• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian-Inspired Holidays
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian Holiday Recipes and Menus
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Beef » Phở (Vietnamese Beef Noodle Soup)

    Published: Nov 23, 2021 · Last Modified: Nov 26, 2021 by Jeannette ·

    Phở (Vietnamese Beef Noodle Soup)

    Pin673
    Share
    Yum4
    Email
    Jump to Recipe Print Recipe

    Authentic homemade Phở starts with toasting the spices until fragrant. Then let the magic unfold as it simmers long and slow in a beef bone stock until the flavor is deeply infused. Learn how to make this signature noodle soup from scratch and serve it with rice noodles, your favorite toppings and fresh herbs!

    For a meatless Phở option, try Mum’s vegetarian version!

    Phở in a bowl.

    The recipe that converted me

    Vietnamese Phở needs no introduction. When it comes to the most recognized dish in Vietnam, this beef noodle soup takes first place. But here’s a confession: I didn’t always love Phở!

    It wasn’t until I tried my mother-in-law’s one a few years ago that I found my love for it. From that point on, I made it my mission to learn her recipe so I could replicate it at home.

    And here I have it ready for you!

    Phở is a true labor of love, but worth every minute. Unlike other beefy recipes like Bò Kho (Beef Stew) or Oxtail Hot Pot (牛尾煲), the soup isn’t heavy.

    The broth is delicate, light and deeply infused with hand toasted spices. Each bone is simmered low and slow for HOURS until their flavor seeps through like liquid gold.

    Then when the Phở is served with fresh rice noodles, fragrant herbs and all the juicy beefy toppings, you’ll have a complete experience that’ll take you right back to the streets of Vietnam!

    What exactly is Phở?

    Phở is another homey must-try dish for all the noodle soup lovers out there. What sets it apart from other types is that it comes loaded with beefy flavors and the broth’s essence is deepened using toasted aromatics. Common toppings include rare beef slices, meatballs and brisket.

    People often enjoy Phở with thin rice noodles, bean sprouts, Thai basil, a squeeze of lemon juice and accompanying sauces like hoisin and Sriracha.

    These days, there are many ‘premium’ versions of Phở including those with wagyu or short ribs. Of course, the classics never get old and it’s great to get to know them all!

    The different types

    If you’ve ever read the menu at a Vietnamese restaurant, you may have seen a few varieties of Phở. Here is a breakdown of the most common ones:

    • Phở Tái – If you ask for this, you’ll get your Phở topped with rare beef slices. It’s the most basic form and the easiest to put together.
    • Phở Nạm – This Phở comes with just brisket. It’s a great balance of a fatty and meaty cut.
    • Phở Tái Nạm – My husband’s go-to! It has a duo of rare beef and brisket, which makes it simple but with just enough variety.
    • Phở Đặc Biệt – Commonly known as the Phở ‘special’ or ‘combination’. Different restaurants will interpret this differently, but the noodle soup will be topped with a variety of toppings including meatballs, brisket, rare beef, tripe or tendon.
    • Phở Gà – This is a chicken Phở and made using chicken instead of beef. It’s actually the first version of Phở and originated in Northern Vietnam. It wasn’t until the French colonized the country that a beef variety was created.

    How is ‘Phở’ pronounced?

    Vietnamese is a language that uses tones, which means that one word can be said in many ways by changing the way it’s pitched (or inflected). For that reason, words that may look easy to read phonetically in English might sound very different when different the tones are added.

    ‘Phở’ is one of them. The symbols (or diacritics) on varying letters suggest varying ways of saying the sound, making a word like ‘Phở’ sound more like fuh rather than fur or foh. If you’d like to learn, you can listen to how it’s pronounced step by step here.

    You can practice learning how to say ‘Phở’ so you can order it like a local at any Vietnamese restaurant. Otherwise, bring the excitement home and try making it yourself!

    Phở in a bowl with a spoon and chopsticks scooping into it.

