Beef Pho Hot Pot - Lau Pho Bo
6-8 Servings
1:00
4:30
Moderate- you’ll be right
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If you're anything like me, a steaming bowl of beef pho is one of life's greatest comforts. But when the weather cools down and there's a house full of family or friends, I love transforming this Vietnamese classic into something a little more interactive. This Vietnamese Beef Pho Hot Pot (Lẩu Phở Bò) combines the rich, aromatic flavours of traditional pho with the fun and theatre of a hot pot, creating a meal that's just as much about the experience as it is the food.
The broth is unmistakably pho, fragrant, deeply savoury and layered with warming spices; but instead of serving everything in individual bowls, everyone cooks their own noodles, vegetables and beef around the table. It's comfort food designed for sharing.
In Lẩu Phở Bò, a slow-simmered pho broth becomes the centrepiece while thinly sliced beef, tender oxtail, beef tendon balls, tripe, fresh herbs, leafy greens and silky rice noodles are cooked to order by everyone gathered around the table.
Growing up, hot pot was something our family, and more importantly, our extended family, enjoyed regularly throughout the cooler months. Much like Vietnamese BBQ brings everyone together in summer, hot pot does exactly the same during winter. It wasn't just about the food; it was about slowing down, cooking together and spending quality time around the table.
Now that I have my own family, I love turning traditional Vietnamese noodle soups into hot pots. It keeps the authentic flavours I grew up with while creating a fun, interactive dining experience that everyone can get involved in. There aren't many meals that encourage conversation quite like a bubbling hot pot in the middle of the table.
For the best pho broth for hot pot, start with oxtail and chicken frames. It creates a rich, gelatinous broth packed with flavour, while the tender meat becomes another delicious protein for everyone to enjoy throughout the meal.
Lean into the hot pot experience by adding plenty of vegetables. Bok choy, Chinese cabbage and Taiwanese lettuce might not traditionally accompany a bowl of pho, but they work beautifully here, soaking up the fragrant broth while adding freshness, texture and colour.
One of my favourite finishing touches is to add another Duncan Lu Pho Spice Sachet to the simmering hot pot just before everyone sits down. It creates a little theatre at the table as the fresh herbs and whole spices bloom in the hot broth, filling the air with an incredible aromatic fragrance. It's a simple trick that makes the experience even more memorable and showcases just how much aroma freshly infused pho spices can bring.
Finally, don't rush it. Hot pot is meant to be enjoyed slowly, with plenty of people gathered around the simmering broth. The conversations, laughter and shared cooking are just as important as the food itself.
This Vietnamese Beef Pho Hot Pot is more than just another pho recipe, it's a meal that brings people together. Whether you're introducing friends to Vietnamese cuisine or recreating memories from your own childhood, it's a comforting, interactive way to enjoy one of Vietnam's most iconic flavours. If you give this recipe a try, I'd love to see it. And if you want to make authentic pho at home with confidence, be sure to check out our Duncan Lu Pho Spice Canisters, designed to make great pho easier than ever.
Ingredients:
Pho broth:
1.5kg Ox tail or beef short ribs, cut into medium chunks
2 chicken frames
1 brown onion
40g ginger, slightly crushed
½ bunch spring onions
1 bunch coriander stalks
1½ tablespoons sea salt
30g dried sandworms or dried shrimp
1 medium daikon, peeled and cut into medium chunks
50ml Son fish sauce
2 teaspoons anchovy salt
1½ teaspoon sea salt
½ teaspoon MSG (optional)
30g rock sugar (optional)
5.5L water
Other:
600g dried banh pho rice noodles or 1.5kg fresh pho rice noodles
400g beef tendon balls, halved
300g topside beef or eye round, thinly sliced
200g beef bible tripe, thinly sliced (optional)
½ bunch spring onions, thinly sliced
1 bunch coriander, roughly chopped
1 bunch saw tooth coriander, thinly sliced (optional)
1 bunch Thai basil, roughly chopped
2 bunches choy sum or bok choy, cut into 3-4cm pieces
1 bunch seasonal greens (Taiwanese lettuce) or ¼ Chinese cabbage, cut into 3-4 cm pieces
200g bean sprouts
Dipping sauce #1 (optional):
100g Hoisin sauce
80g Sriracha hot sauce
Dipping sauce #2 (optional):
100g hoisin sauce
Chilli oil
Juice from ¼ lime
Special equipment:
Portable induction/gas cooktop
Small hot pot strainers
Method:
How to make beef pho broth:
1. In a large stock pot half-filled with water, bring to the boil then add ox tail and chicken frames, return to the boil then discard water to remove impurities and wash well under running cold water. Return oxtail and chicken frames to clean stock pot along with onions, ginger, ½ bunch spring onions, coriander stalks, sea salt, dried sandworms or shrimp and 4.5L water. Bring to the boil then simmer for 3½ hours.
Duncan’s tip: Skim off any impurities and foam throughout the simmering process for a clear broth.
2. After 1 hour, add daikon radish.
3. After 2½ hours total, add one sachet of Duncan Lu’s Pho Spices.
Duncan’s tip: If you prefer a stronger ‘pho’ aroma, add an additional sachet of pho spices.
4. At the end of the 3½ hour simmer, collect and discard the chicken frames and as many spring onions, onions and ginger as possible.
Duncan’s tip: Be careful when stirring the pot to avoid pulling meat off the ox tail pieces.
5. Season broth with 40ml fish sauce, 2 teaspoons anchovy salt, 1½ teaspoons sea salt and ½ teaspoon MSG. If you prefer you broth on the sweeter side, season with up to 30g rock sugar to your taste.
Duncan’s tip: Before serving, taste the broth and if it’s to your liking proceed to preparing the hot pot. If not, season with additional fish sauce, anchovy salt, sea salt of MSG to your taste.
How to make hot pot dipping sauces:
Dipping sauce #1:
1. In a small bowl mix all ingredients and combine well.
Dipping sauce #2:
1. In a small bowl mix all ingredients and combine well.
How to serve Beef Pho Hot Pot:
1. If using dried pho noodles, pre-soak for 60 minutes in cold water then strain well. If using fresh pho noodles, wish your hands separate the noodles to avoid having long clumps.
2. Transfer broth, oxtail and daikon radish into a medium pot and place on a portable cooktop and bring to the boil then leave on a gentle simmer.
Duncan’s tip: At this point, for a theatrical experience and extra ‘pho’ aroma, you can add an additional pho spices sachet.
3. Surround the pot with the remaining hot pot ingredients.
4. Just before enjoying add in finely chopped spring onions, coriander, saw tooth coriander and Thai basil into the broth.
5. Cook noodles in the broth using a small hot pot strainer, place in a small bowl then enjoy with ox tail, radish and/cook meat and vegetables to your preference. Add to the bowl with a small ladle of broth and enjoy with a hoisin dipping sauce.
Duncan’s tip: Refrain from adding hoisin sauce and Sriracha hot sauce into the broth as this can overwhelm and blanket the natural and aromatic flavours in the broth.
