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Beef Pho

Beef Pho

Cef Jet Tila gets you warmed up with this delicious Vietnamese noodle soup.
Ingredients for the Stock
  • 1 qt (960ml) water
  • 2 Tbsp (30 g) beef bouillon or base
  • 2” piece ginger, sliced into thin tiles
  • ½ onion, sliced thin
  • 1 Tbsp (15g) vietnamese fish sauce
  • 1 Tbsp (15g) white sugar
  • 2 whole star anise
  • 2 whole cloves
  • 1 cinnamon stick
  • Pinch kosher salt
Ingredients for Assembly
  • 1/2 lbs. (240 g) Beef strip loin or fillet, shaved thin
  • 1/2 lbs. (240 g) rice stick noodles cooked, rinsed and drained
  • 1 onion, sliced paper thin
  • 4 green onions, thin bias slice
  • 1/2 cup (95 g) cilantro leaves
  • 1 Cup (240 g) bean sprouts
  • 1/2 lb. (240 g) Vietnamese basil
  • 5 jalapeno chilis, sliced thin
  • 1limes cut into wedges


For the Stock:
Add the water and beef base to a 2-qt saucepan and bring to a boil. Add the ginger, onion, fish sauce, and sugar to the stock and reduce to a simmer. Wrap the star anise, cloves, and cinnamon stick in a piece of cheesecloth and tie it into a bundle. Let the bundle simmer in the broth for 15-30 minutes (to taste), and then remove. Stir in the salt and check seasonings. Strain and reserve.

To assemble:
Distribute the noodles between 4 bowls. Top with some sliced beef, onion, scallions, bean sprouts, basil, and jalapenos. Bring broth to a simmer and ladle in enough to cover the ingredients in the bowl. Garnish with lime wedge. I like to serve pho with sriracha and hoisin sauce.

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