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Vietnamese Pho Bo Soup

Author
Cookinero 19 Apr 2025
5100
Vietnamese Pho Bo Soup

Pho is a traditional Vietnamese soup made from meat broth, rice noodles, herbs, soy sauce, ginger and lemon. Pho Bo is a dish made from beef. Chicken soup is called Pho Sha, fish soup is called Pho Ka. To make Pho Bo, you need to prepare two types of meat - beef tenderloin and shank (the lower part of the beef leg). The broth is prepared separately from the other ingredients.

How to cook Vietnamese Pho Bo Soup

Step 1

Vietnamese Pho Bo Soup

Prepare the broth and tenderloin. Place the shank in cold water. Bring to a boil, skimming off any foam. Then add the whole onion and whole ginger. Simmer for 3 hours. Sprinkle the sliced beef tenderloin in a separate bowl with salt and pepper. Leave for 15 minutes. Increase the heat 5 minutes before the broth is ready. The liquid should literally boil in the pan. Lower the beef tenderloin into the boiling broth using a slotted spoon for 2-3 seconds. Then put the meat back in a separate bowl.

Step 2

Vietnamese Pho Bo Soup

Prepare the noodles. Place them in cold water and bring to a boil. Cook for 3 minutes. Then drain in a colander.

Step 3

Vietnamese Pho Bo Soup

In each bowl, first put the noodles, then the onion rings, chopped ginger, meat, hot pepper. Pour in the broth. Add a slice of lemon, herbs and 2 tbsp. soy sauce.

Vietnamese Pho Bo Soup - FAQ About Ingredients, Baking Time and Storage

Yes! You can substitute beef with chicken (preferably bone-in thighs or a whole chicken) for a lighter version called Pho Ga. Simmer chicken for about 1.5–2 hours instead of 3, and adjust seasoning as needed.
Replace soy sauce with tamari or coconut aminos to keep the dish gluten-free while maintaining a similar savory flavor.
Absolutely! The broth can be made 2–3 days ahead and stored in the fridge, or frozen for up to 3 months. Reheat before assembling the bowls.
Reheat the broth separately and pour it over room-temperature noodles and beef to gently warm them, preventing tough meat.
Use mushroom or vegetable broth instead of beef broth, and replace meat with tofu or shiitake mushrooms. Add umami with soy sauce or miso paste.
Fresh ginger is ideal for brightness, but 1/2 tsp dried ginger per tablespoon of fresh can work in a pinch—just add it to the broth directly.
Skip the hot pepper or serve it on the side. Garnish with mild herbs like cilantro or basil for freshness without heat.

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