    Why this recipe works

    • Double boiling is a technique we use for stocks so the broth stays light yet fragrantly beefy.
    • Toasting the spices enhances their aromas to flavor the Phở broth.
    • Soaking the bones releases excess blood and helps to keep the soup clear.

    What you’ll need

    For the broth

    Plates of brisket, Chinese cinnamon bark, star anise, coriander seeds, cardamom and cloves along with bowls of beef bones, oxtail cutlets and dried shrimp next to brown and red onions, ginger and scallions tied into a knot.

    About the spices

    You can either buy whole dried spices from Asian supermarkets like we did and use what you need then store the leftovers for future recipes or get pre-prepared Phở spice bags with all the necessary spices in there already.

    For the broth seasoning

    Dishes of chicken bouillon powder, salt and sugar along with a measuring cup of fish sauce.

    About the seasoning

    This Phở recipe uses chicken bouillon powder as a flavor enhancer but you can also use beef bouillon or stock cubes instead.

    For the toppings

    Bowls of bible tripe, tendon and beef meatballs along with a dish of eye fillet.

    About the selection

    For our homemade Phở, we use oxtail, brisket, homemade beef balls, bible tripe, tendons and eye fillet for the rare beef slices. You can use all of these or any of your choice.

    The rare beef can be substituted with sirloin, flank steak, chuck roast, wagyu or tenderloin.

    For the garnish and noodles

    Bowls of bean sprouts, sliced brown onion and chopped coriander and scallions next to a dish of chili and scallion whites along with a bag of Phở noodles and a lemon.

    About the ingredients

    Phở is typically served with fresh Thai basil, bean sprouts and thinly sliced onions. It’s then garnished using chopped spring onions/scallions and coriander. Make sure they’re washed and prepared. To find out how, read the bottom of this guide.

    Some families also eat Phở with sliced chili and the white parts of scallions. You can use whichever you prefer.

    We buy fresh Phở rice noodles from our local Asian grocery store. They also come dried in packets and in varying thicknesses.

    How to make this recipe

    Preparing the bones

    Beef bones and oxtail cutlets in bowls of water.

    Rinse, then soak the oxtail, brisket and beef bones in cold water with 1 tbsp salt for 1 hour. Replace the water with a clean batch another 3 times every hour following.

    Note: At home, we divide the batches into separate bowls to fit everything and also divide the salt content equally among all three. When you renew the water, also add the same amount of salt each time.

    Drain, then fill a large pot with water and bring to a boil. The water needs to cover all the bones.

    Add the bones and brisket in and bring it back to a boil. As soon as it starts to boil, pour all the contents out, wash the pot and refill with 8.4L (35.5 US cup) water.

    Put the pot back on high heat to come to a boil while you wash the bones and brisket. Wash off any scum or impurities, then put them back into the water when boiling. Let it come to a boil before turning the heat down to medium.

    Cooking the aromatics

    A pan of dried shrimp, Chinese cinnamon bark, coriander seeds, cloves, star anise and cardamom.

    Put the star anise, Chinese cinnamon bark, cloves, coriander seeds, cardamom and dried shrimp in a small pan. Toast over low-medium heat for 5 minutes or until fragrant.

    Let the contents cool while you work on the other Phở ingredients.

    Tongs holding a brown onion over a flame from a gas stove.

    Char the stock onions and ginger until blackened, then run under cool water to remove the black parts. You may need to peel some onion layers off.

    Pro Tip: Use a small knife to scrape the ginger’s skin to remove the darkened areas.

    Alternatively, remove the skin of the onions and ginger, then dry toast it on low-medium heat in a pan for 5 minutes or until just starting to develop black bits.

    When done, add them into the Phở stock.

    Phở aromatics in a mesh bag.

    Pour the cooled toasted aromatics into a cheesecloth or spice bag, then tie it tightly.

    Note: We used a coffee mesh strainer that had a handle, so we simply cut it from the metal handle and used the bag itself.

    Making the broth

    Onions, scallions, ginger and a spice bag in a pot of water.

