Beef Pho Recipe!

Beef Pho Recipe!

Posted by The Flavor Chef on Nov 21st 2018

Pho is all the rage these days, especially since it touts either broth or bone broth as its main attraction. But not all pho is created equal. Many pho restaurants cook with non-organic food products. If you are specifically trying to eat organic and avoid GMOs or eating CAFO raised animals, it's best to ask first before ordering.

If you are eating organic and love pho then why not make it yourself? Our 100% certified organic bone broths are made with Palomar Mountain Spring Water and artisan crafted in small batches simmered at a low slow temperature for up to 24 hours. This is the foundation for some amazing pho!

Love is The Ultimate Spice!

Beef Pho Recipe

9 cups (3 packages) The Flavor Chef Organic Beef Bone Broth 1 medium yellow onion, sliced or diced
4 cloves garlic, roughly minced 3 whole star anise (optional)
1 3 inch piece of ginger, sliced into coins 1 cinnamon stick
2 tbsp fish sauce or wheat free tamari (optional) sea salt, to taste
black pepper, to taste 1 package pho rice noodles
12 oz grass fed grass finished flank steak, very thinly sliced against the grain  
mung bean sprouts fresh cilantro
fresh ginger slices lime wedges
thinly chopped green onions thinly sliced jalapenos
Thai basil Sriracha sauce (or your favorite hot sauce)


Stir together The Flavor Chef Organic Beef Bone Broth, water, onion, garlic, whole star anise, cloves, ginger, cinnamon stick and optional fish sauce or wheat free tamari in a large stock pot and bring to a simmer over medium to high heat. Cover, reduce heat to medium-low, and let simmer for at least 20 minutes.

Meanwhile, cook the pho noodles according to the package instructions. If your package of noodles did not have instructions, simply bring a large pot of water to a boil and cook the noodles until al dente (about 3 minutes). Immediately drain the noodles and rinse with cold water to stop the cooking. Drain and set aside.

When you are ready to serve the soup, fill the serving bowls about halfway full with noodles and add in your sliced steak. Then, cover with the hot broth so that the steak cooks. Top with your desired garnishes.

Chef's Notes:

  • Most people stir the cilantro, ginger, lime, jalapenos and Thai basil into the broth to give it extra flavoring but you don't necessarily need to eat those ingredients whole.
  • In place of flank steak, you can substitute rib eye or New York strip steak.
  • Add your favorite cooked vegetables to make the dish more nourishing and more colorful.
  • Prefer Chicken Pho? This entire recipe can be adapted by substituting The Flavor Chef Organic Chicken Bone Broth for the beef bone broth. And, substitute cooked and sliced chicken breast or thigh meat for the steak.

Bon appétite!