Vietnamese Pho

Fragrant Vietnamese beef noodle soup with star anise, cinnamon broth, rice noodles, and fresh herbs.

Nutrition per serving

• 6 cupsBeef broth
• 200gRice noodles
• 250gBeef sirloin, thinly sliced
• 3Star anise
• 1Cinnamon stick
• 2 tbspFish sauce
• 1 cupBean sprouts
• for servingThai basil, lime, hoisin

1. 1

   Toast star anise and cinnamon in a dry pot until fragrant, about 2 minutes.

2. 2

   Add beef broth, fish sauce, and a little sugar. Simmer 30 minutes for deep flavor.

3. 3

   Cook rice noodles according to package directions. Divide among bowls.

4. 4

   Strain broth. Bring back to a rolling boil.

5. 5

   Place raw beef slices over noodles — the hot broth will cook them instantly. Ladle broth over.

6. 6

   Serve with bean sprouts, Thai basil, lime wedges, hoisin, and sriracha on the side.

💡 Tips for Vietnamese Pho

• • Blend half the soup for a creamy texture while keeping some chunks.
• • Rinse rice under cold water until clear to remove excess starch.
• • Save a cup of pasta water — the starch helps bind sauces.
• • Roll citrus on the counter before juicing to get more juice out.

Frequently Asked Questions

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