Top 10 Most Delicious and Aromatic Pho Recipes to Try at Home

Ingredients:

• 100g fresh Pho noodles
• 1kg chicken
• 2 star anise
• 1 piece of ginger
• 3 shallots
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 2 tablespoons fish sauce
• 4 tablespoons tamarind juice
• 3 tablespoons soy sauce
• 60ml chicken broth
• 1 teaspoon fried shallots
• 1 tablespoon roasted peanuts (crushed)
• Fresh herbs to taste
• Picked vegetables to taste
• 1.5 tablespoons lime juice
• 1 tablespoon cooking oil
• Salt/sugar to taste

Preparation for Sweet and Sour Pho Ga Salad:

• Prepare the ingredients:
  • Clean the shallots and ginger, then roast them until fragrant.
  • Clean the chicken thoroughly, rub with salt to remove impurities, then rinse again with water.
  • Wash and drain the fresh herbs, removing any damaged leaves.

• Cook the chicken:
  • Add 1 liter of water to a pot, then add the star anise, ginger, roasted shallots, and 1 teaspoon of salt. Simmer the chicken over medium heat for 30 minutes until the chicken is tender.
  • Once the chicken is cooked, remove it from the pot and let it cool. Shred the chicken into small pieces for easy eating.
  • Tip: To check if the chicken is done, insert chopsticks into the chicken meat. If no blood comes out and the meat is soft, the chicken is ready.

• Make the sauce:
  • For tamarind sauce
    • Heat 1 tablespoon of cooking oil in a pan, add 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, 2 tablespoons of fish sauce, 4 tablespoons of tamarind juice, 3 tablespoons of sugar, and 30ml of chicken broth. Simmer over low heat, stirring to combine all the flavors.
    • Once the sauce is boiling, turn off the heat and let it cool.
  • For soy sauce dressing:
    • In a bowl, combine 2 tablespoons of sugar, 30ml of chicken broth, 3 tablespoons of soy sauce, and 1.5 tablespoons of lime juice. Stir until the sugar is fully dissolved. This completes the soy sauce dressing for Pho Ga.
• Assemble the Pho Ga Salad:
  • Place the Pho noodles, fresh herbs, and a small amount of picked vegetables in a bowl. Add the shredded chicken, roasted peanuts, and crispy fried shallots. Pour the tamarind sauce over the ingredients, mix well, and your delicious Sweet and Sour Pho Ga Salad is ready to enjoy.
• Final result:
  • The Pho Ga Salad has a perfect balance of sweet and sour flavors, with soft Pho noodles, tender chicken absorbing all the rich tastes, crispy shallots, and fragrant herbs. It’s a dish that your family will love and keep coming back for more!

Ingredients:

• 150g beef brisket
• 100g dry Pho noodles
• 1 stalk of lemongrass
• 3 spring onions
• 5 shallots (finely chopped)
• 2 chili peppers (chopped)
• 2 tablespoons cooking oil
• 1 tablespoon fish sauce
• Common seasonings (salt, seasoning powder, MSG, ground pepper)

Preparation for Beef Brisket Pho:

• Prepare the ingredients:
  • Wash the beef brisket with a salt-water solution, then rinse with clean water and pat dry. Slice the beef into thin, bite-sized pieces.
  • Season the brisket with 1 teaspoon salt, 1 teaspoon ground pepper, and half of the chopped shallots. Let it marinate for 20 minutes to absorb the flavors.
  • Clean the lemongrass and slice it into thin rings.
  • Chop the spring onions into 2-inch lengths, separating the white parts from the green tops.

• Boil the Pho noodles:
  • Rinse the dry Pho noodles in clean water, then add them to a pot with 200ml of boiling water. Let the noodles cook on low heat for about 3 minutes until they become soft.
  • Once the noodles are soft and opaque, remove them from the water and drain well.
• Make the broth:
  • Heat 2 tablespoons of cooking oil in a large pot over medium heat, then add the marinated beef brisket and stir-fry for about 5 minutes until it becomes tender.
  • Add 1 liter of water to the pot and bring it to a boil. Reduce the heat and simmer the beef brisket for 30 minutes until it becomes tender and flavorful.
  • Next, add the spring onions and lemongrass to the pot. Season with 1 teaspoon salt, 2 teaspoons fish sauce, 1 teaspoon seasoning powder, and ½ teaspoon MSG.
  • Continue to simmer the broth for another 10 minutes, then adjust the seasoning to taste before turning off the heat.
• Final result:
  • Your Beef Brisket Pho is now ready to serve! It has a rich, fragrant broth with a perfect balance of savory and slightly sweet flavors. The beef is tender and juicy, and the noodles are soft, making for a satisfying meal that your family will enjoy.

