Beef Pho Recipe -
Beef Pho Recipe
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Beef Pho
See how to make authentic South Vietnamese-style Pho noodle soup. See more
  • READY IN 6+ hrs

Beef Pho

Recipe by  

"Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    6 hrs

    6 hrs 30 mins


  1. Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
  2. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
  3. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
  4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2007

Very good recipe, definitely worth the time taken to prepare the broth... However one tip to make it even healthier: prepare the broth the day before, and leave it over night on the refrigerator. Once it cools down all the fat from them meat will be on the top, so you just have to skim it out, before warming it again to before adding the toppings.

Most Helpful Critical Review
Jul 26, 2007

I normally don't make pho with 'radish' in them, so I gave this recipe a try. The radish gave a taste other than pho. This is close to authethic but leave the radish out.

Oct 14, 2007

i haven't actually made this according to this recipe yet but my mum's been making it for years and it's great to see a recipe that actually tells you to make the broth, cause this recipe is all about the broth! it's not key to use ox-tali or beef knuckle, just as long as you have enough large beef bones. it's best to actually 'clean' the bones before you cook- either some vinegar or whisky with lots of hot water-gives a cleaner taste and a clearer broth. i also always grill the onion, anise, cinnamon, ginger and peppercorns first and place all in cheese cloth bag. finally a tip for preparing, to cook noodles place soaked noodles in a sieve and place in boiling water(stir if needed) til the noodles are just soft, make one bowl at a time and serve steaming hot. enjoy!

Feb 18, 2009

Fantastic authentic pho bo recipe. My husband and I spent a whole month in Vietnam and this tastes perfect. I halved the water amount to 2 gallons. I only used beef neck bones for a nice clear broth. I didn't use the radish. In cheese cloth I used Anise seed, ground cinnamon, ground peppercorns, and a lot more cloves. I about doubled all the spices as I'm used to very aromatic pho. I added the tablespoon of fish sauce and sugar and simmered for the 6 hours. Paper thin sirloin was great! Loaded it with only cilantro and green onions and noodles just like in Hanoi and this dish was delish! Thank you for such a great recipe to play with!

May 18, 2011

This was my first time making pho and it was really good! BUTTTT I have some recommendations that I think will make a load of difference. My soup didn't really have the "pho" flavor entirely, so I had put some "pho beef flavor" bullions into my pho. I just added one cube at a time to taste. That really brought out the pho flavor. (and these cubes are super cheap! 79 cents :) !!!) I also took my onions, cut them in half, wrapped them in foil, and put it on the stove to cook them a bit. Also, I ended up finding a packet of "pho seasoning" that had star anise, cinnamon, cloves, and other ingredients in there so I got that instead. It came with a seasoning bag too that you can throw right into the soup base. I also used an extra slice of ginger. Also, I could not find beef knuckle, so a nice vietnamese lady told me to get beef bones instead and it worked out great. Oh and you MUST get the fresh noodles that come in the regridgerator section, this will make a HUGE difference in the taste of your noodles. I originally bought the dried flat pho noodles and I did not like them at all. My boyfriend (who is vietnamese) told me to get the fresh ones from the cold section and those were like the ones you get from the store. =) Hope my review helps some folks! =)

Feb 09, 2006

I loved this Pho recipe! It turned out wonderfully, it actually tasted like pho! I have made pho before (even using the predone cube sachets and beef broth to try to spice it up) and it has turned out miserable and tasteless. But this recipe tasted almost identical to my fave pho restraunt (I am proud of myself!). I ommitted the daikon since I didn't have it on hand and I didn't use the oxtail. I used some large meaty bones from the butcher at the local asian market and they were perfect for a half sized recipe. I followed everything else to a "T" and it was well worth the 6 1/2 hours it took the broth to cook and it smelled wonderful (after I added the spices). Even my picky roommate loved it! (and he hates my cooking most of the time! :P)

Aug 31, 2008

I'm pretty new to pho and don't pretend to be an expert on the subject, but of the few recipes for pho on allrecipes, this is the most authentic imo. Good pho is all about the broth - it should be rich but light, meaty but fragrant; crumbling a beef bouillon cube into some hot water and tossing in a sliced onion isn't going to cut it! Personally, I omit the oxtail because they're just too expensive, and I use whatever meaty beef bones I can get at the store. Like any good stock, the key is simmering it slowly for as long as you can - I aim for 3 or 4 hours. I personally don't make it with daikon, but I don't think regular radish would be a bad substitute. You can't beat pho from a genuine Vietnamese restaurant, but this is a decent recipe to satisfy a craving! Thanks!

May 14, 2007

I like vietnam pho but I don't like MSG taste. This is healty and wonderful recipe. I often use this recipe. I just substitute beef brisket for beef knuckle and beef oxtail. Brisket is easy to buy and exellent taste for soup.


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