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Eye round steak pho

  • 4 min read

Hello, food lovers! Today, we’re diving into the rich, aromatic world of Vietnamese cuisine with a classic recipe that’s sure to warm your soul and tantalize your taste buds: Eye Round Steak Pho. Known as Phở Bò Tái in its homeland, this delicious noodle soup is a symphony of flavors, balancing savory, sweet, and spicy notes.

Pho has humble beginnings, with its roots firmly planted in the northern parts of Vietnam, around the early 20th century. It’s believed that the dish emerged during the French colonial period, a fusion of Vietnamese and French cooking styles. Some food historians speculate that “pho” derived from “pot-au-feu”, a classic French beef stew, suggesting the influence of French cuisine on this Vietnamese staple.

The soup traditionally consisted of beef bones simmered for hours to extract their flavorful marrow, combined with charred ginger and onions, star anise, cinnamon, and other spices, creating a broth that’s complex and deeply satisfying. Rice noodles, known as “bánh phở”, are then added, along with thin slices of meat.

Today, we’ll be using eye round steak, a lean and flavorful cut of beef, as our protein of choice. This cut cooks quickly, making it the perfect addition to the hot broth, where it poaches to just the right doneness. The final touches of fresh herbs, bean sprouts, lime, and chili give Phở Bò Tái its distinctive freshness and heat, creating a meal that’s not only comforting but also incredibly nourishing.

As with many traditional recipes, there are countless variations of pho, each family having their own cherished version. What I’m sharing with you today is my take on this classic Vietnamese soup, inspired by years of exploring various recipes and refining them to my liking.

Whether you’re a seasoned pho enthusiast or new to this gastronomic delight, I hope this Eye Round Steak Pho recipe brings you as much joy to make as it does to eat. So, let’s embark on this culinary adventure together! Stay tuned for the detailed recipe and cooking instructions up next. Enjoy!

Eye round steak pho

Course: MainDifficulty: Medium


Prep time


Cooking time





Pho is a Vietnamese noodle soup made with beef broth, rice noodles, and thinly sliced beef. It is a popular street food in Vietnam and is also served in restaurants around the world. Eye round steak is a good choice for pho because it is a lean cut of meat that is easy to slice thinly.


  • 1 pound eye round steak, thinly sliced against the grain

  • 10 ounces dried rice noodles (banh pho)

  • 1 onion, thinly sliced

  • 1 bunch scallions, thinly sliced

  • 1/2 cup chopped cilantro

  • 1/4 cup chopped mint

  • 1/4 cup bean sprouts

  • 1/4 cup lime wedges

  • 1/4 cup Sriracha sauce

  • 1/4 cup hoisin sauce

  • 6 quarts beef broth

  • 1 tablespoon fish sauce

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • In a large pot, combine the beef broth, fish sauce, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
  • While the broth is simmering, cook the rice noodles according to the package directions.
  • To assemble the pho, divide the noodles among bowls. Top with the sliced steak, onion, scallions, cilantro, mint, bean sprouts, lime wedges, Sriracha sauce, and hoisin sauce.
  • Ladle the hot broth over the pho and serve immediately.


  • For a richer broth, roast the beef bones before adding them to the pot.
  • If you don’t have fish sauce, you can substitute soy sauce.
  • To make your pho ahead of time, cook the broth and noodles separately. Then, assemble the pho just before serving.

Possible Ingredient Substitutions for Eye Round Steak Pho

While there’s nothing quite like the traditional Eye Round Steak Pho, it’s always good to have a few alternatives in your back pocket in case you don’t have all the ingredients on hand. Here are some possibilities:


The star of our pho is the eye round steak. But, what if you can’t find it? No worries! Other cuts like sirloin, flank steak, or even brisket can be substituted. Remember, it should be thinly sliced for it to cook quickly in the hot broth.


Can’t find beef bones for your broth? A good quality beef broth or stock from your local store is a fine replacement. Vegetable broth can also work for a vegetarian version. For the complete pho experience, consider adding a touch of fish sauce or soy sauce to replicate the depth of flavor you get from a bone broth.


Pho traditionally uses rice noodles. But if those are hard to get, you can use other types of noodles. Try Udon or Soba noodles, which are Japanese and have a similar texture to rice noodles. Even vermicelli or thin spaghetti can do in a pinch!


Star anise and cinnamon sticks give pho its unique flavor. If you can’t find these, five-spice powder can be a good replacement. It contains star anise, cloves, Chinese cinnamon, Sichuan (Chinese) peppercorns, and fennel seeds.


Fresh basil, cilantro, and green onions garnish our pho. In case you don’t have these, try mint, parsley, or even a squeeze of lime for some freshness.


Typically, fresh chili or sriracha sauce is used for some heat. Can’t handle the spice or simply don’t have these on hand? Leave them out! Pho is customizable to your taste buds.

Remember, the beauty of cooking lies in the flexibility and creativity it allows. Don’t hesitate to make the recipe your own. Enjoy your cooking journey!