Vietnamese Pho Noodle Soup

Vietnamese Pho Noodle Soup

It is an obsession, feeding the family.  I used to be really good at meal planning, but it seems like I fall off that wagon all the time then scramble last minute to figure something out. So when someone finally gives me a idea for dinner, I jump at it!!  So today, when I asked that question, ‘what do you feel like for dinner?, rather then saying ‘I don’t know’, My husband said ‘I feel like some Pho’..Vietnamese Pho Noodle Soup.


Maybe this is why…

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So I popped on to my favorite place to search recipes, Pinterest and found one that looked quick and easy..Just what I like :).  We just happened to have some leftover beef that was cooked up for dinner last night to use up and a quick run to the grocery store to get all the remaining ingredients. Done!


There are traditionally a lot of steps in making the broth for a Vietnamese pho noodle soup.  Using store bought beef broth and adding some additional flavor and spices  of cloves, star anise, and ginger definitely speeds up the process.

Leave the broth to simmer for atleast 30 minutes ( the longer the better to infuse the flavors), and continue to get all the other ingredients organized. (thai basil, lime, noodles, green onions, bean sprouts).  Then once the broth is done to you liking, it is just assembly time.

The way the soup works, is that you layer your raw or partially raw beef in the bowl with the other ingredients and the hot broth cooks the beef.

We chose to do beef pho tonight but if you decided to change this up with chicken, make the chicken is fully cooked first before adding it to the broth (which would be a base of chicken broth instead)

To assemble, grab a deep soup bowl, add your noodles, beef and bean sprouts to the bowl.  Pour the broth over the beef and into the bowl.  Add your remaining flavourings (thai basil, green onions and lime)


Season with Hoisin Sauce and if you like it spicy, some Sriracha.

Vietnamese Pho Noodle Soup

  • Servings: 4
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adapted from

For the Broth:

8 cups beef stock

2 big slices fresh ginger (bruise it a bit with the handle of a knife to bring out more flavor)
2 whole star anise
6 cloves
2 teaspoons light soy sauce (or soy sauce) ( you can use Bragg’s Liquid Aminos also)
4 teaspoons fish sauce

Combine beef stock, ginger, star anise, and cloves in a pot. ( I actually combined the star anise, cloves and ginger and wrapped in some cheesecloth for easier removal, rather then having to strain them out)

Bring to a boil over medium high heat. Turn to medium low heat. Cover and cook for 30 minutes or longer for more infused flavor.

Raw beef or partially cooked (sirloin steak, or tenderloin)
Rice noodles
Green onions (green part)
Bean sprouts and fresh herbs (mix of cilantro, basil or thai basil, and/or mint)
Sriracha or Hoisin sauce or both


**Note**  This is a good quick way to enjoy Pho at home.  For some reason it still was not as good as what we get at our local Vietnamese restaurant.  But everyone enjoyed it nevertheless.


TaDa, so easy Vietnamese Pho Noodle Soup!!

Happy Pho!!

Looking for more ideas for dinner.  Check out this amazing salmon burgers.


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