Fancy Films | Fancy Friday Soup: Vietnamese Phở
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Fancy Friday Soup: Vietnamese Phở

Fancy Friday Soup: Vietnamese Phở

Nothing prepares the body for a weekend of fun better than a warm, refreshing bowl of phở on any given Friday. My sister taught me this recipe when we were living together a few years ago. She still makes it for me now when I go to visit her.


  • 2kg beef bones
  • 1 brown onion, peeled
  • 2 pods star anise
  • cinnamon
  • whole peppercorns
  • cloves
  • coriander seeds
  • salt & pepper, fresh lime juice and sliced, fresh ginger to season
  • flat rice noodles (I usually have 1 x 8oz pack for 4 serves)


To serve:

  • bean sprouts
  • spring onions
  • fresh chilli
  • fresh mint
  • fresh coriander
  • hoisin sauce
  • siracha sauce (for dipping beef)



  • Soak beef bones in cold water for 10-15 mins and then clean them.
  • Place beef bones in 4L water with onion, star anise, cinnamon, peppercorns, cloves and coriander seeds in a large saucepan over high heat.
  • Bring to the boil and then reduce heat to very low.
  • Skim off any fat from the surface (Some people like to keep the fat to pour on top at the final step).
  • Cook for 3-4 hours. (tip: after 2 hours, I usually put the soup in a slow cooker overnight to get the most out of beef bones)
  • Remove saucepan from heat and set aside to cool.
  • Strain through a fine sieve into a clean saucepan.
  • Remove bones and remaining solids.
  • Place soup over high heat and bring to a simmer.
  • Season with salt, pepper, ginger and lime juice.
  • Meanwhile, place the noodles in a large, heatproof bowl and pour boiling water over the top, so that they noodles are immersed. Set aside for 5 minutes to soak. Drain well.
  • Thinly slice cooked beef with a shape blade.
  • Divide noodles and reserved beef evenly among serving bowls.
  • Top with sliced beef. Pour the hot soup evenly among each serving bowl.
  • Top with bean sprouts, spring onions, chilli, mint and coriander.
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