VIETNAMESE PHO
Vietnamese Pho is a traditional and aromatic noodle soup featuring rice noodles, thinly sliced beef, and a savoury beef broth. Infused with garlic, ginger, and fish sauce flavours, this warming dish offers a delightful balance of umami and freshness. Topped with fresh basil and a squeeze of lime, it delivers a burst of flavour with each bite. The simple yet authentic preparation makes this pho ideal for a comforting meal that captures the essence of Vietnamese cuisine in a bowl. Perfect for a quick lunch or dinner, it’s both hearty and refreshing.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée
SERVING SIZE
1
CUISINE
Vietnamese, Southeast Asian
PREPARATION / TECHNIQUES
Simmer, Quick & Easy, One-Pot Wonders
OCCASION / HOLIDAY
Weeknight Dinner, Casual Meals, Picnic, Comfort Food
SPECIAL CONSIDERATION / DIETARY CONCERNS
Dairy-Free, Low Fat, Low Carb, Quick & Easy, Healthy
DISH TYPE
Soup / Stew, Entrée
INGREDIENTS
- 75g rice noodles
- 250 ml beef broth
- 50g thinly sliced beef
- 1/4 onion, sliced
- One clove of garlic, minced
- 1/2 tsp fish sauce
- 1/4 tsp ginger, minced
- Fresh basil & lime (for garnish)
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 300
- Protein: 18g
- Fat: 6g
- Carbohydrates: 45g
- Fibre: 3g
- Sodium: 700mg
PREPARATION OF VIETNAMESE PHO
- Prepare the broth: Gradually bring to a simmer beef broth in a pot over medium heat. Add minced garlic and ginger, then simmer the mix for about 5 minutes to infuse into the flavour.
- Cook the noodles: Cook noodles. Meanwhile, boil another pot according to the package instructions for the rice noodles and drain them; let them sit aside.
- Add the beef and onions: Put the diced beef and onions into the hot broth. The meat should be cooked only partially. 2-3 minutes in the pot is enough.
- Season the broth: Add the fish sauce and season to taste.
- Assemble the bowl: Put the cooked noodles in the bowl, pour hot broth over them, and top this with beef and onions.
- Garnish and serve: Add fresh basil leaves and a squeeze of lime to finish.
PREP TIME
10 minutes
COOKING TIME
10 minutes
TIPS
- Use thinly cut beef so that it always cooks fast in the hot soup.
- She soaked rice noodles in hot water and cooked them until softened.
- A few dashes of hoisin or sriracha give the richness and spice needed.
- To make a fuller broth, boil with a star anise and a cinnamon stick.
VARIATIONS
- Replace beef with chicken for a lighter pho ga (chicken pho) version.
- Add bean sprouts, sliced chilli, or coriander for additional freshness.
- For a vegetarian option, use vegetable broth and tofu instead of beef.
- Use zoodles (zucchini noodles) for a low-carb version.
PREPPING AND STORAGE
- Fridge: Store the components of pho – broth, noodles, and garnishes – separately in airtight containers for up to 2 days, then reheat the broth over the stove and build the pho.
- Freezing: The broth can be frozen for up to 1 month. Let it thaw overnight in the fridge and reheat before serving; do not freeze the noodles since they become mushy.