Vietnamese Beef Pho (Rice Noodle in Soup) with Asian Herbs

Pho is a classic Vietnamese dish. It is also a street food that you must eat when you visit Vietnam.

What I like about Vietnamese Pho is that you can eat it with a lot of fresh vegetables set up on the table. I know that some travellers are not comfortable eating raw vegetables abroad, but I reckon Vietnam is one of the most hygiene conscious countries in Southeast Asia.

As well as raw vegetables, it is also a fun part of Vietnamese Pho that you can add your own toppings such as pepper vinegar, soy sauce and sugar at the table.

Today, I made Vietnamese Pho using Asian herbs from our vegetable garden and leftover beef from the BBQ the day before.

Ingredients for Vietnamese Beef Pho (for two people)

  • Dried Rice Noodles: 200-250g

For Soup

  • Chicken Stock: about 1000ml
  • Fish Sauce: 1.5-2 tbsp
  • Sugar: 1 tsp
  • Salt: a little
  • Garlic: 2 cloves (chopped up)
  • Dried Shrimps: as required (if available)
  • Celery or Coriander Stalks (chopped up, if available)


  • Lime
  • Coriander (chopped up)
  • Vietnamese Coriander (chopped up)
  • Thai Basil (chopped up)
  • Salad Vegetables (we had arugula this time)
  • Chilli Sauce (such as sambal): optional
  • Spicy Soy Sauce (jalapeño in soy sauce): optional
  • Beef BBQ leftovers: optional
  • Black pepper

How to Make Vietnamese Beef Pho

  1. Boil the noodles to desired consistency and drain in a colander.
  2. Put the chicken stock, minced garlic, dried shrimps, celery or coriander stalks, fish sauce, salt and sugar into a pot and bring to the boil.
  3. Add the noodles to the soup to heat up and serve hot. Serve with your choice of toppings.
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