Vietnamese-Inspired Grass-Fed Beef Pho with Round

  📦 Cut: Round (~460g) — All Packs 

The deeply aromatic broth that heals everything

Pho is one of the great soups of the world — a deeply aromatic, star anise and cinnamon-scented broth, served over rice noodles with paper-thin slices of beef. The traditional recipe takes 6–8 hours to make properly, and this version is not quite that, but it is close enough to be extraordinary. Your Farmer round and bones (if you have them) produce a broth with genuine body and depth.

The Spice Fragrance

Charring the onion and ginger directly over a flame or under a hot grill before adding to the broth is the step that makes pho taste like pho. The slight char adds a smokiness and depth that transforms the broth from a good beef soup into something genuinely special. Don't skip it.

Broth Ingredients:

•     460g Your Farmer round (left whole for the broth, sliced to serve)

•     1kg Your Farmer beef bones if available (adds extraordinary depth — use without if not)

•     1 large onion, halved and charred under a grill or directly over a flame until blackened

•     5cm piece of fresh ginger, halved and charred the same way

•     3 star anise

•     1 cinnamon stick

•     4 cloves

•     1 tsp coriander seeds

•     1 tsp black peppercorns

•     3 tbsp fish sauce

•     1 tsp sugar

•     Salt to season

•     2.5 litres cold water

To Serve:

•     200g dried rice noodles, cooked per packet instructions

•     Bean sprouts

•     Fresh Thai basil

•     Fresh coriander

•     Sliced bird's eye chilli

•     Lime wedges

•     Hoisin sauce and sriracha on the side

Method:

1.   If using bones, roast at 200°C for 30 minutes. Char the onion and ginger.

2.   Toast all the whole spices in a dry pan for 2 minutes. Tie in a piece of muslin or place in a spice bag.

3.   Place the round (and bones if using) in a large pot. Cover with cold water and bring to the boil. Drain and rinse the beef and pot — this removes impurities and results in a clearer broth.

4.   Return the beef to the clean pot. Add 2.5 litres cold water, the charred onion and ginger, spice bag, fish sauce, and sugar.

5.   Bring to a very gentle simmer. Cook uncovered for 2–3 hours, skimming occasionally.

6.   Remove the round and set aside to cool slightly. Strain the broth through a fine sieve. Season with salt and additional fish sauce.

7.   Slice the round as thinly as possible across the grain.

8.   Place cooked noodles in deep bowls. Ladle over the very hot broth. Top with beef slices, bean sprouts, and fresh herbs. Serve with lime, chilli, hoisin, and sriracha.

The soup that restores everything. Join the Your Farmer community. 🍜