Pho Broth with Noodles
Aromatic beef pho broth simmered from marrow bones and oxtail, served with rice noodles and fresh spring onions. Serves 4.
TOTAL TIME
4 hr 46 min
ACTIVE TIME
40 min
QUANTITY
~9.3 l
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/25
Tools0/18
Ingredients0/25 gathered · 4 servings
1,000g500g
6,000ml
80g
2piece
6piece
2piece
4piece2piece
1tsp
1tbsp
20g
45ml
2tsp
400g
300g
1piece
4piece
2piece
2piece
20g
30g
200g
60ml
30ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000g | — | — | |
| 2 | 500g | — | — | ||
| 3 | | 6,000ml | — | — | |
| 4 | | 80g | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 6piece | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 4piece | — | — | |
| 9 | 2piece | — | — | ||
| 10 | | 1tsp | — | — | |
| 11 | | 1tbsp | — | — | |
| 12 | | 20g | — | — | |
| 13 | | 45ml | — | — | |
| 14 | | 2tsp | — | — | |
| 15 | | 400g | — | — | |
| 16 | | 300g | — | — | |
| 17 | | 1piece | — | — | |
| 18 | | 4piece | — | — | |
| 19 | | 2piece | — | — | |
| 20 | | 2piece | — | — | |
| 21 | | 20g | — | — | |
| 22 | | 30g | — | — | |
| 23 | | 200g | — | — | |
| 24 | | 60ml | — | — | |
| 25 | | 30ml | — | — |
Tools21 items
Serveware1 item
Procedure53 steps
1 of 53
Put the beef marrow bones into the large stockpot.
Beef marrow bones · 1,000 g
⏱ 10s
ResultBeef marrow bones2 of 53
Add the beef oxtail to the stockpot alongside the marrow bones.
Beef oxtail · 500 g
⏱ 10s
ResultBeef marrow bones and beef oxtail3 of 53
Pour cold water over the bones to cover them completely.
Water · 3,000 ml⏱ 20s
ResultBeef marrow bones and beef oxtail and water4 of 53
Bring the water to a vigorous boil over high heat and let the bones blanch for 10 minutes, during which grey scum will rise to the surface.
⏱ 10 min
ResultBlanched Bones And Oxtail5 of 53
Tip the bones into a colander to drain, discarding the murky blanching water.
⏱ 30s
ResultBlanched Bones And Oxtail6 of 53
Rinse each bone under cold running water, rubbing off any remaining grey residue, then leave to drain in the colander.
⏱ 1 min
ResultRinsed blanched bones and oxtailused in step 237 of 53
Preheat the oven
⏱ 10 min
8 of 53
Scrape the skin from the ginger with the back of a knife.
Fresh ginger · 80 g
⏱ 30s
ResultPeeled fresh ginger9 of 53
Halve the peeled ginger lengthways.
⏱ 20s
ResultHalved peeled ginger10 of 53
Lay the halved ginger pieces on the baking tray.
⏱ 10s
ResultHalved peeled ginger11 of 53
Peel the yellow onions, discarding the papery skins.
Yellow onion · 2 piece⏱ 30s
ResultPeeled yellow onion12 of 53
Halve each peeled yellow onion through the root.
⏱ 30s
ResultHalved onions13 of 53
Lay the halved onions cut-side down on the baking tray alongside the ginger.
⏱ 10s
ResultHalved onions and halved peeled ginger14 of 53
Place the tray in the oven and roast for 20 minutes until the cut faces of the onions and ginger are deeply charred and fragrant.
⏱ 20 min
ResultHalved onions and halved peeled ginger15 of 53
Using oven gloves, remove the tray from the oven and set it aside.
⏱ 15s
ResultHalved onions and halved peeled gingerused in step 2516 of 53
Add the star anise to a cold dry small frying pan.
Star anise · 6 piece
⏱ 10s
ResultStar anise17 of 53
Add the cinnamon sticks to the pan with the star anise.
Cinnamon stick · 2 piece⏱ 5s
ResultStar anise and cinnamon stick18 of 53
Add the cloves to the pan.
