Craving a deeply flavorful bowl of pho? Our bone broth version creates a rich, aromatic soup that warms you from the inside out. The key is a carefully simmered broth that pulls every bit of goodness from the bones, creating a base that’s both nourishing and delicious.
Why This Recipe Works
Using homemade bone broth not only maximizes the flavor but also infuses the pho with a nourishing base that commercial broths simply can’t match. The spices and fresh garnishes bring vibrancy and a punch of flavor that are key to a truly authentic pho experience.
Ingredients
- Beef bone broth
- Lemongrass, Ginger, Star Anise pods
- Red chili paste or Gochujang
- Salt and pepper
- Rice noodles or zucchini noodles if keeping it low-carb
- Shredded sprouts or bok choy
- Red onion
- Red pepper
- Habanero or Thai chili peppers
- Mushrooms
- Bean sprouts
- Thinly sliced eye of round roast
- Fresh cilantro, lime wedges and basil (Thai basil if you can find it) for garnish
Instructions
- Infuse the Broth: Combine beef bone broth with lemongrass, ginger, anise pods, and chili paste. Bring to a boil, then simmer to develop depth and richness.
- Prep Toppings: While the pho broth simmers, prepare a variety of fresh toppings, including sprouts, mushrooms, onions, and peppers.
- Assemble the Pho: Place rice noodles and desired toppings in bowls. Pour hot broth over them to cook the thinly sliced beef instantly.
- Customize Your Bowl: Add additional chili paste or fresh chilies to taste, enhancing the heat to your preference.
- Garnish and Serve: Complete each bowl with a generous helping of fresh cilantro and basil.
Girl Carnivore Expert Tips for Perfect Beef Pho
- Serving and Eating: Serve the pho steaming hot with all garnishes and additions on the side, allowing each person to customize their bowl to their taste preferences.
- Simmering the Broth: Allow the broth to simmer with lemongrass, ginger, and spices for at least one hour. This slow infusion is crucial for developing a rich, full-bodied flavor.
- Preparing the Beef: Freeze the beef slightly to make slicing it thinly easier, which is essential for it to cook quickly in the hot broth.
- Noodle Know-How: Soak rice noodles in cold water for about 20 minutes prior to cooking. This prevents them from becoming too soft and mushy when added to the hot broth.
- Layering Flavors: Add spices and aromatics in layers to build a depth of flavor in the broth. Begin with milder flavors like lemongrass and ginger and end with sharper notes of fresh herbs and chili.
- Fresh is Best: Use fresh ingredients for your garnishes. The crisp texture and vibrant flavor of fresh cilantro, basil, and bean sprouts contrast beautifully with the rich broth.
How to Serve Beef Pho
Pair your Beef Pho with simple sides like crispy spring rolls or a light Vietnamese salad for a nice textural contrast. These sides are great for refreshing your taste buds between spoonfuls of the flavorful broth.
If you or your guests like a little heat, have some extra chili paste, sriracha, or hoisin sauce on the table for easy customizing. It’s a satisfying meal that brings some classic Vietnamese tastes right to your dinner table.
How to Store and Reheat
Store individual components in airtight containers. Keep leftover broth separate from all of the toppings to maintain texture and store in the fridge for up to 3 days.
To reheat: Reheat the broth to a boil in a Dutch oven over medium-high heat, and then assemble fresh bowls as desired.
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Bone Broth Beef Pho Recipe
Ingredients
- 8 cups beef bone broth
- 1 stalk lemongrass
- 1 tbs ginger
- 2 anise pods
- 1 tbs red chili paste or Gochujang plus more for garnish
- salt and pepper
- 6 oz rice noodles swap with zucchini noodles to keep it low-carb
- 1 cup shredded sprouts or bok choy
- 1/2 red onion sliced thin
- 1 red pepper stemmed, seeded and sliced
- Small habanero pepper or Thai chili peppers minced, if desired
- 1 cup mushrooms sliced
- 1/2 cup been sprouts
- 1 lbs thinly sliced eye roast
- Fresh cilantro and basil for garnish
Instructions
- Bring the bone broth, lemongrass, ginger, anise pods, red chili paste and a touch or salt and pepper to a boil in a large stock pot.
- Reduce heat to a simmer and allot the flavors to mingle over a low simmer for 1 hour.
- Prepare your soup ingredients by arranging everything from the shredded sprouts to the beef on serving trays within reach, or as a build your own soup bar on the counter.
- Ladel steaming hot bowls of broth into deep bowls and fill the bowls with your desired toppings, adding noodles, spouts, mushrooms, onions, and peppers as desired.
- Dip the thin beef into the hot broth to cook. Add minced peppers or more chili paste to turn up the heat.
- Garnish with fresh cilantro and basil, slurp and enjoy.
Notes
Nutrition
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I was googling Lemon grass bone broths and I came across your site here. I’m very impressed with your recipe. I like that you add the lemon grass and mushrooms to your Pho. I haven’t seen lemon grass in any of the Pho broths made in my Asian family/community here in SC. I love lemon grass and star anise. I believe the combination of the two helped me heal from bronchitis in a single week. Thanks for sharing your recipe. I look forward to making it for my family.
Looks yummy. Could you please provide your recipe for beef bone broth???? Thank you. PS….your photos are true food porn!
It’s been so cold around here I could live in this bowl.