Beef Pho Recipe Infographic By Lovingpho

Updated 11-14-15. Here's Lovingpho's own beef pho recipe in infographic form. This beef pho recipe yields about 20 quarts, which is about 20 regular size bowls you can typically get at most pho restaurants. With this size, you can make it once, enjoy it, and have plenty of leftover to freeze for quick pho anytime later.

It's quite easy to scale up or down depending on your desired size. Just do straight linear scaling and you can't go wrong. Of course, you can adjust any element to customize to your own taste. Let me know what you think, and leave a comment below.

Pho bo recipe infographic by lovingpho.com.

 

 

13 comments

  1. Cuong 23 January, 2015 at 11:21 Reply

    Hope this new beef pho recipe infographic helps you make great pho at home. It’s easily scalable to larger or smaller batches. For me, if I’m making pho at home, a larger batch allows me to freeze the pho broth for use at any time later.

  2. Madison 9 January, 2016 at 17:50 Reply

    Hi
    Great web site. I can’t seem to find Pho recipe infographic by lovingpho. Is the image broken ?

    Thank you
    Madison

    • Cuong 9 January, 2016 at 18:03 Reply

      @Madison: Thanks for visiting. The infographic image appears fine on the page above for me and other browsers I’ve tested. Maybe you want to refresh your browser?

  3. You Chang 26 November, 2016 at 05:27 Reply

    Thank you! Great infographic! I usually eat out for pho but it would be nice to perfect my home recipe for family gatherings.

    • Cuong 27 November, 2016 at 16:16 Reply

      @You Chang: Glad it helps you. Give it a try. It’s not as hard as a recipe may sound. If you have proficiency in the kitchen, have a good recipe with good description and explanation, and can follow the directions well, then you should be able to make a great pot of pho broth.

  4. Dee Dee 8 January, 2017 at 14:18 Reply

    I have never put fish sauce in my pho! It would kill the real smell and taste of whatever pho you’re making ie beef, chicken or veg. You don’t use pork bones, but beef bones in the pho pot so why would you put fish sauce?

  5. Cuong 8 January, 2017 at 14:41 Reply

    @Dee Dee: Thanks for your comment. Regardless of which pho recipe you follow, many non-Viet people misunderstand what role fish sauce actually plays in Vietnamese cooking. Don’t let the name fool you. In Viet cooking, fish sauce is a versatile cooking ingredient. For the vast majority of dishes, it’s used as regular seasoning during the cooking process as well as a dipping sauce (both mixed and unmixed) at the table. It’s also used in many marinade recipes for all kinds of proteins, especially those to be grilled on open fire.

    In the early days of Vietnamese food being introducing to North America, Australia and Europe (mid 1970’s to even late 1980’s), Westerners wondered about unique taste and bold flavors in Viet foods that they never experienced in Japanese and Chinese foods, which are more soy sauce based. It was fish sauce in many Viet dishes, and it was not just in pho.

    Try it the next time you make your pho or any other Viet dishes, and you may have a pleasant surprise. And like any ingredient, know how much to use and don’t overdo it. When done correctly, it should not “kill” or overwhelm any other taste in a dish, and no one should be able to detect any fishy taste at all.

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