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Recipe Of The Month: Pho Bò

Pho Bò

Pho Bò is our Recipe Of The Month, a delicious Vietnamese Beef Noodle Soup

Serves 4

Pho Bò


  • 240g beef fillet, thinly sliced
  • 200g rice stick noodles
  • 200g bean sprouts
  • 1l water

For the stock:

  • 1kg beef bones
  • 4l water
  • 1 onion, quartered
  • 2 sticks celery
  • 30g galangal, sliced
  • 1tsp white peppercorns
  • 4 star anise
  • 2 sticks cinnamon
  • 8dsp soy sauce
  • 4dsp black soy sauce
  • 2dsp sugar
  • 30g coriander root

Serve with:

  • 4dsp hot chilli sauce
  • 1 lime, quartered
  • 50g bean sprouts
  • 6 bird’s eye chillies, finely sliced
  • 10g sweet basil
  • Fish sauce
  • 30g spring onion, sliced
  • 10g Vietnamese parsley, chopped
Saba restaurant

Cooking method

To make the stock:

  • Put all the ingredients into a big saucepan, bring it to the boil and simmer gently for 2-3 hours or until the stock has reduced by half.
  • Pass it through a sieve and keep to one side.
  • Soak the rice noodles in cold water for about 30 minutes until soft, drain and keep to one side.
  • Bring a pot of water to the boil, cook the noodles and bean sprouts for 20 seconds, drain and put in a soup bowl.
  • Bring the stock to the boil, add the sliced beef and cook for 30 seconds.
  • Pour it over the noodles, top with spring onions, Vietnamese parsley and sweet basil.

To serve:

  • Serve accompanied with any combination or all of the following: hot chilli sauce, lime wedges, bean sprouts, sweet basil, bird’s eye chillies and fish sauce.
  • Garnish with parsley and spring onion.

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