    Add the spice bag into the pot along with the scallion/spring onion knot. As the broth simmers, remember to skim the floating scum from the top every 30 minutes.

    After 1 hour, season with the fish sauce, chicken bouillon powder, salt and sugar.

    Cooked brisket in an ice bath.

    Ten minutes after adding the seasoning, take the brisket out and place into an ice bath for 10 minutes. This will slow down the cooking process and stop it from overcooking. When cool, thinly slice and let aside to use as a topping.

    Note: If the brisket is still tough when you poke through it using a chopstick, let it simmer for another hour or until just beginning to soften.

    Bible tripe and tendon in a colander.

    Scrub 3 tbsp salt through the bible tripe and tendons, then rinse clean. Repeat once more.

    Add them into the broth to cook. Take the tripe out after 15 minutes or when just cooked. Let the tendon cook for a total of 3 hours or until soft in the Phở broth.

    Phở broth in a pot.

    After another 2 hours, take the oxtail out and set aside to use as a topping. You can also scoop the onions out of the Phở broth at this point to prevent them from breaking and making the soup murky.

    Note: Oxtail will take about 3 hours to cook, so test its texture at the 2 hour mark. Leave it to simmer for longer if needed or remove immediately when soft.

    Phở broth in a pot with beef meatballs, tendon and tripe.

    Add the meatballs into the broth to heat up. Use scissors to cut the tripe into thin slices along the thicker part.

    Once the tendons have been cooking for 3 hours or until soft, scoop them out and cut them into smaller segments, roughly 3cm (1.2″) long. Set the tripe and tendons aside to add as a topping.

    How to serve

    Rice noodles in a metal strainer over a pot of boiling water.

    Make sure the Phở soup is boiling just before serving so it can cook the rare beef slices.

    Bring a small pot of water to a boil and quickly blanch the noodles. If you’re using the dried version, let it cook in a pot of boiling water for 10 minutes or until al dente.

    Drain the noodles and pour into a serving bowl. Add the meatballs, brisket, oxtail, tripe and tendon. Lay the rare beef slices on top and pour hot soup directly over the uncooked meat to cook it.

    Note: The beef slices are best served medium rare, but if you prefer it more cooked then let it cook in the pot for a little longer.

    Serve the Phở garnished with bean sprouts, Thai basil, slice onions, coriander, scallions and scallion whites.

    Accompany the bowl with a sauce dish of Sa Tế (Vietnamese Lemongrass Chili Sauce), hoisin and Sriracha!

    Recipe FAQs

    Can I make Phở in an Instant Pot?

    Definitely! I would still suggest doing the initial boil for the bones so the scum is removed before adding it into the Instant Pot. Also keep in mind that this recipe’s size may not fit into a pressure cooker, so reduce the portion to suit your Instant Pot.
    Add the liquid, seasoning and bones in, then begin cooking using the High Pressure setting for 2.5 hours, then set to natural release for 20-30 minutes.

    Can I use chicken instead of beef?

    You sure can! Just keep in mind that this will closely resemble Phở Gà, the chicken version that originated from Northern Vietnam; it’s also delicious!

    How do I store the cooked Phở?

    Let the soup come to room temperature, then transfer it into small containers to either freeze or refrigerate. If you plan on freezing it, you can keep it for a month. Just let it defrost a little before pouring into a pot to reheat.
    If you plan on putting the Phở broth in the fridge, it will last for 3 days. Make sure it’s sealed well.
    At home, we just leave it all in the pot and bring it to a boil before we sleep. The lid goes on top and the next morning we boil it again to minimize the bacteria. We also only ever do this when the weather’s cold!