Cloves · 4 piece⏱ 5s
ResultStar anise and cinnamon stick and cloves19 of 53
Add the black cardamom pods to the pan.
Black cardamom pods · 2 piece
⏱ 5s
ResultStar anise and cinnamon stick mixture20 of 53
Add the fennel seeds to the pan.
Fennel seeds · 1 tsp⏱ 5s
ResultStar anise and cinnamon stick mixture21 of 53
Add the coriander seeds to the pan.
Coriander seeds · 1 tbsp⏱ 5s
ResultStar anise and cinnamon stick mixture22 of 53
Set the pan over medium heat and toast all the spices together, stirring constantly, for about 2 minutes until deeply fragrant and just beginning to smoke — do not let them burn.
⏱ 2 min
ResultToasted whole spicesused in step 2623 of 53
Transfer the rinsed blanched bones back into the large stockpot.
⏱ 20s
ResultRinsed blanched bones and oxtail24 of 53
Pour fresh cold water into the stockpot to cover the bones generously.
Water · 3,000 ml⏱ 20s
ResultRinsed blanched bones and oxtail and water25 of 53
Add the charred onions and ginger to the stockpot.
⏱ 15s
ResultHalved onion and halved peeled ginger mixture26 of 53
Tip the toasted spices into the stockpot.
⏱ 15s
ResultToasted whole spice and halved onion mixture27 of 53
Drop the rock sugar into the stockpot.
Rock sugar · 20 g⏱ 10s
ResultToasted whole spice and halved onion mixture28 of 53
Pour the fish sauce into the stockpot.
Fish sauce · 45 ml⏱ 10s
ResultFish sauce mixture29 of 53
Add the salt to the stockpot.
Salt · 2 tsp⏱ 10s
ResultFish sauce mixture30 of 53
Bring the stockpot to a full boil over high heat, skimming off any new scum that rises to the surface.
⏱ 10 min
ResultPho stock31 of 53
Reduce the heat to the lowest possible setting and simmer the broth, uncovered, for 4 hours, skimming the surface occasionally, until the broth is deeply savoury and fragrant.
⏱ 4 hr
ResultLong-simmered pho broth32 of 53
Set a fine sieve over the large heatproof bowl and ladle all the broth through it, pressing lightly on the solids, then discard the spent bones and aromatics.
⏱ 1 min
ResultSpent bones and solidsused in step 4833 of 53
Place the dried flat rice noodles in the large bowl, cover with cold water and leave to soak for 30 minutes until pliable and white.
Dried flat rice noodles · 400 g
⏱ 30 min
ResultSoaked rice noodles34 of 53
Tip the soaked noodles into the colander and drain them thoroughly.
⏱ 30s
ResultDrained soaked rice noodlesused in step 5035 of 53
Using your sharpest knife, slice the beef sirloin as thinly as possible across the grain — freeze it for 20 minutes beforehand if it is hard to slice thinly.
Beef sirloin · 300 g⏱ 1 min 30s
ResultPaper-thin raw beef slices36 of 53
Transfer the beef slices to a plate and set aside.
⏱ 10s
ResultPaper-thin raw beef slicesused in step 5137 of 53
Peel the white onion, discarding the outer skin.
White onion · 1 piece⏱ 30s
ResultPeeled onion38 of 53
Slice the peeled white onion as thinly as possible into rings.
⏱ 40s
ResultThinly sliced onions39 of 53
Transfer the white onion rings to a small bowl and set aside.
⏱ 10s
ResultThinly sliced onionsused in step 5240 of 53
Trim the root ends and any ragged tops from the spring onions.
Spring onions · 4 piece⏱ 20s
ResultTrimmed spring onions41 of 53
Strip away the tough outermost layer from each spring onion.
⏱ 15s
ResultPeeled trimmed spring onions42 of 53
Slice the peeled trimmed spring onions thinly on the diagonal.
⏱ 30s
ResultSliced spring onions43 of 53
Transfer the sliced spring onions to a small bowl and set aside.
⏱ 10s
ResultSliced spring onionsused in step 5344 of 53
Slice the red bird's eye chillies thinly into rounds.
