Soups & Stews
This beef and shrimp pho recipe delivers the aromatic, comforting flavors of Vietnam right to your kitchen table. The star-anise-infused broth simmers for hours, creating layers of warmth and depth that transform simple ingredients into something extraordinary. I've perfected this recipe over years of experimentation, ensuring each bowl is rich, balanced, and packed with the essence of traditional pho.
The magic begins with the broth—a fragrant blend of ginger, cinnamon, and star anise that infuses the water with complex, earthy notes. Thinly sliced beef and plump shrimp cook just until tender, absorbing the broth's essence while maintaining their natural textures. Silky rice noodles soak up the flavorful liquid, creating a harmonious bite that's both comforting and satisfying.
What sets this recipe apart is the careful balance of flavors—savory beef, sweet shrimp, and the bright, herbaceous garnishes that elevate every spoonful. The dish is customizable, allowing you to adjust spice levels or swap proteins for dietary preferences. Whether you're serving a family dinner or hosting a gathering, this pho will impress with its depth and authenticity.
Ready in under an hour (plus simmering time), this recipe is designed for home cooks who want restaurant-quality results without the fuss. The key is patience—letting the broth develop its rich flavor and the proteins cook just right. Trust the process, and you'll have a bowl of pho that tastes like a trip to Hanoi.
Ingredients for beef and shrimp pho
Fourteen ingredients transform into a bowl of aromatic, restaurant-quality pho.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 1 ½ lb | Thinly sliced against grain |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tail-on |
| Rice Noodles 🍜 | 12 oz | Banh pho or flat rice noodles |
| Star Anise 🌿 | 2 whole | Whole pods for infusion |
| Cinnamon Sticks 🌿 | 2 whole | 2-inch pieces |
| Fresh Ginger 🧄 | 4 oz | Unpeeled, sliced into thick coins |
| Garlic Cloves 🧄 | 6 cloves | Smashed, not minced |
| Fish Sauce 💧 | 2 tbsp | Red Boat brand preferred |
| Soy Sauce 🥫 | 2 tbsp | Light or all-purpose |
| Sugar 🍯 | 1 tbsp | White granulated |
| Lime Wedges 🍋 | 3 whole | For serving |
| Fresh Thai Basil 🌿 | ½ cup | Stems removed |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Jalapeño Slices 🌶️ | 2 whole | Seeded, for garnish |
| Bean Sprouts 🌱 | 2 cups | Fresh, rinsed |
The beef and shrimp are your protein stars here. For the beef, ask your butcher to slice it paper-thin against the grain—this ensures tender bites. If you can't find pre-sliced beef, freeze it for 30 minutes first to firm up before slicing. Shrimp should be plump and fresh, with a sweet, oceanic aroma. Asian markets often have the best selection, but any reputable seafood counter will do. Look for shrimp with a translucent sheen and tightly closed shells. The rice noodles? Banh pho noodles are ideal, but any flat rice noodles will work. Soak them for 10-15 minutes before using—just until pliable, not mushy.
No star anise? Anise seeds or fennel seeds work in a pinch, but the flavor won't be identical. The fish sauce is non-negotiable—Red Boat or Three Crabs brands are my go-tos, but any reputable brand will do. For a vegetarian version, swap fish sauce for soy sauce plus a splash of coconut aminos. The ginger and garlic are best fresh, but if you're in a hurry, pasteurized ginger or garlic powder will work. Just remember: fresh is always better. The lime wedges should be bright green and juicy—Mexican limes if you can find them, but regular limes work too. For the herbs, Thai basil is essential—it has a distinct anise-like flavor that regular basil can't replicate, but cilantro will do in a bind.
Broth keeps for 4-5 days in the fridge and freezes beautifully for up to 3 months. Store it in airtight containers, leaving room at the top since it expands when frozen. The noodles? Soak them fresh each time—reheating dried noodles makes them gummy. For the proteins, cook them fresh when serving, but you can prep the marinade ahead. Portion the garnishes into small containers so you can assemble bowls quickly. This pho tastes even better the next day as the flavors meld—perfect for meal prep.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just toss the beef chuck, shrimp, and spices into the broth, simmer, and let the stock do the work. No separate pans, no stress, and the aromatics (star anise + cinnamon) infuse effortlessly while you prep the noodles.
- Deep Umami Bomb: That slow-cooked beef chuck? It melts into the broth like a dream, while the shrimp add a bright, clean finish. The star anise and cinnamon give it this warm, earthy depth—honestly, it’s the kind of flavor that makes you slow down and savor every sip.