    Tips for the best results

    • Ask the butcher to slice the meat topping for you. They often have machines that can do it thinly and each slice will come out with a consistent thickness. Alternatively, semi-freeze the beef (roughly 20 minutes) so it’s easier to slice.
    • Avoid overcooking the beef. Simmering the bones for hours will release tons of flavor in the Phở broth, but for any beef toppings it’s best to cook them until just right otherwise they will fall apart as you eat.
    • Cook the soup low and slow. This will help to keep the broth clear with a clean taste. For extra flavor, cook the base stock the night before and bring it back to a simmer the next day for a few more hours.
    • Use a variety of bones. Marrow and knuckle bones will give different layers of beefy essence.
    • Keep the noodles al dente. Much like how we keep our egg noodles springy, microwave the Phở noodles for 30 seconds, then blanch quickly.
    • Make each serving as you go. Whenever someone is ready to eat a bowl of Phở, cook their noodles and serve fresh instead of cooking all the noodles at once and letting them sit.
    Phở in a bowl surrounded by a plate of garnish, a dish of dipping sauces, chopsticks and a spoon.

    Vietnamese noodle soups the locals love!

    • Vịt Nấu Chao (Duck and Fermented Bean Curd Hot Pot) – Thick, nutty and deliciously frgrant with duck flavor, this is the perfect family gathering meal.
    • Cà Ri Gà (Chicken Curry) – If you love creamy soups, then try this favorite with crusty baguettes or rice noodles.
    • Bún Mắm (Fermented Fish Noodle Soup) – Try what Vietnamese locals call home with this robust dish topped with assorted seafood.
    • Hủ Tiếu Nam Vang (Pork and Prawn Clear Noodle Soup) – A wonderful fusion between Chinese, Cambodian and Vietnamese cuisines, you’ll love this simple yet satisfying noodle soup.
    • Bánh Canh Cua (Crab Tapioca Noodle Soup) – This recipe is all about textures and you’ll get to enjoy a silky smooth and chewy noodle in a thick crab broth!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Phở in a bowl.

    Phở (Vietnamese Beef Noodle Soup)

    Learn how to make authentic Phở from scratch to serve with your favorite toppings and herbs - just like how it is from your favorite restaurant!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 4 hours hours
    Cook Time: 5 hours hours
    Total Time: 9 hours hours
    Servings: 10
    Calories: 2977kcal
    Author: Jeannette

    Equipment

    • cheesecloth/spice bag
    • ice bath

    Ingredients

    For The Broth

    • 8.4 L / 35.5 US cup water
    • 1 kg / 2.2 lb brisket (or to preference)
    • 1 kg / 2.2 lb oxtail (ask the butcher to cut it into segments)
    • 5 kg / 11 lb beef bones
    • 5 brown onions
    • 1 red onion
    • 90 g / 0.2 lb ginger
    • 6 scallions/spring onions (tied into a knot)
    • 100 g / 0.22 lb dried shrimp (we get it from the Asian supermarket)
    • 2 tbsp coriander seed
    • 3 star anise
    • 2 Chinese cinnamon bark
    • 1 cardamom
    • 1/2 tbsp clove

    For The Broth Seasoning

    • 1/2 US cup fish sauce (or to taste)
    • 2 1/4 tbsp sugar (or to taste)
    • 2 tbsp salt (or to taste; plus more to clean the offal)
    • 2 tbsp chicken bouillon powder (or to taste)

    For The Toppings

    • 600 g / 1.3 lb bible tripe (or to preference)
    • 600 g / 1.3 lb beef tendon (or to preference)
    • 1 kg / 2.2 lb eye fillet steak (or to preference)
    • 600 g / 1.3 lb beef balls (we get them from the Asian grocery store)

    For The Garnish And Noodles

    • 2 kg / 4.4 lb rice noodles (roughly 2 bags)
    • bean sprouts
    • Thai basil
    • onion (thinly sliced)
    • chili
    • scallion/spring onion
    • scallion/spring onion whites (the whiter part of the scallion/spring onion)
    • coriander
    • lemon wedges
    • hoisin sauce
    • Sriracha

