Bone Broth Beef Pho | Kita Roberts

Bone Broth Beef Pho

I make my broth a day or two ahead of time to allow the flavors a long time to come together. This recipe is easily turned into a Whole30 recipe by omitting the rice noodles. Use zucchini noodles in pace for a delicious twist.
Course Soup
Cuisine vietnamese
Keyword beef pho
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 406kcal
Author Kita Roberts


  • 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
  • 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


  • 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.


Calories: 406kcal | Carbohydrates: 40g | Protein: 45g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 334mg | Potassium: 622mg | Fiber: 2g | Sugar: 3g | Vitamin A: 34.3% | Vitamin C: 59.5% | Calcium: 5.1% | Iron: 17.4%