Vietnamese Pho Tai (beef Noodle Soup) Recipe


  • 5 lbs of good beef bones (oxtail is better)
  • 1 lb of beef meat (I like chuck)
  • Mesh spice bag filled with 1 cinnamon stick, half tbsp coriander seeds, 5 whole garlic cloves (peeled), half tbsp fennel seeds, , 1 cardamom pod, and 4 star anise
  • 1 large onion (unpeeled)
  • 3″ chunk of ginger (unpeeled)
  • 1oz of regular sugar
  • 1/8 cup fish sauce
  • 1 tbsp salt
  • 32 oz pho rice noodles (I prefer thin noodles but flat wide ones are traditional)
  • 1 lb flank or round, sliced as thin as possible (have your butcher do it and keep it refrigerated until ready to eat)
  • 1 bunch diced green onion (store unused)
  • 1 white onion thinly sliced (store unused)
  • big bunches of mint, cilantro, basil, bean sprouts
  • some lime wedges
  • Hoisin sauce and Sriracha sauce (to taste)


Vietnamese Pho Tai (beef Noodle Soup) Recipe. I'm Working Hard On Getting Pro Status Here People So Help Me Out. I Don't Often Make This Because It's…

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