Beef Pho Recipe – Eats Now

Name: Beef Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stock; 2 lbs beef shank or 2 lbs beef brisket; 1 lb oxtails or 1 lb beef bone; 1 lb lean stewing beef, in one piece; 2 ounces fat (e.g. lard); 1 large onion, with peel; 3 ounces fresh ginger, with peel; 5 star anise; 1 teaspoon coriander seed; 1 teaspoon white peppercorns; 1 cinnamon stick; 2 tablespoons fish sauce; Garnish; the stewing beef, thinly sliced; 1/2 lb filet of beef, sliced thinly; 1/2 lb rice vermicelli; 1/2 lb bean sprouts; 1 bunch shallot, sliced; fresh red chile, chopped; lime wedge; hot chili sauce; fresh mint leaves; fresh coriander leaves; fresh basil leaf

Servings: persons

For the stock
2 lbs beef shank or 2 lbs beef brisket
1 lb oxtails or 1 lb beef bone
1 lb lean stewing beef, in one piece
2 ounces fat (e.g. lard)
1 large onion, with peel
3 ounces fresh ginger, with peel
5 star anise
1 teaspoon coriander seed
1 teaspoon white peppercorns
1 cinnamon stick
2 tablespoons fish sauce
Garnish
the stewing beef, thinly sliced
1/2 lb filet of beef, sliced thinly
1/2 lb rice vermicelli
1/2 lb bean sprouts
1 bunch shallot, sliced
fresh red chile, chopped
lime wedge
hot chili sauce
fresh mint leaves
fresh coriander leaves
fresh basil leaf

1
Tie up the stewing beef nicely.
2
Put all the meats for the stock into a pan together with the fat, the sliced onion, star aniseed, cinnamon stick and ginger.
3
Roast in a hot oven for about 40 minutes, stirring occasionally, until everything is well browned.
4
Move everything to a large pot.
5
Cover with water and bring to a boil.
6
Skim.
7
Add coriander seeds and white pepper.
8
Let simmer for at least three hours.
9
Take up the stewing beef and let cool, then slice thinly.
10
Strain the stock.
11
If made one day in advance; keep cool and remove the fat on the second day.
12
Prepare the garnish: Slice the (raw) fillet of beef thinly (as for Carpaccio).
13
Boil the noodles according to instructions on the package, then drain and rinse with cold water.
14
Arrange the garnish (not the noodles; see below!) nicely on a big plate.
15
Bring the stock to a boil, add fish sauce to taste.
16
When serving, put noodles and stewing meat either into a large serving bowl, or into individual soup bowls.
17
Add stock and heat to boiling point (possibly in a micro-owen).
18
Serve devilishly hot.
19
The guests put the garnish into their soup and the raw meat will be partially cooked from the heat of the stock.

1569

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the stock, 2 lbs beef shank or 2 lbs beef brisket, 1 lb oxtails or 1 lb beef bone, 1 lb lean stewing beef, in one piece, and more.

Yes, Beef Pho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Pho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions