Description
This easy beef pho recipe brings the flavors of Vietnam to your kitchen with its aromatic broth, tender beef slices, and fresh herbs. A comforting and satisfying meal that’s perfect for any day of the week.
Ingredients
Scale
Broth:
- 8 cups low-sodium beef broth
- 1 cinnamon stick
- 3 whole cloves
- 2 star anise
- 1-inch piece fresh ginger (sliced)
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
For Serving:
- 8 oz rice noodles (pho noodles or flat rice noodles)
- 8 oz thinly sliced beef sirloin or flank steak (freezing for 15 minutes helps slice it thin)
- 1/2 small white onion (thinly sliced)
- 2 green onions (sliced)
- 1 cup bean sprouts
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil
- 1 lime (cut into wedges)
- sliced jalapeños or chili (optional)
- hoisin sauce and sriracha (for serving)
Instructions
- Prepare the Broth: In a large pot, combine the beef broth, cinnamon stick, cloves, star anise, ginger, fish sauce, soy sauce, and brown sugar. Bring to a boil, then simmer uncovered for 20–30 minutes. Strain and return to low heat.
- Cook Noodles: Cook rice noodles as per package instructions, then rinse and set aside.
- Assemble: Thinly slice beef. Divide noodles between bowls, top with beef slices, onions, and green onions. Ladle hot broth over the top. Add bean sprouts, herbs, lime, jalapeños, and sauces.
Notes
- Use pre-made beef broth or simmer with beef bones for extra richness.
- You can use leftover cooked steak instead of raw slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 55mg
