Beef Pho Recipe – Eats Now

Name: Beef Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE BEEF STOCK; 4 1/2 lbs beef bones; 1 None onion, halved; 2 None cinnamon sticks; 4 None whole star anise; 6 None whole cloves; 1 piece (1 1/2-inch) ginger, peeled and sliced; 15 None whole black peppercorns; None None FOR THE BEEF PHO; 12 oz thin rice stick noodles; 1 tbsp peanut oil; 1 lb beef tenderloin, thinly sliced; 1 1/2 cups bean sprouts; 1/4 cup fish sauce, plus additional, to serve (optional); 1/4 cup lime juice, plus lime wedges, to serve; 1 cup fresh Thai basil leaves; 1 cup fresh cilantro leaves; 3 None long red chili peppers, sliced diagonally

Servings: persons

None None FOR THE BEEF STOCK
4 1/2 lbs beef bones
1 None onion, halved
2 None cinnamon sticks
4 None whole star anise
6 None whole cloves
1 piece (1 1/2-inch) ginger, peeled and sliced
15 None whole black peppercorns
None None FOR THE BEEF PHO
12 oz thin rice stick noodles
1 tbsp peanut oil
1 lb beef tenderloin, thinly sliced
1 1/2 cups bean sprouts
1/4 cup fish sauce, plus additional, to serve (optional)
1/4 cup lime juice, plus lime wedges, to serve
1 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
3 None long red chili peppers, sliced diagonally

1
For the beef stock, place all ingredients into a large stock pot and add 3 quarts cold water. Bring to a boil on high heat. Reduce heat to low and simmer for 1 1/2 hours, occasionally skimming scum from surface. Cool stock in pot and strain into a large bowl. Cover and refrigerate overnight.
2
Scrape fat from surface of stock and discard. Place stock in a large saucepan. Bring to a boil on high heat. Reduce heat to low to keep warm.
3
Place noodles in a large heatproof bowl. Add boiling water to cover and let stand for 5 mins, until softened. Drain and cut into 5-inch lengths.
4
Heat oil in a wok or large skillet on high heat. Stir-fry beef for 1-2 mins, until seared.
5
Divide noodles, beef and bean sprouts among serving bowls. Stir fish sauce and lime juice into stock. Ladle stock into bowls. Top with basil, cilantro and chili pepper. Serve with lime wedges and additional fish sauce, if desired.

2221

kcal

Calories

112

Fat

144

Carbs

185

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 18 ingredients. The key ingredients include: None None FOR THE BEEF STOCK, 4 1/2 lbs beef bones, 1 None onion, halved, 2 None cinnamon sticks, 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