Pho Lao Recipe
Traditional Chinese five-spice beef and rice noodle soup with beef slices and beef meatballs; served with bean sprouts, Thai basil and lao condiments.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
General
Broth
Noodles and Protein
Garnishes and Condiments
Method
Broth Preparation
- 1
Toast Aromatics
In a dry pot over medium heat, toast Chinese five-spice powder, sliced ginger, and onion halves (cut side down) until fragrant and slightly charred, about 3–5 minutes.
- 2
- 3
Strain and Season the Broth
Remove the beef bones and brisket. Discard spices and aromatics. Strain the broth through a fine mesh sieve. Season with fish sauce and salt to taste. Slice the cooked brisket thinly and set aside.
Noodle and Toppings Prep
- 4
Cook Rice Noodles
Soak rice noodles in warm water for 30 minutes or until soft. Then, blanch in boiling water for 1–2 minutes until tender. Drain well.
- 5
Prepare Beef Toppings
Slice raw beef (such as sirloin or eye round) as thinly as possible. If using beef meatballs, halve or quarter them. Set all toppings aside.
- 6
Prepare Herb and Vegetable Garnishes
Clean and trim fresh Thai basil. Rinse bean sprouts and drain. Slice chili peppers and limes for garnish. Set everything on a platter for serving.
Assembling the Pho Lao
- 7
Place a portion of cooked rice noodles into each bowl. Top with slices of cooked brisket, raw beef, and beef meatballs.
- 8
Bring the strained broth back to a simmer. Ladle the hot broth over the beef and noodles — the heat of the broth will cook the thin raw beef slices.
- 9
Serve immediately with fresh Thai basil, bean sprouts, lime wedges, sliced chili, and Lao condiments such as fish sauce, chili paste, and hoisin sauce on the side.