- Crowd-Pleaser Flex: Perfect for game day, potlucks, or when your partner’s friends drop by unannounced. The noodles soak up the broth like sponges, and everyone—picky eaters included—will ask for seconds. (Yes, even the ones who "don’t like pho.")
- Broth Goldmine: Make a double batch—this stuff keeps for days in the fridge, and it only gets better as the flavors meld. Freeze half for lazy nights, and you’ll always have restaurant-quality soup without the takeout markup. Budget win, flavor win.
Step-by-step instructions for star-anise infused beef and shrimp pho
Here's the method for building rich, aromatic pho broth and assembling perfect bowls.
Prepare the Beef and Marinate
Slice the 1.5 lb beef chuck roast thinly against the grain into ¼-inch thick strips. This ensures tender bites that cook quickly in the broth. Place the sliced beef in a bowl and add 2 tbsp fish sauce, 2 tbsp soy sauce, and 1 tbsp sugar. Mix well to coat completely, then let marinate for at least 30 minutes at room temperature. The acidity in the fish sauce helps tenderize the meat while the sugar caramelizes slightly during cooking.
While the beef marinates, peel and devein the 1 lb large shrimp, leaving the tails intact. Pat them dry with paper towels and set aside. The shrimp will cook quickly in the broth, so we'll add them near the end to maintain their delicate texture. Keep them covered in the fridge until ready to use.
Build the Aromatic Broth Base
In a large stockpot, combine 4 oz fresh ginger (sliced into thick coins), 6 smashed garlic cloves, 2 whole star anise, and 2 cinnamon sticks. Add 8 cups cold water and bring to a boil over high heat. Once boiling, reduce heat to medium-high and let the broth simmer uncovered for 20 minutes. This allows the spices to infuse fully and develop their complex flavors.
After 20 minutes, strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the spices to extract maximum flavor. Discard the solids. The broth should smell deeply aromatic with notes of ginger, garlic, and warm spices. If you prefer a clearer broth, you can strain it again through cheesecloth.
Cook the Beef and Season the Broth
Return the strained broth to the pot and bring it back to a gentle simmer. Add the marinated beef strips and cook for 20-25 minutes until the beef is tender but not falling apart. The broth should reduce slightly and develop a rich, caramelized color. If it starts to foam excessively, skim off the foam to keep the broth clear.
Season the broth with an additional 1 tbsp fish sauce and 1 tbsp soy sauce, adjusting to taste. The broth should be deeply flavorful but not overly salty. Taste and make small adjustments—pho broth should balance sweet, salty, and umami notes. Keep the broth simmering at a gentle bubble while you prepare the remaining components.
Assemble the Pho Bowls
Bring a large pot of water to a rolling boil and add the 12 oz rice noodles. Cook according to package instructions until just tender—they should be pliable but still slightly firm. Drain and rinse briefly under cold water to stop the cooking process. Divide the noodles evenly among 4 bowls.
Ladle 1½ cups hot broth over each bowl of noodles. The heat from the broth will finish cooking the noodles perfectly. Add ½ cup bean sprouts to each bowl and let them soften slightly in the hot liquid. Keep the bowls covered to maintain heat while you prepare the garnishes.
Garnish and Serve Immediately
Divide the cooked shrimp evenly among the bowls, placing 4-5 shrimp per serving. Garnish each bowl with 2 tbsp fresh Thai basil, 1 tbsp chopped cilantro, and ½ jalapeño slice. Serve with the 3 lime wedges on the side for squeezing over each bowl.
This dish should be served immediately while the broth is steaming hot. The combination of tender beef, sweet shrimp, silky noodles, and fresh herbs creates a harmonious balance of textures and flavors. Each bite should deliver rich, aromatic broth with bright, fresh garnishes that cut through the depth of the spices.
Pro Tips For Making Beef And Shrimp Pho
- BLANCH SHRIMP FIRST: Toss peeled shrimp in boiling water for 30 seconds before adding them to the broth—this stops them from turning rubbery when they hit the hot liquid later. I used to add them raw and always wondered why they never stayed tender; this trick fixes it every time.
- SEAR CHUCK IN BATCHES: Don’t crowd the pan with beef slices—work in two batches if needed. A hot, dry sear on each piece builds flavor and color, but overloading just steams the meat. I learned this after my first attempt looked like sad, gray slabs.
- TOAST SPICES COLD: Add star anise and cinnamon sticks to the broth after the beef has simmered for 10 minutes—this prevents them from burning and turning the broth bitter. Sounds counterintuitive, but it keeps the aroma intact without the bitterness.
