Skinnymixers Pho

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This Vietnamese Pho Thermomix recipe has been popular in the Skinnymixers Facebook Group for a number of years and had to be included in the new cookbook SkinnyAsia.

If you haven’t had a Vietnamese Pho before it is a fragrant noodle soup bursting with fresh flavours and aromatics. Don’t skip the fresh herbs, they are the best part! 

It is next to impossible to replicate an authentic broth in thermo cookers – these Vietnamese Pho recipes have been handed down for generations, and are often cooked for days.

I believe I have achieved something ‘similar’, by roasting the bones first to remove their impurities. This ensures a beautiful clarity on the broth that usually demands simmering and skimming – ain’t nobody got time for that.

What you will need:


Skinnymixers Pho

skinnymixer's Vietnamese Pho

5 from 1 vote
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Course: Soup
Cuisine: Vietnamese
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Calories: 313kcal


  • 500 g beef shin - cut into large chunks (or other meaty beef bones) See below for quick pho
  • 1 large brown onion - peeled, halved
  • 50 g fresh ginger - washed, unpeeled
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 3 star anise
  • 1 clove
  • 40 g soy sauce - or tamari
  • 10 g fish sauce - optional
  • 1 tsp salt
  • 10 g coconut sugar - or brown sugar
  • 1500 g water
  • 2 cloves garlic - peeled

Quick Pho

  • Replace beef bones with 500 ml or 16.9 fl oz ready made Beef Consommé - found with the ready-made stock at the supermarket. Omit the additional salt. See Instructions below.

To Serve

  • 500 g ready made thin rice noodles or shredded wombok for grain free alternative
  • 300 g sirloin beef steak - very thinly sliced

Optional Garnishes

  • A handful of mint leaves - thai basil and fresh coriander
  • 200 g bean sprouts
  • 1 shallot - small red/brown one, thinly sliced
  • Fresh red birds eye chilli
  • Chilli sauce
  • Hoisin sauce
  • Fresh lime - cut into wedges


  • Preheat oven to 220°C or 430°F and place beef onto a roasting tray. When the oven is ready, roast beef for 30 mins.
  • Add onion and ginger to the roasting tray with the beef, roast for a further 30 mins.
  • Add dried spices to roasting tray with beef, onion and ginger for a further 5 mins. When this is finished, your beef should be dark and your onion charred.
  • Put soy sauce, fish sauce, salt and sugar into mixer bowl. Insert your simmering basket into your mixer bowl, put your roasted spices into the simmering basket first, followed by the roasted beef then onion, ginger and garlic cloves.
  • Put 1500 g or 53 oz water into mixer bowl and cook for 60 min/100°C or 212°F/speed 3/MC on. With 10 mins remaining, prepare your noodles, sliced steak and garnishes to serve.
  • When broth has finished cooking, carefully remove simmering basket and discard the cooked beef etc. Pour hot broth immediately over the prepared bowls to cook steak.

Quick Pho Instructions

  • Preheat oven and roast onion, ginger and spices as above.
  • Put the consommé, 1000 g or 35.3 oz water, soy sauce, fish sauce and sugar into mixer bowl.
  • Insert your simmering basket into your mixer bowl, put your roasted spices into the simmering basket first, followed by the onion, ginger and garlic cloves. Cook for 30 min/100°C or 212°F/speed 3/MC on. When broth has finished cooking, carefully remove simmering basket and discard the onions etc. Pour hot broth immediately over the prepared bowls to cook steak.


Quick pho isnt as good as the authentic broth, but its still very yum.
For an even more authentic broth, cook it for an additional 1-2 hours, topping up water as necessary.
You can stretch this out to serve 6 by increasing the quantities of your garnishes.
You may need to adjust your oven temp, or cooking time - based on how hot/cold your oven is. Just use your common sense judgement with this one. Its not a big deal if your beef gets quite blackened, but you dont want to burnt to a crisp.
Adjust recipe to suit your specific tastes. I have intentionally kept this light, if you prefer a sweeter, more savoury or stronger aniseed tasting pho - adapt, adapt adapt! 😉
Bellini Users
Use blunt blade for this recipe.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 695g | Calories: 313kcal | Carbohydrates: 32.6g | Protein: 31.8g | Fat: 4.6g | Saturated Fat: 1.5g | Sodium: 1680mg | Sugar: 4.4g


  1. Did anyone else get lots of oil off the bones? Did you drain it before adding the spices to roast? I used beef bones as I couldn’t get shin bones ..

  2. I made this with the beef bones. When it was all finished, ready to eat, the teenagers (my son and the neighbour girl) tried it and ended up eating the whole ‘test’ bowl. 😀 I personally am not a fan of ‘soup’ but will definitely slurp this! Absolute winner, thank you!

  3. Can anyone answer the questions about how much meat should be on the bones? I’m not sure how much meat is needed – I can either get bones with almost no meat or Osso bucco with meat but not much bone… What other options are there if you can’t get beef shin?

  4. Wowwww!!!! This is amaaaaazing!!! So tasty, so much better than my local Vietnamese haha well done!!

  5. Omg! Havens er had Pho before and feel I have totally missed out!
    Followed your recipe roughly as I wanted to double it. Did 12 hours In slow cooker low, followed by 2 hours warming and another 4 hours high in Slow cooker. The flavours were amazing. So impressed by this dish. It was a flavour sensation and we absolutely loved it!

  6. Very nice! Made the quick version and it was delicious! This will def be a regular dish! Thanks so much!

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  8. Yum! Our sirloin wasn’t thinly sliced enough so we steamed it in the Varoma dish and tray and the broth cooked. Kept it juicy but no risk of this pregnant mama eating undercooked meat. Aromatised our neighbourhood as it cooked 🙂

  9. Made this last night for my eldest son who has just had his jaw broken in two places and is on a liquid diet. WOW, WOW, WOW! We have been buying Pho from our local Vietnamese restaurants of late and I must say, not any more! I went to the shops straight away after our meal last night and I currently have a double batch cooking. Well done again Nikalene!

  10. We have a Vietnmase student currently living with us. She adores this soup and has asked me to teach her how to make it. She eats it for breakfast, lunch and dinner. I need a bigger thermomix😀😂

  11. Nik you have done it again. After being accused of dishing up yucky serves of dinner I only served Mr 6 and Miss 3 the noodles and meat. Mr 6 asked for soup after Miss 3 had and both went back for seconds. Amazing! Thanks so much for your yummy recipes. 🙂

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