Vietnamese Beef Pho

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Vietnamese Beef Pho is a soul-warming bowl of richly spiced broth, tender rice noodles, and succulent slices of beef topped with fresh herbs and lime. Its balance of flavors and aromas makes it one of the most iconic dishes in Vietnamese cuisine. Whether you’re craving a comfort meal or looking to impress guests with something homemade and globally loved, this bowl has it all.

Making pho at home might seem intimidating, but this recipe simplifies the process without sacrificing depth or authenticity. The result is a beefy, aromatic broth layered with spices like star anise, cinnamon, and cloves that infuse every sip with comfort and complexity.

Why You’ll Love This Vietnamese Beef Pho

• The broth simmers to deep flavor perfection without complicated steps.
• Easy to customize with your favorite toppings and spice levels.
• A hearty, soul-satisfying meal perfect for lunch or dinner.
• Healthier and more affordable than takeout pho.

What Cut of Beef Should I Use for Pho?

Traditionally, pho uses thinly sliced raw beef (eye of round or sirloin) that cooks directly in the hot broth when served. For extra richness, we use chuck roast, simmered low and slow to yield tender, fall-apart beef strands. You can also add beef bones or oxtail if you want an even more traditional, collagen-rich broth.

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Ingredients for the Vietnamese Beef Pho

Beef chuck roast: This cut adds bold, meaty flavor and melts into tender perfection after hours of simmering.

Rice noodles: Flat rice noodles (banh pho) are classic for pho and soak up the broth deliciously.

Onion & ginger: Charred before simmering, they deepen the broth’s flavor with a hint of smokiness.

Star anise, cinnamon stick, cloves, coriander seeds: These spices are key to pho’s signature warm and aromatic flavor.

Fish sauce: Provides savory umami and authentic Southeast Asian flavor.

Rock sugar (or brown sugar): Balances the saltiness and intensifies the broth’s complexity.

Green onions & cilantro: Bright, fresh toppings that add contrast to the rich broth.

Fresh basil, lime wedges, bean sprouts, jalapeños: Optional toppings to build your own bowl, pho-style.

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How To Make the Vietnamese Beef Pho

Step 1: Char the Onion and Ginger

Slice one large onion in half and a 4-inch piece of ginger. Place them cut-side down in a hot, dry skillet over high heat until charred, about 4-5 minutes. This adds a deep roasted flavor to the broth.

Step 2: Simmer the Broth

In a large stockpot, add 2 pounds of beef chuck roast, the charred onion and ginger, 2 cinnamon sticks, 4 star anise pods, 4 cloves, and 1 tablespoon coriander seeds. Pour in 10 cups of water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam.

Step 3: Add Seasoning

Stir in 1/4 cup fish sauce and 1 tablespoon rock sugar. Let the broth simmer uncovered for 2.5 to 3 hours, until the beef is fork-tender and the broth is flavorful.

Step 4: Soak and Cook the Noodles

While the broth simmers, soak 12 oz of dried flat rice noodles in warm water for 30 minutes, then cook according to package instructions.

Step 5: Strain and Slice

Remove the beef and set aside. Strain the broth through a fine mesh strainer into a clean pot. Slice the beef thinly or shred it, depending on your texture preference.

Step 6: Assemble the Bowls

Divide noodles between bowls. Top with sliced beef, then ladle hot broth over everything. Garnish with sliced green onions, cilantro, fresh basil, lime wedges, jalapeño slices, and bean sprouts.

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How to Serve Vietnamese Beef Pho

This Vietnamese Beef Pho yields about 6 hearty bowls, making it perfect for family dinners or meal prep. Set up a DIY toppings bar so everyone can customize their bowls with the herbs and spice levels they love.

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Storing Vietnamese Beef Pho

Store leftover broth and noodles separately to prevent soggy noodles. Refrigerate the broth for up to 4 days or freeze for 2 months. Reheat on the stovetop and assemble fresh bowls as needed. The cooked beef can also be stored with the broth for added flavor infusion.

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Frequently Asked Questions

1. Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to char the onion and ginger, then pressure cook on high for 45 minutes, followed by natural release.

2. Can I freeze the pho broth?
Absolutely. Let it cool completely, then freeze in containers for up to 2 months. Thaw and reheat for a quick and cozy meal.

3. Is it okay to skip fish sauce?
You can substitute soy sauce, though the flavor won’t be quite as traditional. Fish sauce adds depth that’s hard to replicate.

4. What vegetables can I add?
Try bok choy, mushrooms, or shredded carrots for added nutrition and texture without losing the classic vibe.

5. Is this recipe gluten-free?
Yes, if you use gluten-free fish sauce and check your rice noodles are certified GF.

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Want More Soup Ideas?

If you’re craving more warm, comforting bowls like this Vietnamese Beef Pho, check these out:

• French Onion Short Rib Soup with Cheesy Gruyere Toast
• Creamy Garlic Butter Lobster Tails
• Old-Fashioned Beef Stew
• Instant Pot Beef Stew
• Hearty Autumn Beef Stew

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how your pho turned out. Did you go all out with toppings, or keep it simple and traditional? I love hearing how others make these recipes their own.

Want more comforting noodle bowls and daily food inspiration? Check out Life With Livia on Pinterest!

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