Pho is a warming, aromatic Vietnamese soup, and when you add grilled beef to the mix, it takes the classic comfort dish to the next level. The smoky, caramelized flavor of the beef contrasts beautifully with the light, fragrant broth, creating a bowl of magic that’s perfect for any season. This recipe walks you through grilling tender marinated beef and crafting a traditional pho broth with a contemporary flair. It’s an impressive yet approachable dish to wow your friends and family!
Vietnamese Grilled Beef Pho
Prep Time 20 minutes mins
Cook Time 1 hour hr
Marination 1 hour hr
Total Time 2 hours hrs 20 minutes mins
Course Main Course
Cuisine Vietnamese
Grill or grill pan
Large Soup Pot
Strainer
Tongs
Sharp knife
For the Grilled Beef Marinade
- 1 lb 450g beef flank steak or sirloin, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- 1 tbsp vegetable oil
- 1 stalk lemongrass white part only, finely chopped
For the Pho Broth
- 8 cups beef stock homemade or store-bought
- 1 large onion halved
- 3- inch piece of ginger sliced
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt to taste
Pho Toppings
- 8 oz 225g dried rice noodles (bánh phở)
- Fresh herbs: Thai basil cilantro, and mint
- Bean sprouts
- Lime wedges
- Sliced chili optional
- Thinly sliced scallions
Marinate the Beef
Combine all marinade ingredients in a bowl. Add the beef slices and mix well to coat. Cover and refrigerate for at least 1 hour to let the flavors infuse.
Prepare the Broth
Char the onion and ginger over an open flame or under the broiler until lightly blackened. This adds depth to the broth.
In a large pot, bring the beef stock to a boil. Add the charred onion, ginger, star anise, cinnamon, and cloves. Reduce the heat and simmer for 40 minutes.
Season with fish sauce, sugar, and salt. Strain the broth to remove solids and keep warm. You can discard the solids.
Cook the Rice Noodles
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
Grill the Beef
Heat a grill or grill pan over high heat. Lightly oil the surface. Grill the marinated beef slices for 1-2 minutes per side until caramelized and cooked to your liking.
Assemble the Pho
Divide the cooked noodles among bowls. Ladle the hot broth over the noodles.
Top with grilled beef slices, fresh herbs, bean sprouts, scallions, and sliced chili. Serve with lime wedges on the side.
Pairings
Pair this dish with a crisp, refreshing Vietnamese iced coffee or a cold glass of jasmine tea. For dessert, a light fruit salad with tropical flavors like mango and lychee complements the pho’s richness beautifully.
FAQs
1. What type of beef works best?
Thinly sliced flank steak, sirloin, or ribeye are ideal for this recipe because they cook quickly and remain tender.
2. Can I use pre-made pho broth?
Absolutely! While homemade broth is ideal for maximum flavor, high-quality pre-made pho broth can save time and still deliver delicious results.
3. How can I make this dish gluten-free?
Use tamari instead of soy sauce in the marinade and double-check that your fish sauce and rice noodles are gluten-free.
4. Can I grill the beef in advance?
Yes, but for the best texture and flavor, grill it just before serving. Reheating can make the beef lose its tenderness.
