Beef Pho Vietnam’s Iconic Aromatic Noodle Soup is a beloved Vietnamese soup known for its clear, fragrant broth, tender slices of beef, and soft rice noodles. Gently spiced with star anise, cinnamon, cloves, and ginger, pho is light yet deeply flavorful, offering comfort without heaviness. It’s enjoyed any time of day in Vietnam, especially as a nourishing breakfast.
Beef Pho:
What makes Beef Pho special is its balance—rich beef broth paired with fresh herbs, lime, and chilies that brighten every bite. Simple ingredients come together through slow simmering to create a dish that feels both soothing and vibrant.
History:
Pho originated in northern Vietnam in the early 20th century, influenced by both Chinese noodle soups and French beef consumption during colonial times. As Vietnam’s culinary culture evolved, pho spread throughout the country, with regional variations developing in the north and south.Today, Beef Pho (Pho Bo) is a global favorite and a proud symbol of Vietnamese cuisine, celebrated for its elegance, aroma, and comforting nature.
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Beef Pho Vietnam’s Iconic Aromatic Noodle Soup
Ingredients
For the Broth:
- 1½ lbs beef bones
- 1 onion, halved
- 1 piece ginger, halved
- 2 star anise
- 1 cinnamon stick
- 3 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
For the Soup:
- 8 oz rice noodles
- 8 oz beef sirloin or eye of round, thinly sliced
- Bean sprouts
- Fresh basil, cilantro, and mint
- Lime wedges
- Sliced green chilies
Instructions
- Roast beef bones, onion, and ginger until lightly charred.
- Simmer bones with spices in water for 1½–2 hours.
- Strain broth; season with fish sauce and salt.
- Cook rice noodles according to package instructions.
- Place noodles in bowls, top with raw beef slices.
- Pour hot broth over beef to cook it gently.
- Serve with herbs, sprouts, lime, and chilies.
Notes
- Clear broth is key to authentic pho.
- Skim impurities while simmering.
- Slice beef very thin for tenderness.
- Fish sauce adds umami, not fishiness.
- Broth improves with slow cooking.
Tips for Beef Pho:
- Freeze beef briefly for easier slicing.
- Toast spices for deeper aroma.
- Do not boil herbs—add fresh.
- Adjust toppings to taste.
- Make broth ahead for convenience.
FAQs for Beef Pho:
Q1: Is pho spicy?
No, spice is added individually with chilies or sauce.
Q2: Can I use store-bought broth?
Yes, but homemade gives best flavor.
Q3: What cut of beef is best?
Eye of round, sirloin, or brisket work well.
Q4: Is pho gluten-free?
Yes, when made with rice noodles and gluten-free fish sauce.
Q5: Can pho be stored?
Broth can be refrigerated for up to 3 days.
Conclusion:
Beef Pho Vietnam’s Iconic Aromatic Noodle Soup is a timeless Vietnamese classic that celebrates simplicity, patience, and balance. With its fragrant broth, tender beef, and fresh garnishes, it offers comfort in every bowl. Whether enjoyed at home or in a bustling pho shop, this soup remains a true culinary treasure.