Vietnamese Beef Pho

  • serves 0
Anna Olson
Anna Olson

Pho is the Vietnamese interpretation of the French “pot au Feu,” a broth-cooked stew of meat and vegetables. The Asian version is rich in fragrance and has a fresh kick to it: some of the elements are added at the table right before eating.

From “In the Kitchen with Anna: New Ways with the Classics”, Whitecap Books, 2008

Photo by Michael Olson

83 Ratings
Directions for: Vietnamese Beef Pho


For Broth

1 large onion, peeled and cut in half

1 inch fresh ginger, sliced

3 whole cloves

1 clove star anise

1 small cinnamon stick

8 cup beef stock

For Assembly

8 oz vermicelli rice noodles, cooked following package instructions

12 oz raw beef flank, thinly sliced

2 cup bean sprouts, washed

½ cup whole Thai or Italian basil leaves

1 lime, quartered

hoisin sauce

1 Sriracha sauce


For Broth

1. For the broth, heat a soup pot on high heat. Sear the onion, flat-side down until dark brown, turning occasionally (this will add a smokiness to the broth). Add the ginger, spices and beef stock and bring up to a simmer. Simmer, loosely covered, for 15 minutes. Strain and return the broth to a simmer.

2. While soup is simmering, arrange assembly ingredients on plates or a platter.

For Assembly

1. To assemble, place about a cup of hot rice noodles in each bowl (immerse cooked noodles into a pot of simmering water, or the broth, to heat). Arrange slices of beef flank over the noodles and ladle 2 cups of simmering broth into each bowl, pouring over the beef. Let everyone garnish their own soup with the bean sprouts, basil (torn into the bowl), lime juice, hoisin and Siracha (watch out the Siracha gets really hot by the time you reach the bottom of the bowl!)

See more: Asian, Hot and Spicy, Beef, Rice/Grain, Pasta, Main, Lunch, Dinner

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