Go Back

Beef Pho

This beef pho features a comforting, richly-seasoned meat broth ladled over rice noodles and thinly sliced sirloin. Serve with hoisin, Sriracha, green onion, cilantro, bean sprouts, basil, and lime.
Print Recipe
Prep Time 30 minutes
Cook Time 6 hours 35 minutes
Total Time 14 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1576.9 kcal

Equipment

  • 1 Large Stockpot 9-quart or larger for simmering broth
  • 1 Roasting pan For charring aromatics under the broiler
  • 1 Cheesecloth For creating a bouquet garni of spices
  • 1 Fine-Mesh Strainer For clarifying the broth
  • 1 Sharp Knife and Cutting Board Essential for slicing ingredients, especially paper-thin sirloin

Ingredients
  

Main

  • 5 pounds beef soup bones
  • 1 tablespoon salt divided
  • 2 gallons water
  • 2 medium onions quartered
  • 1 4 inch piece fresh ginger root
  • 2 pounds beef oxtail
  • 1 white daikon radish, sliced
  • 2 ounces whole star anise pods
  • ½ 3 inch cinnamon stick
  • 1 teaspoon black peppercorns
  • 2 whole cloves
  • 1 tablespoon white sugar
  • 1 tablespoon fish sauce
  • salt to taste
  • 1 ½ pounds dried flat rice noodles
  • ½ pound frozen beef sirloin

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.
  • Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes. Dotdash Meredith Food Studios
  • Cool slightly. Chop onions, then peel and slice ginger; set aside separately. Dotdash Meredith Food Studios
  • Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt. Dotdash Meredith Food Studios
  • Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight. Dotdash Meredith Food Studios
  • Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve. Dotdash Meredith Food Studios
  • Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes. Dotdash Meredith Food Studios
  • Meanwhile, cut frozen sirloin into paper-thin slices. Dotdash Meredith Food Studios
  • Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

Achieving an authentic pho broth requires patience; the extended simmer extracts maximum flavor and gelatin from the bones. Charring the onions and ginger deeply enhances the broth's aromatic complexity and color—don't rush this step. Thoroughly skimming the fat, especially after chilling, is crucial for a clean, non-greasy mouthfeel. For the sirloin, freezing it partially before slicing paper-thin ensures tenderness when hot broth is poured over. Be mindful not to overcook the rice noodles; they should remain al dente. Always serve the broth piping hot to cook the raw sirloin slices instantly and efficiently.