Easy Beef Pho with Numo Bone Broth


I’m so excited to announce a contest sponsored by the most delicious bone broth ever: Numo Bone Broth! Check out my Instagram post for more details and enter to win by Friday, June 2nd!

Not only is Numo's broth delicious and rich enough to serve as the base for many delicious soups like my beef pho recipe below, it’s super healthy! Bone broths separate themselves from your average meat broths because they are chalked full of collagen, amino acids, and minerals that a great at nourishing our skin, joints, and gut. 

I had a feeling that when I decided to make pho with my beef bone broth kit that the broth would stand up on its own as an amazing base for beef pho. And it was, which made this the easiest pho recipe I’ve ever made!

Simply cooking the broth overnight, I added some aromatics in the morning, prepared the noodles, steak, and herbs, and simply poured the broth over everything to create an amazing bowl of WOW!

You got it: Healthy, delicious beef bone broth in pho = amazing. Be sure to check out Numo’s Beef and Chicken Bone Broths at the the Numo Shop!


Easy Beef Pho with Numo Bone Broth

Total Time: 12 Hours 20 Minutes
Hands on Time: 30 Minutes
Serves 4-6

1 kit Numo Broth
1-inch piece ginger
4 whole cloves
1 3-inch cinnamon stick
3 star anise
2 tbsp rock sugar, crushed with a mallet
2 tbsp fish sauce
Kosher salt
1 lb thin dried rice stick noodles (1/16-inch-wide)
3/4 lb flat iron or sirloin steak*, cut against the grain into 1/8-inch strips
2 serrano or jalapeño peppers, cut into rounds
1 small bunch basil, stemmed, leaves torn
1 small bunch cilantro, stemmed
1 cup bean sprouts
1 lime, cut into 6 wedges
Hoisin sauce, to taste
Sriracha, to taste

Open the Numo Beef Bone Broth kit. Place the entire cloth pouch into a 4-quart slow cooker. Add 10 cups of water to the slow cooker and simmer on high for 10 to 13 hours. Add ginger, cloves, cinnamon stick, star anise, rock sugar, fish sauce, and 1/2 salt, and continue cooking for 2 hours. Remove pouch and dilute with 3 cups of water. Season with additional sugar and fish sauce to taste. Continue to to keep on high heat to ensure broth is hot. 

Add rice noodles to a large mixing bowl. Bring a kettle or a boiling pot of at least 4 cups of hot water to boil. Remove from heat. Pour over boiling water and let sit, according to package directions and until noodles are soft, about 8-10 minutes. Drain.

Divide rice noodles between large bowls. Add noodles, steak, and serrano rounds. Pour over boiling Numo Bone Broth. Serve with basil, cilantro, bean sprouts, lime wedges, hoisin sauce, and sriracha on the side.

* Note: steak is much easier to slice thin when you freeze it for 15 minutes first!

If you liked this recipe, you will also love my recipes for Ramen with Rainbow ChardThai-Infused Chicken Noodle Soup, and Korean Beef & Daikon Radish Soup!