Beef Pho is called the national dish of Vietnam. When you have tasted it, you can understand. The amazing flavours of the noodles in fish sauce and beef stock. Add the flavours of the star anise, coriander, garlic and ginger and you have a perfect combination. Serve as a main dish or as a soup.
There are few dishes that wrap you up in warmth quite like a steaming bowl of Beef Pho. It’s the kind of meal that doesn’t just feed you – it soothes you. From the moment the first waft of star anise and toasted coriander seeds drifts through the kitchen, you know you’re about to sit down to something truly special.
Pho, for the uninitiated, is a Vietnamese noodle soup that’s as much about the delicate balance of flavours as it is about comfort. And while there are many variations, Beef Pho has a charm all its own. At its heart is the broth – rich, aromatic, and layered with spices, ginger, and onion. The magic starts with toasting the whole spices in a dry pan until they release their fragrance. It’s a small step, but it’s what transforms the flavour from nice to extraordinary.
Grilling the onion and ginger until they’re soft and lightly charred adds another layer entirely. That subtle smokiness mingles with the beef stock and bone marrow, creating a broth that feels both luxurious and nourishing. And while it does require a little time to simmer and develop its full personality, the process is incredibly satisfying. There’s something wonderfully calming about a pot gently bubbling away, filling your home with mouthwatering aromas.
When it comes to serving, Beef Pho is all about freshness and personalisation. In the bottom of each bowl go the flat rice noodles, smooth and tender, followed by paper-thin slices of sirloin steak. These slices aren’t cooked on the hob – instead, the hot broth is ladled over the top, gently poaching the beef until it’s perfectly tender. It’s a beautiful bit of kitchen theatre, and if you’re serving guests, it’s a guaranteed talking point.
But the fun doesn’t stop there. On the table sits an array of toppings – crunchy beansprouts, thinly sliced spring onions, fiery red chilli, fresh mint, basil, and coriander leaves. There’s also fresh lime, ready to be squeezed over for that zesty kick. This is where each person can create their perfect bowl, adding as much or as little heat, crunch, and freshness as they like.
What I love most about Beef Pho is how it manages to feel light yet completely satisfying. The broth is rich without being heavy, the noodles comforting without being stodgy, and the fresh herbs keep everything bright and lively. It’s a dish that works just as well for a lazy weekend lunch as it does for a weeknight dinner, and it’s just as good shared with family as it is enjoyed quietly on your own.
Beef Pho is one of those meals that reminds you why it’s worth putting in a little extra effort. From toasting spices to layering flavours in the broth, each step is simple, but together they create something far greater than the sum of its parts. And that first spoonful – fragrant, savoury, fresh, and comforting all at once – makes every moment in the kitchen worth it.
Once you’ve made beef pho at home, you’ll wonder why you ever thought you needed to order it from a restaurant.
Beef Pho
Ingredients
The broth
- 2 whole star anise
- 4 cloves garlic
- 2 tbsp coriander seeds
- 1 large onion
- 1 piece Root ginger
- 1.5 l beef stock
- 1 clean bone marrow
- 3 tbsp fish sauce
- 250 g flat rice noodles
To serve
- 400 g sirloin steak no fat, v. thinly sliced
- 200 g beansprouts
- 3 large spring onions thinly sliced
- 1 large red chilli thinly sliced
- 1/2 bunch mint leaves
- 1/2 bunch basil
- 1/2 bunch coriander leaves
- 2 fresh limes quartered
Instructions
- Preheat the grill to the medium-high setting.
- Place a frying pan over a high heat.
- When hot, add the star anise, cloves and coriander seeds and toast until aromatic.2 whole star anise, 4 cloves garlic, 2 tbsp coriander seeds
- Transfer to a plate and set aside.
- Put the onion and ginger on a grill pan and place under the grill, turning from time to time, until soft and slightly caramelised, but lightly charred on all sides.1 large onion, 1 piece Root ginger
- Leave to cool a little, then peel the onion and ginger and discard the skins.
- Put the onion, ginger and toasted spices into a large, lidded pot.
- Add the stock and bone marrow and bring to a steady simmer.1.5 l beef stock, 1 clean bone marrow
- Cover, lower the heat a little and simmer for 30 minutes to allow the flavours to develop and infuse the broth.
- Add the fish sauce for the last 10 minutes of the cooking time.3 tbsp fish sauce
- Strain the broth through a sieve into a clean saucepan and return to the boil.
- Meanwhile, cook the noodles according to the packet instructions, drain and refresh under cold running water to stop the cooking process.250 g flat rice noodles
- Put the noodles in deep bowls and top with the sirloin.400 g sirloin steak
- Ladle the hot broth over the top.
- Add the beansprouts, spring onions, chilli, herbs and a wedge of lime at the table.200 g beansprouts, 3 large spring onions, 1 large red chilli, 1/2 bunch mint leaves, 1/2 bunch basil, 1/2 bunch coriander leaves, 2 fresh limes
23 comments
A stunning taste of Vietnam
I loved layering in the toppings at the table so everyone could make their bowl just the way they wanted. A truly satisfying meal.
The broth had layers of warmth from the toasted star anise and coriander seeds, balanced beautifully by the sweetness of the caramelised onion and the gentle heat of ginger. The thinly sliced sirloin just melted in the mouth, and the fresh herbs at the table lifted everything.
The fresh mint and basil keep it light, while the bone marrow gives the broth depth. The flat rice noodles soaked up all that goodness. Perfect on a cold day.
The contrast between the hot soup and the fresh mint, basil, and beansprouts was simply wonderful. Would make again without hesitation.
Perfection in a bowl.
This was my first time making pho from scratch, and I’m hooked. The bone marrow really gave the broth body, and the combination of chilli heat, lime tang, and fresh herbs made it taste vibrant and exciting. Absolutely worth the effort.
I’ve tried pho in many restaurants, but making it with toasted spices and bone marrow really takes it to another level. The broth was silky, aromatic, and deeply beefy.
Absolutely delicious.
This dish is proof that patience pays off. Thirty minutes of slow simmering with bone marrow and spices created such a beautiful depth of flavour. Serving it with plenty of chilli and lime gave it a refreshing kick.
The sirloin slices were paper-thin and cooked perfectly in the hot broth right in the bowl. The chilli added just the right amount of heat, and the coriander and basil gave every bite a fragrant finish.
The broth alone is worth the effort. The way the onion and ginger were grilled until lightly charred gave the soup a rich, smoky note.
The combination of toasted spices, grilled ginger, and slow-simmered beef stock was magic.
The fresh herbs and squeeze of lime at the end made it taste so fresh and vibrant. Best pho I’ve ever made at home.
This pho was incredible. The broth was so aromatic from the start, with the scent of star anise and coriander seeds filling the kitchen. The noodles were perfectly cooked, and the beef was melt-in-your-mouth tender.
The aroma of star anise and coriander seeds filled the air while the broth simmered. The balance of salty, sweet, sour, and spicy in the final dish was just right. Definitely a keeper.
This recipe transformed my kitchen into a little Vietnamese noodle shop.
The broth was full of character — a bit sweet, a bit spicy, a touch of citrus from the lime. The fresh herbs were a game changer, and the thin sirloin was so tender it practically dissolved in the mouth.
Every element in this pho was spot on.
The attention to detail in this pho makes it exceptional. Toasting the spices really woke them up, and grilling the onion and ginger added a subtle smokiness
Better than takeaway pho.
If you’re looking for a pho recipe that’s rich but not heavy, this is it.
I loved how every step contributed to the final flavour — from toasting the spices to adding fish sauce at just the right moment.