Easy Homemade Beef Pho

5 from 5 votes
Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Difficulty: Beginner Servings: 4 Calories: 340 Best Season: Suitable throughout the year


Making beef pho at home can be a rewarding culinary experience. With this recipe and some practice, you'll be able to create a bowl of this iconic Vietnamese dish that rivals those found in restaurants.


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  1. Heat up the oil in a large pot over medium heat. Sauté the shallots, green onions, garlic, and ginger. 

  2. Add the chicken broth, soy sauce, fish sauce, cinnamon stick, whole cloves, and star anise. Let simmer for 30 minutes. 

  3. Meanwhile cook the noodles according to the package instructions. Drain and divide the noodles into 4 bowls. Top with the thinly sliced beef. (Make sure your meat is leaf-thin) 

  4. Strain the broth. Pour it in the bowls while boiling hot. 

  5. Garnish to taste and serve. 


  • Choose a good-quality cut of beef, such as sirloin or flank steak, and slice it as thinly as possible. The beef should be tender and flavorful.
  • Before making the broth, toast the spices (cinnamon sticks, star anise, cloves) in a dry skillet for a few minutes. This enhances their flavor making your Beef Pho perfect.
  • Choose fresh or dried rice noodles, and follow the package instructions for cooking. Overcooking can make them mushy.
  • Provide an array of traditional toppings like bean sprouts, Thai basil, lime wedges, and sliced jalapeños. Let everyone customize their bowl.
  • Add Fish Sauce and Hoisin to Taste
  • Serve the beef pho piping hot. Use preheated bowls to keep the soup warm, and consider using a hot plate under the bowl if necessary.
  • Fresh herbs like Thai basil and cilantro add a burst of freshness to the beef pho. Don't skip them!
  • Lime juice adds brightness to the broth. Provide lime wedges for squeezing directly into the bowl.
  • For those who like it spicy, offer Sriracha sauce and chili garlic sauce on the side.
  • Experiment with different condiments like pickled garlic, chili paste, and chili oil to find your preferred flavor profile.
  • Sip the fragrant broth first to savor the depth of flavors before diving into the noodles and beef.
  • Sip the fragrant broth first to savor the depth of flavors before diving into the noodles and beef.
Keywords: beef, pho

Frequently Asked Questions

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What is beef pho?

Beef pho, also known as pho bo, is a Vietnamese noodle soup consisting of a flavorful beef broth, thinly sliced beef, rice noodles, and a variety of herbs and condiments. It's a popular street food and comfort dish in Vietnam.

Can I make a vegetarian or vegan version of beef pho?

Yes, you can make a vegetarian or vegan version of pho by using vegetable broth or mushroom broth as a base. Replace the beef with tofu or seitan, and use plant-based condiments and garnishes. The flavor profile may differ, but it can still be delicious.

How should I eat beef pho?

To enjoy beef pho, start by sipping the flavorful broth. Then, add fresh herbs, bean sprouts, lime juice, and condiments according to your taste. Finally, mix the ingredients in your bowl, including the beef, noodles, and garnishes, and enjoy!

What is the best way to slice the beef for pho?

The beef for pho should be sliced as thinly as possible. To achieve this, it's often easier to slice partially frozen beef against the grain. This results in tender slices that cook quickly in the hot broth.

What type of noodles are used in beef pho?

Thin, flat rice noodles, often referred to as "banh pho," are traditionally used in beef pho. They have a soft and chewy texture when cooked.

Can I customize my beef pho with different toppings and condiments?

Absolutely! Beef pho is highly customizable. Feel free to add or omit ingredients according to your preferences. Common additions include additional herbs, different types of chili sauce, or extra bean sprouts.

Is beef pho spicy?

The level of spiciness in beef pho can vary. While the base broth is not necessarily spicy, you can adjust the heat by adding chili sauce or sliced chili peppers as condiments.

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