Ultimate Guide to Vietnamese Trinh Beef Pho: Recipe & Serving Tips

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Written By Hot Thai Restaurant

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Imagine a bowl of steaming Vietnamese Trinh Beef Pho greeting you on a chilly morning—its aromatic broth wafting through the air, mingled with the scent of fresh herbs and spices. This iconic dish isn’t just a meal; it’s a cherished experience steeped in Vietnamese culture. Originating from the northern regions of Vietnam, Pho has warmed hearts and bellies around the world, evolving with each locale it touches.

Diving into a bowl of Pho means embarking on a flavor journey. The rich, clear broth, tender slices of beef, and silky noodles combine for a symphony of taste. It’s a dish that invites you to slow down and savor each spoonful, discovering the subtle balance of star anise, cinnamon, and ginger. Whether you’re a seasoned Pho lover or eager to try your first slurp, this recipe will guide you through crafting a bowl of comfort that feels like a hug from the inside.


Experience the authentic flavors of Vietnamese Trinh Beef Pho by gathering fresh ingredients to create a rich and aromatic broth, accompanied by tender noodles and vibrant, fresh toppings.

For the Broth

  • 2 lbs of beef bones
  • 1 lb of beef brisket or chuck
  • 1 large onion, unpeeled and halved
  • 4-inch piece of ginger, unpeeled and halved lengthwise
  • 5 star anise pods
  • 1 cinnamon stick
  • 3 cloves
  • 1 black cardamom pod (optional)
  • 1 tablespoon coriander seeds
  • 6 cups of water
  • Fish sauce, to taste
  • Salt, to taste
  • 2 tablespoons sugar

For the Noodles

  • 1 lb fresh rice noodles (banh pho), or dried rice noodles if fresh are unavailable
  • 1/2 lb beef sirloin, thinly sliced
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • Bean sprouts, to taste
  • Fresh basil leaves, preferably Thai basil
  • Sliced jalapeños
  • Lime wedges
  • Hoisin sauce (optional)
  • Sriracha sauce (optional)

Tools and Equipment

Before you dive into cooking the delectable Vietnamese Trinh Beef Pho, it’s essential to gather all the necessary tools and equipment to ensure a smooth and enjoyable cooking process. This setup is key to achieving the authentic taste and texture that make this dish a staple in Vietnamese cuisine.

Large Stockpot

You’ll need a large stockpot, ideally 8 quarts or larger, to simmer the aromatic broth. The size is crucial as it needs to comfortably hold the beef bones, brisket, and enough water to extract all those beautiful flavors without overcrowding.

Fine Mesh Strainer

A fine mesh strainer is indispensable for achieving crystal clear broth, a hallmark of good Pho. You’ll use it to strain the broth after simmering to remove the solids, leaving behind a clean and flavorful liquid.

Spice Bag or Cheesecloth

To handle the spices like star anise, cinnamon, and ginger without them dispersing into the broth, a spice bag or a piece of cheesecloth is useful. This allows the spices to infuse their flavor into the broth while being easy to remove when done.

Ladle and Skimmer

A ladle will help you to serve the broth while a skimmer is useful to remove any froth or fat that rises to the surface, ensuring the broth remains clear and appetizing.

Sharp Knife

Ensure you have a good, sharp knife to thinly slice the beef sirloin. The thinner the slices, the better they will cook just from the heat of the broth when served.

Noodle Basket or Colander

For cooking and then quickly rinsing the rice noodles, a noodle basket or colander is essential. This helps to prevent the noodles from sticking together and becoming mushy.

Serving Bowls

To serve your Pho, you’ll need large bowls that can handle the hot broth and all the fixings. Make sure they are pre-warmed before plating to keep everything hot longer.

Toppings Prep Bowls

Small bowls or plates for the array of toppings like sliced green onions, cilantro, bean sprouts, basil, jalapeños, and lime wedges are necessary. This allows guests to customize their Pho to their liking.


Embark on the rewarding process of crafting your own Vietnamese Trinh Beef Pho. From toasting spices to slicing beef, each step blends to create a richly flavorful experience.

Prepping the Spices

Begin by toasting your spices to unlock their full aroma and flavor. You’ll need star anise, cinnamon sticks, and cloves. In a dry pan over medium heat, toast these spices for about 2-3 minutes or until you start to smell their potent aromas wafting through your kitchen. Make sure to stir them occasionally to prevent burning. Once toasted, gather these spices along with a few slices of ginger and place them in a spice bag or directly into your stockpot, whichever you prefer.

Prepping the Beef

For the beef, you will require both brisket and sirloin. Start by trimming any excess fat from the brisket and then cut it into large chunks. These will simmer for hours, contributing to the broth’s rich flavor and tender texture. For the sirloin, slice it as thinly as possible. This might be easier if you partially freeze the sirloin beforehand; about 1-2 hours in the freezer should suffice. Thin slices ensure they will cook quickly and remain tender when added to the hot broth later.

Prepping the Garnishes

Pho garnishes are crucial as they add fresh, contrasting flavors and textures to your dish. Prepare a variety of garnishes including Thai basil leaves, cilantro, green onions, and lime wedges. Rinse the herbs and leaves under cold water and pat them dry. Slice the green onions thinly. Cut the lime into wedges to squeeze over the Pho before serving. Additionally, have bean sprouts and sliced jalapeños ready for adding crunch and heat to the dish. Arrange all these garnishes in separate bowls on the table, allowing everyone to personalize their bowl of Pho to their liking.

