Dinner · Vietnamese

Beef Pho

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 4, 2026

This Vietnamese noodle soup looks fancy but comes together on a weeknight, and the payoff is a fragrant, spice-infused broth that tastes like it simmered all day. Charring the onion and ginger builds deep flavor fast, and paper-thin raw steak cooks right in the bowl when you pour the hot broth over. Load it up with fresh herbs, chili, and a squeeze of lime for a bowl that feels like takeout at home.

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Beef Pho

Why you'll love this

  • Restaurant-quality pho in under an hour.
  • The charred aromatics build big flavor without hours of simmering.
  • Fully customizable with your favorite herbs and heat level.
  • A cozy, slurpable bowl that feels special on a weeknight.

EveryDayMeal recipe

Beef Pho

Prep
20m
Cook
35m
Total
55m
Serves
2
Level
Medium

Ingredients

  • 4 cups beef stock
  • 2 cups water
  • 1 large onion, halved
  • 1 large piece fresh ginger, roughly chopped
  • 1 cinnamon stick
  • 2 star anise
  • 1 tsp coriander seeds
  • 1/2 tsp whole cloves
  • 1/2 lb sirloin steak
  • 1 tsp palm sugar (or brown sugar)
  • 1 tbsp fish sauce
  • 1 1/2 tbsp soy sauce
  • 7 oz rice noodles
  • 2 scallions, thinly sliced
  • 1 small bird's-eye chile, sliced
  • 1 handful fresh basil
  • 1 handful fresh cilantro
  • 1 lime, cut into wedges

Equipment

  • Large saucepan
  • Dry skillet
  • Fine mesh strainer
  • Sharp knife
  • Plastic wrap

Instructions

  1. Pour the beef stock and 2 cups of water into a large saucepan and set it aside for now. Place the halved onion and chopped ginger in a dry skillet over high heat and char them on all sides, about 3 to 5 minutes, until blackened in spots. This smoky char is what gives pho broth its signature depth, so don't be shy with the color. Add the charred onion and ginger to the stock pot.
  2. In the same skillet, toast the cinnamon stick, star anise, coriander seeds, and cloves over medium heat for 2 to 3 minutes, until they smell warm and fragrant. Toasting wakes up the spices, so wait for that aroma before adding them to the stock pot.
  3. Bring the stock to a boil, then lower it to a gentle simmer and cook for 30 minutes so the flavors meld. Strain out the solids and return the clear broth to the pot.
  4. Meanwhile, trim the fat from the steak, wrap it tightly in plastic wrap, and freeze for 15 minutes. Firming up the meat makes it much easier to slice thin. Slice it as thinly as you can, then cover and chill in the fridge until serving.
  5. Taste the strained broth and season with the palm sugar, fish sauce, and soy sauce, adjusting until it tastes balanced (savory, a little sweet, and rounded). Cook the rice noodles according to the package directions, then divide them between two bowls and top each with the raw sliced beef.
  6. Bring the seasoned broth back to a rolling boil, then ladle it straight over the beef and noodles. The heat of the broth cooks the thin steak right in the bowl. Top with scallions, chile slices, basil, and cilantro, and serve with lime wedges to squeeze over.

Tips from the kitchen

  • Freeze the steak for 15 minutes before slicing so you can cut it paper-thin, which lets the hot broth cook it in seconds.
  • Char the onion and ginger until they are genuinely blackened in spots. That smoky edge is the backbone of good pho.
  • Keep the broth at a hard boil when you pour it over the raw beef so the meat cooks through evenly.

Estimated nutrition per serving: 480 cal · 32g protein · 62g carbs · 10g fat

Make it your own

  • Swap sirloin for thinly sliced flank steak, or use pre-cooked brisket if you prefer no raw beef.
  • Add bean sprouts, hoisin, and sriracha at the table for a build-your-own bowl.
  • Make it lighter with chicken stock and shredded rotisserie chicken instead of beef.

Storing & make-ahead

Store the strained broth separately from the noodles and beef for up to 3 days in the fridge. Reheat the broth to a boil before assembling fresh bowls, since noodles get mushy if stored in liquid. The broth also freezes well for up to 2 months.

Good to know

Is the raw beef safe to eat?
Yes, as long as your broth is at a rolling boil when you pour it over the thinly sliced steak. The heat cooks the thin slices almost instantly. If you prefer, use fully cooked beef instead.
Can I use a different cut of steak?
Absolutely. Sirloin, flank, or eye of round all work well. Just slice against the grain as thinly as possible.
What if I can't find palm sugar?
Brown sugar is a fine substitute. Use the same amount and adjust to taste.
Can I make the broth ahead?
Yes, and it actually tastes better. Make the broth up to 3 days ahead, then reheat to a boil and assemble bowls fresh when ready to serve.

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