Vietnamese Beef Pho Recipe -
Vietnamese Beef Pho Recipe
  • READY IN hrs

Vietnamese Beef Pho

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"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 20 mins

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2004

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!!

Most Helpful Critical Review
Jun 30, 2009

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.

Dec 05, 2005

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.

Oct 27, 2006

Missing important star anise. Soup can't exist without it.

Sep 13, 2003

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.

Jan 16, 2003

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.

Mar 13, 2005

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.

Nov 10, 2007

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!


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  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 73.1 g
  • 24%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 2844 mg
  • 114%

* Percent Daily Values are based on a 2,000 calorie diet.

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