Beef pho

Beef pho
1 vote

I don’t know what was going on this morning, but I was on fire. At 9:30 a.m. I was making beef pho and was surprised to be eating barely 20 minutes later.

I wonder what’s more impressive: how little time it takes to prepare this recipe or the fact that I ate two bowls of it before it was even 10 a.m.?

A lot of you were asking me for my pho recipe, and here it is: delicious and impossible to mess up.

I am probably repeating myself, but if you buy fresh ginger and you don’t use it very often, you can always freeze it.

  • ServesServes 6–8
  • Prep time10 min
  • Cook time15 min
  • Timeout-
  • FreezingFreezes well



  • 1 tablespoon vegetable oil
  • 1/4 cup French shallots, minced
  • 2 tablespoons fresh ginger, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon red curry paste
  • 1 cup carrots, grated
  • 1 stick lemongrass, halved (optional)
  • Salt and pepper, to taste
  • 1/4 cup fish sauce (nuoc mâm)
  • 8 cups beef broth
  • 8 oz (1 package) rice vermicelli
  • 1/2 lb thinly sliced beef
  • 1 1/2 cup cilantro leaves
  • 1 cup bean sprouts
  • Lime wedges, for serving


  1. Heat the olive oil in a large pot. Add the French shallots, ginger, garlic, curry paste, carrots, and lemongrass. Season and cook for 4–5 minutes.
  2. Add the fish sauce and beef broth. Simmer for 10 minutes. Remove the lemongrass. Add the rice vermicelli, beef, cilantro, and bean sprouts.
  3. Adjust the seasoning if necessary and serve topped with lime wedges.
Recipe published on August 19, 2018