thai basil and cilantro bring freshness. If unavailable, regular basil or mint can substitute. Bean sprouts add crunch but can be skipped if fresh ones aren’t available.
Sriracha Sauce: This is what gives the dish its spicy twist. You can swap it for other chili sauces like sambal oelek or chili garlic sauce if you prefer a different heat style.
How Do You Make a Clear, Flavorful Pho Broth?
Making clear and rich pho broth takes patience and a few simple steps:
- Start by roasting or charring onion and ginger to deepen flavor.
- Toast spices lightly to release their aroma but avoid burning.
- Bring broth to a boil, then lower to a gentle simmer to keep it clear.
- Skim off foam or impurities that form on top early on.
- Simmer for at least 3 hours; longer gives richer flavor.
- Strain broth through a fine sieve to remove solids.
These steps help keep the broth clean and flavorful, making your Sriracha Pho satisfyingly rich but bright.
Equipment You’ll Need
- Large stockpot – I like a wide one to help the broth develop deep flavor and make straining easier.
- Skillet or grill pan – for charring the onion and ginger, which adds a smoky depth to the broth.
- Fine mesh sieve – helps strain out bones, spices, and impurities for a clear broth.
- Cooking spoon – essential for stirring and skimming during simmering.
- Measuring spoons and cups – to keep the spices and seasonings precise and balanced.
Flavor Variations & Add-Ins
- Swap beef for chicken or shrimp to change the protein; they cook quickly and add a different flavor.
- Add sliced vegetables like bok choy, mushrooms, or bell peppers for extra freshness and crunch.
- Mix up herbs—try mint or Vietnamese cilantro for a different herbal note that complements the spice.
- Adjust the heat—use more or less sriracha, or add sliced chili peppers for extra spice.
How to Make Sriracha Pho
Ingredients You’ll Need:
For The Broth:
- 1 lb beef bones (marrow and knuckle bones)
- 1 large onion, halved
- 1 piece (3-inch) ginger, halved
- 5 star anise
- 4 whole cloves
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 1 tbsp fish sauce
- 1 tsp salt, or to taste
- 1 tsp sugar
- 8 cups water
For The Soup:
- 1/2 lb beef brisket or flank steak, thinly sliced
- 8 oz dried flat rice noodles (pho noodles)
- 1 cup bean sprouts
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh cilantro leaves, chopped
- 3 green onions, thinly sliced
- 1 lime, cut into wedges
- Sriracha sauce, to taste
- Optional: sliced jalapeños or other chili peppers for extra heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and at least 3 hours to simmer the broth for rich flavor. Plan for around 3 to 6 hours total if you want maximum depth. Most of this time you’ll just let the broth simmer gently while you prepare other things.
Step-by-Step Instructions:
1. Prepare the Broth Base:
Char the halved onion and ginger over an open flame or in a dry skillet until they get a little blackened. This adds a smoky, deep flavor to the broth.
2. Toast the Spices:
In a dry pan over medium heat, toast the star anise, cloves, cinnamon stick, and coriander seeds for about 2-3 minutes until fragrant.
3. Make the Broth:
In a large stockpot, add the beef bones, charred onion, ginger, toasted spices, and 8 cups of water. Bring to a boil, then lower the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface.
4. Simmer the Broth:
Let the broth simmer slowly for at least 3 hours, up to 6 hours for a deeper flavor. During the last hour, add fish sauce, salt, and sugar, adjusting to your taste.
5. Prepare Noodles and Beef:
Cook or soak the rice noodles according to package instructions until soft. Thinly slice the brisket or flank steak and set aside.
6. Assemble the Pho:
Divide the noodles evenly into serving bowls. Arrange the raw sliced beef neatly over the noodles.
7. Strain and Heat Broth:
Strain the broth through a fine sieve to remove bones, onion, ginger, and spices. Bring the strained broth back to a boil.
8. Serve:
Pour the piping hot broth over the noodles and raw beef, which will cook instantly in the broth’s heat. Add bean sprouts, Thai basil, cilantro, green onions, and lime wedges. Top with a generous spoonful or drizzle of sriracha sauce and add jalapeño slices if you like more spice.
9. Enjoy:
Give everything a good stir and enjoy your warm, spicy, and comforting bowl of Sriracha Pho!
Can I Use Store-Bought Broth Instead of Making My Own?
Yes! While homemade broth is ideal for deep flavor, you can use high-quality beef broth or stock as a shortcut. Just heat it with the toasted spices, charred onion, and ginger to infuse extra flavor before serving.
How Should I Store Leftover Pho?
Store leftover broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the broth on the stove until hot before adding noodles and fresh toppings to keep everything tasty and fresh.
Can I Substitute the Beef With Other Proteins?
Absolutely! Chicken, shrimp, or tofu can work well as alternatives. Adjust cooking times accordingly, since these proteins cook faster than beef.
How Spicy Is This Pho, and Can I Adjust It?
The recipe’s spice mainly comes from added sriracha sauce, so you can easily control the heat. Start with a small amount and add more to your bowl to suit your taste.