Beef pho

Beef pho

Beef pho is a fragrant Vietnamese noodle soup featuring tender sirloin steak in a rich, spiced broth. This comforting dish is garnished with fresh herbs, chillies, and lime for a burst of flavor.

Beef

Prep Time

20 min

Cook Time

45 min

Servings

2

Beef pho is a beloved Vietnamese culinary classic, known for its aromatic broth and delicate balance of flavors. Traditionally served as a hearty breakfast or anytime comfort food, this soup combines slow-simmered beef stock with warm spices like cinnamon, star anise, and cloves to create its signature taste. The charred onion and ginger infuse a subtle smokiness and depth to the broth, elevating the dish to something truly special. The thinly sliced sirloin steak is gently cooked by pouring the hot broth over it, ensuring each bite is tender and juicy. Accompanied by soft rice noodles, fresh spring onions, fragrant basil and coriander, and a hint of heat from chillies, this pho offers a harmony of textures and vibrant freshness. Lime wedges add a zesty brightness, balancing the richness of the soup. Pho pairs wonderfully with crisp Asian salads or simple steamed greens, making it a versatile meal perfect for sharing. Whether enjoyed on a cool day or as a refreshing lunch, this recipe brings a taste of Vietnam into your kitchen with approachable techniques and authentic flavors.

Ingredients

  • 1 l Beef Stock
  • 1 large Onion
  • 1 large chopped Ginger
  • 1 Cinnamon Stick
  • 2 Star Anise
  • 1 tsp Coriander Seeds
  • 0.5 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

Begin by pouring the beef stock along with 500ml of water into a large saucepan. Take the large onion and chopped ginger and place them in a frying pan over high heat. Allow the onion and ginger to char on all sides, around 3-5 minutes—this step can also be achieved by placing them under a grill. The charring imparts a wonderful smoky undertone to the broth. Once nicely charred, transfer the onion and ginger to the beef stock. In the same frying pan, gently toast the cinnamon stick, star anise, coriander seeds, and cloves for 2-3 minutes, stirring frequently until they begin to release their fragrant aromas. Add these toasted spices to the beef stock as well. Bring the stock to a rolling boil, then reduce the heat to a simmer. Let the broth cook gently for 30 minutes to allow all the flavors to meld beautifully. After simmering, strain the stock carefully to remove the solids, leaving you with a clear, aromatic broth. While the broth simmers, prepare the sirloin steak by trimming away any fat. Wrap the steak tightly in cling film and place it in the freezer for 15 minutes—this chill firms the meat, making it much easier to slice thinly without tearing. After chilling, slice the steak as thinly as possible, cover with cling film again, and pop it into the fridge to keep cool. Taste the strained beef stock and season it with palm sugar, fish sauce, and soy sauce, adjusting to your preferred balance of sweet and savory. Cook the rice noodles according to the package instructions, then divide them evenly between two serving bowls. Layer the thinly sliced beef over the noodles. Bring the seasoned stock back to a boil, then carefully ladle the hot broth over the beef and noodles. The heat of the broth will gently cook the raw beef slices to tender perfection. Garnish each bowl with sliced spring onions, thin rings of bird’s-eye chilli, and generous handfuls of fresh basil and coriander. Serve immediately with lime wedges on the side, encouraging diners to squeeze fresh juice over their pho to add a lively citrus brightness. Tip: serve your pho with extra fresh herbs and chillies for a truly authentic and personalized experience.

Quick Info

Prep Time
20 min
Cook Time
45 min
Total Time
65 min
Servings
2

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