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A warm and aromatic garden to table Vietnamese recipe that features a complex broth, flat rice noodles, a variety of vegetables, and broth cooked beef.

What You Can Grow:  Onion, Radish, Anise, Cilantro, Green Onion, Basil, Ginger, Bean Sprouts

Garden to Table: Beef Pho soup (Img: Vietnamese Recipes)


4-5 lbs beef knuckle/soup bones

1 onion, peeled and cut in half

1 white daikon radish, sliced

5 slices fresh ginger

1 tablespoon salt

2 pods star anise

2-1/2 table spoons fish sauce

4 quarts of water

8 oz – dried flat rice noodles

1-1/2 pounds beef tip sirloin—sliced paper thin


½ cup cilantro

1 tablespoon chopped green onion

1-1/2 cups bean sprouts

1 bunch Thai basil

1 lime, cut into 4 wedges

¼ cup hoisin sauce (optional)

¼ cup chile-garlic sauce (like Siracha)(optional)

Prep and Cook Time:

Broth from scratch: 8hrs

Just meal: 1hr 15min

How to Make it: *If using a pre-made stock, skip steps 1-4.

Step1: Preheat oven to 425 degrees F

Step 2: Place soup bones on baking sheet into preheated oven and bake about an hour

Step 3: Put onions on baking sheet and roast in preheated oven for about 45 minutes until soft and blackened

Step 4: Fill large stock pot with 4 quarts of water, add roasted bones, onion, ginger, salt, star anise, radish, and fish sauce. Cover, bring to a boil, reduce heat to low and simmer 8 hours. Strain broth and set aside.

Step 5: Place noodles into a large bowl, fill with room temperature water and soak for an hour. Fill a large pot of water to a boil and then place the soaked noodles into the boiling water for 1-minute.

Step 6: Bring stock to a simmer

Step 7: Divide noodles into 4 serving bowls, top with the thinly sliced sirloin, cilantro and green onion.  Pour hot stock over the top.  Stir and let it until the beef is no longer pink – about 2 minutes.

Step 8: Serve with bean sprouts, basil, lime, hoisin sauce, chili-garlic sauce, green onion, on side.

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