Pho (Beef Noodle Soup)

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 170 mins

The hot broth ladled over the noodles and raw beef cooks the beef, which is why its important to cut it as thinly as possible. Eat the noodles and beef with chopsticks, and savor the broth with a spoon.


1tablespoon olive oil
2medium yellow onions, quartered lengthwise
1piece (3-inch) ginger, peeled and cut in half lengthwise
3quarts lower-sodium chicken broth
1 1/2pounds boneless beef chuck, sliced crosswise into 1-inch strips
1-- cinnamon stick
3-- whole cloves
3-- whole star anise
Noodles and Beef:
1pound dried rice stick noodles, ¼-inch wide, usually labeled banh pho
1/4cup fish sauce
2teaspoons sugar
1/2teaspoon salt
1/2pound boneless beef rib-eye, strip or flank steak, slightly frozen, sliced paper-thin across the grain and cut in bite-size pieces
1medium yellow onion, peeled and thinly sliced
3-- green onions, thinly sliced
1pound mung bean sprouts, tails trimmed, rinsed
1/2-- bunch fresh cilantro
1/2-- bunch fresh basil
2-- limes, cut into wedges


  1. To prepare broth, heat oil in a large stockpot. Add onions and ginger; sauté until brown. Add chicken broth, beef chuck, cinnamon, cloves and star anise. Bring to a boil over medium-high heat; reduce heat and simmer 1 hour.
  2. To prepare noodles, soak noodles in warm water until pliable, 20 to 25 minutes. Drain well.
  3. After broth has simmered 1 hour, remove from heat. Remove cooked beef, and save for another use. Strain broth into another large stockpot, discarding onions, ginger and whole spices. Stir in fish sauce, sugar and salt. Just before serving, bring back to a full boil.
  4. Arrange yellow onion, green onion, bean sprouts, cilantro, basil and lime wedges on a small platter.
  5. To cook noodles, bring a large pot of water to a full boil. Place noodles, one or two servings at a time, into a sieve and lower into boiling water. Cook 20 to 30 seconds. Drain well and transfer to large individual bowls. Repeat until all noodles are done.
  6. Top each bowl of noodles with a few slices of steak. Ladle in 2 cups of hot broth. The heat should cook the meat instantly. Garnish with yellow onion, green onion, bean sprouts, cilantro, basil and lime wedges.

Recipe by Christina Eng.

Nutritional Info *per serving

  • Calories 610
  • Glycemic Load 1
  • Fat 13g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 90mg
  • Sodium 1350mg
  • Potassium 610mg
  • Carbohydrate 83g
  • Fiber 4g
  • Sugars 8g
  • Protein 39g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 45%
  • Calcium 10%
  • Iron 35%