soups stews and chili

Vietnamese Beef Noodle Soup (Pho Bo)

This popular soup from Vietnam features rice noodles, flavourful soup stock, medium rare slices of beef and fresh herbs.
15 min
PREP TIME
35 min
COOK TIME
150
CALORIES
13
INGREDIENTS

INGREDIENTS

  • 4 cups (1 liter) Beef Stock
  • 3 tablespoons (45 mililiters) soy sauce
  • 1 teaspoon (5 mililiters) Ginger Ground
  • 6 Cloves Whole
  • 3 cinnamon sticks
  • 1/4 teaspoon (1 mililiter) Red Pepper Crushed
  • 4 oz (113 grams) Stir-Fry Rice Noodles
  • 1/2 lb (250 grams) boneless beef sirloin steak
  • 4 green onions , thinly sliced
  • 1 cup (250 mililiters) fresh bean sprouts
  • 1 lime , quartered
  • 2 tablespoons (30 mililiters) chopped fresh cilantro
  • 1 tablespoon (15 mililiters) chopped fresh mint

Preparation

  • 1 Bring stock, soy sauce and spices just to boil in large saucepan. Reduce heat to medium-low; simmer 30 minutes. Remove cloves and cinnamon sticks. Return stock to boil.
  • 2 Cook rice noodles as directed on package. Divide among 4 shallow soup bowls. Cut beef across the grain into thin slices. Divide beef slices, green onions and bean sprouts among the bowls.
  • 3 Pour boiling stock (about 1 cup/250 mL) into each bowl. Serve with lime wedges, cilantro and mint.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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