beef pho 6


  • 2 pounds beef bones
  • 1 onion, halved
  • 2-inch piece of ginger, sliced
  • 4-5 star anise
  • 1 cinnamon stick
  • 4-5 cloves
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 2 teaspoons salt
  • 1 tablespoon fish sauce
  • 1 pound beef sirloin, sliced thinly
  • 8 oz. rice noodles
  • 1 bunch green onions, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves
  • 2-3 limes, cut into wedges
  • Sriracha sauce, to taste
  • Hoisin sauce, to taste
  • Bean sprouts, basil leaves, and jalapeño slices for garnish


  1. In a large stockpot, add the beef bones and cover with water. Bring to a boil and then simmer for at least 4 hours (or up to 24 hours) to create the broth. Skim off any foam or impurities that rise to the top.
  2. Add the onion, ginger, star anise, cinnamon stick, cloves, coriander seeds, fennel seeds, salt, and fish sauce to the broth. Simmer for an additional hour.
  3. Strain the broth, discarding the solids, and return the broth to the pot. Keep the broth warm over low heat.
  4. Cook the rice noodles according to the package directions.
  5. To assemble the soup bowls, divide the noodles between bowls and top with the thinly sliced beef sirloin.
  6. Ladle the hot broth over the top of the noodles and beef. The hot broth will cook the beef.
  7. Garnish with green onions, cilantro, mint leaves, lime wedges, bean sprouts, basil leaves, and jalapeño slices.
  8. Serve the pho bowls with sriracha sauce and hoisin sauce on the side so that everyone can customize their own bowls to taste.

Enjoy your homemade beef pho, a comforting and satisfying Vietnamese classic.



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