Pho Tai (Vietnamese Rare Beef Pho)
Paper thin raw sirloin cooks in the bowl as hot, spiced broth is poured over rice noodles, with herbs, lime and chilli on the side.
Made with Pho broth. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £4.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the steak in the freezer for 20 minutes so it firms up, then slice it as thinly as you can across the grain. Lay the slices on a plate.
20 min - 2
Soak the rice noodles in warm water for 20 minutes, or follow the packet. Meanwhile bring a kettle of water to the boil.
20 min - 3
Pour the boiling water over the noodles in a bowl, leave for 1 minute, then drain well and divide between 4 deep bowls. Top with the red onion and spring onions.
1 min - 4
Bring your ready made pho broth (see the base recipe) to a rolling boil in a pan. It must be bubbling hot to cook the beef.
- 5
Lay the raw beef slices over the noodles. Ladle the boiling broth over the top so the slices turn pale and tender in 30 to 60 seconds.
- 6
Serve straight away with a plate of beansprouts, Thai basil, coriander, lime wedges and chilli for everyone to add at the table.
Tips
- Slice the beef while it is still very cold. Thin slices cook instantly in the hot broth and stay silky.
- The broth must be at a full boil when it hits the bowl. Warm broth leaves the beef raw and unpleasant.
- Rinse the noodles after soaking if they feel sticky. Cooked pho noodles should be soft but still slightly springy.
- Add hoisin and sriracha only at the table, and check labels for gluten if you cook for someone with coeliac disease.
Storing and freezing
Eat straight away. Keep leftover broth, noodles and cooked toppings separately in the fridge for up to 2 days and reheat the broth until steaming hot all the way through.
Questions
Can I use a different cut of beef for pho tai?
Yes. Sirloin, rump or fillet all work if sliced very thinly. Avoid tough cuts such as shin unless you poach them first, as they will not tenderise in the bowl.
Is it safe to eat the beef rarely cooked?
The thin slices cook in boiling broth, which gives a rare to medium result. If you are pregnant, elderly or serving someone vulnerable, simmer the slices in the broth for 1 minute until no pink remains.
Is this pho gluten free?
Yes. Rice noodles, beef, herbs and the gluten free pho broth contain no gluten. Check any hoisin or chilli sauce you add at the table, as many contain wheat.
More made with pho broth
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.