Red bird's eye chillies · 2 piece⏱ 30s
ResultThinly sliced red chillies45 of 53
Transfer the sliced chillies to a small bowl and set aside.
⏱ 10s
ResultThinly sliced red chilliesused in step 5846 of 53
Halve each lime through its equator.
Lime · 2 piece⏱ 20s
ResultLime halves47 of 53
Transfer the lime halves to a small plate and set aside for serving.
⏱ 10s
48 of 53
Pour the clear pho broth back into the large stockpot.
⏱ 30s
ResultReturned pho broth49 of 53
Bring the broth to a full rolling boil — it must be at a fierce boil before ladling, as it will cook the raw beef in the bowls.
⏱ 2 min
ResultReheated pho brothused in step 5450 of 53
Divide the drained noodles evenly among 4 soup bowls.
⏱ 30s
ResultDrained soaked rice noodles51 of 53
Drape the paper-thin raw beef slices over the noodles in each bowl.
⏱ 20s
ResultDrained soaked rice noodles and paper-thin raw beef slices52 of 53
Scatter the white onion rings over the beef in each bowl.
⏱ 20s
ResultThinly sliced onions and drained soaked rice noodles and paper-thin raw beef slices53 of 53
Scatter the sliced spring onions over the beef in each bowl.
⏱ 20s
ResultDrained soaked rice noodle and paper-thin raw beef slice mixtureTotal Time4 hr 46 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 g | | Put the beef marrow bones into the large stockpot.⏱ 10sResultBeef marrow bones |
| 2 | 500 g | | Add the beef oxtail to the stockpot alongside the marrow bones.⏱ 10sResultBeef marrow bones and beef oxtail |
| 3 | 3,000 ml | | Pour cold water over the bones to cover them completely.⏱ 20sResultBeef marrow bones and beef oxtail and water |
| 4 | — | | Bring the water to a vigorous boil over high heat and let the bones blanch for 10 minutes, during which grey scum will rise to the surface.⏱ 10 minResultBlanched Bones And Oxtail |
| 5 | Blanched Bones And Oxtailstep 4 | | Tip the bones into a colander to drain, discarding the murky blanching water.⏱ 30sResultBlanched Bones And Oxtail |
| 6 | — | | Rinse each bone under cold running water, rubbing off any remaining grey residue, then leave to drain in the colander.⏱ 1 minResultRinsed blanched bones and oxtailused in step 23 |
| 7 | — | | Preheat the oven⏱ 10 min |
| 8 | 80 g | | Scrape the skin from the ginger with the back of a knife.⏱ 30sResultPeeled fresh ginger |
| 9 | Peeled fresh gingerstep 8 | | Halve the peeled ginger lengthways.⏱ 20sResultHalved peeled ginger |
| 10 | Halved peeled gingerstep 9 | | Lay the halved ginger pieces on the baking tray.⏱ 10sResultHalved peeled ginger |
| 11 | 2 piece | | Peel the yellow onions, discarding the papery skins.⏱ 30sResultPeeled yellow onion |
| 12 | Peeled yellow onionstep 11 | | Halve each peeled yellow onion through the root.⏱ 30sResultHalved onions |
| 13 | Halved onionsstep 12 | | Lay the halved onions cut-side down on the baking tray alongside the ginger.⏱ 10sResultHalved onions and halved peeled ginger |
| 14 | — | | Place the tray in the oven and roast for 20 minutes until the cut faces of the onions and ginger are deeply charred and fragrant.⏱ 20 minResultHalved onions and halved peeled ginger |
| 15 | — | | Using oven gloves, remove the tray from the oven and set it aside.⏱ 15sResultHalved onions and halved peeled gingerused in step 25 |
| 16 | 6 piece | | Add the star anise to a cold dry small frying pan.⏱ 10sResultStar anise |
| 17 | 2 piece | | Add the cinnamon sticks to the pan with the star anise.⏱ 5sResultStar anise and cinnamon stick |
| 18 | 4 piece | | Add the cloves to the pan.⏱ 5sResultStar anise and cinnamon stick and cloves |
| 19 | 2 piece | | Add the black cardamom pods to the pan.⏱ 5sResultStar anise and cinnamon stick mixture |
