Beef Featured Noodle Soups, Sides, Veg & Salads

Beef Pho (Pho Bo)


I don’t think Beef Pho needs much introduction. Pho is still one of the husband’s favourite meal. It has a richly flavoured broth that satiates but doesn’t leave feeling like you just consumed a heavy meal. Plus it’s really pretty simple to make. Every time I make Pho, the husband will be grinning from ear to ear. The kids will always ask for 2nd servings of soup, and slurp every last drop ever so loudly. 🙂 


Roasting the ginger and onion gives the broth depth. Cooking it with the skin/paper still on, ensures that it releases maximum flavour. All the herbs and spices used gives the broth a warm, yet refreshing note. To me, the key to a bowl of good Pho lies in the broth, and of course the fresh herbs that accompanies. If you are not a beef eater, check out my Chicken Pho (Pho Ga) recipe that I shared on my cooking blog a while ago. 

beef pho process

Beef Pho
Serves 4
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  1. 300-350g thinly sliced beef, I used shabu shabu beef
  2. 1 unpeeled yellow onion, quartered
  3. 2 inch unpeeled old ginger
  4. 1 tbsp coriander seeds
  5. 1/2 cinnamon stick
  6. 1 star anise
  7. 2 cloves
  8. 2 cardamom
  9. 1 bay leave
  10. 2 tsp sugar (adjust to taste)
  11. 2 tbsp fish sauce or to taste
  12. 1.5L beef stock (preferably low-sodium)
  13. 4 servings of rice noodle / stick
  14. 1 cup bean sprouts, to serve
  15. Lime wedges, to serve
  16. Thai Basil leaves, to serve (I didn't have any so used sweet basil from garden)
  17. Mint leaves, to serve
  18. Fried shallot, to garnish
  19. Scallion, to garnish
  1. In a lightly greased pan, toast onion and ginger until charred on both sides.
  2. Ginger should be softened.
  3. Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.
  4. Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
  5. Add beef stock and bring to boil.
  6. Season with fish sauce and sugar to taste.
  7. Then lower heat to a simmer.
  8. Cover and cook for 15-20 mins.
  9. Meanwhile, you can prepare your rice sticks as per package instructions.
  10. Place the prepared rice stick in serving bowl, and add beef on top.
  11. Pour boiling hot beef broth over the sliced beef to cook it.
  12. Garnish and serve.
  13. Serve with the fresh herbs, bean sprouts, and a side of lime wedge.
Delishar | Singapore Cooking, Recipe, and Food Blog
1 beef pho

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  • Reply
    Christine Chan
    11 September, 2015 at 8:14 am

    I’ve been looking for this recipe. Thanks for sharing! I’ll definitely try your recipe

  • Reply
    11 September, 2015 at 8:23 am

    Hi babe which beef stock do u use?

    • Reply
      Sharon Lam
      11 September, 2015 at 10:29 pm

      Hi I used Campbells ready beef stock.

  • Reply
    4 May, 2016 at 4:52 pm

    Hi, may I know where can I get the fresh mint leaves and coriander seeds for beef pho. Thanks.

    • Reply
      Sharon Lam
      4 May, 2016 at 9:44 pm

      Hi Diana, I usually get both from NTUC extra / finest / cold storage.

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