Pho (Vietnamese Meat Noodle Soup)

Pho (vietnamese Meat Noodle Soup) Recipe

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About Pho (vietnamese Meat Noodle Soup) Recipe:

Pho is served with either pho noodles or kuy teav noodles (h tiu). The variations in meat, broth, and additional garnishes such as lime, bean sprouts, ng gai.

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  • 40 mins
  • 16 Ingredients
Adjust Servings :

Ingredients for Pho (vietnamese Meat Noodle Soup) Recipe

  • 200 gram piece beef round steak, eye fillet or any other cut that doesn’t have too much connective tissue/fat
  • 1 kilogram dried rice stick noodles
  • 1.50 cup bean shoots
  • 1/2 onion, finely sliced, to serve
  • 1/2 cup finely sliced spring onion , to serve
  • As required Thai basil leaves, finely sliced red chili, lime wedges, and fish sauce, to serve
  • As required Pho broth
  • 1 large onion, unpeeled
  • 8 piece cm ginger, unpeeled
  • 2.50 kilogram beef bones
  • 4 star anise
  • 5 Cloves
  • 1 stick cinnamon
  • 1 tablespoon sugar
  • 0.33 As required cup fish sauce
  • 2 As required tbsp sea salt
  • 412g Fat(19.69%)
  • 640g Protein(30.60%)
  • 926g Carbs(44.27%)
  • 103g Fiber(4.93%)
  • Other(0.51%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Pho (vietnamese Meat Noodle Soup) Recipe


For the broth, char the onion and ginger over a naked flame for 10-15 minutes or until blackened (alternatively, roast them under a hot oven grill).


Transfer the onion and ginger to a cutting board and scrape off most of the blackened skins. Lightly rinse the onion and ginger then roughly chop. Set aside for later.


A bit of preparation to do before serving- place the round steak into the freezer for 20 minutes before you want to slice and serve (this makes it easier to thinly slice the beef). Cut into very thin slices.


Place the meat bones during a large stockpot (at least 6l capacity). Pour over enough water to generously cover the beef. Bring to a boil and simmer for a moment approximately. Then remove the bones from the water (there should be quite a little bit of scum at the surface).


Rinse the bones. Discard the water and clean the stockpot. Place the bones back to the clean stockpot alongside the peeled onion, ginger, star anise, cloves, and cinnamon stick. Add 5l of water.


Bring to a simmer and cook gently for 2 hours, skimming the surface every so often.

step 8


Remove the beef bones from the broth. If you can salvage any meat from the bones, keep that for serving. Strain the broth and place it into a clean pot.


Add the sugar, fish sauce, and salt. Taste and season with more fish sauce or salt to your taste (the broth should be on the saltier side because the noodles and other ingredients will be unseasoned).


To serve, cook the noodles and bean shoots in boiling water and place it into serving bowls. Add some sliced raw onion, spring onion, and some of the braised beef if using. Drape over thin slices of the raw beef.

step 12


Heat the broth until it starts, bubbling before ladling it over the raw beef (it should cook within the hot broth). Serve with thai basil, chili, lime wedges, and fish sauce to be added at the table to taste.