Pho with Steak

Pho with Steak

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "hang over cures". I have always wanted to make pho because I find it delicious but all recipes I have read seemed daunting. This was very delicious but due to the ingredients and how long it took, I think I would much rather go to the ton of places within a couple miles from my home. That being said, I am very glad I tried making it.



  1. 4 lb Beef Bones
  2. 1/2 White Onion
  3. 1 Tablespoon Canola oil
  4. 4 Inchs Ginger
  5. 2 Cinnamon Sticks
  6. 2 teaspoons Coriander Ground
  7. 1 teaspoon Fennel Ground
  8. 3 Star Anise Whole
  9. 3 Cloves Whole
  10. 2 Pods Cardamom
  11. 2 1/2 Tablespoons Fish Sauce
  12. 1 teaspoon Sugar
  13. 16 oz Rice Noodles Dried
  14. 1 1/2 lb Flank Steak
  15. 2 wedges Limes , cut in
  16. Cilantro
  17. Thai Basil
  18. Mint
  19. 3 Chili Peppers , sliced
  20. 1 1/2 Cups Bean Sprouts
  21. Sriracha Sauce


550 mins
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    Bring a large stockpot with water to boil and add the beef bones. Boil for at least 10 minutes but no more than 25 to clean the beef bones.

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    Preheat oven to 425 degrees.

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    Place beef bones in preheated oven until browned (about 30 minutes).

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    Meanwhile, slice the ginger and heat a frying pan on medium low heat.

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    Add the spices and toast until fragrant (about 3 - 5 minutes). Add spices to a slow cooker.

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    Return frying pan to burner and heat oil over medium high heat. When the oil is hot, add the ginger slices and 1/2 onion (whole). Cook until the ginger is browned on both sides and the onion is blackened (about 5 - 7 minutes). Add to the slow cooker.

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    When the bones are browned add them to the slow cooker and top everything with water; I used about 10 cups.

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    Cook everything for a minimum of 8 hours on low (I did 20 hours).

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    1 hour before the slow cooker is done, start soaking the rice noodles in water.

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    Meanwhile, bring a pot of water to a boil. Add the rice noodles and cook for 1 minute.

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    Slice the beef into very thin slices and add to each bowl raw with rice noodles.

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    Strain the broth through a fine meshed sieve into a large pot and bring to a boil.

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    Fill each bowl with broth and server with limes, cilantro, thai basil, mint, chili peppers, and beansprouts.

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