Vietnamese Beef Pho – A Bowl Full of Comfort
Vietnamese Beef Pho is more than just a dish for me—it’s a memory, a connection to one of the most incredible adventures my family and I have ever had. The rich, aromatic broth, tender slices of beef, and fresh herbs come together in a way that feels both comforting and exciting. Every time I make Pho, I’m transported back to Vietnam and the amazing journey we had as a family.
Eating delicious Vietnamese food on a street in Hanoi
We travelled across Vietnam as backpackers, exploring its vibrant cities, charming towns, and breath-taking landscapes. Our trip started in Ho Chi Minh City, where the energy of the streets and the incredible street food stalls introduced us to the country’s love for bold flavours. From there, we went to Hoi An, a town full of lantern-lit streets and talented tailors. I still treasure the custom-made dresses I ordered for myself and my daughter—little tokens of a magical time.
In Hanoi, we fell in love with the chaotic charm of the Old Quarter and the roadside vendors serving steaming bowls of Pho. But it was in Sapa that we experienced something truly special: walking through the stunning rice paddy terraces, meeting kind-hearted locals, and soaking in the beauty of Vietnam’s countryside.
Pho was a constant companion on our journey. Whether it was a quick breakfast before setting off on an adventure or a soothing dinner after a long day of exploring, every bowl felt like a warm hug. It’s a dish that embodies Vietnam’s culture—simple yet sophisticated, comforting yet vibrant.
Now that we’re back home, Pho has become a family favourite. Making it brings back memories of Vietnam, and sharing it with others feels like sharing a piece of our journey.
Here’s my recipe for Vietnamese Beef Pho:
Prepping Time :15 Minutes
Cooking Time : 3hrs
Make : 2-3 Portions
Ingredients To make broth :
2 Marrow Bones
1 pc Oxtail
1 Large Onion
5cm pc Ginger - Peeled and cut to 2 slices
The Dry Spices :
5 Star Anise
1 tbsp of Coriander seeds
8 pcs of cloves
6 Green Cardamon seed
1 tbsp black peppercorns
1 Cinnamon Stick
To Taste :
45gr brown sugar
45 ml fish sauce
For the Pho :
700gr Sirloin Steak ( Thinly sliced)
400gr flat rice noodle ( Soak in lukewarm water for at least 30 minutes
300g sirloin steak ( thinly sliced)
1 small red (bird's-eye) chilli, finely sliced
Handful each of fresh Thai basil and fresh coriander
Handful of beansprouts
Handful of fresh mint
Half an onion (thinly sliced)
1 lime cut into wedges
Here’s how I make my favourite Vietnamese Beef Pho step by step. It may seem like a lot, but trust me—it’s worth it! Every bowl is packed with flavour, and the process is surprisingly calming once you get started. Let’s dive in.
Step 1: Preparing the Broth
First things first, we need a clean and clear broth—it’s the heart of a good Pho. Here’s how to do it:
Clean the bones: Start by boiling 2 litters of water in a medium-sized saucepan and adding the bones or oxtail. Let it boil for about 10 minutes. You’ll notice the water turns cloudy and some residue floats to the surface—this is normal. Pour it out and replace with fresh water.
Repeat the process: Boil the bones again with 2 litters of clean water, then discard and repeat the process about three times until the water is completely clear of any scum.
The final boil: For the fourth time, add 4 litters of fresh water, bring it to a simmer, and let the bones cook. This is your Pho broth base—it should now be crystal clear and ready for flavouring.
Step 2: Charring the Ginger and Onion
This step adds an amazing depth of flavour to your broth:
Place the sliced onion and ginger on a grill pan over high heat and char them on all sides for 3–5 minutes. Alternatively, you can do this under the grill in your oven. Once beautifully charred, add them to your simmering broth.
In the same pan, toast your dry spices --WITHOUT oil (star anise, cinnamon, cloves, coriander seed, black peppercorn and cardamon ) for 1-2 minutes until fragrant. Place the spices in a tea bag or tea strainer, then drop them into the broth. Let the whole pot simmer for at least 2 hours to allow the flavours to develop beautifully.
Step 3: Adjusting the Broth
This is where you taste and adjust.
Add fish sauce and brown sugar to your broth to balance the flavours. Start with small amounts, taste, and adjust as needed. Once the flavours are perfect, your Pho soup is ready to serve!
Step 4: Preparing the Pho Bowls
Now comes the fun part—assembling your bowls of Pho!
Prepare two saucepans with boiling water:
Use one for the noodles (already soaked and flexible). Place the noodles in a noodle ladle or strainer and submerge in the boiling water for about 1 minute, then transfer them to a serving bowl.
Use the other pan to dunk the sliced beef. Quickly boil the beef for a few seconds to keep it tender, then place it on top of the noodles in the bowl. Don’t overcook the beef—it should stay pink and juicy!
Bring your broth back to a boil and pour it over the noodles and beef.
Top your bowl with fresh garnishes :Add spring onions, sliced onion, beansprouts, chili slices, and fresh herbs like coriander and Thai basil. Serve with a wedge of lime for that final zing.
Don’t forget the finishing touch :Add extra fish sauce to taste if needed. Then dig in and enjoy your homemade Pho!
Tina’s Top Tips
Slice beef with ease: Pop the beef in the freezer for 1 hour to firm it up. This makes it much easier to slice thinly.
Scaling up: Making a bigger batch? Double the amount of bones, and for every litter of broth, add 1 tablespoon of fish sauce and brown sugar to adjust the flavour.
If you’d like to learn how to make Pho like a pro, come and join my Vietnamese Cooking Class here in Birmingham! I’ll teach you how to create authentic Beef Pho, from balancing the flavours of the broth to assembling the perfect bowl.
Looking for a thoughtful gift? My My Exotic Kitchen Gift Vouchers are the perfect way to share the love of cooking with someone special—especially for foodies who adore Southeast Asian cuisine.
Now, it’s your turn to give this recipe a go—happy cooking! 🥢
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