Beef Pho

Vietnamese Food 101. This is my super, big cheat version of a Vietnamese classic, beef pho. I have mastered it after the second try. After many alterations and substitutions, this is what I came up with. It actually tastes about right. The ingredients cater to the things I already have in my pantry and refrigerator. I wasn’t willing to go out an shop for ingredients that I’m probably only going to use for this one dish. To be honest, I’m surprised I even decided to attempt this dish, but I did. Hope you enjoy!


(Chicken) Stock
(Sirloin) Beef
ginger (ginseng)
(rice) vinegar
black pepper
habenero green peppers
bean sprouts
Other: fish sauce, cloves


  1. (Char ginger and onion on gas stove for ~10-15 mins [not until burnt]).
  2. In an oil-less pan, caramelize thinly sliced onions.
  3. Slice beef into thick strips. Chop scallions as well.
  4. Broth: In a pot, boil a mixture of stock and water. Add beef to cook for 3 mins. Then stir in onions, scallions, ginseng, cinnamon, salt, sugar, (a little bit of) vinegar, (fish sauce, and cloves). Simmer broth for 10 mins.
  5. Place noodles into broth. And cook for 1-2 mins.
  6. To serve: Portion noodles, pour broth. Then add peppers, bean sprouts, basil, lime. Stir them in.

Total Time: ~30 mins.


Use pho noodles and fatty beef slices, if available.


So this recipe has been a draft since 7/31/2013. Pictured above, that was my second attempt at this recipe. I just didn’t have peppers, bean sprouts, and basil to top off. Pictured on the left, was my first attempt, which was in April ’13. In my first attempt, I did not do the instruction steps that are in parentheses, but it turned out just as good. Unfortunately for both attempts, I didn’t have pho on hand! I used udon and vermicelli instead… 😛

4 thoughts on “Beef Pho

  1. Both attempts look delicious! I think noodles are a stable college dish because it’s so easy to make 🙂 Definitely going to try this.

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