Vietnamese Beef Pho Recipe
Picture above shows Beef Pho, a Vietnamese soup consisting of thin sliced beef, rice stick noodles, and a savory broth. This soup can be garnished with limes, culantro, thai basil, bean sprouts, green onions, and hot peppers.
When making this dish, make sure to choose a good rice stick noodle (the rice noddles from the grocery store typically do not taste authentic). Try using fresh Bánh Phở Noodles which will give you the best result and should be available in your local Asian Market.
Traditionally, pho broth is homemade by simmering oxtail and bone marrow, but if you are pressed for time, feel free to use a good beef stock (I used an organic brand that tasted pretty good). Also, most recipes call for culantro which was unavailable in my grocery store, so I opted for cilantro instead.
Thank you Jill for providing this recipe! I never like to copy anyone’s hard work so I have modified some of the ingredients and steps slightly 
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Vietnamese Beef Pho Recipe
Ingredients (Serving -4)
- 10 cups of Beef Broth
- 1 package of fresh Bánh Phở Noodles (Rice Stick Noodles)
- 1 & 1/2 lbs of thin sliced Beef (we used Chuck Roast)
- 1 White Onion
- 2 tablespoons of Ginger
- 1 Cinnamon Stick
- 1 teaspoon of Whole Cloves
- 1 teaspoon of Anise Star or Anise Seeds
- 2-3 Cardamom Pods
- 1 tablespoon of Sugar
- 1/4 cup of Fish Sauce
Garnish
- 1-2 Limes cut in wedges
- 1/4 cup of fresh Cilantro
- 1/4 cup of fresh Basil
- 1/4 cup of fresh chopped Green Onions
- 1/4 cup of Bean Sprouts
- 1 Jalapeño or Chili Pepper
- Sriracha (to taste)
Preparation
- Begin by placing the beef in the freezer (this will make it easier to cut the meat slices thin).
- In a small saucepan, dry roast (without oil) the cloves, anise, cinnamon, and cardamom pods. Cook until fragrant then remove from the heat. Set aside.
- Set the oven to broil on high. Thinly slice the onion and place on a large baking sheet lined with aluminum foil. Roast the onions on both sides (about 3-5 minutes each).
- Prepare a large saucepan over high heat with the beef broth. Add in the roasted onions, spices, and ginger. Bring to a boil then reduce the heat and let simmer for 20 minutes.
- Next, add in the fish sauce and sugar. Continue to simmer for an additional 20 minutes.
- In the meantime, begin preparing the rice stick noodles (follow the instructions on the package, as cooking methods may vary per brand). Note: This may require that you soak the noddles 10-20 minutes before cooking.
- Begin slicing the beef about 10 minutes before the broth is ready. Using a non-serrated knife, carefully slice the semi-frozen beef into thin pieces by starting at the top of the meat and slowly moving the blade downwards in a back and forth motion.
- Just before serving, return the broth to a slight boil.
- Making the Pho: In a serving bowl, add the noddles and then top with the beef. Using a chinese strainer, carefully ladle the broth into the serving bowl (this step will cook the meat). Add enough broth to cover both the noddles and beef. Serve immediately and garnish with limes, basil, cilantro, bean sprouts, green onions, and peppers.
Cooking Preparation
Ingredients: (Beef, Beef Broth, Onion, Ginger, Anise Star or Seeds, Whole Cloves, Cinnamon Stick, Cardamom Pods, Jalapeño, Fish Sauce, Sugar, and Rice Stick Noodles).
**Note: I do not recommend the rice noddles pictured above, choosing fresh Bánh Phở Noodles will give you the best result.
Garnish: Limes, Cilantro, Basil, Green Onions, and (Bean Sprouts – Not Pictured).
Steps 1 & 2: Begin by placing the beef in the freezer (this will make it easier to cut the meat slices thin).
In a small saucepan, dry roast (without oil) the cloves, anise, cinnamon, and cardamom pods. Cook until fragrant then remove from the heat. Set aside.
Step 3: Set the oven to broil on high. Thinly slice the onion and place on a large baking sheet lined with aluminum foil. Roast the onions on both sides (about 3-5 minutes each).
Step 4: Prepare a large saucepan over high heat with the beef broth. Add in the roasted onions, spices, and ginger. Bring to a boil then reduce the heat and let simmer for 20 minutes.
Step 5: Next, add in the fish sauce and sugar. Continue to simmer for an additional 20 minutes.
Step 6: In the meantime, begin preparing the rice stick noodles (follow the instructions on the package, as cooking methods may vary per brand). Note: This may require that you soak the noddles 10-20 minutes before cooking.
Step 7: Begin slicing the beef about 10 minutes before the broth is ready. Using a non-serrated knife, carefully slice the semi-frozen beef into thin pieces by starting at the top of the meat and slowly moving the blade downwards in a back and forth motion.
Step 8: Just before serving, return the broth to a slight boil.
Making the Pho: In a serving bowl, add the noddles and then top with the beef. Using a chinese strainer, carefully ladle the broth into the serving bowl (this step will cook the meat). Add enough broth to cover both the noddles and beef.
Serve immediately and garnish with limes, basil, cilantro, bean sprouts, green onions, and peppers. Enjoy
Great sounding recipe. Glad you substituted beef for the oxtail. I don’t like eating fly swatters.
Pho Sho….thanks I might try this since I’m a big Pho fan…
Wonderful, hope you enjoy
I love pho. I need to try to make this sometime.
Thanks for reading! I love Pho too, just had it yesterday actually! Thanks again for stopping by
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