A nourishing soup made with flat rice noodles, Pho Bo soup is popular throughout Vietnam. Serves 4 to 6.
Scroll down below the recipe directions for more Vietnamese recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Beef Broth:
1 small onion, chopped
1 2-inch stick ginger
2 pounds beef bones
12 cups water
6 star anise
1 teaspoon salt
1 teaspoon sugar
1 pound lean, tender beef
1 16-ounce package dry, flat rice noodles (pho)
3 scallions, thinly sliced
1 large onion, thinly sliced
10 cilantro sprigs, finely chopped
1 cup bean sprouts
10 sprigs basil
10 sprigs fresh culantro (ngo gai)
fresh red or green chile pepper, thinly sliced
lime or lemon quarters
fish sauce
hoisin sauce
hot chile sauce

Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.
Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this “first boiling” water and discard. Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes. Slice raw beef into thin strips and set aside.
Remove bones from broth and strain out vegetables and seasonings. Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender.
Rinse noodles under cold running water and set aside.
Return the broth to a boil over high heat.

To serve: Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef. Pho is always accompanied by bean sprouts, basil leaves, culantro and chile pepper. Serve with lime and lemon quarters, fish sauce, hoisin sauce and hot chile sauce. Serves 4 to 6.


Here is recipe for Vietnamese Chicken Pho (pronounced fer)
2 servings
Quick Chicken Stock:
1kg chicken wings
2.5 liters cold water
1 small onion, cut in half
1 stalk celery, chopped
2 cloves garlic
4 sprigs thyme
1 bay leaf
3 black peppercorns
1 stalk parsley

Broth Infusion:
1.8 liters chicken stock
1 cinnamon quill
2 star anise
4cm ginger, halved
1/4 of a red chili, thinly sliced
3 pieces of coriander root
To season broth:
2 tablespoons fish sauce
3 tablespoons tamari
Juice of half a lime

Pho Vegetables:
80g fresh rice noodles
15g carrot, julienned
1/4 red capsicum, finely sliced
20g snow peas, julienned
20g bean shoots
2 fresh shitake mushrooms, thinly sliced
10g enoki mushrooms
1 spring onion, thinly sliced
Squeeze of lime juice, to serve
2 sprigs Vietnamese mint, to garnish
3 sprigs coriander, to garnish
1/4 red chili, finely sliced to garnish


For chicken stock, place all ingredients in a large saucepan, bring to the boil. Reduce heat to simmer and cook for 45 minutes. Skim the fat from the top as required. Strain stock through a fine sieve and discard solids.

For broth infusion, place ingredients in a medium saucepan. Bring to the boil, reduce heat to simmer and cook for 10 minutes. Season to taste with fish sauce, tamari and lime juice.

To serve, layer pho ingredients into a serving bowl and gently pour over 300ml of broth infusion. Garnish with lime juice, mint, coriander and chili.

hi ! my name is da nguyen
i’m vietnamese
i;m happy when you post recipes special pho

if you want ,i can introduce most of food for verry boby
i’m dachef
i’m living & working in vietnam

Dachef, do you have a recipe for the wonderful French style bread that is found everywhere in Vietnam?

I have recipes . if you can share for you
my mail :