Vietnamese Beef Pho

Beef pho or phở bò (don’t be a squib, it’s pronounced “fuh”) is one of the ultimate Vietnamese staples. Chewy rice noodles, slices of tender marbled beef and a comforting broth - the heart of every great pho. The warm aroma of cinnamon and star aniseed rising up in a cloud of steam; the intensely savoury fish sauce balanced with some lime juice and a handful of fresh herbs and chilies. 

We know there are a couple of nights in the week where you just want something quick for dinner. And then, there are other days where you feel a full-on project is necessary. There’s two versions here which will suit whatever your time allows. For the homemade pho broth instructions, scroll down to the bottom. 

Serves 4

Naturally gluten-free


For quick pho broth
  • 1 small yellow onion
  • 750ml water or beef stock
  • Asian Home Gourmet Vietnamese Pho Soup Spice Paste 
  • 2 tbs fish sauce
For the noodles and beef
  • 200g dried pho noodles 
  • 400g thinly sliced raw striploin or shank beef (the broth poured on top of the noodles will be hot enough to cook the slices). Cut against the grain to get slices as thin as possible
For the garnish
  • 1 red onion, thinly sliced
  • 2 red chillies, sliced
  • 1 handful coriander
  • 1 lime, cut into wedges
  • 2 scallions, chopped
  • 1 handful beansprouts (optional)
  • 1 handful mint (optional)
  • Sriracha sauce, to serve

What to do:

  1. Cook noodles according to instructions on the packet. Strain, run under cold water and set aside
  2. Bring a pot of water or stock to the boil
  3. Add onion and spice paste. Reduce heat and simmer for 5 minutes. 
  4. Add fish sauce and stir

To construct the perfect pho bowl:

  1. Place noodles in bowl
  2. Add beef slices
  3. Pour broth over noodles
  4. Top it off with the garnishes. Enjoy

For homemade pho broth
  • 1 tbs cooking oil
  • 1 yellow onion unpeeled, sliced in half
  • 2 inch piece fresh ginger unpeeled, sliced in half
  • 800g beef leg or knuckle bones
  • 3 litres water
  • 5 star aniseed
  • 3 whole garlic cloves
  • 1/2 cinnamon stick
  • 1/2 tablespoon coriander seeds optional
  • 1 pod cardamom (optional)
  • 1 tablespoon fennel seeds (optional)
  • 200g boneless beef chuck, rump brisket or cross-rib roast, well trimmed, and cut into large chunks
  • 2tbs fish sauce
  • 1-inch of yellow rock sugar

How to make the homemade pho broth:

  1. In a large pot, add the oil
  2. Over low heat, add the onion, ginger and cook until slightly blackened
  3. Add the star aniseed. Garlic, coriander seeds, cardamom, fennel seeds, fish sauce and sugar. Cook for two minutes
  4. Add water and carefully place beef into the pot
  5. Bring pot to high heat then reduce to a simmer. Simmer, uncovered for 1.5 hours
  6. While the broth is cooking use a fine strainer to remove any scum floating on the top 
  7. Remove the meat chunks - this can be added to the final pho bowl
  8. Sieve the broth through a mesh strainer to get the clearest broth. 
  9. Construct the pho bowl as described above
Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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