We’ve Combined Two Asian Favorites in Our Pho Rice Bowl

February 28, 2020

There are many reasons to love php. It’s light but full in flavor, it has an amazing blend of aromatics that you just can’t help but fall in, and it has a slight tang at the end that just brings all the flavors together. But in all its lightness and featheriness to the tongue, a bowl of pho can only satisfy so much. We are a people of heartiness. We are a people of rice, loads of it. Pho is made of rice noodles; it wasn’t that hard to make a connection.


The inspiration behind this ingenious discovery is the rice bowls of Asia. From the Bibimbap of Korea to the Nasi Goreng of Malaysia and Indonesia, rice is a staple across our collection of countries, so why not pho? Still brimming with the nuanced spices, this bowl takes shape with help from our beloved carb. Instead of a noodle soup with everything layering subtly, the flavors are more in-your-face, more like a robust “mabuhay!” than a modest “chào.” As always, anything pho is best served with a massacre of hoisin and an entire bottle of sriracha.


Pho Rice Bowl

Total Time: 120 minutes
Yield: 6 – 8 servings, estimated

Ingredients: Pho Rice Bowl Assembly

  • tender beef, sliced 
  • tendon, sliced
  • bean sprouts
  • basil leaves, shredded
  • lime of lemon, half-wedged
  • hoisin, on the side
  • Sriracha, on the side

Ingredients: Beef Pho Broth

  • 600g brisket (or any preferred beef cut)
  • 400g beef tendon
  • 3L water
  • 1 star anise
  • 5 cloves
  • 1 cinnamon bark, small
  • salt and fish sauce, to taste


  1. Boil together all ingredients until beef and tendon are tender then set aside.
  2. Use the beef broth to cook the rice.
  3. You can remove tendon in advance if it softens before the beef.

Ingredients: Pho Rice

  • 2 and 1/2 cups long grain rice
  • 2 and 1/2 cups beef broth
  • salt and fish sauce, to taste

Procedure: Pho Rice

  • Cook rice as you would in rice cooker, substituting water for broth.


  1. Put the rice in a bowl
  2. Arrange beef and tendon slices on top.
  3. Add beansprouts, basil, and lemon.
  4. Serve with hoisin, sriracha, and extra hot beef pho broth on the side.
Andre Orandain SEE AUTHOR Andre Orandain

Andre’s love for food began with his affair with a televised Nigella Lawson. He then met the literary voice Doreen Fernandez after reading Tikim, he was a changed man ever since. He aspires to eat around the Philippines, slowly unraveling the rich culture that archipelago can offer.

2 comments in this post SHOW

2 responses to “We’ve Combined Two Asian Favorites in Our Pho Rice Bowl”

  1. Melody Buendia says:

    looks good from here. 🙂

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