Pho – Vietnamese Beef Soup

Pho Vietnamese noodle soup www.thatswhatieat.com


My sister first introduced me to this soup, and when she was telling me about it I wasn’t too sure at first. You see, when you make it, the beef is raw, and then when you pour the broth over the top it is so hot that it cooks the meat instantly. Sounded kind of weird to me at the time, but I’m so glad I tried anyway, I love this soup so much!

The ingredient list seems long, but it really is a very simple meal to make and just so fun. My girls love to watch the meat change colors with each scoop of broth.

I like to get all the toppings chopped up and in a pretty dish so everyone add whatever they like.

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Pho - Vietnamese Beef Soup
Serves: 6-8
  • 2 tablespoons olive oil
  • 2 minced garlic cloves
  • 1 small onion, chopped
  • 3 inch piece ginger, thinly sliced
  • 12 cups beef stock
  • 2 cinnamon sticks
  • 2 star anise
  • 2 lemon grass sticks, slightly bruised
  • 2 tablespoons fish sauce (Hint, don't smell this before you put it in. Just trust.)
  • 2 tablespoons liquid aminos (or soy sauce)
  • 2 teaspoons raw honey
  • 2 lb brown rice noodles
  • 7 oz beef eye fillet, very thinly sliced (if you freeze the meat before slicing, it is easier)
  • 2 cups bean sprouts
  • Fresh basil leaves
  • Limes cut into wedges
  • Jalapenos, cut into slices
  • Plum sauce
  1. Heat the oil in a large stock pot.
  2. Add the garlic, onion and ginger and fry 2-3 minutes. This will smell amazing.
  3. Add 8 cups of water, beef stock, cinnamon, star anise, lemon grass, fish sauce, soy sauce and sugar.
  4. Bring to a boil and then turn to low and simmer for 30 minutes.
  5. Allow to cool for a few minutes and then strain the stock and return it to the pot.
  6. Return it to a boil. You want this very, very hot, boiling like crazy!
  7. Prepare the noodles per the package instructions.
  8. When the noodles and broth are ready, put the noodles in the bottom of the bowl, then add the raw meat.
  9. Layer in the other "toppings" at this point; the bean sprouts, basil and lime and a jalapeno slice or two.
  10. Pour the broth over, watching the meat as it cooks more with each scoop.
  11. Add a touch of plum sauce and enjoy!


Making Pho

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6 thoughts on “Weekly Menu – March 3

    1. Hi Roberta! Right now it’s all through Facebook, but by the end of this month it will all be run through this site. I’ll hang on to your email address and let you know as soon as that’s available!

    1. Thank you! You can use any whole grain pasta, just be sure to check ingredient lists for weird ingredients. Out of all the whole grain pastas, I like brown rice pasta the best.

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