Phở Soup (Vietnamese Beef Noodle Soup)

Pho Tai it's a Vietnamese beef noodle soup It's delicious and comforting. This flavorful and healthy soup recipe is easy to make. Now you can create your favorite beef pho soup At home.

Making this Vietnamese noodle soup at home is easier than you might think.

You know I'm always looking for recipes that capture true authentic flavor. I want it to be so good that it looks like it came straight from Bà's kitchen.

I used the recipe described in Eat real Vietnamese food from Lien Nguyen. Lien's recipe is an easy recipe. It takes time, but the steps are very simple.

This cookbook is a collection of traditional Vietnamese recipes that are amazing! I highly recommend picking up a copy.

I love finding recipes that make me feel like I have a place within someone's family kitchen. This book definitely checks that box.

What is Phở?

If you're wondering, you may never have had a bowl of beef phở.

What will you like about this soup!

• Authentic flavour: The flavor of the broth is exactly as it should be.
• Greet: Beef and vegetable broth. What could be better for you?
• Comforting: a steaming bowl of Phở noodle soup is one of the most comforting soups. Whenever it's cold outside, I go get it.
• Easy: Preparing Phở at home is really simple. It's as simple as making a rich broth with the perfect flavor and then adding some rice noodles.

Notes on the recipe

Phở is all about the broth. Having a flavorful beef broth is essential to making sure this soup is delicious. Vietnamese Pho soup is super simple to make, but there are a few techniques you'll need to make it perfect!

What you need to make Vietnamese noodle soup at home

The ingredients you need to make Phở soup are quite simple:

The basis of this traditional Vietnamese soup is a broth made from beef ribs or astragali. It is then the aromatic spices that give this dish its characteristic flavour.

For the phở broth:

• Beef bones: I chose to use astragali but you can also use chops. Or even a combination of both. Ask the butcher to “break” the bones for you. They'll know what you mean.
• Aromatics: White onions, coriander, ginger and fresh shallots.
• Spices: Star anise, black cardamom, cinnamon sticks
• Fish sauce: Vietnamese food has the characteristic umami which is usually seasoned with fish sauce. choose a high-quality fish sauce like Red Boat (affiliate link) or Suchi. (affiliate link)

Optional: You can also add brisket. Phở can be served with rare steak and/or brisket.

Noodles:

Phở is typically served with thin rice noodles (affiliate link). In one of my favorite restaurants you can also order it with egg noodles.

You'll see rice sticks in the Asian section of the grocery store. They are sometimes called rice vermicelli or rice sticks.

I like to use thin rice sticks, but you can also use medium or wide noodles.

All the solutions:

Phở is typically served with bean sprouts, fresh Thai basil, lime wedges and jalapeños on the side. These fresh vegetables are added to your bowl of soup as you eat it. Yum!

While there is debate as to whether this is traditional or not, for me an absolutely necessary part of eating phở is the inclusion of an obscene amount of Sriracha hot sauce (affiliate link).

I like the bright orange soup broth with sriracha and burning lips. Of course, this is a personal preference.

How to prepare Phở soup

Phở should have a nice clear broth that tastes clean and fresh while offering a rich beef flavor infused with subtle spices.

1. Start by preparing a large pot. Add bones and brisket, if using.
2. Cover with 5 liters of water.
3. Add the onions.
4. Bring to the boil.
5. Skim off the foam while the broth cooks.

Assemble a bowl of soup

Thinly sliced ​​steak is cooked in boiling broth. I have found that the best cuts of steak to use for phở tai are beef tenderloin or sirloin.

The simmering broth cooks the steak to a rare to medium-rare temperature.

Exceptionally thinly sliced ​​raw meat is added to the bowl along with some sliced ​​onions.

PRO TIP: To slice a steak very thin, freeze the meat for about 30 minutes before slicing. Freezing firms the meat and makes it easier to cut paper thin.

Frequently asked questions and expert advice

I am a true believer in the magical healing properties of soup, especially chicken noodle soup.

Pho Ga (Chicken Pho) it's one of my favorite versions of chicken noodle soup. After trying the traditional beef version, the chicken version should be next on your list.

More of my favorite Asian noodle recipes and sides

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Lemongrass Shrimp Noodle Bowls

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Lemongrass Shrimp Vermicelli Bowls are one of my favorite things to make. You can easily prepare this famous Vietnamese recipe at home. These noodle bowls are packed with flavor and tons of healthy veggies.

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Spam Fried Rice Recipe – Authentic Hawaiian

SPAM Fried Rice is a Hawaiian fried rice recipe that is served as a side dish and also as breakfast fried rice in Hawaii. If you've ever wondered what to cook with SPAM, this fried rice recipe is a must-try.

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Hawaiian Mac Salad – This is just like the Mac salad that comes with your plated lunch in Hawaii. It's so good and super authentic.

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Chicken Furikake

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This Hawaiian-style fried chicken is incredibly packed with umami. Top it with spicy sriracha aioli. Are your taste buds ready?

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Homemade Pho Tai (Vietnamese Noodle Soup)

Cooking modePrevents the screen from going dark

Vietnamese beef noodle soup. Making Phở at home is easy and this recipe is so good that I honestly think it's one of the best bowls of soup I've ever had. The spices are perfect and the broth tastes rich and super fresh. So delicious!!!

Preparation time 20 minutes min

Time to cook 2 hours hours

Total time 2 hours hours 20 minutes min

Course Soup

Kitchen Vietnamese

• Add the braised meat to a large pot and cover with water.

  2 pounds braised beef, 3.75 liters of filtered water

• Add 4 peeled onions and coriander stems.

  5 large onions, 1 bunch of fresh coriander

• Bring to the boil. Maintain heat at a vigorous boil. This allows the foam to come to the surface.

• Discard the top of the stock to ensure it stays clean.

• Once there is no more foam, lower the heat and leave to cook for 3-4 hours.

• Place the flavorings, star anise, cardamom, cinnamon and ginger in a cloth or cheesecloth bag so they can be easily removed later.

  1 4-inch piece fresh ginger, bunch of shallots, 1-2 star anise, 1-2 black cardamom nuts, 1 cinnamon stick

• Allow the aromatics to mature in the simmering broth while the flavors are infused into the broth. Don't let the flavors get too strong.

• Cook rice sticks according to directions. Set aside.

  12 ounces rice sticks

• Freeze the meat for about an hour. Slice thinly.

• Thinly sliced ​​beef can be cooked in hot broth before serving or immediately before.

• Slice the remaining onion into thin slices. Add to the bowl immediately before adding the hot broth.

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Keyword beef pho, pho, pho recipe