Cooking Instructions

Dive into the heart of Vietnamese cooking by preparing the foundational elements of Trinh Beef Pho. Follow these detailed steps to ensure each component enhances the overall flavor and authenticity of your dish.

Broth Cooking

  1. Begin by placing your large stockpot on the stove over medium-high heat. Add the beef bones and brisket to the pot, cover with cold water, and bring to a boil. Once boiling, you’ll notice impurities rise to the surface. Skim these off and reduce the heat to a gentle simmer.
  2. Toast the star anise, cinnamon sticks, and ginger slices in a dry skillet until they’re aromatic, about 2-3 minutes, then add them to the pot. This toasting process unlocks the spices’ flavors, infusing the broth with depth and warmth.
  3. Add roughly chopped onions and whole cloves to the pot. The onions add sweetness, contrasting beautifully with the rich spices.
  4. Let the broth simmer uncovered for about 6 hours. This slow cooking process is crucial, allowing the flavors to meld together and the broth to reduce, concentrating the taste.
  5. Approximately one hour before finishing, add salt to taste and a dash of fish sauce for that authentic Vietnamese flavor profile.
  6. After the simmering is complete, remove the pot from the heat. Use the fine mesh strainer to strain the broth, ensuring a clear and smooth texture. Discard the solids.
  7. Keep the strained broth hot over low heat while you prepare the other components. This will be the soul-soothing base into which the other elements of your Pho will be added.
  1. Bring a separate large pot of water to a rapid boil. While waiting for the water to boil, arrange your rice noodles.
  2. Once boiling, add the rice noodles to the pot. Stir gently to prevent them from sticking together. Cook according to the package directions, usually for about 5-7 minutes, until they are tender yet firm to the bite.
  3. Drain the noodles in a colander and rinse under cold running water to stop the cooking process immediately. This ensures your noodles remain perfectly textured and don’t become too soft when added to the hot broth.
  4. Divide the cooked noodles evenly among serving bowls. These will serve as the hearty base for your savory broth and tender slices of beef.

By meticulously following these instructions, the rich broth and perfectly cooked noodles will lay the foundation for a truly authentic Vietnamese Trinh Beef Pho. Proceed to layer with your prepared toppings and sliced meats to complete this traditional culinary masterpiece.


After preparing your flavorful broth and noodles, it’s time to bring everything together in this final step to create your Vietnamese Trinh Beef Pho.

  1. Prepare Your Serving Bowls: Start by placing a fine-mesh sieve over your serving bowls. This will ensure no stray spices or unwanted particles make their way into the final dish.
  2. Layer the Noodles: Take your cooked rice noodles and evenly distribute them among the bowls. For a standard serving, aim for about 1 cup of noodles per bowl.
  3. Add the Beef: Arrange your raw beef slices atop the noodles in each bowl. The heat of the broth will cook the thin beef slices to perfection.
  4. Ladle the Broth: Carefully ladle the hot broth over the beef and noodles in each bowl. The broth should be hot enough to gently cook the beef as it pours over it, which brings out the flavor and tenderness of the meat.
  5. Garnish and Serve: Garnish each bowl with freshly chopped green onions, cilantro, and Thai basil leaves. Offer lime wedges, sliced jalapeños, and hoisin and sriracha sauces on the side for guests to customize their bowl to taste.

Remember, the key to a great assembly is in the details. Make sure the broth is simmering hot when serving, and arrange the garnishes neatly for a visually appealing and delicious bowl of Pho.

Serving Suggestions

After creating your aromatic batch of Vietnamese Trinh Beef Pho, a few thoughtful serving suggestions can elevate the experience and embody the essence of traditional Vietnamese dining.

Personalize with Garnishes

Offer a generous plate of garnishes alongside your Pho. Common garnishes include fresh Thai basil, crisp bean sprouts, lime wedges, and thinly sliced jalapeños. Each person can customize their bowl to their taste, which not only enhances the flavors but also adds a delightful textural contrast.

Condiments to Consider

Make sure to have hoisin sauce and sriracha available on the table. These condiments are staples in enhancing Pho. They allow diners to adjust the sweetness and spiciness of their broth. Introduce a small spoon or ladle for these sauces to prevent them from overwhelming the delicate balance of the broth.

The Right Utensils

Provide a soup spoon and a pair of chopsticks for each diner. The spoon is perfect for the broth, while the chopsticks are ideal for navigating the noodles and slices of beef. This setup helps in honoring the traditional Vietnamese way of enjoying Pho.

Serving Temperature

Serve Pho steaming hot. The warmth not only maximizes the flavors and aromas but is also essential for slightly cooking the garnishes like bean sprouts and basil when they hit the soup. This slight cooking helps release essential oils and enhances their flavors in the broth.

Beverage Pairings

Consider serving light beverages such as jasmine tea or a crisp lager. Both choices complement the rich and savory notes of the Pho without overpowering its intricate flavors.

Implementing these serving suggestions will ensure that your Vietnamese Trinh Beef Pho is not just a meal but an enriching culinary experience that fully showcases the cultural and flavorful depth of this beloved dish. Enjoy the process of personalizing each bowl and witnessing the unique combinations your guests create.


Now that you’ve delved into the rich tapestry of Vietnamese Trinh Beef Pho you’re well-equipped to bring this culinary masterpiece to your table. Remember the joy isn’t just in the eating but in the making. Taking the time to simmer the broth and carefully choose your garnishes pays off in every aromatic spoonful. Whether you’re hosting a dinner party or enjoying a quiet meal at home savoring this dish is sure to transport you straight to the heart of Vietnam. So go ahead heat up your pot and get ready for a delightful experience that you’ll want to relive again and again.

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