Beef Pho Recipe Infographic By Lovingpho

Updated 06-20-19. Here's Lovingpho's own beef pho recipe in infographic form. This beef pho recipe yields about 10 quarts, which is about 13 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

 

 

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Thanh
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Thanh

Tôi có hai vẫn đề cần anh giúp : 1- Sau khi các gia vị phở hầm một thời gian tiết ra màu nâu làm nước phở nhìn không đẹp mắt dù vẫn trong . Anh có thể chỉ dẫn cách khắc phục để nước phở không bị đậm màu không ? 2- Ngày xưa khi tới trước tiệm phở là đã ngửi được mùi phở thơm phức , vậy làm sao nấu phở có mùi thơm toả hương ngào ngạt như vậy ? Rất cám ơn nếu được anh chỉ dẫn . Moderator English translation: I have two issues… Read more »

Thanh
Guest
Thanh

Thank you for answer . I will read and try , hope I will get more fragrant of Phở . I like when open the door people smelt the fragrant of Phở right away . I love that smelt a lot , can you help me how to get more smelt of Phở ? I cook at home only good flavor but not much smelt .
I am lucky to found your web to learn more about Phở . Thanks again for all information.

Thanh
Guest
Thanh

Thanks you for answer ,
Yes I did cook by myself whole time until my friend come over but they don’t known I cook Phở until they come to kitchen . All my friend want to eat Pho when they come to my house . With me I still not complete satisfied with smelt . Do you think the herb need to increase ?
The Fat on top of the soup not take out ?

Quy
Guest
Quy

Hi anh Cuong,
If I were to use this recipe for my pho restaurant in the future do I scale up all of the ingredients, if so what is your suggestion on the amount of broth/ingredients I should have daily.

Sharon Mossy
Guest
Sharon Mossy

I’m happy to have found this recipe and I definitely plan on trying it! I have a question though – rock sugar – is this a must ingredient or can I substitute white sugar for the rock sugar and if yes, how much white sugar? I live in an area of the US that is not very diverse culinary-wise, so I know I won’t be able to find rock sugar near me. Thank you!

bovitop34
Member
bovitop34

Thanks for sharing this recipe! I read elsewhere on this site that you recommend grinding up the spices to get more out of them. Can I use my coffee grinder to do this, and when used in the cooking, should I adjust the cooking time of the spices (and maybe when to best add them in)? Thank you.

Dan
Guest
Dan

I love Pho!!! So last year I began trying to cooking it myself at home. I watched YouTube videos and read recipes. After tweeking various ingredients and changing meats, bones, etc., I arrived at a good broth after one year of experimenting. Your graphic is close to my final recipe. Though Oxtail and sliced ribeye are the core of my broth, I agree with adding fish sauce to my bowl when building the final meal. Thanks much for this website.

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