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Vietnamese Beef Soup (Pho)

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How to Make Vietnamese Beef Soup (Pho)

If you don’t want to serve all of this soup at once, cook only the amount of pasta and beef that you want to serve. Save remaining ingredients for leftovers.


15 min prep time


4servings


1/4 of recipe

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Step-By-Step Instructions:

  1. Cook angel hair pasta according to package directions, omitting salt. Divide cooked noodles among 4 soup bowls.
  2. Top each bowl of noodles with 1/4 sliced scallion, 1/4 cup basil, 2 Tbsp. cilantro, 1/4 of sliced chili and one lime wedge.
  3. In a soup pot, bring beef broth to a boil. Whisk in five spice powder and reduce heat to a low simmer. Add beef for 1 minute just to cook through.
  4. Divide broth and beef evenly among the four bowls. Serve immediately.
Asian
Lunch
Main Dish
Dinner
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Nutrition facts

4 Servings



  • Serving Size

    1/4 of recipe


  • Amount per serving



    Calories





    375

  • % Daily value*

  • Total Fat
    7g

    9%

    • Saturated Fat
      2.4g

      12%

  • Cholesterol
    60mg

    20%

  • Sodium
    600mg

    26%

  • Total Carbohydrate
    47g

    17%

    • Dietary Fiber
      3g

      11%

  • Protein
    30g

Ingredients

basil ((Thai basil if you can find it), thinly sliced)
1 cup

cilantro (chopped)
1/2 cup

lime (quartered into wedges)
1

serrano pepper ((or other hot chili), seeded and minced)
1

green onion (scallion) ((white and green parts), thinly sliced)
1

brown rice angel hair pasta
8 oz

beef broth (fat-free, reduced sodium)
5 1/2 cup

Chinese five-spice powder
1/2 tsp

beef tenderloin fillet (sliced very thin)
1 lbs

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