VIETNAMESE PHO
19

VIETNAMESE PHO

NUTRITION
HEALTHY RECIPES
Oct 28, 2024

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.

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