Beef pho soup

Beef pho soup

1 h
Explore Vietnamese cuisine with our easy beef pho soup. This traditional soup combines fragrant spices, tender slices of beef, and silky rice noodles, creating a deliciously comforting meal. Each spoonful is a vibrant mix of herbs and spices, finished with a splash of sriracha for a gentle kick. Perfect for a culinary escape, this soup brings a taste of Hanoi to your table.
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Instructions

  • Preheat the oven to 300 °C.
  • Peel and halve the onion. Peel garlic and ginger. Place in a small baking dish and drizzle with butter & rapeseed oil. Roast on high in the oven until it is almost black.
  • Heat butter & rapeseed oil in a frying pan. Brown the meat on all sides.
  • Place meat, onion, garlic, and ginger in a saucepan.
  • Pour in water, beef stock, fish sauce, cinnamon, cloves, cardamom, coriander seeds, and brown sugar. Cook covered for about 2 hours.
  • Remove the meat from the saucepan and set it aside.
  • Strain the broth into a clean saucepan. Season with fish sauce.
To serve
  • Peel and slice the white onion thinly, preferably with a mandolin. Slice the chilli thinly. Cut meat into slices. Cut lime into wedges.
  • Cook noodles according to the instructions on the package.
  • Place the noodles in 4 bowls. Add meat, pour on the hot broth, and drizzle with some sriracha sauce. Top with onion, chilli, coriander, and lime.
Enjoy!
Find the best beef cut

When making a richly flavoured pho, it is important to choose the right cut of beef. Many people prefer using beef chuck due to its tenderness and marbling, which makes it perfect for slow cooking. However, brisket, flank, or sirloin are also great choices, as they offer different textures to cater to various preferences.

Slice the beef thinly

For the most succulent pho, it is best to slice your beef thinly so that it can cook gently in the hot broth. To make slicing easier, you can firm up the meat by freezing it for about 30 minutes. Aim for slices that are no thicker than ½ cm, and make sure to cut across the grain to keep the meat tender.

Keep your pho fresh

Store the broth, noodles, beef, and toppings separately in the fridge. This ensures each component stays flavourful and at its best. Ready to enjoy it again? Reheat the broth gently on the stove and warm the noodles briefly in hot water. Let the beef rest in the broth for a moment to warm through without overcooking. Add fresh herbs and a squeeze of lime to revive the flavours before serving it again.

FAQ: Questions about beef pho soup

Making beef pho soup is easier than you might think. Below, we address some of the most common questions about creating this delightful Vietnamese classic.

What is beef pho soup?
Beef pho, or Phở Bò, is a traditional Vietnamese noodle soup known for its aromatic, slow-simmered broth and delicate flavours. The soup features tender slices of beef, which are cooked in a clear broth infused with spices like cinnamon, star anise, and cloves. Flat rice noodles soak up the broth, while fresh herbs, lime, and chilli bring brightness and freshness to each bite. Pho is typically enjoyed throughout the day in Vietnam, making it a comforting meal any time of day.
Can I prepare beef pho soup in advance?
Yes, preparing beef pho soup ahead of time is a great way to save time and effort. You can make the broth in advance and store it in the fridge for up to 1 week or freeze it for longer. Cook the noodles ahead, but store them separately to avoid them becoming soggy. Prepare the toppings just before serving to ensure they stay fresh and crisp. You can slice the beef beforehand and keep it refrigerated until you are ready to serve the soup.
Can you freeze beef pho soup for later?
Yes, freezing beef pho soup is a convenient way to enjoy it later. You can freeze the broth for up to 3 months and the cooked beef for 2–3 months. Store the broth in airtight containers or freezer bags, leaving some space at the top for it to expand. The cooked beef can also be frozen; just wrap it tightly to prevent freezer burn. Defrost the broth and meat overnight in the fridge before reheating it. When serving, cook the noodles and prepare fresh garnishes to keep the flavours fresh.

Ingredients

Yellow onions
3
Garlic cloves
8
Fresh ginger
200 g
Butter and rapeseed oil
Beef chucks
400 g
Water
1½ l
Dried beef stock powder
3 tbsp
Fish sauce
50 ml
Cinnamon sticks
2
Whole clove
10
Green cardamom pods
10
Coriander seeds
2 tbsp
Brown sugar
2 tbsp
Toppings
White onion
1
Fresh green chilli pepper
1
Lime fruit
1
Rice noodles
250 g
Sriracha sauce
Fresh coriander, mint, or Thai basil
1 pot
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Vietnamese beef pho soup

This popular noodle soup connects you to the bustling streets of Vietnam. It brings together a spiced broth, tender beef, and soft rice noodles. The warmth of the soup, combined with the vibrant freshness of the herbs, creates a comforting yet dynamic dinner option. Each bowl tells a story of tradition and flavour, inviting you to savour the richness of Vietnamese cuisine in every spoonful. Our recipe captures the essence of this beloved dish, making it simple to prepare at home. With just a few key ingredients and a bit of time, you can create a bowl of pho that rivals the street vendors of Hanoi.

Spiced broth with tender meat and soft rice noodles

The appeal of beef pho soup is deeply rooted in its rich, aromatic, and carefully spiced broth. Slowly simmered with cinnamon, cloves, and cardamom, the broth develops a deep and rich flavour. The beef, simmered to tenderness, melts into the broth, giving it body and warmth. Soft rice noodles soak up every bit of this tasty liquid, providing a delicate texture that balances the richness of the meat and the boldness of the spices.

Try other soups from around the world, such as French onion soup, Hungarian goulash soup, Japanese miso soup, Thai tom yum soup, Italian minestrone, or Indian mulligatawny soup.

Wonderful aromas from cinnamon, cardamom, and cloves

As the broth simmers, it fills the kitchen with the enchanting aromas of cinnamon, cardamom, and cloves. These spices create a warming and inviting fragrance, adding depth to the broth without overpowering the other ingredients. Cinnamon lends a gentle sweetness, cardamom offers a hint of citrus, while cloves provide a subtle, earthy warmth. These spices transform the broth into a richly flavoured base that supports the tender beef and delicate noodles. The result is a soup that tantalises the senses even before you take the first bite.

Topped with onion, chilli, coriander, and lime

The finishing touches of fresh onion, chilli, coriander, and lime bring brightness to the pho. Thin slices of white onion add a delicate crunch, while fresh chilli offers a lively heat that you can adjust to suit your taste. A handful of fresh mint, coriander leaves, or Thai basil provides a fragrant, herbal note that complements the rich broth. The final squeeze of lime adds a zesty kick, cutting through the richness of the beef and spices with a fresh citrus twist.

Authentic street food at its best

Beef pho soup represents the very best of Vietnamese street food culture. It is widely considered the national dish of Vietnam, and originating from humble beginnings, it has become a beloved staple. While traditionally served by street vendors in Vietnam, it has gained popularity worldwide for its delicious and comforting qualities. Our recipe brings this street food classic into your home, allowing you to recreate the flavours that have been cherished for generations.

Add your own flair to the recipe

While the traditional recipe is a thing of beauty, there are many ways to make it your own. You can adjust the level of spice by adding more or less chilli or sriracha depending on your taste, or experiment with different types of chillis. Do not hesitate to vary the beef cuts, too; thin slices of beef brisket or even oxtail can bring a distinct texture to the soup.

For the broth, you might want to add star anise for an extra flavour or even a dash of soy sauce. If you are feeling adventurous and want to stray off the traditional Vietnamese path, add mushrooms or other vegetables like red pepper or carrot in thin slices, bean sprouts, or edamame beans.

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