| 20 | 1 tsp | | Add the fennel seeds to the pan.⏱ 5sResultStar anise and cinnamon stick mixture |
| 21 | 1 tbsp | | Add the coriander seeds to the pan.⏱ 5sResultStar anise and cinnamon stick mixture |
| 22 | — | | Set the pan over medium heat and toast all the spices together, stirring constantly, for about 2 minutes until deeply fragrant and just beginning to smoke — do not let them burn.⏱ 2 minResultToasted whole spicesused in step 26 |
| 23 | Rinsed blanched bones and oxtailstep 6 | | Transfer the rinsed blanched bones back into the large stockpot.⏱ 20sResultRinsed blanched bones and oxtail |
| 24 | 3,000 ml | | Pour fresh cold water into the stockpot to cover the bones generously.⏱ 20sResultRinsed blanched bones and oxtail and water |
| 25 | Halved onions and halved peeled gingerstep 15 | | Add the charred onions and ginger to the stockpot.⏱ 15sResultHalved onion and halved peeled ginger mixture |
| 26 | Toasted whole spicesstep 22 | | Tip the toasted spices into the stockpot.⏱ 15sResultToasted whole spice and halved onion mixture |
| 27 | 20 g | | Drop the rock sugar into the stockpot.⏱ 10sResultToasted whole spice and halved onion mixture |
| 28 | 45 ml | | Pour the fish sauce into the stockpot.⏱ 10sResultFish sauce mixture |
| 29 | 2 tsp | | Add the salt to the stockpot.⏱ 10sResultFish sauce mixture |
| 30 | — | | Bring the stockpot to a full boil over high heat, skimming off any new scum that rises to the surface.⏱ 10 minResultPho stock |
| 31 | — | | Reduce the heat to the lowest possible setting and simmer the broth, uncovered, for 4 hours, skimming the surface occasionally, until the broth is deeply savoury and fragrant.⏱ 4 hrResultLong-simmered pho broth |
| 32 | Long-simmered pho brothstep 31 | | Set a fine sieve over the large heatproof bowl and ladle all the broth through it, pressing lightly on the solids, then discard the spent bones and aromatics.⏱ 1 minResultSpent bones and solidsused in step 48 |
| 33 | 400 g | | Place the dried flat rice noodles in the large bowl, cover with cold water and leave to soak for 30 minutes until pliable and white.⏱ 30 minResultSoaked rice noodles |
| 34 | Soaked rice noodlesstep 33 | | Tip the soaked noodles into the colander and drain them thoroughly.⏱ 30sResultDrained soaked rice noodlesused in step 50 |
| 35 | 300 g | | Using your sharpest knife, slice the beef sirloin as thinly as possible across the grain — freeze it for 20 minutes beforehand if it is hard to slice thinly.⏱ 1 min 30sResultPaper-thin raw beef slices |
| 36 | Paper-thin raw beef slicesstep 35 | | Transfer the beef slices to a plate and set aside.⏱ 10sResultPaper-thin raw beef slicesused in step 51 |
| 37 | 1 piece | | Peel the white onion, discarding the outer skin.⏱ 30sResultPeeled onion |
| 38 | Peeled onionstep 37 | | Slice the peeled white onion as thinly as possible into rings.⏱ 40sResultThinly sliced onions |
| 39 | Thinly sliced onionsstep 38 | | Transfer the white onion rings to a small bowl and set aside.⏱ 10sResultThinly sliced onionsused in step 52 |
| 40 | 4 piece | | Trim the root ends and any ragged tops from the spring onions.⏱ 20sResultTrimmed spring onions |
| 41 | Trimmed spring onionsstep 40 | | Strip away the tough outermost layer from each spring onion.⏱ 15sResultPeeled trimmed spring onions |
| 42 | Peeled trimmed spring onionsstep 41 | | Slice the peeled trimmed spring onions thinly on the diagonal.⏱ 30sResultSliced spring onions |
| 43 | Sliced spring onionsstep 42 | | Transfer the sliced spring onions to a small bowl and set aside.⏱ 10sResultSliced spring onionsused in step 53 |
| 44 | 2 piece | | Slice the red bird's eye chillies thinly into rounds.⏱ 30sResultThinly sliced red chillies |
