Vietnamese Pho

Pho Soup

Welcome to my new favorite meal. After we first made Vietnamese Pho a couple weeks ago, a second batch immediately followed and I then ate Pho for breakfast lunch and dinner several days in a row. #Pho4Life

 I first had Pho a couple months ago at a Vietnamese restaurant a few towns away. I went with my friend Jenna and neither of us had any idea what to order or what to expect. We got a crepe-like appetizer called Bahn Xeo. It was realllllly good, but difficult to eat. Next up, we both ordered Pho, each one slightly different. It was amazing! There is nothing better than a huge bowl of hot soup in my opinion.

I honestly didn’t think I’d ever be able to recreate Pho because I figured there were a lot of ingredients that I didn’t have and a lot of steps. So not true!! And to think…all this time I have been missing out on homemade Pho! Ugg! I’m so glad I found a recipe that is easy, doesn’t have that many ingredients, and is just as good as the restaurant.

Here's what you'll need

Here’s what you’ll need


Get your broth going with all the spices…

Slice the steak thinly

Slice the steak thinly


Add your favorite fixings and let the hot broth cook the meat to perfection

Vietnamese Pho
Serves 4
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  1. 8 cups beef broth
  2. 4 cups water
  3. 1 yellow onion, quartered
  4. 4 cloves garlic, minced
  5. 3 whole cloves
  6. 3 cardamom pods
  7. 3-inch knob ginger, peeled and sliced into coins
  8. 1 cinnamon stick
  9. 2 tablespoons fish sauce
  10. salt and pepper, to taste
  11. 2 packages Thai style brown rice noodles (4 pkgs came in the box)
  12. 12 ounces eye of round steak, thinly sliced against the grain
Optional Garnishes
  1. bean sprouts
  2. fresh cilantro, roughly chopped
  3. 1 lime, cut into wedges
  4. green onions, thinly sliced
  5. jalapenos, thinly sliced
  6. siracha
  1. In a large pot, combine beef broth, water, onion, garlic, cloves, cardamom, ginger, cinnamon stick and fish sauce. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low, then let simmer for at least 20 minutes. Taste and season with salt and pepper. After the broth is down simmering, use a slotted spoon to discard the spices and onions
  2. While the broth is simmering, cook the noodles according to package directions. Our directions were to bring a pot of water to a boil, then turn off the heat and place the noodles in the water for 4 minutes, or so, using a fork to separate the noodles. Immediately drain and rinse with cold water to stop the cooking. Set noodles aside.
  3. When you're ready to serve the Pho, fill serving bowls halfway full with noodles and add several pieces of steak as well. Pour the hot broth on top and stir together. Let the broth cook the steak.
  4. Top with any garnishes you like.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven


  1. says

    Next time char the onion directly on the burner before throwing it in your broth. Roasting is so so so key. Pho should ideally simmer overnight to get really pronounced flavors! :)

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