This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.

Recipe Summary

prep:
20 mins
cook:
5 hrs 15 mins
total:
5 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Broth:

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.

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  • Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.

  • Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.

  • Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.

  • Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.

Nutrition:

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.

Nutrition Facts

390 calories; protein 30g 60% DV; carbohydrates 33.9g 11% DV; fat 14.5g 22% DV; cholesterol 88.6mg 30% DV; sodium 527.9mg 21% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2018
I took a lot of liberties with this recipe but absolutely love this spice combination! This my favorite recipe for making soup base. I used 2 qts beef broth 1qt vegetable broth as I didn t have ingredients on hand to start from scratch. I sautéed the onion in a bit of oil and broth then added the spices until fragrant. I put the onion and spices in the crockpot then added the remaining broth. I put it on high for an hour then turned it on low overnight. In the morning I added the liquid seasonings and sugar and since we had a snow day returned the crockpot to high for an hour then back on low for the rest of the day. My add-ins were rice noodles jalapeños bean sprouts & cilantro. (Alas I forgot the basil - but it was totally yum anyway) Read More
(5)

Most helpful critical review

Rating: 2 stars
05/31/2018
Very non-traditional way of making Pho (which by the way is pronounced "Fa"). Browning of the meat is not done spices are supposed to be toasted as well as the onion. Bay is not generally used. Though it was creative it should have simply been called beef soup. As the chef stated more beef generally is better and the longer the cooking time the better. I made this recipe and and found it somewhat bland and the flavor itself did not reflect that traditional Pho flavor. Read More
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/21/2015
This is actually a pretty elaborate process to make this delectable broth well worth the trouble to find the actual whole seed/pod spices and beef cuts because they are what makes this unique flavor. Definitely needs more salt like another reviewer i seriously up the fish and soy sauces. My daughter is a pretty picky eater but this is one recipe she says You can make this Again! And i have and we always have seconds! (and leftovers fortunately for all the work...) Read More
(5)
Rating: 5 stars
01/17/2018
I took a lot of liberties with this recipe but absolutely love this spice combination! This my favorite recipe for making soup base. I used 2 qts beef broth 1qt vegetable broth as I didn t have ingredients on hand to start from scratch. I sautéed the onion in a bit of oil and broth then added the spices until fragrant. I put the onion and spices in the crockpot then added the remaining broth. I put it on high for an hour then turned it on low overnight. In the morning I added the liquid seasonings and sugar and since we had a snow day returned the crockpot to high for an hour then back on low for the rest of the day. My add-ins were rice noodles jalapeños bean sprouts & cilantro. (Alas I forgot the basil - but it was totally yum anyway) Read More
(5)
Rating: 4 stars
04/09/2015
I made the broth yesterday as written and am having this for dinner tonight. As is it's pretty good but it's lacking a major ingredient... SALT! It's just a spiced up water otherwise. I added some beef bouillon and some salt. With that addition it's an inexpensive way to enjoy pho anytime. With just a little planning that is. Read More
(4)
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Rating: 5 stars
03/02/2016
This is a great recipe. Read More
(2)
Rating: 4 stars
09/05/2015
I added about 5 more table spoons of fish sauce and another couple of soy sauce then it was perfect. I also throw in beef tendon. Read More
(2)
Rating: 5 stars
03/30/2016
I cook the broth for ten hours and it was unbelievably good Read More
(2)
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Rating: 4 stars
07/20/2015
Pretty darn good! I didn't have any of the seed spices so I used ground spices instead. I grated two inches of ginger into the broth and added grated carrot to the bowl before serving. Read More
(2)
Rating: 2 stars
05/31/2018
Very non-traditional way of making Pho (which by the way is pronounced "Fa"). Browning of the meat is not done spices are supposed to be toasted as well as the onion. Bay is not generally used. Though it was creative it should have simply been called beef soup. As the chef stated more beef generally is better and the longer the cooking time the better. I made this recipe and and found it somewhat bland and the flavor itself did not reflect that traditional Pho flavor. Read More
Rating: 5 stars
01/20/2017
I added additional fish sauce & soy sauce along with a little beef broth. It was excellent. Tasted like what we had in a Pho restaurant. Read More