Pho {Vietnamese Beef Noodle Soup}

If you love this pho recipe and want more, be sure to check out our Leftover Turkey Pho and Turkey Meatball Pho.

There’s no other way to put this: Pho {Vietnamese Beef Noodle Soup} is my favourite food in the world. Simply put, there’s no other food I crave more than this.

Fragrant beef broth made aromatic by simmering with toasted spices, ginger, and scallions poured over paper thin slices of beef on top of rice noodles are good enough by themselves. It’s dreamy.

But with the traditional Pho recipe toppings of bean sprouts, fresh cilantro and basil, thin slices of hot peppers (if you’re brave), and a squeeze of lime, you’re absolutely in another world.

It’s world where every bite is a taste explosion! No noodle soup will ever be able to compare again after jumping on the Pho train.

When I’m celebrating, I want pho. If I’m sad, I want pho. When I’m horribly sick, this soup -THIS PHO RECIPE- is what my cells NEED to feel better.

Easy Beef Pho Recipe

You could argue that the best pho starts with homemade, slow-simmered beef broth and I wouldn’t disagree with you, but I’m going to say that the KEY to this is the right combo of toasted spices: coriander seed, star anise, cinnamon stick, and clove.

Saaaaay WHAH? Yep, you heard me. What makes you think “CINNABON!” is exactly what you want here.

Don’t worry! You’ll strain it out before you finish your soup.

Our pho recipe may even smell cinnabon-y while it’s simmering, but I guarantee all association with cinnamon rolls will flee when you taste it poured over the paper thin slices of raw beef atop your rice noodles. Please don’t look at me like that.

Yes, raw beef. You make the slices as thin as humanly possible and put them on hot noodles then top them with boiling broth. They’re plenty cooked when it comes time to slurp the works up, and slurp you will.

The final assembly of the pho recipe is a wonder of kitchen alchemy and a thing of beauty. Rice noodles go down in the bowl.

If you want, throw a couple thin slices of  fresh jalapeno into the bowl first. Impossibly thin slices of flank steak are draped over the noodles.

Boiling pho broth is poured over the beef, noodles, and jalapeno slices. Give it a quick stir with your spoon, a fork, or chopsticks to help the beef along.

Top it with fists full of fresh bean sprouts, sliced scallions, cilantro, and basil. Squeeze some lime wedges over the top and -please- a little squirt or five of sriracha. Then swoon.

Looking for another amazing soup? Try our Instant Pot Ramen!

Beef Pho

Flank steak is ideal, but in a pinch, you can substitute top or bottom round sliced super thin. Speaking of slicing beef super thin, you’ll find it’s a lot easier if you do two things: a) have a VERY sharp knife and b) stick your steak in the freezer for 15 minutes or so before attempting to slice it. That will make it more firm which translates to easier to slice.

And if you’re worried about frozen beef cooking in the boiling broth, don’t be. Remember… this is super thin stuff. It’ll probably thaw before you’re even ready to put it on the noodles!

Aaaaand speaking of noodles, these pho noodles rock.  Rice noodles are the most traditional (and tastiest) choice.

They have the added convenience of not needing to be boiled. You can soak them in super hot water for 10 minutes in a bowl while you’re simmering the stock or prepping the rest of the ingredients.

Broth: Yep. Homemade is best.

If you can’t do it, though, use a good quality, low-sodium canned beef stock or broth. You’re going to be giving it a major boost in self-confidence anyway with the spices.

Toasted spices: Watch ’em. Oh please watch them. Don’t walk out of the room. The second you smell them you add that stock or broth pronto and watch out for the sputtering!

This honestly is a meal in one bowl. You don’t need side dishes with this pho recipe. You could definitely accompany it with a Vietnamese Iced Coffee, though!

Be generous in your servings! Pho is traditionally served in bowls about as big as your head. Fill it up!

Use these tools to make your pho recipe

• fine mesh strainer
• stockpot
• pho bowls

Pho Recipe

Here is a synopsis of the steps needed to make your Pho recipe. For the full printable recipe, scroll down.

Easy Pho Broth:

Place a heavy-bottomed soup pot over medium low heat. Add all of the spices and stir them until fragrant, about 1 to 2 minutes.

Carefully add the beef broth; it will sputter quite a bit. Turn the heat to high and add the remaining broth ingredients.

