Spicy Vietnamese Beef Noodle Soup

4.5
(24)
19 Reviews
6 Photos

This spicy pho recipe is my attempt at the famous Vietnamese spicy beef noodle soup. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on October 30, 2024
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Prep Time:
20 mins
Cook Time:
5 hrs 15 mins
Total Time:
5 hrs 35 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 tablespoon vegetable oil

  • 2 thick slices beef shank

  • 2 pounds beef oxtail, cut into pieces

  • 1 (6 inch) piece fresh ginger, sliced

  • 6 whole star anise

  • 1 cinnamon stick

  • 1 teaspoon fennel seeds

  • 1 teaspoon whole coriander seeds

  • 2 whole cloves

  • 1 cardamom pod

  • 3 quarts water

  • 1 onion, halved

  • 6 cloves garlic

  • 2 tablespoons white sugar

  • 1 bay leaf

  • 2 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 1 (16 ounce) package fresh rice noodles

  • 1 cup fresh bean sprouts, or to taste

  • 1 fresh jalapeño pepper, sliced into rings, or to taste

Directions

  1. Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.

  2. Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.

  3. Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.

  4. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.

  5. Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.

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Editor's Note:

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.

37 home cooks made it!

Nutrition Facts (per serving)

390 Calories
15g Fat
34g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 390
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 27%
Cholesterol 89mg 30%
Sodium 528mg 23%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 30g 60%
Vitamin C 4mg 5%
Calcium 59mg 5%
Iron 5mg 30%
Potassium 330mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.