Vietnamese Noodle Soup

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 ounces rice noodles
  • 12 ounces lean beef sirloin, fat trimmed
  • Kosher salt and freshly ground pepper
  • 1 large onion, halved
  • 1 4 -inch piece ginger, unpeeled, halved
  • 3 cups low-sodium beef broth
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers, preferably red and green
  • 1/2 cup fresh cilantro
  • 2 to 4 tablespoons fish sauce
  • 1 cup fresh bean sprouts
Directions

Prepare the rice noodles as the label directs.

Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.

Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.

Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Per serving: Calories 334; Fat 4 g (Saturated 1 g); Cholesterol 34 mg; Sodium 961 mg; Carbohydrate 51 g; Fiber 2 g; Protein 22 g

Photograph by Antonis Achilleos


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    I recently had a meltdown when my local stop decided to stop making pho. So I decided to find a recipe & make it myself. THIS recipe almost nailed it! Made it last night & loved it. I followed it to the 'T' EXCEPT: 1. instead using jalapenos since I didn't think it was true to Viet cuisine. I added hot sauce (sriracha) & hoisin as a side like the restaurant did (or just add it to the bowls before serving if you know the likes of your diners); 2. I added thin sliced carrots in last few minutes of boiling the broth for added colour; 3. I like cabbage in Pho so I added some of that in the last minute or so as well, (but I still top my bowls with some sprouts); 4. I was confused about the boiled onion. I do not slice and add that, as no Pho I have had has that. To me it was for flavour. The scallions are crunchy and flavorful and all it needs. I bought Inside Round as per the butcher because it is already tenderized by them. IT WAS PERFECT once sliced. THANK YOU FOR GIVING ME MY PHO BACK!!
    Wow! I eat Pho at least twice a month but was always super apprehensive about making my own. This recipe was really easy to follow and delicious. The only thing I didn't have was bean sprouts (and I did miss them) but the soup was outstanding! I'll definitely make this again, although next time I want to try and find tendon and tripe to add to it (and bean sprouts).
    I just tried it. AWESOME!! I was a little confused on the order of putting in the ingredients but I figured it out.
    This was excellent. Wonderful comfort dish to serve on a 6 degree day like today. The house smelled wonderful and it really hit the spot. Everyone in my family loved it. I used skirt steak and boiled the noodles in the broth after simmering and removing the onion, ginger, etc. We all added varying degrees of sriracha sauce and a squeeze of lime juice to taste. I didn't have fish sauce, but I'll try to add it next time. (I omitted star anise altogether because we don't care for the taste.)
    I loved the Star Anise. Lovely fragrance.
    Super easy and super good. Highly recommended. I also added beef tendons just like the ones they have at the restaurants. Next time I'll add beef and fish balls too. I didn't use peppers. I also had hoisin sauce for condiments.
    These recipes looked so good, can't wait to use them. Website sooo easy to use. Thanks.
    This was amazing! My whole family loved it. The grocery store was out of bean sprouts and so we substituted with Cabbage. So good!
    It turned out great, I forgot to add the fish sauce, but no one noticed. It was just like at the restaurant, but not as salty. I used homemade chicken broth & chicken, instead of beef. I also added carrots for looks.
    Something was missing and a lot of salt was needed after the boil
    Great recipe and very easy to make. This recipe was my first attempt at Pho. Broth had great flavor, similar to what you would get at a restaurant. I followed the recipe with only one addition, I added some Vietnamese chili garlic sauce at the end.
    I did have doubts at the beginning about this recipe, but all doubts vanished once I took my first spoon. It's so delicious - just like eating at a restaurant.
    delicious, we scarfed down the whole pot. My 2 1/2 year old slurped up every last bit in his bowl. Great, warm, comforting, curing soup.
    Awesome recipe. The recipe is very tasty could be better than some of the vietnamese restaurant
    this soup is better when you think of it as a soup and not Pho. I'll make this again but with everything cut bite sized so my eyes don't confuse my mouth.
    This soup is good PHO-REAL!!! I used chicken instead of beef, and added some extra vegies: red pepper, sugar snap peas, and shitake mushrooms, and leeks. It also has some HEAT!!! SO good:
    This soup was really good...actually combined recipes using this as a base but added seasonings from a David Tanis cookbook. Slightly less star anise with some fennel, coriander and cardamom seeds. Couldn't stop eating it.
    this soup was really good. I like it. but i was a little confuse with the name. the name for this soup is call "PHO". I did try this one with chicken. ^^
    Made this soup for dinner last night and it was great. Had leftovers for lunch today and they were just as good.
     