When it reaches a boil, reduce heat to low and simmer, uncovered for 20-30 minutes. Strain the broth through a fine-mesh sieve into another saucepot or soup pot. Keep it at a simmer while you assemble your bowls and garnishes.

To Serve Pho:

Lay desired amount of jalapeno slices in the bottom of each bowl. Top with a generous amount of rice noodles. Drape the beef evenly over the noodles and pour the boiling broth over top.

Give a quick stir to help cook the beef, then pile on bean sprouts, sliced scallions (green onions), basil, and cilantro. Squeeze a couple of lime wedges and let them rest in the broth to lend to the flavour.

Serve with sriracha and/or hoisin sauce. It’s best to serve this the traditional way: with chopsticks AND a soup spoon. You can use a fork in lieu of chopsticks if you wish. Slurping is encouraged!

Print

Pho {Vietnamese Beef Noodle Soup}

Fragrant beef broth made aromatic by simmering with toasted spices, ginger, and scallions poured over paper thin slices of beef on top of rice noodles are good enough by themselves, but with the traditional Pho toppings of bean sprouts, fresh cilantro and basil, thin slices of hot peppers (if you’re brave), and a squeeze of lime, you’re absolutely in another world; a world where everything is a taste explosion! No noodle soup will ever be able to compare again after jumping on the Pho train!

Course Main Course, Soup

Cuisine Vietnamese

Keyword pho recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 320kcal

Author Rebecca Lindamood

Ingredients

For 1 quart of the Broth:

• 2 tablespoons whole coriander seeds do not substitute ground coriander here. It will not work.
• 1 cinnamon stick roughly broken
• 4 whole star anise
• 4 whole cloves
• 1 quart beef broth
• 1 piece of ginger 3-inch size, roughly chopped
• 1 bunch of scallions or green onions reserve the green parts for garnishing the soup, white parts only
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar

For assembling and garnishing each bowl of Pho:

• 1-5 slices fresh jalapeno pepper depending on your spice tolerance
• 1 handful pho rice noodles soaked or cooked according to package directions
• 1/8-1/4 pound flank steak sliced paper thin
• 1 generous handful bean sprouts
• sliced scallions or green onions to taste green parts only
• several sprigs of fresh basil
• sprigs of fresh cilantro
• 1-3 lime wedges
• sriracha and/or hoisin sauce to taste

Instructions

• Place a heavy-bottomed soup pot over medium low heat. Add all of the spices and stir them until fragrant, about 1 to 2 minutes. Carefully add the beef broth; it will sputter quite a bit. Turn the heat to high and add the remaining broth ingredients. When it reaches a boil, reduce heat to low and simmer, uncovered for 20-30 minutes. Strain the broth through a fine-mesh sieve into another saucepot or soup pot. Keep it at a simmer while you assemble your bowls and garnishes.

To Assemble and Garnish Each Bowl of Pho:

• Lay desired amount of jalapeno slices in the bottom of each bowl. Top with a generous amount of rice noodles. Drape the beef evenly over the noodles and pour the boiling broth over top. Give a quick stir to help cook the beef, then pile on bean sprouts, sliced scallions (green onions), basil, and cilantro. Squeeze a couple of lime wedges and let them rest in the broth to lend to the flavour. Serve with sriracha and/or hoisin sauce. It’s best to serve this the traditional way: with chopsticks AND a soup spoon. You can use a fork in lieu of chopsticks if you wish. Slurping is encouraged!

Nutrition

Calories: 320kcal | Carbohydrates: 53g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 958mg | Potassium: 390mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 22.5mg | Calcium: 59mg | Iron: 2.3mg

This post originally published June 2014. Updated November 2018 and March 2023.

References:

Frequently Asked Questions

What are the 11 spice ingredients in Indian cooking?

Coriander seeds and cumin seeds are the eleven main spices in Indian cuisine.

These ingredients can be found used in almost every recipe. These spices impart a distinct flavor to dishes such as curries (lentils), curries and chutneys. They also add a unique taste to rice, bread, and sweets.

Spices are also important for health reasons. To fight cancer cells, turmeric is an example. Bad breath is prevented by cloves. Black pepper reduces cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

A spice rack is a fantastic kitchen tool that allows you experiment with different combinations. You can make your own blends of spices or buy ready-made mixes containing many essential spices.

