Beef Pho

Published on 26 Jan 2013

Pho (or phở) is a brothy Vietnamese noodle dish usually made from beef or chicken and it’s really really worth the effort to make. Pho is definitely on the list for my theoretical last meal.

This recipe is for a beef pho and some of the ingredients may seem daunting or unusual but they’re really not and they’re easy to find: check an asian section of your local grocery or visit an asian-specific grocer.

Broth Ingredients

Amount Ingredient Notes
6 litres beef stock
1 thumb-sized piece (~5 cm) ginger crushed
2 sticks cinnamon
1 tablespoon coriandre seeds
1 whole black cardamom pod
8 whole cloves
8 whole black peppercorns
8 whole star anise pods
1 bunch fresh cilantro
3 tablespoons fish sauce a crucial ingredient, smells foul but tastes great
1 chunk rock sugar

Serving Ingredients

Amount Ingredient Notes
1 kg raw beef sirloin sliced thinly
1 kg leftover cooked beef sirloin sliced or shredded
3 cups cooked rice noodles such as vermicelli
1/2 white or red onion thinly sliced

Garnishes

A multitude of garnishes is recommended, if not necessary, such as most of the following. Many of them will better your pho experience as they all compliment the broth well.

Amount Ingredient Notes
a couple limes cut into wedges
a few Thai or green chilies thinly sliced
a bunch scallions (green onions) sliced thinly
a bunch Thai basil you can substitute regular basil
a bunch fresh cilantro leaves only
a bunch bean sprouts for crunch
a bottle sesame oil for drizzling
a bottle hoisin sauce for sweetness
a bottle sriracha for additional heat

Making the Pho


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