Vietnamese Beef Pho (Pho Bo) with Bone Broth
Vietnamese Beef Pho (Pho Bo) with Bone Broth
Vietnamese Beef Pho (Pho Bo)
Pho Bo is one of Vietnam’s most iconic dishes—a clear, aromatic noodle soup built on a deeply flavoured broth, fresh herbs, and tender slices of beef.
Traditionally simmered for hours, this version uses bone broth as the base to deliver the same depth of flavour in a more accessible way—while adding extra nourishment.
It’s the perfect balance of:
- Warm spices
- Fresh herbs
- Light yet satisfying broth
👉 Learn more about the benefits of bone broth
What Makes Pho So Special
Pho is defined by its complex yet clean flavour profile:
- Spices → star anise, cinnamon, cloves
- Broth → clear, rich, and deeply aromatic
- Fresh herbs → brightness and contrast
- Beef → tender and lightly cooked
The result is a soup that feels both comforting and refreshing.
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Ingredients
Broth Base
- 1 L beef bone broth
- 500 ml water
- 1 cinnamon stick
- 2 star anise
- 3 cloves
- 1 small onion, halved
- 1 piece ginger (5 cm), sliced
- 1–2 tbsp fish sauce
Soup Components
- 200 g rice noodles
- 200 g beef (sirloin or eye fillet), thinly sliced
- 1 spring onion, sliced
To Serve
- Fresh coriander
- Thai basil
- Bean sprouts
- Lime wedges
- Fresh chilli
👉 Use a quality option like:
Broth & Co Beef Bone Broth
Method
1. Build the broth
- In a pot, combine bone broth, water, cinnamon, star anise, cloves, onion, and ginger
- Bring to a gentle simmer
- Simmer for 20–30 minutes to infuse flavour
2. Prepare noodles
- Cook rice noodles according to packet instructions
- Drain and divide into bowls
3. Cook the beef
- Place thinly sliced raw beef into bowls
- The hot broth will cook it gently when poured over
4. Assemble
- Remove spices from broth
- Ladle hot broth over noodles and beef
5. Finish
- Top with spring onion, herbs, bean sprouts, and chilli
- Serve with lime wedges
Why Use Bone Broth for Pho
Bone broth enhances pho by adding:
- Natural collagen and amino acids
- Minerals and electrolytes
- A richer, more satisfying base
It bridges the gap between traditional long-simmered pho and a practical, everyday version.
Tips for Best Results
- Slice beef very thinly for quick cooking
- Don’t overcook broth—keep it clear and light
- Add herbs fresh for best flavour
Variations
- Pho Ga → chicken version
- Slow-cooked pho → simmer broth for several hours
- Vegetarian pho → tofu + vegetable broth
👉 Pair with:
tom-yum-bone-broth-recipe
Frequently Asked Questions
What is pho broth made of?
Pho broth is made from bones, spices, aromatics, and seasonings like fish sauce.
Why is pho broth clear?
It’s gently simmered rather than boiled aggressively, keeping it clean and light.
Is pho healthy?
Yes. It’s balanced, light, and can be very nourishing—especially with bone broth.
Can I make pho quickly?
Yes. Using pre-made bone broth significantly reduces cooking time.
Is this good for gut health?
Yes. Bone broth supports digestion and provides easily absorbed nutrients.
👉 Learn more:
/blogs/recipes/gut-health-leaky-gut-bone-broth
Final Thoughts
This Vietnamese beef pho with bone broth is a perfect example of how traditional flavour can meet modern convenience.
It’s fresh, aromatic, and deeply satisfying—ideal for everyday meals.
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