Ingredients:

• Fresh Pho noodles 500g
• Chicken 1kg
• Shallots 2 bulbs
• Garlic 2 cloves
• Ginger 1 piece
• Herbs 100g (Thai basil, mint, cilantro, bean sprouts)
• Crispy fried onions to taste
• Roasted peanuts to taste
• Spicy chili paste 2 tablespoons
• Cornstarch 1/2 teaspoon
• Soy sauce 2 tablespoons
• Pho broth 1 packet
• Vinegar to taste
• Common seasonings (salt, sugar, MSG, ground pepper)

Instructions for Spicy Chicken Pho Salad:

• Prepare the ingredients:
  • Wash the chicken thoroughly, then rub with a little salt and vinegar. Rinse again with water.
  • Peel and halve the shallots, slice the ginger thinly, and wash the herbs thoroughly.
  • Chop one shallot and garlic for the pho sauce.

• Boil the chicken:
  • Place the chicken in a pot of water, ensuring it's fully submerged. Add a teaspoon of salt, ginger slices, halved shallots, and the pho seasoning packet. Simmer for 30 minutes over medium heat.
  • After 30 minutes, remove the chicken and set aside to cool. Discard the pho broth packet, shallots, and ginger. Season with a pinch of salt and 1/2 teaspoon of seasoning powder.
  • Tip: To check if the chicken is fully cooked, insert a skewer into the meat; if no blood appears and the meat is tender, it is done.

• Prepare the sauce:
  • Heat a pan and add 2 tablespoons of chili paste oil. Once heated, sauté the chopped shallot and garlic until fragrant and golden brown.
  • Mix in 1 tablespoon of sugar, 2 tablespoons of soy sauce, 50ml of pho broth, 1/2 teaspoon of cornstarch, and 2 tablespoons of water. Stir well and cook until the sauce thickens, then remove from heat.

• Assemble the Pho Salad:
  • Once the chicken has cooled, shred it into small, bite-sized pieces. Blanch the pho noodles in hot water for 30 seconds, drain, and place them in a bowl.
  • Add the herbs, shredded chicken, and a ladle of the pho sauce to the bowl. Mix thoroughly, and top with crispy onions and roasted peanuts for extra flavor.
• Final result:
  • The sauce, rich in flavor and aromatic, blends perfectly with the savory chicken and fragrant pho noodles. This dish is simple yet incredibly delicious, perfect for a family meal.

Ingredients:

• Pho noodles 1kg
• Bone marrow 2kg
• Whole chicken 1
• Beef 1kg
• Minced meat 500g
• Garlic 2 teaspoons
• Shallots 3 teaspoons
• Onion 1 bulb
• Spring onions 2 stalks
• Star anise 4 pieces
• Coriander seeds 1/2 teaspoon
• Cloves 15 pieces
• Rock sugar 1 teaspoon
• Oyster sauce tablespoons
• Soy sauce 2.5 tablespoons
• Spicy chili paste 1 teaspoon
• Sweet soy sauce 1 tablespoon
• Chili sauce 1 tablespoon
• Cornstarch slurry 1 tablespoon
• Arrowroot 1/2 tablespoon
• Cooking oil 4 tablespoons
• Fresh herbs 500g (bean sprouts, basil, lettuce)
• Common seasonings to taste

Instructions for Gia Lai Dry Pho:

Preparing the bone marrow and chicken:

• Soak the chicken in salty water, wash it thoroughly inside and out, remove any blood vessels, and rinse it 2-3 times. Cut it in half and let it drain.
• Soak the bone marrow in salty water for 15 minutes, then wash it thoroughly and let it drain.

