Vietnamese Beef Pho

Vietnamese Beef Pho

48

"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."
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Ingredients

1 h 30 m servings 528 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 2844 mg
  • 114%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
  2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
  3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Reviews

48
  1. 74 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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...

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 o...

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...

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 som...

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 b...

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'...

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 nood...

So so so so good. As other reviewers have mentioned....definitely freeze the beef before slicing (the thinner, the better) & add some star anise and cloves. Quick and delicious!

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 a...