Beef Noodle Pho

Beef noodle pho is the national dish of Vietnam. Fabulous, Asian-style beef stock, chock full of rice noodles, vegetables, spices, herbs and pickles, this dish is a meal in itself. Eating this dish is like being transported to beautiful Mai Chau in northern Vietnam. The recipe that follows is an authentic version of pho, just like the locals would eat. The beef broth, pickle and the sliced beef should be prepared the day before. Any broth not used may be frozen for later use. This shortens the preparation time on the day that you serve the soup.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Make the stock first. Pre-heat oven to 350 f (180 c). Place the water in a stockpot and bring to the boil. Roast the beef bones for about 15 minutes, turning once half way through. Add to the stockpot. Skim off the surface to remove any impurities.
  2. In the same pan used for the bones, add the ginger, cinnamon, lemongrass, star anise, onion and cardamom. Roast for 5 minutes, stirring once. Add to the stock. Add 2 tsp each of the salt and sugar. Bring to the boil. Simmer gently for a minimum of five and a half hours.
  3. Place the white vinegar in a bowl. Cut the shallots, green chili, garlic and red chili into similar size pieces (e.g. a garlic clove should be cut into 4, base everything else off that). Add the vegetables and the remaining 1 tsp each of salt and sugar into the vinegar. Stir for 30 seconds and allow to sit.
  4. Use any combination of the garnish ingredients listed (green onions, saw-leaf coriander, lime, Thai basil, Chinese celery and bean shoots). Cut them to similar sizes and have ready to serve with the soup.
  5. Make sure the beef tenderloin is sliced and ready to go, having followed the instructions below. Do this the day before required. Heat the beef broth and leave at a simmer. Once the broth is simmering, cook the rice noodles as per the packet instructions.
  6. To assemble the soup, place some cooked noodle and beef fillet slices in a bowl. Ladle in the simmering stock and allow to sit for 2 minutes. This cooks the beef. Bring filled bowls, pickles and garnish to the table. Liberally add the garnish ingredients pickles to the soup.


The beef broth, pickle and the sliced beef should be prepared the day before. Any broth not used may be frozen for later use. The pickle will last happily in the refrigerator for 1 week. Be flexible with the quantities and go with the flow. The quantities are determined by the size of your bowl. This should be enough soup for 4 large bowls or 8 small bowls. In this dish, the boiling beef broth cooks the the sliced beef in the bowl. It is therefore important to make sure you slice the beef thinly. To ensure this, place the beef in the freezer for 45 minutes to an hour, until the beef is hardened but still yielding. The beef is now much easier to slice thinly, as shown on our website. It is best to do this the day you prepare the beef broth and pickles. Refrigerate the sliced beef and remove about 30 minutes before serving the soup so that it is at room temperature, when cooked by the beef broth. Buy fresh, gluten-free rice noodles from the refrigerated section of your favorite Asian grocer or supermarket.

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Recipe Info

  • Difficulty
  • prep:30 minutes
  • cook:6 hours
  • Show nutritional information
    This is our estimate based on online research.
    Fat:49 g
    Carbohydrates:44 g
    Protein:67 g
    Calculated per serving.

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