| 45 | Thinly sliced red chilliesstep 44 | | Transfer the sliced chillies to a small bowl and set aside.⏱ 10sResultThinly sliced red chilliesused in step 58 |
| 46 | 2 piece | | Halve each lime through its equator.⏱ 20sResultLime halves |
| 47 | Lime halvesstep 46 | | Transfer the lime halves to a small plate and set aside for serving.⏱ 10s |
| 48 | Spent bones and solidsstep 32 | | Pour the clear pho broth back into the large stockpot.⏱ 30sResultReturned pho broth |
| 49 | — | | Bring the broth to a full rolling boil — it must be at a fierce boil before ladling, as it will cook the raw beef in the bowls.⏱ 2 minResultReheated pho brothused in step 54 |
| 50 | Drained soaked rice noodlesstep 34 | | Divide the drained noodles evenly among 4 soup bowls.⏱ 30sResultDrained soaked rice noodles |
| 51 | Paper-thin raw beef slicesstep 36 | | Drape the paper-thin raw beef slices over the noodles in each bowl.⏱ 20sResultDrained soaked rice noodles and paper-thin raw beef slices |
| 52 | Thinly sliced onionsstep 39 | | Scatter the white onion rings over the beef in each bowl.⏱ 20sResultThinly sliced onions and drained soaked rice noodles and paper-thin raw beef slices |
| 53 | Sliced spring onionsstep 43 | | Scatter the sliced spring onions over the beef in each bowl.⏱ 20sResultDrained soaked rice noodle and paper-thin raw beef slice mixture |
| Total Time | 4 hr 46 min | ||
Serving
- Ladle the fiercely boiling broth over the beef and noodles in each bowl — the heat of the broth will cook the beef to just pink as it hits the bowl.
- Scatter the fresh coriander over each bowl.
- Scatter the Thai basil leaves over each bowl.
- Scatter the mung bean sprouts over each bowl.
- Scatter the sliced red chillies over each bowl.
- Drizzle a little hoisin sauce over each bowl.
- Add a drizzle of sriracha to each bowl, then serve immediately with the lime halves on the side for squeezing.
Nutritionper serving
Estimated · pre-cooking · 88% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,723kcal | |
| 93g | |
| 99g | |
| 40g | |
| 112g | |
| 13g | |
| 7g | |
| 1,629mg |
Ingredients0/25
Tools0/18
Recipe
Pho Broth with Noodles
Aromatic beef pho broth simmered from marrow bones and oxtail, served with rice noodles and fresh spring onions. Serves 4.
What you’ll doYou will blanch and rinse beef bones, char ginger and onions in the oven, toast whole spices, then simmer everything together for four hours to build a deep savoury broth. While the broth cooks, soak noodles, slice raw beef thinly, and prep your aromatics and garnishes. Finally, you will strain the broth, bring it to a fierce boil, and pour it over raw beef and noodles in bowls—the heat will cook the meat to pink as it hits.
Serves4
Total4 hr 46 min
LevelMedium
Ingredients
- Beef marrow bones1,000 g
- Beef oxtail500 g
- Water6,000 ml
- Fresh ginger80 g
- Yellow onion2 piece
- Star anise6 piece
- Cinnamon stick2 piece
- Cloves4 piece
- Black cardamom pods2 piece
- Fennel seeds1 tsp
- Coriander seeds1 tbsp
- Rock sugar20 g
- Fish sauce45 ml
- Salt2 tsp
- Dried flat rice noodles400 g
- Beef sirloin300 g
- White onion1 piece
- Spring onions4 piece
- Red bird's eye chillies2 piece
- Lime2 piece
- Fresh coriander20 g
- Fresh Thai basil leaves30 g
- Mung bean sprouts200 g
- Hoisin sauce60 ml
- Sriracha30 ml
Tools
Small frying panSpoonSieveLarge stockpotThinly onions bowl (small bowl)Spring onions bowl (small bowl)Red chillies bowl (small bowl)OvenSmall plateLarge heatproof bowlChef's knifeLarge bowlWooden spoonBaking trayColanderBowlLadlePlateOven gloveChopping boardSoup bowl
Method
1
Put the beef marrow bones into the large stockpot.
