How to Make Delicious Kobe Beef Pho


Kobe beef pho is a luxurious twist on the classic Vietnamese noodle soup, featuring the rich flavors of Kobe beef combined with fragrant herbs and spices. While traditional pho typically uses thinly sliced beef, Kobe beef adds an extra layer of indulgence to this beloved dish. In this guide, we’ll walk you through the steps to create a mouthwatering bowl of Kobe beef pho that will impress even the most discerning palates.


  • 8 cups beef broth
  • 1 onion, thinly sliced
  • 3-4 star anise
  • 3-4 cloves
  • 1 cinnamon stick
  • 1-inch piece of ginger, sliced
  • 2-3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 8 ounces Kobe beef, thinly sliced
  • 8 ounces rice noodles
  • Bean sprouts, Thai basil, lime wedges, and sliced chili peppers (for serving)
  • Hoisin sauce and Sriracha (optional, for serving)


  1. Prepare the Broth:
    • In a large pot, combine the beef broth, sliced onion, star anise, cloves, cinnamon stick, and ginger. Bring the broth to a boil, then reduce the heat to low and let it simmer for at least 30 minutes to allow the flavors to develop.
  2. Season the Broth:
    • Stir in the fish sauce and sugar, adjusting the amounts to taste. Continue to simmer the broth for an additional 10-15 minutes.
  3. Cook the Kobe Beef:
    • While the broth is simmering, prepare the Kobe beef by thinly slicing it against the grain. You can use a sharp knife or ask your butcher to do this for you. Set the sliced beef aside.
  4. Prepare the Rice Noodles:
    • Cook the rice noodles according to the package instructions until they are tender but still slightly firm. Drain the noodles and rinse them under cold water to stop the cooking process. Set the noodles aside.
  5. Assemble the Pho:
    • Divide the cooked rice noodles among serving bowls. Arrange the thinly sliced Kobe beef on top of the noodles.
  6. Ladle the Broth:
    • Using a fine-mesh strainer or cheesecloth, strain the broth to remove the aromatics and any impurities. Ladle the hot broth over the Kobe beef and noodles, ensuring that the beef is submerged in the hot liquid.
  7. Serve:
    • Serve the Kobe beef pho hot, accompanied by bean sprouts, Thai basil, lime wedges, and sliced chili peppers on the side. Diners can customize their bowls with these garnishes and add hoisin sauce and Sriracha for extra flavor if desired.
  8. Enjoy:
    • Invite your guests to slurp up the flavorful broth, savoring the tender slices of Kobe beef and aromatic spices. Kobe beef pho is a delightful fusion of Vietnamese and Japanese flavors that is sure to leave everyone satisfied.


  • Look for Kobe beef with ample marbling, as this will ensure a juicy and flavorful broth.
  • If you can’t find Kobe beef, you can substitute with another high-quality beef such as Wagyu or ribeye.
  • For a quicker version of this recipe, you can use store-bought beef broth and simmer it with the aromatics for about 20-30 minutes before serving.
  • Feel free to add additional toppings to your Kobe beef pho, such as sliced onions, cilantro, or jalapeños, to suit your taste preferences.

Now you’re ready to enjoy a bowl of homemade Kobe beef pho that rivals your favorite restaurant’s version.