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Beef Pho

A nutritious, automatic, delicious soup consisting of a flavorful, spiced broth, thinly sliced sirloin steak, rice noodles, and array of fresh herbs. 

Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Author Dani


For Broth

  • 4 cups beef stock or broth
  • 2 star anise pods
  • 5 cloves
  • 2 cinnamon sticks
  • 1 yellow onion
  • 3 carrots
  • 2 large ginger pieces
  • 3 cloves garlic
  • 2 tablespoons soy
  • 1 tablespoon fish sauce
  • pinch red pepper flakes
  • 4 cups beef stock
  • 1 pound sirloin steak cut into very thin strips
  • 1 package rice noodles thin or thick


  • 1 bunch basil, mint, cilantro of each
  • 1 fresno chili
  • 1/4 cup hoisin
  • 1/4 cup siracha
  • 1 bunch green onions cut into thin slices
  • 1 can bean sprouts


  1. In the broiler, char onions and ginger. This will take 5-10 minutes. You want to develop a dark, almost burnt marks on the onion and ginger. 

  2. Meanwhile, toast the whole spices in a large soup pot over medium-high heat. 

  3. Add broth/stock, soy, fish sauce, carrots, garlic, and charred onion and ginger and bring to a boil. Simmer for about 40 minutes, or until favors develop and the broth is packed with the flavors of the spices. 

  4. While the both develops, prepare the noodles to package directions. 

  5. Add the cooked noodles to the bottom of a bowl. Place raw steak strips on top of the noodles. Laddle hot broth in the bowl and over steak. The hot liquid will cook the steak to a beautiful medium rare. 

  6. Finish soup with your favorite toppings (the ingredient list of toppings is enough for about 6 bowls worth).