Beef Stock Pho

Beef Stock Pho


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Making traditional pho is a labor of love that can at least take five hours. This simplified recipe uses premade beef stock to cut down on the cook time. You’ll still get rich flavors in over half the time.

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Chicago, IL

Time needed

2 hour preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 2 packages of beef stock
  • 1 pound of beef knuckle
  • 1 pound of rice noodles
  • ½ pound of firm tofu
  • 1 small onion, diced
  • 1 radish, diced
  • 1 jalapeno, sliced
  • 1 cinnamon stick
  • 4 cloves
  • 4 cloves of garlic, minced
  • 1 tablespoon of star anise
  • 1 tablespoon of ginger, grated
  • 1 tablespoon of sugar
  • 1 tablespoon of fish sauce
  • 1 teaspoon of peppercorn
  • 1 teaspoon of salt
  • 1 cup of cilantro, chopped
  • 1 cup of bean sprouts
  • 1 cup of Thai basil
  • 1 cup of green onion, diced
  • 1 cup of jalapeno, diced
  • Sriracha, to taste
  • Hoisin sauce, to taste
  • Fresh lime juice, to taste

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Bring beef stock, beef knuckles, onion, radish, jalapeno, cinnamon, cloves, garlic, star anise, ginger, sugar, fish sauce, peppercorn and salt to a boil. Lower the heat and let simmer for at least 2 hours. In the meantime, cook the rice noodles as described on the package. Then, strain the broth to remove the spices, but keep the beef, and add the cooked rice noodles and tofu. Let the pho simmer for about 10 minutes.
To serve, place some noodles and broth into each bowl with some beef and tofu. Keep hoisin sauce and Sriracha sauce on the side. Garnish with cilantro, bean sprouts, basil, green onions, jalapeno, and the fresh lime juice.

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