     I'm considering adding some mushrooms and a little spinach next time for more veggies!
    I let it simmer twice as long as suggested. The broth flavor was complex and flavorful. We really enjoyed it and it was a breeze to make! Barely sear the sirloin right before everything else is ready because it cooks in the broth. My boyfriend has already requested that I make this soup again this week. It was definitely a hit!
    I LOVE this recipe. Have to appreciate a soup with a light broth, but tons of hearty elements to "beef" it up. Thanks in part to the star anise, there is a great complexity to the flavors, and the cilantro at the end adds a nice freshness.
    I'm Korean and think I know good Asian food when I taste it. I was blown away with the authenticity of this dish. The fish sauce is essential (IMHO).... I tend to add even a little more than called for.
     
     For extra flavor and tenderness, I use a jiccard (spelling?) to tenderize the meat and then marinate it in soy sauce, sesame oil, minced garlic and ginger for about half a day before preparing as described.
     
     Also, for leftovers, my husband insists that the noodles and the broth be kept separate until serving. He says it really makes a difference even on the second day.
    I agree with your Husband 100 percent. I havent yet tried this recipe, but when i get Pho at my local place (I'm in Rainier, WA, so while fantastic they have toned down alot of the broths seasonings so the "white people" wont be freaked out. Frankly, i wish they didnt't do that!! Its why i'm looking up recipes. But they wanna survive here, so i understand) If you store everything together, the noodles, continue to soak up the broth, becoming MUSHY. Keep broth and noodles apart till meal time!!.
    I and my pals being new to the kitchen, it took us well over 20 minutes to prepare this dish. We didn't use fish sauce, but still, this recipe was better than the restaurants! The final step of combining all of the ingredients was a lot of fun; we made the end product look just as fancy as a nice pho place. I will make this meal again and again.
    I love this soup! It has so much flavor and very few ingredients. It is just as good if not better than you get at a restaurant.
    very very yummy. was preoccupied when I was making, I even forgot to put in the fish sauce and it was great! I realized it after I poured the broth over the noodles. I also added a handful of white button mushrooms to have a little more earth taste and it was great!!!!
    Myhusband and I usually go out to an authentic vietnamese rest every week for this pho soup. We love pho soup and have been eating it for about 5 yrs. It is a little drive to the restaurant so i thought i'd try this recipe when i saw it in the magazine. I was very surprised how easy and similar it tasted compared to the soup at the restaurant.....yummy! We loved it! I used Flank steak in mine and my husband likes the seafood pho so he put shrimp in his. I forgot to buy fish sauce but had oyster sauce on hand so i used that and it was still great! I also used 2 cup less water and replaced it with more beef broth. My 10 yr old loved this soup (w/o the greens) but loves the bean sprouts....what a pleasant surprise!
     I will definitely be making this soup alot!!! Thank you so much Food Network!
    Even though I overcooked the beef and the noodles, I was amazed at how much flavor this soup had. I used all beef broth and anise seasoning vs pods. The only thing i did not like was how my onions turned out. I was confused by just throwing half an onion in the pan. When it was done, the onion was basically peeling and I was unable to slice it. I love onions, so this was a disappointment. I might slice them in advance next time, that is, if there is a next time or I might just go down the street to the local Pho place and let them cook it!
    The onion cooked in the broth isn't supposed to be eaten. That's just there to help flavor the broth. Once the broth is cooked, you strain out the half an onion and any other solids. You thinly slice your RAW onion for actually eating the soup. Two different onions :) Hope this helps. (When you leave BIG chunks of aything to stew and simmer for hours, that things (onions, carrots, etc) flavor goes into the broth.. So you remove it, cause alla the good stuff went into your broth :)
    After rereading the recipe, i realize it DOES tell you to cut and use the onion that you flavored your broth with. I would NOT do that. That onion is cooked and likely soggy by that point. I'd reserve the other part of the onion, and slice and use that fresh uncooked in your individual bowls. Its an error in the recipe i think.:shrugs: Every bowl of Pho I have had came with thin slice RAW Onions to top.:) Recipes are guides, but not hard RULES. Do what works best for you :)
    Great, easy soup. Very authentic. I used one additional cup of beef broth in place of 1 cup of water and loved the flavor. Also cut the jalepeno. Liked adding the beef at the end so I could keep it medium rare. This is better than I have had in many restaurants. My husband loved it and called it 'a nice change', and its healthy!
    This soup was absolutely delicious, fresh tasting, easy to make and quick. I did not have star anise pods, cinnamon sticks or whole ginger on hand. What I used instead worked just as well and came out great. I used 1/4 tsp anise seeds, 1/2 tsp or so of cinnamon and 2 T of Gourmet Gardens ginger that is in a tube. They were great inexpensive substitutes. I'll definitely make this again.
    So excited when I saw this in the January issue of the magazine! It is definitely as good as a restaurant minus the hours of cooking broth. The only changes I made were that I only used broth and didn't add additional water as suggested. I bought a pho spice packet from the Asian market (has the anise and cinnamon stick) and used paper thin sliced rib-eye from the same market and allowed it to cook for 15 seconds in the broth. I served it with hoison and sriracha chili sauce as condiments. For dessert, I served Ina's coconut cupcakes. What an amazing Vietnamese inspired lunch!
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