Beef pho is a Vietnamese soup built on a deeply aromatic broth infused with star anise, cinnamon, cloves, and ginger, served with tender sirloin and noodles. The complex spice profile and fragrant broth are what distinguish this dish from simpler noodle soups.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Arrange 3 onion quarters, ginger, star anise, cloves, cinnamon, and coriander seeds in a Suvie pan. Insert pan into the bottom zone of Suvie and broil for 10 minutes, or until fragrant.
Remove pan from Suvie and add beef broth, fish sauce, and granulated sugar to pan with the onions, stirring to dissolve sugar. Return pan to Suvie. Input settings, and cook now or schedule.
Place cellophane noodle nests in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
While the broth cooks, cut sirloin steaks in half widthwise and freeze until firm, about 20 minutes. Set frozen steaks flat-side down on a cutting board and cut into very thin slices. Set aside in fridge.
Five minutes before the pho is done cooking, add beef slices to Suvie pan. Thinly slice remaining onion quarter.
Divide noodles between bowls. Remove and discard onion, ginger, star anise, and cloves from the broth. Pour hot pho over the noodles. Garnish with cilantro, basil, sliced onion, and bean sprouts (if using), serve with sriracha or thinly sliced thai chiles.
Store cooled broth separately from noodles and meat in airtight containers; broth keeps 3 days refrigerated or 1 month frozen. Reheat broth gently and assemble fresh before serving.
large pot or stockpot · fine-mesh strainer or cheesecloth
Yes. Simmer the broth with all spices, strain, cool, and refrigerate up to 3 days or freeze up to 1 month. Reheat before serving.
The recipe calls for cellophane noodles. Traditional pho uses rice noodles; either works, though rice noodles are more authentic.
For sirloin steak, slice thin and add to hot broth just before serving—it will cook through in 1–2 minutes. Avoid overcooking or it becomes tough.
Fish sauce is essential to pho flavor. No direct substitute; reduce slightly if you dislike it, but the soup will taste less authentic.
Serve with Thai basil, cilantro, mint, and lime wedges on the side for diners to add to taste.
Lemongrass Steak Sandwich
30 min
Chicken Pho
155 min
Rotisserie Chicken Pho
55 min
Herb Roasted Chicken with Garlic Potatoes and French Green Beans
45 min
Japanese Steakhouse Ginger Salad Dressing
5 min
Bamboo and Beef Stir Fry (Măng Xào Thịt Bò)
Oxtail Pho
115 min
Banh Chuoi (Coconut Banana Bread Pudding)
143 min
