Pho (Vietnamese Beef Noodle Soup) - BigOven 4726
Pho (Vietnamese Beef Noodle Soup)

Pho (Vietnamese Beef Noodle Soup)

Ready in 45 minutes
21 review(s) averaging 3.6. 62% would make again

Top-ranked recipe named "Pho (Vietnamese Beef Noodle Soup)"

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Try this Pho (Vietnamese Beef Noodle Soup) recipe, or contribute your own. "Soups" and "Beef" are two tags used to describe Pho (Vietnamese Beef Noodle Soup).

"i have made this a few times now. I bought a packet of 'pho spices' and then bought all the ingredients seperately - coriander seeds fennel seeds, star anise, cassia (cinnamon sticks) and brown cardamon pods. I put a mix (to taste) in a large tea strainer and leave that in to boil. actually i'll just submit a recipe i think.."

- xine74

Ingredients

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BROTH
1 inch fresh ginger
3 Star anise
2 Green onions
5 c Beef stock
3 tb Fish sauce
SOUP
8 oz Rice sticks; or cellophane noodles
1 Onion
12 Basil leaves
6 oz Beef tenderloin; or sirloin
GARNISH
8 sprigs fresh mint; or basil
2 Jalapenos; thinly sliced
2 c Mung bean sprouts
1 Lime; quartered
EXTRAS
1 Hoisin sauce
1 Asian chili sauce

Original recipe makes 4 Servings

Servings  

Preparation

Use Rice sticks or cellophane noodles. Partially freeze beef before cutting. Cooks notes: Star anise, fish sauce, hoisin sauce and Asian chili sauce are available at Asian markets or some supermarkets with large Asian specialty sections. Use caution when working with fresh chilies. Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes. Procedure: Combine the beef stock, ginger, star anise, green onions and fish sauce and gently simmer for 30 minutes.

Remove the ginger, anise and green onions. Soak the rice sticks in warm water for 30 minutes. Slice the green onions, onion and basil leaves as thinly as possible. Slice the beef as thinly as possible across the grain. It helps to partially freeze the meat before slicing.

Bring 4 quarts water to a boil. Arrange the bean sprouts, mint sprigs, chilies and lime on a platter.

Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain. Presentation: Divide the noodles among 4 large bowls. Arrange the scallions, onion slices and beef slices on top. Spoon the boiling broth on top: The heat of the liquid should be sufficient to cook the meat. Serve the soup at once, with the garnish platter on the side. Let each person add sprouts, mint, chilies, lime, hoisin sauce and/or chili sauce to taste. Yield: Makes 4 servings.

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Pho tai bo vein photo by Meezplz Meezplz

photo by Shanehutchings Shanehutchings

photo by Shanehutchings Shanehutchings

photo by Fizzgig_Bites Fizzgig_Bites

Calories Per Serving: 342 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Pho (Vietnamese Beef Noodle Soup) All 21 reviews

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Easy to make & love it
johnsmith8 11 month ago
tklairby 1 year ago
vegan76 1 year ago
Sorry, this doesn't taste like Pho at all
R6Simon 1 year ago
It's good… but compared to the real stuff, it's not too great
Misoman 2 years ago
Not a very authentic flavor. The beef and noodles need more taste, they come out very bland this way.
Cunnyngham 2 years ago
mia88 2 years ago
ok if ur looking for a quick pho fix. def not the real thing but was easy and i enjoyed it on a cold day.
geli 2 years ago
This recipe is ok if you've never had real pho before but it fails in comparison to the real stuff
nickBSad 2 years ago
Sorry it just wasn't to my taste.
shanban31207 2 years ago
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