Pho is one of Vietnam’s most iconic and soul-warming dishes — a clear, fragrant broth brimming with rice noodles, herbs, and rich toppings. This version, Fragrant Roast Beef & Tofu Pho, puts a slightly modern twist on the traditional recipe while staying true to its aromatic heart. With spiced beef broth infused with cinnamon, five-spice, and star anise, it’s a bowl that delivers comfort, depth, and bold flavour.
What sets this version apart is its combination of tender roast beef and golden pan-fried tofu, offering a mix of textures and richness in every bite. The mushrooms add an earthy element, and the classic Vietnamese herb garnish of basil and coriander brings freshness that cuts through the warming spices. It’s hearty, but balanced — just the way pho should be.
Best of all, this pho is simple to prepare with pantry staples and fresh toppings. It’s a perfect way to use up leftover roast beef and create something that feels both homey and restaurant-worthy. Whether you’re new to pho or just after a fresh take, this bowl delivers deep, delicious flavour with every slurp.
Ingredients
For the Broth:
- 1.5 litres beef stock
- 1 onion (half)
- 1-2 star anise
- 1/2 teaspoon Chinese five-spice powder
- 1-2 teaspoons soy sauce (to taste)
- 1 teaspoon sugar (or a small pinch of palm sugar, optional)
- salt and pepper (to taste)
Pho Toppings:
- 200 gram firm tofu (cut into bite-sized cubes)
- 150 gram mushrooms (sliced, shiitake, oyster, or button)
- 150 gram roat beef (sliced thinly)
- 200-250 gram rice noodles (cooked per packet instructions)
- fresh basil and coriander (to garnish)
- lime wedges, bean sprouts, chilli slices, hoisin or sriracha (optional garnish)
Instructions
- In a dry pot or over an open flame, char the onion halves until lightly blackened. This adds depth to the broth.
- In a large pot, combine the beef stock, charred onion, cinnamon, star anise, five spice, soy sauce, and sugar. Bring to a simmer and let cook uncovered for 30–40 minutes, allowing the aromatics to infuse.
- While the broth simmers, sauté the mushrooms in a pan until browned. Pan-fry or air-fry the tofu until golden on the edges. Set both aside.
- Strain out the aromatics and onion from the broth. Taste and adjust seasoning (add more soy or a pinch of salt if needed).
- In each bowl, place a serving of cooked rice noodles. Top with roast beef slices, tofu, mushrooms, and a generous ladle of hot broth to gently warm the beef.
- Add fresh basil, coriander, and any optional toppings like chilli or lime. Serve immediately and enjoy the aromatic warmth!
Nutritional Information
- Per serving
- Energy: 390 kcal / 1630 kJ
- Fat: 12 g
- Protein: 27 g
- Carbs: 45 g
