There’s something undeniably comforting about a big, steamy bowl of Vietnamese Beef Pho. The rich, aromatic broth is simmered for hours with beef bones, spices, onion, and ginger—resulting in that deep umami flavour pho lovers can’t get enough of. Paired with silky rice noodles, tender slices of beef, and fresh herbs, this dish is nourishing, fragrant, and absolutely soul-warming. Whether it’s a cosy night in or you’re serving a crowd, this is a pho-nomenal bowl of goodness that never disappoints.
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200g beef round steak, eye fillet or another lean cut
1kg dried rice stick noodles
½ onion, finely sliced
½ cup finely sliced spring onion (scallions)
Hoisin sauce, to serve
Sriracha sauce , to serve
Lime wedges, to serve
Finely sliced red chilli, to serve
Thai basil leaves, to serve
Bean sprouts, to serve
Fish sauce , to serve
Pho broth:
1 large onion
8cm piece ginger, unpeeled
2.5kg beef bones (short ribs, knuckle bones or oxtail work well)
4 whole star anise
5 whole cloves
1 cinnamon stick
1 tbsp rock sugar
⅓ cup fish sauce (or to taste)
2 tbsp sea salt (or to taste)
- Char the onion and ginger over a naked flame for 10–15 minutes or until blackened, turning occasionally. Alternatively, place them under a hot oven grill until charred. Scrape off most of the blackened skin, then roughly chop and set aside.
- Place the beef bones into a large stockpot (at least 6L capacity). Cover generously with water and bring to the boil. Simmer for 4–5 minutes, then drain and discard the water. Rinse the bones well and clean the pot.
- Return the bones to the clean pot along with the charred onion and ginger, star anise, cloves, cinnamon stick and 5L of fresh water. Bring to a simmer and cook gently for 4 hours, skimming the surface regularly.
- Remove the bones. Strain the broth into a clean pot and discard the solids. Add the rock sugar, fish sauce, and salt. Taste and adjust seasoning as needed—the broth should be slightly on the salty side, as it will balance with the unseasoned noodles and toppings.
- Soak the dried rice noodles in room temperature water for at least 30 minutes. Drain, then cook in boiling water just before serving, following packet instructions.
- Place the steak in the freezer for 20 minutes to firm it up—this makes it easier to slice thinly. Slice the steak into very thin pieces.
- Cook the soaked noodles, then divide among serving bowls . Top with raw onion, spring onion, and any cooked beef pieces salvaged from the broth. Add the thin slices of raw beef on top.
- Bring the broth to a rolling boil and ladle it over the raw beef slices to gently cook them. Serve hot with hoisin, sriracha, lime wedges, chilli, Thai basil, bean sprouts, and extra fish sauce on the side for everyone to add to taste.
