This recipe is my version of Vietnamese beef pho. It’s perfect for a weeknight and full of flavor.
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 quarts beef stock
- 1 tablespoon beef soup base, such as Better Than Bouillon
- 1 tablespoon fish sauce
- 1 tablespoons hoisin sauce, plus more if desired
- 4 scallions, 2 sliced in half and 2 sliced thinly on the bias
- 2 inches fresh ginger, peeled and cut into thin rounds
- 2 whole cloves
- 2 whole star anise pods
- 1 cinnamon stick
- 1 to 2 tablespoons soy sauce
- 8 ounces thin rice noodles, cooked according to package instructions
- 4 ounces shaved beef
- 1 cup bean sprouts
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1 jalapeno, sliced thin (seeds and ribs can be scooped out)
- 1 lime, cut into wedges
Instructions
- Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
- Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
- Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 354 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 18 mg |
| Sodium | 1847 mg |
Reviews
Not such a fan of this soup. Had an ‘off’ taste. I’m a huge Asian food fan, but this just didn’t make the mark.
Made this tonight for the family and it was a big hit! enjoyed the flavour of the broth. Super easy on a snowy evening Cheryl
Good Pho broth has clarity. It is not a dark soup overloaded with concentrated sodium levels. All of your base flavorings are salt bombs. Too much.
I wanted to love this I really did but the flavors were all so over powering I could not get past it. I make all sorts of cuisines and cook many different styles but this was just nothing like I imagined. The components themselves were ok but between the star anise, ginger, fish sauce it just didn’t work for me.
I love Pho. I’ve made it and I’ve had it in restaurants. This quick and easy soup is very reminiscent of those soups. Very easy, very flavorful and will definitely be making this again. Great weeknight meal. Thanks Jeff!
It’s was so easy to make and very filling. Make some spring rolls for a side dish and dinner is served.
Outstanding and easy to make.