So today I wanted to share with you my recipe for beef pho! This recipe has a variety of textures, as well as flavors that range from tangy, to sweet, to spicy, to savory. Your typical pho will be sweeter than this recipe that I have created, as I tend to like more savory then sweeter tasting soups.  Pho however is a dish that you can truly create to your own preferences, as well as the preferences of others. By chopping a variety of different ingredients to top your pho with, each person can create a bowl of pho that is just for them. Please take a look down below at the recipe and enjoy! 

Recipe serves: 2-4 adults
Prep time: 20 minutes
Cook time: 1 hour 30 minutes for the broth/10 minutes for beef


Ginger, 4 inch piece [skin removed and cut in half]
Garlic, 4 cloves [peeled but left whole]
White onion, 1/4th cut into chunks
Black pepper, 1/4 tsp
Cinnamon, 1/4 tsp
Clove, 1/4 tsp
Vegetable oil, 1 Tbsp
Beef base, 1 1/2 Tbsp
Fishsauce, 1/2 Tbsp
1 Leek, washed and cut into four sections
1 Lemon grass stalk cut into 2 inch pieces
Water, 8 cups
Vermicelli rice noodles [1/4 to 1/2 bag]

1 Sirloin steak, sliced into thin strips and hammered flat
Cornstarch, 1 tsp
Salt, pinch
Black pepper, pinch

Toppings that I used: [You can use what you like though as well!]

Jalapeños, sliced
Matchstick carrots
Enoki mushrooms
Green onions
Lime wedge


  • In a large pot add vegetable oil. Turn burner onto medium high heat. Once hot, add in garlic, onion, ginger, black pepper, cinnamon, and clove.
  • Reduce onions for five minutes.
  • Add into the pot your lemongrass and leek. Cook for five minutes and slowly add in your 8 cups of water along with the beef base. Turn burner onto high and stir to combine.
  • Once combined, turn heat to a simmer and place lid onto the pot. Simmer broth for one hour.
  • Once an hour has passed, add in fish sauce and simmer with the lid back on for 30 minutes.
  • In the last 30 minutes of the broth simmering, take beef out of fridge to warm up in a bowl. Add salt, pepper, and corn starch. Mix until coated.
  • Once the 30 minutes it up, turn the burner off and leave the soup broth alone. Take this time to fry up the beef. In a wok add a little bit of oil into the bottom and turn heat to medium high. Once hot enough, evenly place your beef into the bottom and fry your beef on both sides until golden brown. Remove with a slotted spoon and place onto a plate lined with a paper towel to drain.
  • In a medium sauce pan bring water to a boil in order to cook your rice noodles. 1/4 to 1/2 a package would be sufficient depending on if you like a lot of noodles or not too many. Simply follow instructions on the package to cook properly. [If you cook too little, you can cook up more quickly. Rice noodles have a shorter cooking time compared to regular noodles!]
  • Now you just have to assemble. Place noodles into the bottom of a bowl and fill with your rich broth. Add your vegetable toppings, then your beef, and lastly your sriracha on top.

Homemade, delicious, beef pho made from scratch, cooked with love, and full of flavor! It definitely is a dish that requires you to spend a little bit of time on, however it is mainly a toss in a pot and forget about it sort of meal which makes is easy. I hope you all enjoy! I would love to know what sort of toppings you like to add to your pho! Leave a comment down below, I would love to connect!

Until next time, take care.

To make gluten free]
– Switch beef base[if it contains gluten] to a gluten free beef base or beef broth. 


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