Making the broth:

• Place a pot with 3 liters of water on the stove. When it boils, add the chicken, bone marrow, onion, star anise, coriander seeds, and cloves that have been pre-roasted.
• To enhance the flavor, season with 1 teaspoon of MSG, 1 teaspoon of seasoning powder, 1 teaspoon of salt, and 1 teaspoon of rock sugar. Cover, reduce to medium heat, and simmer for 1-2 hours.
• After simmering, the broth will be clear, rich, and sweet. Add chopped spring onions for extra flavor.

Preparing and slicing the beef:

• To eliminate the beef's odor, rub it with salt, rinse it clean, and slice it thinly.

Marinating the beef and minced meat:

• For the beef, mix with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of minced garlic, 1 teaspoon of minced shallots, 1 teaspoon of sugar, and 1/2 tablespoon of arrowroot. Let it marinate for 20-30 minutes.
• For the minced meat, add 1/2 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, and 1 teaspoon of minced shallots. Mix well to let the seasoning penetrate.

Stir-frying the minced meat and preparing the sauce:

• Heat 2 tablespoons of cooking oil in a pan. When the oil is hot, add 1 teaspoon of minced shallots and 1 teaspoon of minced garlic and fry until fragrant. Add the minced meat and stir-fry until it becomes firm.
• Add 50ml of water, then season with 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of sweet soy sauce, 1 tablespoon of chili sauce, 1/2 tablespoon of sugar, and 1/2 teaspoon of seasoning powder. Boil, skimming off any foam.
• Next, add 1 teaspoon of pepper and 1 teaspoon of spicy chili paste. Stir well. Finally, mix in 1 tablespoon of cornstarch slurry and cook over low heat, stirring to thicken the sauce.

Stir-frying the beef:

• Heat 2 tablespoons of cooking oil in a pan. When hot, add the beef and stir-fry quickly over high heat for 3-4 minutes until the beef becomes firm.

Shredding the chicken:

• Remove the chicken from the pot, allow it to drain, and shred it into thin pieces.

Blanching the pho noodles:

• Boil water and add the pho noodles. Blanch them for 1 minute, then remove. Do not overcook to keep the noodles chewy and delicious.

Serving:

• Place the noodles in a bowl, followed by fresh herbs, shredded chicken, stir-fried beef, and finally drizzle the delicious sauce over the top. Serve with hot broth for a perfect meal.

Ingredients:

• Dry pho noodles 100g (can use packaged or fresh pho)
• Pork shoulder 500g
• Arrowroot powder 1 teaspoon
• Char siu powder 50g
• Fried shallots 10g
• Roasted peanuts 10g
• Sweet potato 1
• Shallots 2
• Garlic 10g
• Fresh herbs 100g

How to make Lang Son Sour Pho:

Prepare the ingredients:

• Wash the pork with salted water to remove any unpleasant odor, rinse again with clean water, cut the meat in half, and season with 1 tablespoon of salt, mixing well.
• Boil the pork in salted water for 7-10 minutes to allow the flavors to infuse, then remove and set aside on a separate plate.
• Peel the sweet potato, wash it, and grate it into thin strands.
• Clean and finely chop the shallots, garlic, and chili peppers.

Making Char Siu Pork:

• Mix the pork with 1 teaspoon of char siu powder, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1 tablespoon of fish sauce. Marinate for 20-30 minutes.
• Heat a pan and sear the pork on medium heat until it releases a fragrant aroma and has a slightly charred exterior.

Blanch the pho noodles:

• Place the pho noodles in boiling water for 30 seconds, then remove and rinse them under cold water to maintain their chewy texture without becoming mushy.

Make the sour pho sauce:

• In a pan, add 1 cup of water and mix in 2 tablespoons of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of vinegar. Dissolve 1 tablespoon of arrowroot powder with a bit of water and stir into the pan. Add 1/2 teaspoon of char siu powder and 1 tablespoon of oyster sauce. Stir well, then add minced chili and garlic for extra flavor.

Fry the sweet potato:

• Slowly add the grated sweet potato to a pan with oil, frying on low heat until the sweet potato turns golden and crispy.

Finishing the dish:

• Slice the char siu pork into 1-2 cm thick pieces.
• Place the pho noodles in a bowl, top with fried shallots, crispy sweet potato, fresh herbs, roasted peanuts, and the sliced pork. Pour the sour sauce evenly over everything, and it's ready to serve.
• This Lang Son sour pho offers a unique blend of savory sauce, perfectly grilled pork, crunchy sweet potatoes, and the creamy texture of roasted peanuts that will keep you coming back for more!

