<span itemprop="name">Pho</span>



  • 1 gallon stock
  • ginger
  • onion
  • star anis pods
  • fennel seeds
  • cinnamon stick
  • clove
  • coriander
  • fish sauce
  • sugar
  • salt

To Serve

  • thin rice noodles
  • flank steak, thinly sliced against the grain
  • Thai basil
  • cilantro
  • mung bean sprouts
  • mint
  • chilies, sliced
  • green onions
  • lime wedges
  • chili paste
  • hoisin sauce



  1. This recipe is all about doing things to taste, start off light with the spices and let the stock simmer for about an hour, taste and adjust. If there is a spice you like more than others add a bit more. The stock should only be at a bare simmer so it doesn't become cloudy, the stock should cook 2-3 hours.

To Serve

  1. In a large bowl place cooked rice noodles, slices of beef and pour over the hot stock so it starts to cook the raw beef. Then put as much or as little of the toppings as you like.

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