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

Servings 4


  • 300-350 g thinly sliced beef I used shabu shabu beef
  • 1 unpeeled yellow onion quartered
  • 2 inch unpeeled old ginger
  • 1 tbsp coriander seeds
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 cardamom
  • 1 bay leave
  • 2 tsp sugar adjust to taste
  • 2 tbsp fish sauce or to taste
  • 1.5 L beef stock preferably low-sodium
  • 4 servings of rice noodle / stick
  • 1 cup bean sprouts to serve
  • Lime wedges to serve
  • Thai Basil leaves to serve (I didn't have any so used sweet basil from garden)
  • Mint leaves to serve
  • Fried shallot to garnish
  • Scallion to garnish


  • In a lightly greased pan, toast onion and ginger until charred on both sides.
  • Ginger should be softened.
  • Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.
  • Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
  • Add beef stock and bring to boil.
  • Season with fish sauce and sugar to taste.
  • Then lower heat to a simmer.
  • Cover and cook for 15-20 mins.
  • Meanwhile, you can prepare your rice sticks as per package instructions.
  • Place the prepared rice stick in serving bowl, and add beef on top.
  • Pour boiling hot beef broth over the sliced beef to cook it.
  • Garnish and serve.
  • Serve with the fresh herbs, bean sprouts, and a side of lime wedge.
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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