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Vietnamese beef pho noodle soup

The BEST Vietnamese Beef Pho

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Looking for the ultimate Vietnamese beef pho recipe?! This broth is deep and flavourful, and when paired with toasted aromatics and beef bones this creates the best bowl of pho you'll ever have

  • Total Time: 5 hours 45 minutes
  • Yield: 6-8 bowls 1x




  • 6L Water
  • 500g Beef Brisket
  • 4 pc Beef short rib
  • 8 Beef tendon balls
  • 1kg Beef bones
  • 4 pc Oxtail
  • 2 large Onion, skin on
  • 2 small Shallots, skin on
  • 1/2 knob of Ginger
  • 1 pc Dried squid (leave out if you don't have it)
  • 1 1/2 Cups Fish sauce
  • 2 tbsp Salt
  • 2 medium-sized Rock sugar
  • 1 Cinnamon stick
  • 2 tbs Fennel seeds
  • 4 Star anise
  • 1 tbsp Cloves
  • 3 Black cardamon pod
  • 1/2 cup Coriander seeds


  • 1 lb Thin rice noodles, fresh or dry (450g)
  • 200g Raw beef sliced
  • 1 large onion, thinly sliced
  • 1 sprig Spring onion, thinly sliced
  • Beansprouts, to serve
  • Thai basil, to serve
  • Lime wedges, to serve
  • Thinly sliced red chilli, to serve





  1. Bring a large stockpot filled with water to a boil and add the brisket, short rib, beef bones, beef marrow, and oxtail
  2. Boil for 10 minutes, then drain the water from the beef and wash the beef pieces under cold water until clean
  3. Add the beef back into the pot
  4. Over your gas burner place the whole onion, shallots and ginger and cook on the direct flame for a couple of minutes until charred (if you don't have a gas burner you can place them in the grill under high heat until charred, turning occasionally)
  5. Add the charred aromatics to the pot with the beef and top with 6L of water
  6. Bring the pot to a boil, then turn it down to a low simmer
  7. Add the dried squid, fish sauce, salt and rock sugar
  8. Simmer the broth for 3 hours, then remove the beef brisket, short rib, and oxtail to set aside
  9. Return the broth to a simmer and simmer for a minimum of 1 hour or optimally overnight
  10. Heat a wok or large frying pan over high heat and add the cinnamon stick, fennel seeds, star anise, cloves, cardamon pod, and coriander seeds
  11. Toast the spices for a couple minutes, or until aromatic
  12. Remove from the pan and place in a spice pouch, tie the pouch up tightly and add it to the broth
  13. Let the spice pouch steep in the broth for 1 hour, then remove
  14. Taste and season with fish sauce, sugar and salt
  15. Add the beef balls to the broth and boil until cooked through

To Assemble

  1. Slice up the beef brisket
  2. Bring a large pot of water to a boil
  3. Cook your desired amount of rice noodles according to the packet instructions
  4. Rinse the cooked noodles under cool water and transfer it to your serving bowl
  5. Ladle over the broth 
  6. Top with your selection of sliced brisket, beef balls, short rib, ox tail, marrow, and thinly sliced raw beef
  7. Finish it off with thinly sliced raw onion, spring onion, beansprouts, and Thai basil
  8. Serve with lime wedges and thinly sliced chilli
  • Author: Vincent Yeow Lim
  • Prep Time: 45 minutes
  • Cook Time: 5 hours
  • Category: Noodles
  • Method: Intermediate
  • Cuisine: Vietnamese


  • Serving Size: 1 Bowl
  • Calories: 699
  • Sugar: 10.8 g
  • Sodium: 8403 mg
  • Fat: 28.3 g
  • Carbohydrates: 69.9 g
  • Protein: 41.6 g
  • Cholesterol: 143.1 mg