- SOAK NOODLES JUST BEFORE SERVING: Skip soaking rice noodles in advance—they’ll turn mushy. Instead, pour boiling broth over them for 2-3 minutes right before plating. This keeps them al dente and lets you control the texture perfectly. (Yes, even if you’re impatient like me.)
Dietary considerations for these flavors
Pescatarian Adaptations
For a fully pescatarian version, simply omit the beef entirely and double the shrimp to 2 lbs. Use the same marinade but replace the beef with 2 lbs large shrimp, peeling and deveining them just before serving. The shrimp will cook in 2-3 minutes—add them to the hot broth with your noodles so they stay tender. I've tested this version with friends who love seafood, and it's just as satisfying. 🦐
Vegetarian Swaps
To make this vegetarian, replace the beef with 1 lb mushrooms (shiitake or oyster work best) sliced into thin strips. Marinate them in 2 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp vegetable oil for 15 minutes before cooking. Also swap fish sauce for 2 tbsp soy sauce plus 1 tbsp coconut aminos to maintain umami depth. The mushrooms absorb the broth beautifully, mimicking beef's texture. 🍄
Gluten-Free Options
This recipe is naturally gluten-free, but always double-check your fish sauce label—some brands contain wheat. I recommend Red Boat Gluten-Free Fish Sauce for a reliable option. For extra safety, use coconut aminos instead of soy sauce in the marinade and broth. The noodles should also be certified gluten-free—look for rice noodles labeled "gluten-free" at health food stores. 🌾
Dairy-Free Considerations
Pho is inherently dairy-free, but always verify your fish sauce and soy sauce brands for hidden dairy additives. Some store-brand sauces may contain trace amounts. For added richness, stir 1 tbsp coconut cream into each bowl before serving—it adds a luxurious texture without dairy. The dish remains light and refreshing while still feeling indulgent. 🥥
Spice Level Control
Adjust heat by modifying the jalapeño slices or adding 1-2 tbsp sriracha to the broth. For mild heat, remove seeds and membranes before slicing. If you love spice, add ½ tsp cayenne pepper to the broth during simmering. I keep extra jalapeño slices on the table so guests can customize their bowls—always a crowd-pleaser! 🌶️
Low-Carb Adaptations
For a low-carb version, replace rice noodles with shirataki noodles (konjac-based) or zucchini noodles. Soak shirataki noodles in hot water for 5 minutes to remove excess sodium, then drain well. Zucchini noodles cook in 1-2 minutes—add them to the hot broth just before serving. The broth remains the star, and these alternatives keep the dish satisfying while reducing carbs. 🥒
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh for this beef and shrimp pho?
Yes, but thaw them properly first! Place frozen shrimp in a sealed bag and submerge in cold water for 10-15 minutes, changing the water every 2-3 minutes until fully thawed. Pat them very dry before cooking to prevent excess moisture in the broth. For best results, use shrimp that's been previously cooked and frozen—this maintains their sweetness better than raw frozen shrimp.
How do I make the broth clearer without losing flavor?
For a cleaner broth, strain it twice: first through a fine-mesh sieve, then through cheesecloth or a coffee filter. To preserve flavor, press the spices gently but don't overdo it—this extracts oils that make the broth richer. For extra clarity, chill the broth overnight and skim off any congealed fat before reheating. The first batch will always be cloudier, but subsequent uses will be crystal clear.
What's the best way to reheat leftover pho?
Reheat broth and proteins separately to maintain texture. Warm the broth gently on low heat until steaming, then add noodles and proteins together for 2-3 minutes max. For shrimp, reheat just until warmed through (1-2 minutes)—overcooking makes them rubbery. Garnishes should always be added fresh after reheating. Store components in airtight containers in the fridge for up to 3 days.
Why did my beef turn out tough instead of tender?
This usually happens when beef isn't sliced thinly enough or cooked too long. Always slice against the grain into ¼-inch strips, and cook for no more than 25 minutes in the broth. For extra tenderness, marinate the beef for 1 hour (not just 30 minutes) and use chuck roast—it's more forgiving than flank steak. If using pre-sliced beef, check for excessive fat which can make it chewy.
Can I make pho broth in a slow cooker or Instant Pot?
For a slow cooker, combine all broth ingredients and simmer on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, sauté ginger and garlic first, then add spices and water, cooking on high pressure for 20 minutes (natural release). The Instant Pot version develops deeper flavor in 30 minutes total. Just reduce the beef cooking time by 5-10 minutes since it cooks faster in concentrated broth.