Roast Beef Pho: Transform Leftovers into Vietnamese Soup

Sunday’s Leftovers, Monday’s Magic

A cozy kitchen scene with a roasting pan of beef — A cozy kitchen scene with a roasting pan

Ever found yourself staring at a hunk of leftover roast beef on a Sunday night, wondering how to transform it into something exciting? You’re not alone. While Sunday roasts are a cherished tradition across the U.S., the leftovers often leave us scratching our heads. Enter Roast Beef Pho—a genius way to turn yesterday’s comfort food into today’s Vietnamese masterpiece.

This isn’t just about repurposing leftovers; it’s about bridging cultures. The rich, savory flavors of a classic American roast beef meet the aromatic, brothy brilliance of Vietnamese pho. It’s a match made in culinary heaven, and it’s easier than you think.

The Pho Phenomenon: A Quick History Lesson

A bustling street food market in Hanoi, Vietnam, with vendors — A bustling street food market in Hanoi, Vietnam,

Before we dive into the recipe, let’s talk pho. Originating in Northern Vietnam, pho (pronounced “fuh”) is more than just soup—it’s a cultural icon. Traditionally made with slow-cooked beef bones and thin slices of raw beef, it’s a labor of love that simmers for hours. But who says you can’t take a shortcut with Sunday’s leftovers?

Pho’s rise in the U.S. mirrors the story of Vietnamese immigration. From humble beginnings in Little Saigon communities in California and Texas, it’s now a staple in cities nationwide. And while purists might raise an eyebrow at using roast beef, innovation is part of pho’s DNA.

Why Roast Beef Works in Pho

A side-by-side comparison of a classic Sunday roast beef and — A side-by-side comparison of a classic Sunday roast

The Flavor Connection

Roast beef and pho share a secret: they’re both about depth. The caramelized crust on your roast beef? That’s umami gold. When added to a pho broth, it enhances the savory profile without overpowering the delicate spices.

Texture Matters

Traditional pho uses thin slices of raw beef that cook in the hot broth. Leftover roast beef, when thinly sliced, adds a satisfying chewiness that holds up beautifully in the soup. It’s a texture win-win.

Time-Saver Extraordinaire

Let’s face it: making pho from scratch is a weekend project. But with roast beef already in your fridge, you’re halfway there. This hack cuts hours off the process, making it perfect for a Monday night dinner.

Building Your Roast Beef Pho: Step by Step

A step-by-step visual guide to assembling Roast Beef Pho, from — A step-by-step visual guide to assembling Roast Beef

The Broth: Shortcut to Flavor

Start with a store-bought beef broth as your base. To infuse it with pho flavor, toast star anise, cinnamon sticks, and coriander seeds in a skillet, then simmer them in the broth for 20 minutes. Strain out the spices, and you’ve got a fragrant foundation.

The Beef: Slice and Shine

Thinly slice your leftover roast beef against the grain. If it’s too cold and hard to slice, let it sit at room temperature for 15 minutes. The key is to keep the slices thin so they warm up quickly in the broth.

The Noodles: Rice is Nice

Pho isn’t pho without rice noodles. Grab a package of flat rice noodles (banh pho) from your local Asian market or online. Cook them according to the package, but err on the side of al dente—they’ll soften more in the broth.

The Toppings: Fresh is Best

This is where pho gets personal. Set out a platter of toppings: fresh basil, cilantro, bean sprouts, lime wedges, and sliced jalapeños. Don’t skip the hoisin and Sriracha—they’re the dynamic duo of pho condiments.

Assembly: The Art of the Bowl

A beautifully arranged bowl of Roast Beef Pho, with noodles, — A beautifully arranged bowl of Roast Beef Pho,

Here’s where it all comes together. Place a handful of noodles in a deep bowl, then arrange the roast beef slices on top. Ladle the hot broth over everything, letting it warm the beef and soften the noodles. Finish with your chosen toppings and a squeeze of lime. It’s not just a meal—it’s a masterpiece.