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Pho Bo: Vietnamese Beef Soup

Preparation time: 180 minutes

Number of servings: 4

Pho is the national noodle dish of Vietnam. A big bowl of rice noodles with a beef broth that has been simmering for hours. The result is a rich and strong taste. Super tasty when you combine it with fresh herbs, such as coriander, mint, basil, pepper and lime.


Beef broth:

  • 2 big onions
  • 4 cm ginger
  • 500g beef stew
  • 2 beef shanks
  • 2 marrow bones
  • 6 liter water

Pho spices:

  • 1-2 whole cardamom
  • 1 cinnamon stick
  • 5 whole star anises
  • 6 whole cloves
  • 1 Tbsp coriander seed
  • 1 Tbsp fennel seed
  • 4 Tbsp fish sauce
  • 2 Tbsp sugar
  • 2 tsp salt


  • Rump steak, thinly sliced
  • 1 pack beef balls
  • 1 pack mint leaves
  • 1 pack coriander
  • 1 pack Thai basil
  • 2 limes
  • 2 chili peppers
  • 500g bean sprouts
  • 400g Pho noodles
  • 1 bottle hoisin sauce
  • 1 bottle sriracha sauce

Kitchen tools:

  • 1 cotton soup bag


Beef broth

Ingredients for a delicious beef broth:

Photo of ingredients for a beef broth

Preheat the oven at 200 °C. Slice the onions and ginger in two and roast them for 15 minutes until they are soft and golden brown.

Photo of ginger and onions

Bring 3 liters of water to a boil. Add the beef shanks and marrow bones. Cook the bones for 10 minutes and drain the water. Then rinse the bones under running water.

Add 6 liters of cold water in a clean soup pan and add the bones and beef stew to it. Bring it to a boil, then turn down the heat and simmer. The broth will starting foaming a bit. Use a fine skimmer to remove the foam and fat that floats on the surface.

Photo of a beef broth

Pho spices

Roast the pho spices briefly in a pan without oil for 3 minutes.

Photo of spices in a pan

Then add the ginger, onions and pho spices in the soup bag. Cook the bag along with the broth.

Photo of a soup bag in the broth

Then add the fish sauce, sugar and salt. Simmer the broth for 90 minutes. Take out the beef stew and put it aside. Taste the broth and add fish sauce, salt and sugar to your preference. Cook the broth for another 90 minutes. The longer you simmer the soup, the more flavor the beef broth gets.

Photo of the beef broth


To ease the slicing of the rump steak, it’s best to put the meat in the freezer for about 30 minutes. Slice the beef in thin slices to make sure it stays tender.

Photo of sliced rump steak

Cook the noodles according to the instructions on the package. Slice the limes into pieces, the chili peppers into thin bits and present it on a plate together with the mint leaves, the coriander, basil and bean sprouts. Bring the broth back to a boil.

Photo of garnishes for pho

Fill four bowls with rice noodles, beef balls, beef stew and slices of raw rump steak. Once the broth is boiling again, you can pour the broth into the bowls. The hot broth will make sure the raw beef slices are done. Guests can garnish their own soup and season it with hoisin sauce and sriracha sauce to their liking.

Photo of pho

  • Su (número de referencia): REC78
  • En existencias