"This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup." — Maryellen
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onion, sliced into rings
fresh ginger root
whole black peppercorns
sirloin tip, cut into thin slices
fresh basil leaves
fresh mint leaves
loosely packed cilantro leaves
fresh jalapeno peppers, sliced into rings
limes, cut into wedges
2 (8 ounce) packages
dried rice noodles
hot pepper sauce
Basically, I have a recommendation for authentic vietnamese pho. Go to your local oriental/world food mart and buy the actual pho broth cubes. Just ask the cashier. They come in small packages of 6. This makes the pho taste authentic, rather than making your own broth or buying american beef broth. Happy eating!!
This is missing the many spices (Star Anise, Cloves, etc.) that makes Pho...Pho. The Lemongrass also throws it off. I've never seen lemongrass introduced in Vietnamese Pho. It might be in some other types of Asian noodle type soup but never in Vietnamese Pho.
This is not pho. Don't be fooled into thinking this is pho. Pho is made from hours of cooking beef bones to soften the meat and draw out the bone marrow. What we have here is spiced swanson beef broth.
Missing important star anise. Soup can't exist without it.
In response to the one person who classified the traditional ingredients for making this recipe, the anise seeds etc and traditionally used by the Vietnamese. Lemongrass is traditionally used by those of Cambodian and Thai origin which makes just as great a broth. Aside from the lemongrass, you can also add a dried pickled radish found in many Asian specialty stores. These taste really great tender. For added flavor, my family fries a little minced garlic ahead of time until they are golden (takes only a few seconds!) and garnish the pho with them.
Voon-da-bar. Darn good Pho. For those of you with difficulty slicing beef thin, try this:
Pop your cut of beef into the freezer (suggest you plastic wrap it first)... 10-30 minutes and you'll be dancing - chilly beef makes for easy slicing (be sure to use a sharp knife as well).
Bring to room temperature before finishing off in bowl.
This is an excellent recipe. As another user recommended, I found 'pho cubes' at an asian market and use them to make the broth. This makes a huge difference. I also use dried vermicelli noodles instead of rice noodles. I'm not a fan of fish sauce so I omit that.
This is a tasty base recipe. Ingredients are easy to find, preparation is minimal and spices can be adjusted to suit each person's taste. I decreased the broth to 3 Qt, added garlic, a couple anise stars, increased the cinnamon stick (2) and used colored peppercorns. Along with the fresh herbs/vegs's we just seasoned with chili sauce. This soup will be a staple!
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Beef Pho
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 122
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