Recipe courtesy of Curbside Truck

King Pho Soup

  • Level: Easy
  • Total: 2 hr 40 min
  • Active: 45 min
  • Yield: 3 to 5 servings
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2 red onions, cut in half (left to right)

2 pieces fresh ginger, cut lengthwise 

2 tablespoons whole coriander seeds 

2 tablespoons whole fennel seeds 

12 whole cloves 

10 pieces whole star anise 

5 cardamom pods 

2 cinnamon sticks

3 to 5 pounds beef bones with marrow (leg or knuckle) 

One 2- to 3-pound piece sirloin or eye round

1/4 cup Asian fish sauce 

2 ounces yellow rock sugar 

1 package dry or cooked rice noodles (from a specialty Asian market) 


Fresh Thai basil

Fresh cilantro 

Fresh bean sprouts 

Jalapenos, sliced 

Lime wedges 


Hoisin sauce

Aisan fish sauce 



Special equipment:
a mesh or cheesecloth bag
  1. Using an open flame or baked in the oven, char the red onions and ginger until completely brown to black in color; set aside. Using a saute pan, dry toast the coriander, fennel, cloves, star anise, cardamom pods and cinnamon sticks. Allow to cool, place in a mesh bag and set aside.
  2. Using a large stockpot, add the beef bones, sirloin, 2 gallons water, the fish sauce and rock sugar. Add the charred red onions and ginger and the mesh bag and bring to a boil. Reduce to a simmer and simmer over medium to medium-high heat for 2 hours, occasionally skimming the "scum" that floats to the surface. This will assure clear a broth.
  3. Remove the sirloin and set it aside to cool. Thinly slice. 
  4. If using dry noodles, prepare them according to the package directions; if using pre-cooked noodles, there's to need to cook them. Simply place them in a bowl before serving; the hot broth will bring the noodles back to life.
  5. For assembly: Place some noodles in a bowl. Ladle in some hot broth. Add some sliced beef. Garnish as desired and serve with the assortment of condiments. For added flavor, add cooked tripe and beef tendons to the soup.