10sLarge stockpotBeef marrow bones · 1,000 g
2
Add the beef oxtail to the stockpot alongside the marrow bones.
10sLarge stockpotBeef oxtail · 500 g
3
Pour cold water over the bones to cover them completely.
20sLarge stockpotWater · 3,000 ml
4
Bring the water to a vigorous boil over high heat and let the bones blanch for 10 minutes, during which grey scum will rise to the surface.
10 minLarge stockpot
5
Tip the bones into a colander to drain, discarding the murky blanching water.
30sColanderBlanched Bones And Oxtail · step 4
6
Rinse each bone under cold running water, rubbing off any remaining grey residue, then leave to drain in the colander.
Result · Rinsed blanched bones and oxtail · used in step 23
1 minColander
7
Preheat the oven
240°C10 minOven
8
Scrape the skin from the ginger with the back of a knife.
30sChopping board, Chefs knifeFresh ginger · 80 g
9
Halve the peeled ginger lengthways.
20sChopping board, Chefs knifePeeled fresh ginger · step 8
10
Lay the halved ginger pieces on the baking tray.
10sBaking trayHalved peeled ginger · step 9
11
Peel the yellow onions, discarding the papery skins.
30sChopping board, Chefs knifeYellow onion · 2 piece
12
Halve each peeled yellow onion through the root.
30sChopping board, Chefs knifePeeled yellow onion · step 11
13
Lay the halved onions cut-side down on the baking tray alongside the ginger.
10sBaking trayHalved onions · step 12
14
Place the tray in the oven and roast for 20 minutes until the cut faces of the onions and ginger are deeply charred and fragrant.
20 minBaking tray, Oven, Oven glove
15
Using oven gloves, remove the tray from the oven and set it aside.
Result · Halved onions and halved peeled ginger · used in step 25
15sBaking tray, Oven, Oven glove
16
Add the star anise to a cold dry small frying pan.
10sSmall frying panStar anise · 6 piece
17
Add the cinnamon sticks to the pan with the star anise.
5sSmall frying panCinnamon stick · 2 piece
18
Add the cloves to the pan.
5sSmall frying panCloves · 4 piece
19
Add the black cardamom pods to the pan.
5sSmall frying panBlack cardamom pods · 2 piece
20
Add the fennel seeds to the pan.
5sSmall frying panFennel seeds · 1 tsp
21
Add the coriander seeds to the pan.
5sSmall frying panCoriander seeds · 1 tbsp
22
Set the pan over medium heat and toast all the spices together, stirring constantly, for about 2 minutes until deeply fragrant and just beginning to smoke — do not let them burn.
Result · Toasted whole spices · used in step 26
2 minSmall frying pan, Wooden spoon
23
Transfer the rinsed blanched bones back into the large stockpot.
20sLarge stockpotRinsed blanched bones and oxtail · step 6
24
Pour fresh cold water into the stockpot to cover the bones generously.
20sLarge stockpotWater · 3,000 ml
25
Add the charred onions and ginger to the stockpot.
15sLarge stockpotHalved onions and halved peeled ginger · step 15
26
Tip the toasted spices into the stockpot.
15sLarge stockpotToasted whole spices · step 22
27
Drop the rock sugar into the stockpot.
10sLarge stockpotRock sugar · 20 g
28
Pour the fish sauce into the stockpot.
10sLarge stockpotFish sauce · 45 ml
29
Add the salt to the stockpot.
10sLarge stockpotSalt · 2 tsp
30
Bring the stockpot to a full boil over high heat, skimming off any new scum that rises to the surface.
10 minLarge stockpot
31
Reduce the heat to the lowest possible setting and simmer the broth, uncovered, for 4 hours, skimming the surface occasionally, until the broth is deeply savoury and fragrant.
4 hrLarge stockpot
32
Set a fine sieve over the large heatproof bowl and ladle all the broth through it, pressing lightly on the solids, then discard the spent bones and aromatics.
