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.
- 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.
Christine Chan11 September, 2015 at 8:14 am
I’ve been looking for this recipe. Thanks for sharing! I’ll definitely try your recipe
Jaz11 September, 2015 at 8:23 am
Hi babe which beef stock do u use?
Sharon Lam11 September, 2015 at 10:29 pm
Hi I used Campbells ready beef stock.
Diana4 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.
Sharon Lam4 May, 2016 at 9:44 pm
Hi Diana, I usually get both from NTUC extra / finest / cold storage.