The Easiest Vietnamese Beef Pho Noodle Soup Recipe - Made from Scratch

For your perfect pho fix, this comforting, refreshing, delicious Vietnamese Beef Pho recipe hits the spot.

Light, sweet and savoury beef broth made from scratch infused with flavourful herbs, spices and tender slices of beef, this beefy noodle soup brings you a taste closer to Vietnam.

Love your noodle soup spicy? Add in your favourite Sriracha chilli sauce and chilli flakes to give a fiery kick to the tastebuds!

#themeatmensg #easyrecipe #vietnamesefood

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Ingredients:
2Kg Beef bones
400g Chuck Roast
2 White onions
1 Large Ginger
1 Cinnamon stick
3 Tbsp Coriander Seed
3 Black Cardamom
3 Star Anise
3 tbsp Fish Sauce
2 tbsp Brown Sugar

Rice noodle
Cilantro Leaves
Basil Leaves
Mint leaves
Coriander

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[justinkroboth]

Absolutely fantastic way to break such a long process into a 2:30 video - very clear and concsie, beautiful shots with all the needed information. This is why you guys have the one of the best recipe channels in the world - and your food is fuckin' dope, too - love it. And I love all you guys!

[reikisponge]

Vietnamese here, in US, told me galangal is what they use instead of ginger. Also, the meat thinly sliced raw when it's somewhat frozen, the hot broth at the end will cook it to medium rare. Great job though, especially the bone, onion and spices prep. I used electric pressure cooker, 50 minutes for ox tail. Yum! the meat fell off the bone.

[ongbabe]

Nice! Can I pressure cook for 30 mins remove the chuck roast, then pressure cook the soup another 30 mins?
Thanks for sharing 👍🏻😘

[aimrich]

Hi there, may I know what and how many camera are you using? thank you so much,

[marisalee]

How do you make pho look so good??? Hungry

[aka-boej]

Looks extremely similar to Cantonese beef rice noodles maybe except the lemon

[LanaSantos-lxcb]

this takes a day to prepare and this is the easiest recipe?

[acheung]

That beef is over cooked and looks DAF

[paulpaulsen]

Sorry, but easy way does not mean good. And this does not look good to me. The broth need to cook for many hours. 6 - 8 is ok, best continue next day. Also the beef. These slices are much too thick, doesn't taste good. Original is, when you serve the Phở boiling hot and very thin slices of beef are added raw ontop the Phở. This way the beef boils directly in the soup. Tastes completely different. Offer Hoi Sin Sauce for dipping the beef inside.