Beef Pho





10 min


20-30 min




  • 1 lb ‏very thinly sliced beef
  • 64 oz. ‏natural beef broth like Swanson
  • 8 oz. ‏cellophane rice noodles
  • 3-4 ‏mini yellow and red peppers sliced into rings
  • 1 cup ‏carrots cut into matchsticks
  • 1 cup ‏bean sprouts fresh or canned
  • 1 medium ‏thinly sliced onion
  • 1 tbsp ‏Gochujang or Siracha
  • 1 tbsp ‏fish sauce
  • 1 tbsp ‏soy sauce
  • 1 tbsp ‏ginger-fresh grated or powder
  • 2 - 3 cloves ‏minced garlic
  • 1 tbsp ‏sugar
  • 1/4 tsp ‏cloves
  • 1/4 tsp ‏corriander
  • 1/4 tsp or 1 pod (Remove the pod before serving.) ‏powdered anise or pod
  • 1 handful ‏fresh basil
  • 1 handful ‏fresh cilantro
  • 2 ‏sliced red and green chili peppers
  • 2 ‏fresh limes quatered
  • ‏additional Gochujang or Siracha served on the side

This yummy Beef Pho comes together in less than 30 minutes. It’s full of homemade flavor, lots of vegetables, rice noodles, a hint of spice, a splash of citrus, and fresh herbs. It hits all of your taste buds.

This recipe makes 2-4 servings. I serve it large serving bowls that holds several cups of broth and noodles although you could do it in smaller bowls, this looks more authentic. I ALWAYS use Penzeys Spices. They are the most flavor and fresh I have found.

  1. Dump all of your broth into a large stock pot and put it over medium high heat.

    Swanson broth is the best. I try to stock up when it’s on sale. You never know when there will be a soup emergency!

  2. Add your garlic, sliced onions, carrots, anise, coriander, cloves, soy sauce, ginger, Gochujang (I think this is more flavorful than Siracha in this soup.) and fish sauce.

    If you don’t feel like cutting up your carrots, just add a bag of shredded carrots from the produce section.

  3. Allow everything in the stock pot to come to a low boil and just leave it for about 10 minutes while you prepare the rest of the ingredients.
  4. Break your noodles into equal sized chunks and put them in large serving bowl.

    These are the noodle I usually get.

  5. Lay your raw meat over the noodles. The hot broth will cook it and soften the noodles in about a minute.

    Make sure your beef is very thinly sliced. If you look, you can buy it that way to save time.

  6. Lay your colorful bell peppers and bean sprouts on top of the meat. (I am missing the bean sprouts in the picture. OOPS!)
  7. Make a plate to serve on the side of the basil, cilantro, sliced chillies and lime. That way everyone can doctor their own bowl their own way. I like lots of chillies, herbs, and lime with and extra Gochujang! YUM!!!!
  8. When the broth is ready, ladle several cups of broth into each of the bowls.
  9. Squeeze a little lime into each bowl.
  10. It’s dinner time! Serve with chopsticks for a real authentic feel.


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