Description
This Vietnamese Beef Pho recipe features a deeply aromatic broth, tender slices of beef, and rice noodles, topped with fresh herbs, lime, and chili. It’s the ultimate Vietnamese noodle soup made from scratch for comforting, flavorful meals. A must-try for fans of Asian soups and homemade pho.
Ingredients
Scale
- 1 kg beef bones
- 500 g beef brisket
- 4 star anise
- 1 cinnamon stick
- 5 cloves
- 1 tablespoon coriander seeds
- 1 large piece ginger
- 1 onion
- 2 tablespoons fish sauce
- 1 tablespoon rock sugar
- 2 teaspoons salt
- 400 g flat rice noodles
- 300 g thinly sliced beef sirloin or eye of round
- 200 g bean sprouts
- 1 bunch fresh herbs (cilantro, basil, mint)
- 2 limes, cut into wedges
- 2 red chilies, thinly sliced
- Optional hoisin and sriracha sauce
Instructions
- Boil beef bones and brisket in a large pot for 10 minutes, then drain and rinse to remove impurities.
- Char the ginger and onion over an open flame or dry pan until blackened. Toast star anise, cinnamon, cloves, and coriander seeds in a dry skillet.
- Fill a large pot with fresh water, add cleaned bones and brisket, charred aromatics, toasted spices, fish sauce, rock sugar, and salt. Simmer uncovered for 3–4 hours, skimming off scum.
- Prepare rice noodles according to package instructions. Drain and set aside.
- Freeze beef sirloin for 15–20 minutes, then slice thinly against the grain.
- In bowls, place noodles and raw beef slices. Pour over boiling hot broth to cook meat.
- Top with bean sprouts, herbs, lime wedges, chili slices, and optional sauces. Serve hot.
Notes
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Vietnamese Beef Pho, Pho, Noodle Soup, Asian Soup