Beef pho
If you are looking for a reliable beef recipe, this Beef pho is one to keep: 17 ingredients, 3 simple steps, ready in roughly under an hour. Low and slow is the secret — the longer simmer lets beef stock soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 1 l Beef Stock
- 1 large Chopped Onion
- 1 large Chopped Ginger
- 1 Cinnamon Stick
- 2 Star Anise
- 1 tsp Coriander Seeds
- ½ tsp Cloves
- 225 g Sirloin steak
- 1 tsp Palm Sugar
- 1 tbsp Fish Sauce
- 1 0.5 tbsp Soy Sauce
- 200 g Rice Noodles
- 2 Chopped Spring Onions
- 1 small Birds-eye Chillies
- Handful Basil
- Handful Coriander
- 1 Lime
Method
- Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
- Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
- Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.
Tips for the best Beef pho
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Beef pho ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Beef pho recipe hard to make?
It is rated hard: 17 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for beef stock?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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