Pho bo

Pho (pronounced 'fur') is a traditional Vietnamese noodle soup that relies on its slow-cooked, fragrantly spiced broth for maximum flavour.

  • 6 hrs cooking
  • Serves 4
  • Print


Pho bo
  • 1 kilogram chopped beef bones
  • 1 large_piece brown onion (200g), chopped coarsely
  • 5 centimetre piece fresh ginger (25g), chopped coarsely
  • 2.5 litre (10 cups) boiling water
  • 6 star anise
  • 2 cinnamon sticks
  • 10 cloves
  • 2 tablespoon coriander seeds
  • 1/4 cup (60ml) fish sauce
  • 1/4 cup (60ml) lime juice
  • 2 tablespoon brown sugar
  • 200 gram rice stick noodles
  • 250 gram beef eye fillet, sliced thinly
  • 2 cup (160g) bean sprouts
  • 1/2 cup firmly packed fresh mint leaves
  • 1/2 cup firmly packed fresh coriander (cilantro) leaves
  • 1/2 cup firmly packed fresh vietnamese mint leaves
  • 2 fresh long red chillies, sliced thinly


Pho bo
  • 1
    Place bones, onion and ginger in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 2 hours.
  • 2
    Add the water, star anise, cinnamon, cloves and coriander seeds. Cook, covered, on high, for 3 hours. Add sauce, juice and sugar. Strain cooking liquid through a muslin-lined sieve or linen tea towel; discard solids.
  • 3
    Place noodles in a medium heatproof bowl, cover with boiling water; stand for 15 minutes or until softened; drain.
  • 4
    Divide noodles and beef between serving bowls. Ladle hot soup over noodles; sprinkled with sprouts, fresh herbs and chilli.


It's important to have the beef in thin slices, so the broth cooks the beef. When preparing the beef; place into the freezer for 20 minutes beforehand to firm it slightly (don't freeze it solid), this will make it easier to slice thinly. Pho (pronounced fur) is a simple Vietnamese soup, traditionally eaten at breakfast time. Bo means beef, this soup is reliant on the flavour of the beef bones and a good selection of spices.

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