Ingredients:

• Duck 1.5 kg
• Fresh pho noodles 1 kg
• Pork bones 1 kg
• Shallots 20g
• Ginger 20g
• Fresh herbs 500g
• Cinnamon 10g
• Star anise 10g

How to make Roasted Duck Pho:

Prepare the pork bones:

• Wash the pork bones thoroughly and trim off excess meat. Blanch them briefly in boiling water to remove impurities.
• After blanching the bones, transfer them to cold water and rinse them again to eliminate any remaining dirt and odors.

Make the broth:

• Char the ginger and shallots. Peel off the outer skin, then rinse them under water.
• Place the pork bones in a pot with about 1 liter of water. Bring to a boil and simmer for 1 hour. Add the charred ginger and shallots to enhance the flavor. Throw in some cinnamon and star anise to infuse a delightful aroma. Season with a bit of seasoning powder.

Blanch the pho noodles:

• Put the pho noodles in a large bowl, pour hot water over them to loosen the strands and prevent them from sticking together. Afterward, transfer them to a separate bowl to drain.

Finish the dish:

• Slice the roasted duck into bite-sized pieces and place it on top of the prepared pho noodles. Add freshly chopped herbs on top. Drizzle the duck’s own juices (if available) over the dish for extra flavor.

Ingredients:

• Pho noodles 200g (you can use instant pho or dry pho)
• Pork bones 400g
• Beef 300g
• Ginger 1 root
• Shallots 3 bulbs
• Cinnamon 1 stick
• Star anise 1 pod
• Cardamom 10g
• Pre-made pho seasoning packet 1 pack
• Spring onions 1 tablespoon (chopped)
• Fresh herbs for garnish 500g (such as cilantro, mint, or perilla)
• White wine 1 teaspoon
• Fish sauce 1 tablespoon
• Common seasoning 1 pinch

How to make Pork Bone Pho:

Prepare the pork bones:

• Rinse the pork bones with cold water, then soak them in a diluted saltwater solution for 1 - 1.5 hours to remove dirt and odor.
• Rinse the bones again with cold water. Afterward, blanch the bones in boiling water for 5 - 7 minutes to remove any remaining impurities and unpleasant smells.
• Drain the bones and prepare them for simmering the broth.

Prepare other ingredients:

• Rub the beef with 1 teaspoon of white wine and rinse it under clean water, then place it in a colander to drain.
• Place the beef on a clean cutting board and slice it thinly across the grain to prevent toughness when eating.
• Wash the herbs with a saltwater solution, then rinse them again with clean water and let them drain.
• Smash the ginger with the back of a knife and leave the shallots whole to cook in the broth.

Make the broth:

• Heat a non-stick pan and roast the cinnamon, star anise, and cardamom until fragrant. Transfer them to a small bowl.
• In the same pan, roast the ginger and shallots until aromatic, then remove them from the pan.
• Place about 1 liter of water in a pot, add the pork bones, and stir in the pho seasoning packet.
• Add the roasted spices, ginger, and shallots to the pot and simmer for 2 - 2.5 hours.
• Once the broth is almost done, season with 1 tablespoon of sugar, 1/2 tablespoon of seasoning powder, 1 tablespoon of fish sauce, and a pinch of salt to taste. Do not over-season, as the broth naturally has a sweet flavor.
• Strain the broth through a fine sieve or cloth and transfer it to a new pot. Bring it to a gentle boil.

Prepare the noodles and beef:

• Boil a pot of water, and once boiling, add the pho noodles. Blanch for 1 - 2 minutes until soft, then immediately transfer to cold water to maintain their chewiness.
• Place the beef slices in a fine mesh strainer and dip them in the hot broth. Adjust the time depending on whether you prefer rare or well-done beef.
• Place the pho noodles in a bowl, top with the beef, spring onions, herbs, and pour the hot broth over everything to serve.

Final result:

• The pho noodles are tender and chewy, the broth is rich and savory. The fresh herbs add a refreshing crunch, and the dish pairs perfectly with a side of dark soy sauce or chili paste for extra flavor.

