Lemongrass Beef Pho Hot Pot – A bright, aromatic Vietnamese hot pot built on a pho‑style broth infused with lemongrass, charred onion, ginger, and warm spices. Thinly sliced beef cooks tableside for a fresh, interactive meal that blends classic pho comfort with modern hot pot ease.
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In This Hot Pot Guide
Why You’ll Love This Lemongrass Beef Pho Hot Pot
This recipe takes everything people love about pho — the aromatics, the warmth, the herbs — and turns it into an interactive hot pot that cooks right at the table. It’s fast, vibrant, and perfect for hosting. The broth is lighter than traditional pho but still layered with lemongrass, charred aromatics, and warm spices, making it ideal for dipping thinly sliced beef and fresh vegetables.
This version fits seamlessly into your Vietnamese hot pot collection: bright, herb‑forward, and easy to scale for groups.
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What Makes Lemongrass Beef Pho Hot Pot Different
Pho‑inspired broth: Charred onion, ginger, star anise, and cinnamon give you that familiar pho aroma.
Lemongrass-forward: Adds brightness and a clean, citrusy backbone.
Quick simmer: No long stock required — 30 minutes builds a surprisingly deep broth.
Tableside cooking: Thinly sliced beef cooks in seconds for maximum tenderness.
Customizable: Add mushrooms, greens, tofu, noodles, or keep it minimal.
Ingredients for Lemongrass Beef Pho Hot Pot
This hot pot uses pantry‑friendly Vietnamese aromatics and spices. Shop the ingredient list:
- Lemongrass
- Onion + ginger
- Beef broth
- Fish sauce + soy sauce
- Star anise, cinnamon, cloves, peppercorns
- Thinly sliced beef (hot pot style)
- Rice noodles
- Mushrooms, greens, tofu
- Fresh herbs: Thai basil, cilantro, scallions
- Bean sprouts, lime, chili
Everything is easy to find and easy to prep.
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Master the Beef Pho Hot Pot Broth
Char the aromatics Browning the onion and ginger is what gives pho its signature depth.
Simmer with spices Lemongrass, star anise, cinnamon, and cloves infuse quickly.
Strain + adjust Taste and balance with salt, fish sauce, or a touch of sugar.
Transfer to the hot pot Keep it at a gentle simmer for cooking beef and vegetables.
Lemongrass Beef Pho Hot Pot
Equipment
- Large pot
- Hot Pot Burner
- Strainer
- Tongs
Ingredients
- 1 tablespoon neutral oil
- 1 large yellow onion halved
- 3 to 4 inches ginger sliced
- 3 stalks lemongrass bruised and cut into 3 inch pieces
- 6 cups beef broth
- 2 cups water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 to 2 teaspoons sugar
- 3 whole star anise
- 1 cinnamon stick
- 4 to 6 whole cloves
- 1 teaspoon black peppercorns
- salt to taste
- 1 pound thinly sliced beef hot pot style
- 8 to 10 ounces cooked rice noodles or banh pho
- 1 to 2 cups mushrooms any variety
- 2 cups napa cabbage or bok choy chopped
- 1 cup tofu cubed (optional)
- 1 small onion thinly sliced
- 1 cup thai basil leaves
- 1 cup cilantro
- 4 scallions sliced
- 2 cups bean sprouts
- 4 lime wedges
- 1 sliced chili optional
- hoisin sauce as needed
- sriracha as needed
Instructions
- Heat oil in a large pot over medium high heat and char the onion cut side down with the ginger until deeply browned.
- Add lemongrass, beef broth, water, fish sauce, soy sauce, sugar, star anise, cinnamon stick, cloves, and peppercorns. Bring to a boil, then reduce to a simmer for 25 to 30 minutes.
- Strain out aromatics and spices, then taste and adjust seasoning with salt, fish sauce, or sugar.
- Transfer the hot broth to a tabletop hot pot or burner and keep at a gentle simmer.
- Arrange sliced beef, cooked noodles, vegetables, herbs, and garnishes on platters around the pot.
- Dip thinly sliced beef and vegetables into the simmering broth until just cooked, then serve over noodles with herbs, lime, and sauces.
Notes
- Use hot pot style beef for quick cooking and tenderness.
- For a richer broth, add beef bones or oxtail and extend the simmer to 1 to 2 hours, then strain before serving.
- Keep the broth at a gentle simmer so the beef stays tender and does not overcook.
How to Serve Family Style
Set everything out on platters so guests can build their own bowls:
- Thinly sliced beef
- Cooked rice noodles
- Mushrooms and greens
- Herbs and bean sprouts
- Lime wedges and chili
- Hoisin + sriracha (optional)
Dip beef and vegetables into the simmering broth, then layer into bowls with noodles and herbs.
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Tips for Success with Hot Pot
Use hot pot–style beef: Ultra‑thin slices cook in seconds and stay tender.
Keep the broth at a gentle simmer: A rolling boil toughens the beef.
Prep everything before heating the pot: Hot pot is all about flow.
Add bones for a deeper broth: If you want a richer pho profile, simmer bones for 1–2 hours before straining.
Give These Hot Pot Variations A Go
Spicy Lemongrass Beef Hot Pot: Add chili oil or fresh Thai chilies to the broth.
Richer Pho Hot Pot: Add oxtail or marrow bones for a deeper base.
Herb-Heavy Version: Add culantro or extra Thai basil for a more aromatic finish.
Mushroom-Forward: Use a mix of enoki, shiitake, and oyster mushrooms for a vegetarian-friendly spread (swap beef broth for mushroom broth).
Lemongrass Beef Pho Hot Pot FAQ
Can I make the broth ahead of time? Yes — the broth actually tastes better after resting. Reheat and strain before serving.
What beef works best? Ribeye, sirloin, brisket, or any hot pot–style pre-sliced beef.
Can I use store-bought pho broth? You can, but adding lemongrass, charred aromatics, and spices will elevate it significantly.
Do I need a hot pot burner? Any tabletop burner works. You can also serve the broth in a Dutch oven on a portable induction burner.
Serving & Storage
Leftover broth: Strain and refrigerate up to 3 days or freeze up to 3 months.
Leftover beef: Store raw beef separately and cook fresh next time.
Noodles: Keep cooked noodles separate to avoid clumping.
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