Mama Lyd Sourdough

Beef pho (pronounced fuh) is a traditional Vietnamese noodle soup that’s known for its rich, aromatic broth and simple, comforting ingredients. Deep savory flavor from slow-simmered beef bones, warmth from spices like star anise and cinnamon, and freshness from herbs and lime added at the table.

The broth is what makes beef pho so special. Beef bones, often paired with brisket or marrow bones, are gently simmered for hours to create a clear yet intensely flavorful base. Toasted spices such as cloves, coriander seeds, and ginger infuse the broth with a subtly sweet, fragrant aroma that’s instantly recognizable.

Thin rice noodles are added to the bowl and topped with tender slices of beef, which may be cooked in the broth or gently poached when hot broth is poured over them. Pho is traditionally served with fresh garnishes like bean sprouts, Thai basil, jalapeños, and lime wedges, allowing each person to customize their bowl to taste!

More than just a meal, beef pho is a comfort food in Vietnamese culture, often enjoyed for breakfast, lunch, or dinner. It’s nourishing, soothing, and deeply satisfying, making it the perfect dish when you’re craving something cozy yet fresh and flavorful.

After trying Pho, now whenever i’m sick, I crave it! This beef pho takes a while to make, so making it in advance and freezing it is perfect for those random sick days you crave it.

The Meat

I used Oxtail, Beef short ribs and thinly sliced beef for mine and… it was.. incredible.

The first step in creating a good pho is of course creating the broth. I did this the day before and let it simmer all day long. Then the strained broth goes in the fridge to allow the fat to solidify so we can scoop it off. Then you just heat the broth back up, add seasonings, make the noodles, heat the meat back up and create your bowl!

You must have meat with bones on it. The bones and fat are what give the broth a rich flavor. You can use Brisket, Short ribs, oxtail, Beef bones, bone marrow, beef chuck or flank, beef tendon, beef meatballs.

Pho Noodles

Beef pho is traditionally made with flat rice noodles called bánh phở. These noodles are made from rice flour and water, giving them a soft, slightly chewy texture that absorbs the flavorful broth without becoming heavy. I got mine at my local asian market!

Bánh phở noodles come in different widths, and the size you choose can slightly change the eating experience. Medium to wide flat noodles are the most common for beef pho because they hold up well in the hot broth and pair perfectly with tender slices of beef. Thinner noodles create a lighter bite, while wider noodles feel more substantial and hearty. Plus they are of course, naturally gluten free.

I used fresh ones which are found in the refrigerator section, and they cook fast by just dipping them in boiling water for 30 seconds. Follow the instructions on your package.

My recipe came from Alyssa Nguyen @Alyssanguyen_ on Tiktok or Instagram!

Beef Pho (Vietnam)

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Course: Main Course

Cuisine: Vietnamese

Ingredients Method

Ingredients

  

• 3 lbs Beef Bones
• 2 lbs Beef ribs
• 2 lbs oxtail
• 1 pho spice bag
• 2-3 chunks rock sugar
• 2 onions
• 2 knobs ginger
• 1.5 tbsp Fish sauce
• 10 Quarts water
• 2-3 tbsps chicken bouillon
• 2 tsp MSG (Optional)

Toppings

• 2 lbs thin sliced beef
• chopped cilantro
• scallions chopped
• bean sprouts
• rice patty herbs
• lime
• Sliced Jalapeños
• Sriracha
• Hoisin Sauce

Method

 

1. In a large pot add bones and oxtail, cover with water and bring to boil. boil 5 minutes.
2. while it is coming to a boil, Prep aromatics, Chop onion and ginger in half and broil in the oven on both sides 5-10min each or char on a skillet.
3. After the meat boils, strain and rinse meat well with cold water a few times to get all the gunk off.
4. in the pot again add all beef and bones back in, add the onions and ginger, rock sugar and salt. and fill with 10q water and bring to boil.
5. reduce heat and simmer 2-3 hours. After simmering remove ribs and oxtail and place them in an ice bath. and fill more water.
6. Once the meat has cooled in the ice bath, place in the fridge in an air tight container.
7. Simmer the broth and bones for 8 more hours. at 6hr mark, add 1-2C more water (just add as much as you lost during the simmering time.
8. In a skillet, pour the spices from the pho spice bag and toast them for 5 minutes. Add the spices to the spice bag provided and tie it up. Then add spice bag in the broth for the last 30 minutes and remove it.
9. Now, remove bones, the onion and ginger and strain the broth through a mesh strainer into another pot or big bowl. then strain again back in the original pot. (clean out the pot first)
10. Cool the broth to room temp for AT MOST 2 hours. Leaving this on the counter too long can introduce bacteria and cause sickness. Cover with lid and refrigerate.
11. The next day, the fat will have solidified. remove the fat from the top. set the fat aside for later.
12. bring broth back to a boil and season with the fish sauce, some salt, chicken or beef bouillon and msg
13. In a large skillet, Add the oxtail and ribs from the fridge with a little water, place a lid on and let it steam to cook for 10-15 minutes until it is hot.
14. In another pot, boil water and cook your noodles per the instructions and place them in your bowl.
15. For the the fat we have set aside- melt down in a small skillet and add some chopped scallion and garlic, cook for a couple minutes. This is called Nuoc Beo! A must have topping.
16. Place the thinly sliced beef in the bowl with your noodles, oxtail and short ribs, then pour the hot broth over. The hot broth will cook the thinly sliced beef.
17. top with all of your toppings of choice and enjoy!