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Easy Beef Pho Bowl

Easy Flank Steak Pho

Make your own DIY beef pho bowls with this simple and delicious flank steak pho recipe!  Tender flank steak is the star of this nutritious one-dish meal.
Course Main Course, Soup
Cuisine Asian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 475kcal
Author Amee


  • 1 ½ lbs flank steak
  • 1 large onion halved
  • 2-3 inch piece fresh ginger root
  • 64 oz beef stock 2 (32 oz) cartons
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic pressed
  • 1 stalk of lemongrass trimmed and minced
  • 2 tablespoon soy sauce or coconut aminos
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 teaspoon green Tabasco
  • 1 cup fresh cilantro chopped
  • 12 oz rice noodles cooked according to package directions
  • 1 ½ cups shredded carrots
  • 3-4 limes cut into wedges
  • 2-3 jalapeños sliced
  • *optional- 2 cups bean sprouts
  • *optional- hoisin sauce for drizzling


  • Put flank steak in the freezer for 30 mins-1 hour to make it easier to slice.
  • While flank is freezing, place the onion and ginger on a small roasting pan and broil for 20-25 minutes, turning occasionally until charred on all sides
  • Allow onion and ginger to cool, then peel off outer charred layer.
  • After meat is chilled, slice into very thin strips
  • Heat oil in a dutch oven on medium heat.
  • Cook garlic and lemongrass until soft, about 5 minutes
  • Add onion, ginger, stock, water, soy sauce, fish sauce, sugar, star anise, cloves, tabasco and cinnamon and bring to a boil
  • Reduce heat to a simmer and cook, covered for 20 minutes.
  • Strain and discard the solid ingredients, reserving the broth.
  • Return the broth to low heat and add the sliced beef to the pot.
  • The pho is ready when the meat is no longer pink (the heat from the broth cooks the meat very quickly)
  • Divide the noodles, evenly between 6 bowls, ladle the pho on top and add your favorite toppings for garnish.


  • Flank steak can NOT be used interchangeably with skirt steak. Skirt steak does not work well in pho.
  • The secret to tender flank pho meat is slicing the meat as thinly as possible across the grain. Don't skip chilling the cut of beef before slicing. It makes it SO much easier to slice.
  • If you prefer your steak on the rarer side, add raw slices of flank to your bowl with the noodles and then spoon over the hot broth.
  • Cook and store the noodles separately from the pho broth. Otherwise, the noodles will absorb the broth and get mushy.


Calories: 475kcal | Carbohydrates: 64g | Protein: 34g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1379mg | Potassium: 1197mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5593IU | Vitamin C: 20mg | Calcium: 97mg | Iron: 4mg