Result · Spent bones and solids · used in step 48
1 minLarge heatproof bowl, Sieve, LadleLong-simmered pho broth · step 31
33
Place the dried flat rice noodles in the large bowl, cover with cold water and leave to soak for 30 minutes until pliable and white.
30 minLarge bowlDried flat rice noodles · 400 g
34
Tip the soaked noodles into the colander and drain them thoroughly.
Result · Drained soaked rice noodles · used in step 50
30sColanderSoaked rice noodles · step 33
35
Using your sharpest knife, slice the beef sirloin as thinly as possible across the grain — freeze it for 20 minutes beforehand if it is hard to slice thinly.
1 min 30sChopping board, Chefs knifeBeef sirloin · 300 g
36
Transfer the beef slices to a plate and set aside.
Result · Paper-thin raw beef slices · used in step 51
10sPlatePaper-thin raw beef slices · step 35
37
Peel the white onion, discarding the outer skin.
30sChopping board, Chefs knifeWhite onion · 1 piece
38
Slice the peeled white onion as thinly as possible into rings.
40sChopping board, Chefs knifePeeled onion · step 37
39
Transfer the white onion rings to a small bowl and set aside.
Result · Thinly sliced onions · used in step 52
10sThinly onions bowl (small bowl)Thinly sliced onions · step 38
40
Trim the root ends and any ragged tops from the spring onions.
20sChopping board, Chefs knifeSpring onions · 4 piece
41
Strip away the tough outermost layer from each spring onion.
15sChopping board, Chefs knifeTrimmed spring onions · step 40
42
Slice the peeled trimmed spring onions thinly on the diagonal.
30sChopping board, Chefs knifePeeled trimmed spring onions · step 41
43
Transfer the sliced spring onions to a small bowl and set aside.
Result · Sliced spring onions · used in step 53
10sSpring onions bowl (small bowl)Sliced spring onions · step 42
44
Slice the red bird's eye chillies thinly into rounds.
30sChopping board, Chefs knifeRed bird's eye chillies · 2 piece
45
Transfer the sliced chillies to a small bowl and set aside.
Result · Thinly sliced red chillies · used in step 58
10sRed chillies bowl (small bowl)Thinly sliced red chillies · step 44
46
Halve each lime through its equator.
20sChopping board, Chefs knifeLime · 2 piece
47
Transfer the lime halves to a small plate and set aside for serving.
10sSmall plateLime halves · step 46
48
Pour the clear pho broth back into the large stockpot.
30sLarge stockpotSpent bones and solids · step 32
49
Bring the broth to a full rolling boil — it must be at a fierce boil before ladling, as it will cook the raw beef in the bowls.
Result · Reheated pho broth · used in step 54
2 minLarge stockpot
50
Divide the drained noodles evenly among 4 soup bowls.
30sSoup bowlDrained soaked rice noodles · step 34
51
Drape the paper-thin raw beef slices over the noodles in each bowl.
20sSoup bowlPaper-thin raw beef slices · step 36
52
Scatter the white onion rings over the beef in each bowl.
20sSoup bowlThinly sliced onions · step 39
53
Scatter the sliced spring onions over the beef in each bowl.
20sSoup bowlSliced spring onions · step 43
54
Ladle the fiercely boiling broth over the beef and noodles in each bowl — the heat of the broth will cook the beef to just pink as it hits the bowl.
1 minSoup bowl, LadleReheated pho broth · step 49
55
Scatter the fresh coriander over each bowl.
15sSoup bowlFresh coriander · 20 g
56
Scatter the Thai basil leaves over each bowl.
15sSoup bowlFresh Thai basil leaves · 30 g
57
Scatter the mung bean sprouts over each bowl.
15sSoup bowlMung bean sprouts · 200 g
58
Scatter the sliced red chillies over each bowl.
15sSoup bowlThinly sliced red chillies · step 45
59
Drizzle a little hoisin sauce over each bowl.
15sSoup bowl, SpoonHoisin sauce · 60 ml
60
Add a drizzle of sriracha to each bowl, then serve immediately with the lime halves on the side for squeezing.
Result · Pho Broth with Noodles
15sSoup bowl, SpoonSriracha · 30 ml
Printed 7 October 2026