One spoonful of this Beef Phở Recipe, and you’ll taste why this Vietnamese staple is the ultimate comfort food!
If you aren’t sure what phở is, no worries. You aren’t alone. I was lucky enough to discover phở back in college thanks to one of my dorm mates who loved exploring every hole-in-the-wall restaurant Minneapolis offered. These days, though, phở has gained some well-deserved popularity.
Pronounced “fuh,” this brothy bowl consists of rice noodles, herbs, and a protein—usually beef or chicken. But the heart of the recipe lies in the broth. The spices, including cinnamon, star anise, coriander, and cloves, give the phở a sweet, savory, and undeniably aromatic flavor. Plus, the ginger brings a warmth and depth perfect for cozy winter nights at home. Honestly, there’s really nothing like phở in Western cuisine. Yet somehow this recipe remains deliciously accessible. I think you can attribute this partially to how easy it is to customize phở.
You can personalize your phở bowls with toppings like lime, bean sprouts, hoisin sauce, and sriracha—I’ll sprinkle crushed peanuts and fried garlic on mine. You do you.
My recipe for beef phở keeps it traditional with the standard phở spices and tender flank steak. However, traditional does not mean difficult. It’s relatively easy to make and perfect for busy weeknights or lazy weekends when the weather calls for sweatpants, slippers, and a cozy bowl of phở!
What is star anise?
I don’t use star anise that often, though ever since a new Asian market opened within walking distance from my home, that’s probably going to change. But what is star anise?
Basically, star anise comes from an Asian tree found in Vietnam and southern China. Cool star shape aside, this unique spice is known for its strong licorice-like flavor. The stuff is pretty potent—a couple of stars go a long way. But when you simmer it with the cloves, cinnamon, and ginger, the anise mellows and blends beautifully with the broth. There’s an aromatic sweetness to them that works so well in phở.
You might have tried anise without even knowing it. It’s a key ingredient in Chinese five-spice powder. Personally, I use it every Christmas when I make mulled wine. So don’t feel intimidated by this incredible spice—just don’t bite into it. Tempting, I know.
How do I store leftovers?
Phở stores well in an airtight container—refrigerate for up to 4 days. However, I recommend storing the noodles separately because they’ll get mushy in the broth. While you can reheat in the microwave, I prefer the stovetop. That way, you won’t overcook the meat, and the heat will distribute more evenly. Add the phở to a pot or saucepan and set the stove to medium. Let the phở simmer for 5 minutes or until heated through.
Serving suggestions
Enjoy the beef phở with a sprinkling of fresh herbs like cilantro, Thai basil, or my personal fave, green onions. I’d also squeeze a few squirts of lime on top, along with bean sprouts and sliced peppers. And while I’ll never say no to a swirl of sriracha on my phở, this Honey-Sriracha Sauce adds a wonderful blend of sweet and spicy. Give it a try!
As for sides, stick with classics like homemade Spring Rolls, filled with fresh veggies and shrimp. And don’t forget a Peanut Sauce for the Spring Rolls!
Ingredients
- 1 large onion halved and charred
- 2 cinnamon sticks
- 3 star anise
- 4 cloves
- 1 teaspoon coriander seeds
- 8 cups beef stock
- 4- inch piece of ginger halved and charred
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 8 ounces rice noodles
- 1/2 pound flank steak thinly sliced
- Fresh herbs such as cilantro and basil, bean sprouts, lime wedges, sliced jalapeños for garnish
- Sauces hoisin sauce, sriracha sauce
Instructions
- Char the onion and ginger under the broiler for about 7 minutes, until slightly blackened.
- Toast the cinnamon, star anise, cloves, and coriander seeds in a dry pan until fragrant, about 3 minutes.
- In a large pot, add the beef stock, charred onion, ginger, toasted spices, fish sauce, and brown sugar. Bring to a simmer and cook for 2 hours.
- Prepare rice noodles according to package instructions and set aside.
- Strain the broth to remove solids, return to the pot, and keep warm.
- Assemble the phở by placing noodles in bowls, topping with raw beef slices, and ladling hot broth over the top to cook the beef.
- Serve with a plate of fresh herbs, bean sprouts, lime wedges, and sliced jalapeños. Offer hoisin and sriracha sauce on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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