Some people don't like spices. These people believe spices are a masking agent and do not enhance natural flavors. However, adding a pinch of salt or pepper is no harm in enhancing the flavor of your meals.

Most chefs agree that spices are an essential part of cooking art. Without them, many dishes would be bland and tasteless. Try a new recipe next time you feel adventurous.

What is the importance of spices?

A spice is an ingredient that adds flavor to food. There are many types of spices, including powders, liquids and oils. They are also known for their versatility and ability to be used as flavours and condiments.

Spice up your meals with a variety of spices. Many spices can be added for additional flavor and excitement.

You may find that adding a few drops of hot pepper sauce to a bowl of soup will make it taste more delicious. Mixing a couple of cayenne peppers in a cup rice can make it even more delicious.

You can experiment with spice recipes best if you use fresh ingredients. Look for organic dried herbs when you purchase them. Fresh herbs will last longer than dried.

Certain spices are essential in cooking. However, you may prefer to avoid some. If you have a history liver disease, cinnamon sticks should be avoided. Ginger also has coumarin, although it's less concentrated. People who do not have any liver problems are safe.

How to Store Spices

Keep them away from heat and light.

If you want to keep spices fresh for a long time, place them into a dark cupboard. This will help keep them fresh and prevent any deterioration due to oxidation.

Keep spices dry and away from sunlight in a cool, dry place. The spice may lose flavour and aroma if placed near a window or heater.

Spices need to be kept in an airtight glass container or tin. If you are storing your spices in plastic containers, ensure there is no moisture.

As humidity can cause mold growth, it is important to check the seal before opening or resealing.

Don't throw out any spice leftovers. Use them instead by adding them into other dishes. To prolong their shelf life you can freeze them.

Almond Flour or Almond Meal? What is the difference?

An almond meal can be used as an alternative to almond flour. It can also be used in cooking and baking.

Almond flour might also contain gluten, which can make it hard to digest. Gluten-free foods should be avoided if you have celiac Disease or any other digestive condition.

Although almond flour isn’t considered to be a “superfood”, it is rich in healthy fats and fibre.

The nutritional benefits of almond meal include magnesium and copper, iron and zinc, manganese as well as potassium and vitamin C.

Because it's made from almonds, almond flour contains monounsaturated fatty acids, while almond oil contains polyunsaturated fatty acids. Both types lower LDL (bad cholesterol) and increase HDL(good cholesterol).

Almond flour is high in antioxidants including phenolics, flavonoids, and proanthocyanidins. These compounds help to prevent oxidative damage from free radicals.

A study published by the Journal of Agricultural Food Chemistry revealed that almond flour had an antioxidant activity equal to that of blueberries.

Almond flour is typically sold along with almond milk, which is fortified to add additional nutrients.

Statistics

• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• India contributes to 75% of global spice production. (en.wikipedia.org)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)

External Links

amazon.com

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

penzeys.com

• HomePage

doi.org

• Vanilla


• Genes. & Nutrition

healthline.com

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin are proving to have health benefits.

How To

How to store spices for cooking?

I will tell you how to store cooking spices for optimal performance. First, we must understand how food is stored.

Because light can diminish the flavour of spices, they should be kept in sealed containers. This is because oxygen reacts with organic compounds like those in spices to cause oxidation.

To avoid oxidation, spices must be kept in dark cupboards. Spices will lose their flavour quickly if the conditions aren’t met.

Keep spices fresh by storing them in airtight jars out of direct sunlight.

To make flavoured drinks, you can add herbs or spices to water. Mix two teaspoons of ground cinnamon and 1/2 cup warm water. Stir well. Serve immediately by adding a squeeze lemon juice.

You can add dried herbs and spices to soups, stews, casseroles, pasta, rice dishes, salads, and desserts. Sprinkle the spice mixture evenly on the dish, and let it sit for five to ten minutes before you serve.

As snacks, leftover cooked vegetables and fruits can be added into your favourite recipes.

For the best flavor of fresh herbs, you can chop them up or tear them apart and then add them to your favorite foods. You can also freeze spices and herbs by placing them in muffin cups or ice trays and freezing them. Once frozen, transfer them to freezer bags and zip-top plastic bag.