Ingredients:

• 1.2 kg Beef tenderloin
• 2 kg Beef bones
• 0.7 kg Brisket
• 50 gr Star anise
• 1 kg Pho noodles
• 100 gr Cloves
• 100 gr Cardamom
• 50 gr Coriander seeds
• 300 gr Bean sprouts
• 2 stalks Lemongrass
• 1 Onion
• 100 gr Dried tangerine peel
• Some herbs (Culantro/Cilantro)
• 1 Ginger root
• Common seasonings (Salt, seasoning powder, MSG, pepper, sugar)

Instructions for Beef Pho:

• Prepare ingredients for the broth:
  • Place the lemongrass in a large pot of water, bring to a boil, then add the beef bones and blanch to remove the smell.
  • Roast the beef bones with ginger and onion in the oven for 5-10 minutes until browned, then place them in a bowl of ice water to cool.
  • Lay a clean cloth on a flat surface and place cardamom, tangerine peel, cloves, star anise, and coriander seeds inside. Gather the cloth and tie it securely with a string.

• Make the broth:
  • Put the roasted beef bones in a pot with onion, lemongrass, ginger, and the spice packet from the cloth to create the broth.
  • Simmer until the broth turns golden and fragrant. Remove the bones and spice packet. Strain the remaining solids for a clear broth.
  • Season the broth with salt, MSG, seasoning powder, and sugar. Taste and adjust the seasoning to your preference.

• Prepare other ingredients:
  • Peel and thinly slice the onion. Chop the cilantro and culantro.
  • Thinly slice the beef tenderloin, cutting along the grain to avoid toughness.
  • Blanch the brisket briefly in hot water, then slice it thinly.
  • Blanch the bean sprouts and green onions in boiling water. Briefly dip the pho noodles in boiling water.
• Assemble the pho:
  • Place blanched bean sprouts at the bottom of a bowl, followed by pho noodles. Add thinly sliced beef tenderloin and brisket, then sprinkle chopped herbs and onion slices on top. Finally, pour the hot broth over everything.
  • The beef pho will have a rich, fragrant broth with star anise and beef bone flavors. It pairs perfectly with smooth pho noodles. Enjoy your pho while it's still hot!

Ingredients:

• 200 gr Fresh pho noodles
• 1.5 kg Pork bones
• 1.6 kg Free-range chicken
• 100 gr Chicken eggs
• 100 gr Daikon radish
• 150 gr Onion (3 bulbs)
• 20 gr Cilantro
• 1 stalk Green onion
• 5 Shallots
• 1 Ginger root
• 1 pack of Chinese herbal spices
• 1 Lemon
• 2 tbsp Fish sauce
• 3 tbsp Chicken seasoning powder
• 4 tbsp Rock sugar
• Salt/MSG to taste

Steps to Make Chicken Pho:

• Prepare and simmer the bones:
  • Start by soaking the pork bones in a mixture of water and salt for 5-7 minutes. Rinse them under clean water several times and let them drain.
  • Then, bring 1 liter of water to a boil in a pot, add the prepped pork bones, and blanch them for 3-5 minutes.
  • Once the bones firm up, remove them from the pot and rinse them under cold water. Let them drain again.
• Prepare other ingredients:
  • Rub the chicken with a bit of salt for 3-5 minutes to remove any residual blood, then rinse and drain it a few times.
  • Peel and rinse the daikon radish, then cut it into rounds. Peel and thinly slice the onion.
  • Wash the green onions and cilantro, then finely chop them.
• Cook the chicken and eggs:
  • In a new pot, add 5 liters of water, the prepped pork bones, the whole chicken, 1.5 tbsp salt, and 1 tbsp rock sugar. Bring it to a boil over high heat.
  • Once boiling, reduce the heat and let it simmer for another 20 minutes until the chicken is cooked through. Then, remove the chicken, place it in an ice bath for 5 minutes to firm up, and cut it into pieces.
  • Next, add the chicken eggs to the pot and cook for 5-7 minutes. Once done, remove and let them cool.
• Roast and toast the ingredients:
  • Place the shallots, ginger slices, onions, and daikon on a grill over low heat for 3-5 minutes until fragrant. Remove from heat.
  • In a pan, toast the Chinese herbal spices over low heat for 3-5 minutes until aromatic. Remove from heat.

