Easy-Peasy Vietnamese Pho Recipe

Easy-Peasy Vietnamese Pho Recipe

By Jen Reviews

There’s two things you should know about Pho. Firstly, it’s actually pronounced as “fuh” instead of the commonly mispronounced “faux”. Secondly, a good bowl of authentic Vietnamese Pho typically takes hours upon hours to make. Here’s an easy-peasy way to make one 🙂

Servings 3

  • 1 litre beef bone broth
  • Flat rice noodles for 3 pax
  • One large white onion
  • 2 small old gingers
  • One stick of cinnamon
  • 3-4 star anise
  • 1 tbsp of cloves
  • 250 g of thinly sliced beef brisket / flank
  • 3 tbsp of fish sauce
  • 2 tbsp of yellow rock sugar


  • Thai basil
  • Spearmint
  • Raw bean sprouts
  • Lime wedges

Halve the white onion and gingers. Place them on an ungreased tray in the topmost rack of the oven to broil at 220 degrees celsius for 15-20 minutes or until you see the outer layer beginning to turn charred and black.

Soak noodles in water for 20-30 minutes until soft and bendable. Boil for 10 minutes till it reaches your desired consistency.

Pour stock into a stockpot. Bring to a boil then simmer it for 40 minutes. Remove any scum that floats to the top.

Prepare thinly sliced beef slices

Add fish sauce

Place garnish and enjoy.

Kare-Kare or Meat and Vegetable Stew in Peanut Sauce with Boned Broth

Kare-Kare or Meat and Vegetable Stew in Peanut Sauce with Boned Broth

We tried out a Filipino-inspired recipe using  Beef BONED broth, Kare-Kare or Meat and Vegetable Stew in Peanut Sauce. Have you eaten Kare-Kare?

Place hocks or oxtail pieces or beef in a large pot.
Add enough BONED Beef Broth to cover the meat. (add water if necessary)
Bring to boil, lower heat and simmer until tender.
Heat oil in a skillet and saute garlic and onions.
Add cooked meat and broth.
Simmer for 15 minutes.
Stir in unsweetened peanut butter and/or ground peanuts – stirring for 5 minutes.
Add string beans, pak choi and eggplant.
Cook 10 minutes or until vegetables are tender, stirring occasionally.
Serve with hot rice.

**Adjust to flavor preference

** Some use sauteed shrimp paste to add flavor but since we used our Beef Boned broth, tastes good as it is 😉