LVA (lemongrass Vietnamese beef stew) and pho (Vietnamese noodle soup) are two beloved Vietnamese dishes, but they are very different in flavor, texture, and purpose. LVA is a rich, savory stew made with beef, lemongrass, and spices, served over rice or noodles, while pho is a fragrant, clear broth noodle soup with thin slices of beef and fresh herbs. This guide breaks down the differences and gives you a solid recipe for each, so you can enjoy both at home.
Ingredients
For LVA (Lemongrass Beef Stew)
- 2 lb (900 g) beef chuck, cut into 1.5-inch cubes
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 4 cloves garlic, minced
- 1 shallot, sliced
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) five-spice powder
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) coconut water (or water)
- 2 carrots, cut into chunks
- 1 onion, quartered
- 2 tbsp (30 ml) vegetable oil
- Salt and pepper to taste
For Pho (Beef Noodle Soup)
- 1 lb (450 g) beef bones (knuckle or oxtail)
- 1 lb (450 g) beef sirloin, thinly sliced (for topping)
- 1 onion, halved
- 1 (3-inch) piece ginger, halved
- 2 cinnamon sticks
- 2 star anise
- 1 tsp (5 g) coriander seeds
- 1 tsp (5 g) fennel seeds
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) sugar
- 8 cups (1.9 L) water
- 8 oz (225 g) flat rice noodles (banh pho)
- Garnishes: bean sprouts, Thai basil, lime wedges, sliced chili
Instructions
Make LVA
- Season beef cubes with salt and pepper. In a Dutch oven, heat oil over medium-high and brown beef in batches until deeply seared on all sides. Remove and set aside.
- In the same pot, sauté lemongrass, garlic, and shallot for 1 minute until fragrant. Add five-spice powder and stir for 30 seconds.
- Return beef to pot. Add fish sauce, soy sauce, brown sugar, beef broth, and coconut water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
- Add carrots and onion. Continue simmering uncovered for 30 minutes, until beef is fork-tender. Adjust seasoning with salt or fish sauce.
- Serve hot over steamed rice or rice noodles.
Make Pho
- Char onion and ginger: place them cut-side down on a dry skillet over medium-high heat until blackened, about 5 minutes. Rinse under water to remove burnt bits.
- Toast spices (cinnamon, star anise, coriander, fennel) in a dry pan for 1-2 minutes until fragrant.
- In a large pot, add beef bones and 8 cups water. Bring to a boil, then skim off any scum. Add charred onion, ginger, and toasted spices. Reduce heat and simmer gently for 2 hours, skimming occasionally.
- Strain broth, discard solids. Season with fish sauce and sugar. Keep hot.
- Cook rice noodles according to package directions (usually soak in hot water for 10 minutes, then boil for 1 minute). Drain.
- To serve: place noodles in bowls, top with raw sirloin slices, and ladle hot broth over. The broth will cook the beef. Serve with garnishes.
Tips
- For LVA, browning the beef well is key—it adds deep flavor. Don’t rush this step.
- For pho, the broth should be clear. Skim foam regularly and avoid boiling hard; a gentle simmer keeps it clear.
- If you can’t find lemongrass, use 1 tbsp (15 g) lemongrass paste, but reduce the amount slightly as it’s more concentrated.
- Pho broth can be made ahead and refrigerated; fat will solidify on top—remove it before reheating for a cleaner taste.
Serving Suggestions
Serve LVA with steamed jasmine rice or fresh rice noodles, and a side of pickled vegetables or a simple cucumber salad. For pho, set out a platter of bean sprouts, Thai basil, lime wedges, and sliced chilies so everyone can customize their bowl. Both dishes pair well with a cold Vietnamese iced coffee or a light beer.
Variations
For LVA, you can use chicken thighs instead of beef—reduce cooking time to about 45 minutes. Add a can of diced tomatoes for a slightly tangier stew. For pho, try chicken pho (pho ga) by using chicken bones and breast, cooking for 1 hour. You can also add meatballs or brisket for a heartier bowl.
Storage and Reheating
Both dishes refrigerate well for up to 4 days. Store LVA in an airtight container; it actually tastes better the next day as flavors meld. Reheat on the stovetop over medium heat until bubbling. For pho, store broth and noodles separately—noodles will get mushy if stored together. Refrigerate broth for up to 4 days, or freeze for up to 3 months. Reheat broth on the stove, and cook fresh noodles if possible.
Frequently Asked Questions
Can I use a pressure cooker for LVA? Yes, after browning the beef, cook on high pressure for 35 minutes with the remaining ingredients, then quick-release.
Why is my pho broth cloudy? Cloudiness usually comes from boiling too hard or not skimming the scum. Always simmer gently and skim the surface.
Can I make pho vegetarian? Yes, use vegetable broth and add mushrooms or tofu. Char the vegetables and spices as directed for depth.
What cut of beef is best for LVA? Chuck or brisket are ideal because they become tender with long cooking. Avoid lean cuts like sirloin.
How do I slice beef thinly for pho? Partially freeze the sirloin for 30 minutes, then slice against the grain into thin slices.
Is pho traditionally served with hoisin and sriracha? In Vietnam, pho is usually seasoned with fish sauce and lime, but hoisin and sriracha are common additions in the US. Use them to taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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