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Pho

Pho

"This is a shortened and easier version of the delicious Vietnamese soup called Pho Bac. Garnish with pepper, green chiles, hoisin sauce, chili sauce and lime wedges."
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Ingredients

5 h servings 1100 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 1100 kcal
  • 55%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 107.7 g
  • 215%
  • Cholesterol:
  • 267 mg
  • 89%
  • Sodium:
  • 1938 mg
  • 78%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.
  2. Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.
  3. Stir onion, ginger, anise, salt and fish sauce into beef mixture.
  4. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente; drain.
  5. Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.

Footnotes

  • The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth ingredients consumed will vary.

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Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

We have been to Vietman and had it from street vendors this recipe taste just like it does there. I would not change anything.

Most helpful critical review

my mom makes pho too. you can buy premade packages of spice at most vietnamese supermarkets and just dump one in. my mom roasts ginger and onion on a grill first to bring out the aroma and then ...

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We have been to Vietman and had it from street vendors this recipe taste just like it does there. I would not change anything.

my mom makes pho too. you can buy premade packages of spice at most vietnamese supermarkets and just dump one in. my mom roasts ginger and onion on a grill first to bring out the aroma and then ...

The ginger should also be charboiled in the oven along with the onion to sweeten the flavor. In addition, it is missing some of the basic ingriendients in Pho such as peppercorns, cloves, etc.

To short-cut, I used 1 can beef broth and 1.5 cups of water as the base. It didn't taste quite like our local pho. So I added 1.5 TBL hoisin and that did it. Also, serve as directed or it looks ...

I had made this cause I heard Pho was good for hangovers...it definitely worked there. This is ok. You can buy Pho broth cubes at the Asian markets and that saves a little time and adds a more a...

I travel quite a bit and have eating Pho for lunch and loved it. I followed the recipe exactly but the end result did not come close to what I had enjoyed in the Pho restaurant. My wife and da...

I have been looking for this receipe for a long time.Thanks

very very disappointed in lack of flavour.

Very helpful breakdown of key flavors and ingredients. I needed to save some time so I cooked ground beef with sweet and sour sauce and chili sauce. Then I cooked onion, garlic and ginger. I coo...

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