Prep Time
30 Mins
4 servings

Introduce your taste buds to Vietnamese cuisine with this quick and easy soup. The rich broth, aromatic herbs, and tender steak will leave you wanting more.

How to Make It

Step 1

Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.

Step 2

Cook noodles according to package directions. Drain and rinse with cold water; drain.

Step 3

Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.

Step 4

Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.

Ratings & Reviews

gnc929's Review

July 14, 2013
This is a great Asian inspired soup. The recipe does not claim to be a Pho recipe, so I am a bit confused why some reviews have given this recipe a low rating because it strays from traditional Pho. Just to aggravate the purist, I added Miso! Om Nom Nom

HomeCookinFirst's Review

April 07, 2011
A nice quick and light variation of PHO. I also placed a plate of bean sprouts on the side to add as desired along with a bottle sriracha for that extra and authentic kick.

yoyo1198's Review

January 22, 2015

satterbury's Review

April 04, 2010
This recipe was great. I would make it again. I didn't have any cardamon on hand. It was still great

Deniseinark's Review

April 23, 2010
Pho (pronounced fuh)-one of our favorite soups - quick and healthy. If you want to make it quicker, buy the pho base at an asian market. Check out other pho recipes for ingredient variations. We grow the herbs and keep frozen veggies because we eat it about once a week. Super healthy and full of good nutrition. EASY to make for a crowd.

perryk's Review

August 05, 2010
The first time I made this, I followed the recipe to a T, and it was pretty good. The second time I made it, I made a few changes and it was awesome: I had ground cloves, and I just added a pinch, as I'm not a huge clove fan in the first place. I added 1 Tbsp of Hoison sauce and doubled the soy sauce. LOVE it! This does have a lot of salt in it, but its a great alternative if you're craving some Pho.

slosteven's Review

April 07, 2011

bellymama's Review

April 22, 2010
My family enjoyed this soup. I did add a little extra soy sauce and fish sauce. It seemed a little "thin" otherwise. We had baked vegetable egg rolls with the soup.

Watermaven's Review

April 22, 2010
I haven't made it yet although I found it very tantalizing until I read the sodium content. Unfortunately I am one of those people that are sodium sensitive. And of course sodium is on the news daily for all people, why I don't know. My father and grandfather both lived to be 90 and never paid any attention to it. How about 2 versions of this, low sodium or no sodium? Believe me I wish I didn't have to pay attention to his as I love salt!

Mceveritt77's Review

January 28, 2014
Overall, I think this recipe is good. I did add the extra soy sauce as previous reviewers suggested, left out the chili (for my kids) and thought it still had a great flavor. *However*, I did NOT feel comfortable about the way the broth "cooked" the beef. I was very careful to follow the directions, but ended up putting everything back into the pot to let the beef cook more. Despite that, my family devoured it all. I'm not looking for a really authentic pho, so for us it worked and I'll probably make it again.