Few dishes deliver quite the same comfort as a steaming bowl of beef pho. Rich, aromatic broth, tender beef, and fresh herbs come together into something that feels both indulgent and genuinely nourishing, perfect for a cold evening or whenever you’re after something a little more special than a standard weeknight dinner.
Here’s how to make a genuinely satisfying version of this Vietnamese classic at home.
What Makes Great Pho?
A truly good bowl of pho comes down to three key elements working together: a deeply flavoured broth, thinly sliced tender beef, and a generous spread of fresh herbs and accompaniments served alongside.
Ingredients for Beef Pho (Serves 4)
For the Broth
- 1.5kg beef bones (marrow or knuckle bones work well)
- 1 onion, halved
- 1 knob ginger, halved
- 2 cinnamon sticks
- 3 star anise
- 2 tbsp fish sauce
- 1 tbsp sugar
- Salt, to taste
- 2.5 litres water
For the Bowl
- 400g rump or sirloin steak, very thinly sliced
- 250g rice noodles
- Bean sprouts
- Fresh Thai basil
- Fresh coriander
- Lime wedges
- Sliced fresh chilli
- Sliced spring onion
Step-by-Step Beef Pho Method
Step 1: Char the Aromatics
Char the onion and ginger halves over an open flame or under a hot grill until slightly blackened, which builds essential depth in the finished broth.
Step 2: Simmer the Broth
Combine the beef bones, charred onion and ginger, cinnamon, and star anise in a large pot with water. Bring to a boil, then reduce to a gentle simmer for 3–4 hours, skimming any impurities from the surface periodically.
Step 3: Season the Broth
Once simmered, strain the broth and discard the solids. Stir in the fish sauce, sugar, and salt to taste, adjusting until the broth tastes balanced and deeply savoury.
Step 4: Prepare the Noodles
Cook the rice noodles according to packet instructions, then divide between serving bowls.
Step 5: Slice the Beef Thinly
Slice the raw beef as thinly as possible, against the grain, so it cooks instantly when the hot broth is poured over it.
Step 6: Assemble and Serve
Arrange the raw sliced beef over the noodles in each bowl, then ladle the very hot broth directly over the top, which gently cooks the beef on contact. Serve immediately with bean sprouts, herbs, lime, and chilli on the side for guests to add as they like.
Tips for a Genuinely Great Bowl of Pho
- Use very hot broth, since this is what cooks the thinly sliced raw beef properly once poured over.
- Slice the beef as thinly as possible, ideally while slightly frozen, which makes achieving thin, even slices much easier.
- Don’t rush the broth, since a longer simmer builds significantly more depth of flavour.
- Serve herbs and toppings separately, letting each person customise their bowl to taste.
Why Grass-Fed Beef Elevates Pho
Because the raw beef cooks so briefly in this dish, its quality is genuinely front and centre in every bite. Our beef comes from grass-fed and finished cattle raised on Western Australian pastures, free from hormones and antibiotics, delivering a clean, distinct flavour that holds its own against the rich, aromatic broth.
Browse our full Beef range for the right cut, or explore our Whole Beef Rump buying guide for tips on slicing thin, tender beef at home.
Final Thoughts
Beef pho takes a little time to prepare properly, but the result is a genuinely comforting, restaurant-quality bowl that’s well worth the effort. With a rich homemade broth and quality, thinly sliced grass-fed beef, it’s a dish that turns any evening into something special.
Shop our Grass-Fed Beef range today and bring authentic Vietnamese comfort to your kitchen.