Beef and Mushroom Pho

Experience the aromatic and flavorful broth of Vietnam with this delicious beef and mushroom pho. Loaded with tender slices of beef, meaty mushrooms, and fragrant herbs, this bowl of soup is both comforting and nourishing. Served with a side of fresh herbs, bean sprouts, and lime wedges, this pho is a perfect meal for any time of day, and especially ideal for a cozy and satisfying dinner on a chilly night.


  • 8 cups beef stock
  • 2-inch piece of ginger, sliced
  • 1 large onion, sliced
  • 2-star anise
  • 2 cinnamon sticks
  • 1 tsp coriander seeds
  • ½ tsp fennel seeds
  • ½ tsp cardamom pods
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • ¼ cup sugar
  • 1 lb. flank steak, thinly sliced
  • 8 oz. mixed mushrooms, sliced
  • 8 oz. rice noodles
  • Fresh herbs, such as basil and mint, for garnish
  • Lime wedges for serving


  1. In a large pot, combine the beef stock, ginger, onion, star anise, cinnamon sticks, coriander seeds, fennel seeds, and cardamom pods. Take to a boil, reduce heat to low, and let simmer for 30 mins.
  2. Put the stock through a fine mesh sieve into a clean pot and throw away the solids. Add the garlic, soy sauce, fish sauce, and sugar to the stock and boil.
  3. Add the flank steak to the pot and cook for 2-3 mins or until just cooked through. Remove the steak from the pot and set aside.
  4. Add the mushrooms to the non-stick pot and cook for 2-3 mins or until tender. Cook the rice noodles as per the package instructions.
  5. To serve, divide the noodles into bowls and top them with the steak, mushrooms, and hot broth. Garnish with fresh herbs and serve with lime wedges on the side. Enjoy!

Leave a comment

All comments are moderated before being published