• Make the pho broth:
  • In the same pot with the simmering broth, add the daikon and onions, then cook over low heat for 40 minutes.
  • Use a cloth or strainer to add the toasted herbs, ginger, shallots, cilantro stems, and lemon peel into the broth.
  • Afterward, remove all the solids from the pot, then season the broth with 3 tbsp chicken seasoning, 1.5 tbsp salt, 3 tbsp rock sugar, 1 tbsp MSG, and 2 tbsp fish sauce. Stir well and adjust seasoning to taste. Turn off the heat once it’s perfect.
• Final steps:
  • In a separate pot, bring 200 ml of water to a boil, then briefly blanch the fresh pho noodles for 2 minutes. Transfer to a bowl.
  • Finally, add the chicken, eggs, green onions, and pour the hot broth over the noodles. Serve immediately!

• Serving tips:
  • It’s hard to believe chicken pho is so simple to make, right?
  • The steaming hot bowl of pho features a sweet, aromatic broth, perfectly paired with delicate noodles, tender chicken, and creamy eggs. Simply irresistible!
  • For an even more complete experience, serve with fresh herbs and a side of chili sauce and black sauce for dipping!

Ingredients:

• 1 kg Pho noodles
• 300 gr Beef (beef shank)
• 800 gr Beef bones
• 1/2 Cinnamon stick
• 3 Star anise
• 1 Cardamom pod
• 1.5 Ginger roots
• 1 tsp Minced ginger
• 1 tsp Minced garlic
• 4 Garlic cloves
• Green onions/Cilantro for garnish
• 1 tsp Turmeric powder
• 1 tbsp Cornstarch (or tapioca starch)
• 1 tsp Five-spice powder
• 50 ml Red wine
• 1.5 tbsp Vinegar
• 2 tbsp Cooking oil
• 1 tsp Salt

Steps to Make Beef Pho with Red Wine Sauce:

• Prepare the spices:
  • Set up a grill over medium heat, then place 3 star anise, 1 ginger root, 1/2 cinnamon stick, 4 garlic cloves, and 1 cardamom pod on the grill.
  • Grill the spices for 1-2 minutes until the skins are slightly charred, and the fragrance is released.
• Simmer the bones:
  • Wash the beef bones thoroughly, then blanch them in boiling water to remove any impurities.
  • Place 800 ml of water in a pot, add the bones along with the grilled spices (star anise, cinnamon, garlic, ginger, and cardamom), cover the pot, and simmer for about 2 hours.
  • Note: To keep the broth clear, skim off any foam or impurities that rise to the top during simmering.
  • After 2 hours, remove about 7 large spoonfuls of the bone broth and set it aside for later use in the recipe.

• Prepare and marinate the beef:
  • Wash the beef shank and rub it with a solution of 1.5 tbsp vinegar and 1/2 ginger root to eliminate any odors, then rinse and drain.
  • Cut the beef into 1-inch cubes.
  • Marinate the beef with 1 tsp minced garlic, 1 tsp minced ginger, 1 tsp turmeric powder, 1 tsp five-spice powder, 1 tsp salt, and 50 ml red wine. Mix well and let it marinate for 30 minutes to absorb the flavors.
  • Tip: Red wine pairs wonderfully with red meats like beef, so be sure to use it for better flavor!

• Prepare the broth:
  • Heat 2 tbsp of oil in a pot, then add the marinated beef and stir-fry over medium heat for about 3-4 minutes until it becomes browned.
  • Next, add the reserved bone broth to the pot with the beef. Cover and simmer over low heat for about 1 hour.
  • Once done, stir in 1 tbsp cornstarch (dissolved in water at a 1:2 ratio) and let the broth simmer for an additional 1-2 minutes until it thickens before turning off the heat.

• Final steps:
  • Place a portion of pho noodles into a bowl, sprinkle some chopped green onions, then ladle the red wine beef broth over the noodles, topping it with beef cubes and a sprig of cilantro.
• Serving tips:
  • This dish looks absolutely tempting, with the beef soft and flavorful, the broth rich and subtly sweet, and the pho noodles offering a perfect texture to bring everything together.
  • If you haven’t tried beef pho with red wine sauce before, you should definitely give it a try – it’s a delightful experience!