Phở or pho is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat, sometimes chicken. Pho is a popular street food in Vietnam and served in restaurants around the world – Wikipedia

I was introduced to pho by a good friend… and it is by far one of my most favorite things to eat.

Phở tái, served with rare beef

Phở Tái Recipe

  • Prep: 30 mins
  • Cook: 8 hours
  • Total: 8 hours 30 mins
  • Servings: 2 servings (Sample size )


  • Cutting board
  • Sharp Knife
  • Boiling pot or slow cooker
  • Ladle
  • Teaball or muslin pouch



There are lots of variations for the broth, this is what worked for me.

  • 2 lbs. Beef bones with meat
  • 4 count Anise stars
  • 1 count Fresh ginger root ~ about the length and width of 2 fingers
  • ¼ cup Sugar
  • ¼ cup Fish sauce
  • 1 ts. Whole black peppercorns
  • 1 ts. Salt
  • 12 Cinnamon stick


  • 1 bag Dry rice sticks


  • 12 lb. Flank Steak


  • 4 count Green onions
  • 2 count White onions
  • 1 handful Chopped fresh coriander
  • 1 handful Thai basil


  • Chili garlic sauce
  • Jalapeño pepper
  • Sriracha
  • Limes
  • Hoisin sauce
  • Bean sprouts


  • Roast the bones and onions
    • Roasting the beef bones and onions will unlock a lot more flavor
    • Preheat oven to 425 degrees F
    • Place beef bones and onions on baking sheets and roast until they develop color
  • Making the broth
    • Place the bones, quartered onion, cinnamon, halved ginger, salt, star anise, and fish sauce in a large stockpot or crockpot and cover with water until it is about 2 inches from the top.
    • It helps when straining to put the spices in a teaball or muslin pouch.
    • Bring to a boil then reduce heat to low. Simmer on low for 6 to 10 hours. ~ low and slow
    • Feel free to skim any scum that may form on the surface.
    • Strain the broth into a large saucepan and set aside.
  • Prep the steak
    • Freeze the raw steak for 10-15 minutes, so it’s easier to manage with your sharp knife.
    • Slice the steak as thin as you can and place in the fridge until ready to serve.
  • Prep the noodles
    • Just follow the package instructions.
    • Divide noodles among the serving bowls.
  • Assemble the garnishes
    • Plate the Thai basil, bean sprouts, lime wedges, hoisin sauce, chili garlic sauce, and sliced jalapeño on the side.
  • To serve
    • Divide noodles among serving bowls
    • Top with sirloin, cilantro, and green onion.
    • Pour hot broth over the top and let sit until the beef is partially cooked and no longer pink.
    • Add garnishes.
    • Enjoy!


Feel free to substitute the sirloin for chicken breast. I have had good results with the slow cooker in smaller batches.

Inspired By