Beef Pho Noodle Soup Recipe (Pho Bo) Recipe | Yummly
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Beef Pho Noodle Soup Recipe (Pho Bo)

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Beef Pho Noodle Soup Recipe (Pho Bo)

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  • 2 yellow onions (medium, about 1 pound total)
  • 4 inches ginger (piece, about 4 ounces)
  • 6 lb. bones marrow (beef soup, and knuckle bones)
  • 5 star anise (40 star points total)
  • 6 whole cloves
  • 3 inches cinnamon stick
  • 1 lb. beef chuck (piece of, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces, weight after trimming)
  • 1 1/2 Tbsp. salt
  • 4 Tbsp. fish sauce
  • 1 oz. yellow rock sugar (1-inch chunk, duong phen; see Note)
  • 2 lb. banh pho noodles (small, 1/8-inch wide dried or fresh, "rice sticks'' or Thaichantaboon)
  • 1/2 lb. sirloin (raw eye of round, London broil or tri-tip steak, thinly sliced across the grain, 1/16 inch thick; freeze for 15 minutes to make it easier to slice)
  • 1 yellow onion (medium, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water)
  • 4 scallions (green part only, cut into thin rings)
  • 1/3 cup chopped cilantro
  • ground black pepper
  • 1 sprig spearmint (hung lui and Asian/Thai basil, hung que)
  • leaves (thorny cilantro, ngo gai)
  • bean sprouts (about 1/2 pound)
  • chiles (Red hot, such as Thai bird or dragon, thinly sliced)
  • lime wedges
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