Vietnamese Pho - Beef Noodle Soup
Prep time
Cook time
Total time
Recipe type: Vietnamese Pho
Cuisine: Vietnamese
Serves: 8
  • 4-5 pieces of fresh beef bones
  • 2 fresh onions, halved
  • 2 fresh ginger pieces (2" long each), halved
  • 1 cinnamon stick
  • 1 tbsp of coriander seeds
  • 1 tbsp of fennel seeds
  • 5 whole star anise
  • 1 cardamom pod
  • 6 whole cloves
  • ¼ cup of fish sauce
  • 1 inch chunk of rock sugar
  • ½ tbsp of salt
  • additional salt to taste
  • 3 L of water
  • 1 pack of dried Vietnamese noodles
  • 1 pound of fresh beef slices
  • fresh limes
  • fresh cilantro
  • fresh mint leaves
  • fresh basil leaves
  • fresh bean sprouts
  • 2-3 fresh chilli peppers, chopped small
  1. In a large pot of boiling water, blanch the beef bones to remove impurities, scum and fat
  2. Using an oven, char the halved onions and ginger in a pan until nicely browned, remove from oven and let cool
  3. Start to boil your soup water in a separate large pot
  4. Once your soup water boils, add in the beef bones, onions, ginger and spices (put into a mesh bag), fish sauce, rock sugar and salt
  5. Boil on medium heat for at least 3 hours
  6. Prepare the noodles by soaking them or following the instructions on the package
  7. Taste the soup at this point on whether you need to add more sugar, fish sauce or salt and add accordingly
  8. In a serving bowl, lay the bottom with sliced fresh onions, bean sprouts and noodles
  9. Blanch the freshly sliced beef quickly in the soup and lay on top of the noodles
  10. Ladle enough soup to cover the sliced beef and noodles
  11. Add as desired, fresh mint leaves, cilantro, basil, bean sprouts, parsley, chilli peppers and lime
  12. Serve and enjoy!
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at