    Instructions

    Preparing The Bones

    • Rinse, then soak the oxtail, brisket and beef bones in cold water with 1 tbsp salt for 1 hour. Replace the water with a clean batch another 3 times every hour following.
      Note: At home, we divide the batches into separate bowls to fit everything and also divide the salt content equally among all three. When you renew the water, also add the same amount of salt each time.
    • Drain, then fill a large pot with water and bring to a boil. The water needs to cover all the bones.
    • Add the bones and brisket in and bring it back to a boil. As soon as it starts to boil, pour all the contents out, wash the pot and refill with 8.4L (35.5 US cup) water.
    • Put the pot back on high heat to come to a boil while you wash the bones and brisket. Wash off any scum or impurities, then put them back into the water when boiling.
    • Let it come to a boil before turning the heat down to medium.

    Cooking The Aromatics

    • Put the star anise, Chinese cinnamon bark, cloves, coriander seeds, cardamom and dried shrimp in a small pan. Toast over low-medium heat for 5 minutes or until fragrant.
      Let the contents cool while you work on the other Phở ingredients.
    • Char the stock onions and ginger until blackened, then run under cool water to remove the black parts. You may need to peel some onion layers off.
      Pro Tip: Use a small knife to scrape the ginger's skin to remove the darkened areas.
    • Alternatively, remove the skin of the onions and ginger, then dry toast it on low-medium heat in a pan for 5 minutes or until just starting to develop black bits.
      When done, add them into the Phở stock.
    • Pour the cooled toasted aromatics into a cheesecloth or spice bag, then tie it tightly.
      Note: We used a coffee mesh strainer that had a handle, so we simply cut it from the metal handle and used the bag itself.

    Making The Broth

    • Add the spice bag into the pot along with the scallion/spring onion knot. As the broth simmers, remember to skim the floating scum from the top every 30 minutes.
    • After 1 hour, season with the fish sauce, chicken bouillon powder, salt and sugar.
    • Ten minutes after adding the seasoning, take the brisket out and place into an ice bath for 10 minutes. This will slow down the cooking process and stop it from overcooking. When cool, thinly slice and let aside to use as a topping.
    • Scrub 3 tbsp salt through the bible tripe and tendons, then rinse clean. Repeat once more.
    • Add them into the broth to cook. Take the tripe out after 15 minutes or when just cooked. Let the tendon cook for a total of 3 hours or until soft in the Phở broth.
    • When cool, thinly slice and let aside to use as a topping.
      Note: If the brisket is still tough when you poke through it using a chopstick, let it simmer for another hour or until just beginning to soften.
    • After another 2 hours, take the oxtail out and set aside to use as a topping. You can also scoop the onions out of the Phở broth at this point to prevent them from breaking and making the soup murky.
      Note: Oxtail will take about 3 hours to cook, so test its texture at the 2 hour mark. Leave it to simmer for longer if needed or remove immediately when soft.
    • Add the meatballs into the broth to heat up. Use scissors to cut the tripe into thin slices along the thicker part.
    • Once the tendons have been cooking for 3 hours or until soft, scoop them out and cut them into smaller segments, roughly 3cm (1.2") long. Set the tripe and tendons aside to add as a topping.

    How To Serve

    • Make sure the Phở soup is boiling just before serving so it can cook the rare beef slices.
    • Bring a small pot of water to a boil and quickly blanch the noodles. If you're using the dried version, let it cook in a pot of boiling water for 10 minutes or until al dente.
    • Drain the noodles and pour into a serving bowl. Add the meatballs, brisket, oxtail, tripe and tendon. Lay the rare beef slices on top and pour hot soup directly over the uncooked meat to cook it.
      Note: The beef slices are best served medium rare, but if you prefer it more cooked then let it cook in the pot for a little longer.
    • Serve the Phở garnished with bean sprouts, Thai basil, slice onions, coriander, scallions and scallion whites.
    • Accompany the bowl with a sauce dish of Sa Tế (Vietnamese Lemongrass Chili Sauce), hoisin and Sriracha!

