Pho Bo (Vietnamese Beef and Noodle Soup)

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Rating: 3.6/5 (17 votes cast)

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  • 6 cups beef broth
  • 1 pound lean beef (such as top sirloin)
  • 1 package pho spices
  • 1/4 cup fish sauce
  • 2 tablespoons sugar
  • 1/2 tablespoon salt
  • 1 stalk celery cut into 3-4 pieces
  • 1 pho cube
  • 8-10 ounces rice noodles
  • 1 1/2 teaspoons minced ginger
  • 1/4 cup chopped cilantro
  • 1 cup bean sprouts
  • 1/4 cup thinly sliced green onions
  • 1 small Thai chili, very thinly sliced
  • 1/2 cup basil leaves, roughly chopped
  • 4 lime wedges


In a large soup pot, combine broth, beef, pho spices, fish sauce, sugar, salt, celery and pho cube. Bring to a boil. Reduce heat to a simmer. Simmer broth for 30 minutes, but remove beef when cooked to medium (about 15 minutes, depending on the size of the steak). Cool steak and slice very thinly. While broth simmers, cook noodles according to package instructions, drain and set aside. Strain broth and return to pot. To serve, divide cooked noodles into four large bowls. Top with sliced beef, ginger, and cilantro. Pour broth over. Serve bean sprouts, green onions, chili, basil and lime wedges on the side.

Recipe from Central Market Mill Creek - Culinary Resource Center
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