Pho (Noodle soup)

The national dish, Pho is the soul of Vietnam, and to many people Pho is life. This dish takes its origin from the north, migrated to the south and spread across the world. Pho is a bowl of rice noodle topped with beef and herbs, served hot. Other variants include chicken Pho, sauté Pho, rolled Pho, etc.


Pho Recipe

For 4 people:


• 400 g of beef (lean and tender)
• 1 lime
• 1 piece of ginger 3 cm
• 1 small bunch of fresh coriander
• 1 small bunch of scallion or green onion
• 400 g rice noodles
• 1 liter beef bone stew broth
• 3 star anise seeds
• 4 teaspoons nuoc mam (fish sauce)


Preparation time (not including 2 -3 hour preparation time for the broth): 10 minutes, Cooking time: 15 minutes

1. Finely chop the coriander.  Peel and mince the ginger. Cut the lemon and scallion into quarters.

2. Bring the broth to a boil. Add the anise seeds and ginger. Cover and simmer gently for 10 minutes.

3. Cut the beef into thin pieces. Soak the rice noodle in boiling (or hot) water for 2 minutes. Prepare 4 large bowls. Pour into each 1 teaspoon nuoc mam.

4. Divide noodle into 4 bowls, top with beef, scallion and  and then pour the hot broth. Serve immediately. Add chili and lime to taste as preferred.