Skip to main content New this month
Get the Allrecipes magazine

Spicy Vietnamese Beef Noodle Soup

Rated as 4.38 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


5 h 35 m servings 390 cals
Original recipe yields 8 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 390 calories; 14.5 g fat; 33.9 g carbohydrates; 30 g protein; 89 mg cholesterol; 528 mg sodium. Full nutrition

Similar recipes


Read all reviews 9
Most helpful
Most positive
Least positive

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 h...

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 f...

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 so...

I cook the broth for ten hours and it was unbelievably good

This is a great recipe.

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.

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.

I def had to add more salt and I braised the meat prior to putting it all in the crock pot in high for about 5 hrs.

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.