Vietnamese Pho
Soup

Vietnamese Pho

timer 10 MIN
signal_cellular_alt Easy
person 4 servings
Recipe
Vietnamese Pho

About This Recipe

This aromatic Vietnamese-inspired oxtail pho is a labor of love, featuring a deeply spiced broth simmered for 8 hours with cinnamon, star anise, cardamom, and fresh aromatics like lemongrass and cilantro roots. The secret? A handmade spice sachet infuses the rich oxtail broth with layers of warmth, while tender rice noodles and thinly sliced beef cook instantly under its steaming heat. Topped with crisp mung bean sprouts, fragrant basil, mint, and crushed peanuts, each bowl is a harmony of textures. Elevate it with a fiery side of marinated bird’s eye chili sauce—bright with lemon and fish sauce—for a bold, customizable kick. Perfect for soul-warming comfort, this pho celebrates slow-cooked depth and fresh, vibrant garnishes.

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • oxtail 500g
  • beef 200g
The aromatics
  • rice noodles 150g
  • mung bean sprouts 100g
  • basil small bunch
  • mint leaves small bunch
  • peanuts 30g
The sauce & seasonings
  • cinnamon 1-inch piece
  • star anise 2 pieces
  • cardamom 2 pods
  • cloves 5 pieces
  • bay leaves 2 leaves
  • galangal 50g
  • lemon leaves 2 leaves
  • cilantro roots small bunch
  • onions 1 large
  • garlic 3 cloves
  • lemongrass 1 stalk
  • fish sauce 2 tbsp
  • lemon ½ lemon
  • bird's eye chili 2 pieces

menu_book Directions

1
Step 1
Dry fry cinnamon, star anise, cardamom, cloves, bay leaves, and galangal, then put them into a cloth bag with fresh lemon leaves and cilantro roots, and tie it up.
2
Step 2
Soak oxtail in cold water for 30 minutes, then blanch it. Put the spice bag, whole onions, whole garlic, lemongrass, and cilantro roots into a pot with cold water, and simmer for 8 hours to make the broth.
3
Step 3
Boil water and quickly cook rice noodles and mung bean sprouts. Place sliced raw beef on top, pour in the hot oxtail broth, add fish sauce, and garnish with fresh basil, mint leaves, and crushed peanuts.
4
Step 4
Spicy sauce: Chop bird’s eye chili, squeeze in half a lemon juice, add lemon slices and fish sauce, and marinate for half a day.

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