Beef pho
Discover this authentic Vietnamese Beef pho recipe — a satisfying weeknight dish that's an impressive dish that showcases your cooking skills. Made with beef stock, onion, ginger and 14 more fresh ingredients, this recipe guides you through 3 detailed steps to create a truly memorable meal. Ready in about 40 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this vietnamese classic is sure to impress.
20
Prep Time (min)
30
Cook Time (min)
4
servings
500
Calories/serving
Hard
Difficulty
Ingredients
- 1 L Beef Stock
- 1 large Onion
- 1 Large Chopped Ginger
- 1 Cinnamon Stick
- 2 Star Anise
- 1 tsp Coriander Seeds
- 1 teaspoon Cloves
- 225 g Sirloin steak
- 1 tsp Palm Sugar
- 1 tablespoon Fish Sauce
- 1 ½ tbsp Soy Sauce
- 200 g Rice Noodles
- 2 sliced Spring Onions
- 1 small Birds-eye Chillies
- Handful Basil
- Handful Coriander
- 1 Lime
Instructions
3 steps · ~30 minutes total
Step 1
Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
15 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 2
Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 3
Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.
10 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your vietnamese meal with these perfect pairings:
About This Dish
Beef pho is a beloved dish from Vietnamese cuisine, originating in Vietnam. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Vietnamese cuisine is celebrated for its freshness, lightness, and balance. It's characterized by the generous use of fresh herbs, minimal use of oil, and emphasis on fresh ingredients.
This recipe is rated hard difficulty and uses 17 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
The best cuts for Beef Pho are brisket, flank, or sirloin as they become tender and flavorful when cooked in the broth.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