    Notes

    • Ask the butcher to slice the meat topping for you. They often have machines that can do it thinly and each slice will come out with a consistent thickness. Alternatively, semi-freeze the beef (roughly 20 minutes) so it's easier to slice.
    • Avoid overcooking the beef. Simmering the bones for hours will release tons of flavor in the Phở broth, but for any beef toppings it's best to cook them until just right otherwise they will fall apart as you eat.
    • Cook the soup low and slow. This will help to keep the broth clear with a clean taste. For extra flavor, cook the base stock the night before and bring it back to a simmer the next day for a few more hours.
    • Use a variety of bones. Marrow and knuckle bones will give different layers of beefy essence.
    • Keep the noodles al dente. Microwave the Phở noodles for 30 seconds, then blanch quickly.
    • Make each serving as you go. Whenever someone is ready to eat a bowl of Phở, cook their noodles and serve fresh instead of cooking all the noodles at once and letting them sit.
    • You can either buy whole dried spices from Asian supermarkets like we did and use what you need then store the leftovers for future recipes or get pre-prepared Phở spice bags with all the necessary spices in there already.
    • This recipe uses chicken bouillon powder as a flavor enhancer but you can also use beef bouillon or stock cubes instead.
    • For toppings, we use oxtail, brisket, homemade beef balls, bible tripe, tendons and eye fillet for the rare beef slices. You can use all of these or any of your choice.
    • The rare beef can be substituted with sirloin, flank steak, chuck roast, wagyu or tenderloin.
    • We buy fresh Phở rice noodles from our local Asian grocery store. They also come dried in packets and in varying thicknesses.

    Nutrition

    Calories: 2977kcal | Carbohydrates: 347g | Protein: 204g | Fat: 78g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 34g | Cholesterol: 580mg | Sodium: 3414mg | Potassium: 1496mg | Fiber: 9g | Sugar: 6g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 19mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    Join the family!

    Share the love:

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    « Chinese Almond Cookies (杏仁餅)
    Bò Viên (Vietnamese Beef Meatballs) »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let’s be Friends

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Sweeten Your Day!

    Mango pancakes on a board with mint and a bowl of sliced mango

    Yum Cha Mango Pancakes (芒果班戟)

    Vietnamese Glutinous Rice Balls in a bowl with a spoon in it.

    Vietnamese Glutinous Rice Balls (Chè Trôi Nước)

    Vietnamese Avocado Smoothie in a cup in front of a second cup and avocados

    Vietnamese Avocado Smoothie (Sinh Tố Bơ)

    Thạch Dừa pieces on a plate with mint on top.

    Thạch Dừa (Vietnamese Coconut Jelly)

    Taro and Sweet Potato Balls Dessert in a bowl with a wooden spoon in it.

    Taro and Sweet Potato Balls Dessert (九份芋圓)

    Sweet Potato and Ginger Dessert Soup in a pot.

    Sweet Potato and Ginger Dessert Soup (番薯糖水)

    Reader Favorites

    Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms

    Braised Abalone with Mushrooms (红烧鲍菇)

    Ham Sui Gok on a board with chopsticks, tea and dishes of chili sauce and spring onions

    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

    Chicken curry and noodles in a bowl

    Cà Ri Gà (Vietnamese Chicken Curry)

    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Sichuan Garlic Chili Oil in a bowl with a wooden spoon next to it.

    Sichuan Garlic Chili Oil

    Grilled pork chops with spring onions on a plate with tomatoes, cucmbers and fish sauce

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    As Featured On

    Wok & Kin

    About

    Contact

    Privacy Policy

     

    • Instagram
    • Pinterest
    • Facebook
    • X

    Food Lovers

    Recipe Index

    Things We Love

    Subscribe

     

    Copyright © 2025 · Brunch Pro Theme on Genesis Framework · WordPress · Log in

    Phở in a bowl.
    Phở in a bowl with a spoon and chopsticks scooping into it.
    Phở in a bowl surrounded by a plate of garnish, a dish of dipping sauces, chopsticks and a spoon.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.