Beef Pho Beef Pho

Beef Pho 150 Image by: Beef Pho 150 Author: Canadian Living

Although it requires lots of ingredients, this soup — popular at Vietnamese restaurants — is worth the effort. Make the stock ahead so it takes only minutes to prepare for dinner.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003



In centre of 6-inch (15 cm) double-thickness square of cheesecloth, place gingerroot, cloves, garlic, star anise, lime rind, coriander seeds and peppercorns; pull up corners and tie into bundle with string.

In saucepan, bring stock, water, onion, fish sauce and spice bag to boil; reduce heat and simmer for 5 minutes. Discard spice bag. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Bring to simmer before continuing.)

Slice beef as thinly as possible; add to saucepan and bring to boil, skimming off any foam with spoon. Reduce heat and simmer for 5 minutes. Add chopped coriander, mint, lime juice and green onions.

Meanwhile, in pot of boiling salted water, cook rice noodles until tender but firm, about 5 minutes; drain. Divide among 4 soup bowls. Top with bean sprouts. Pour beef mixture over noodles. Garnish with mint.


Nutritional facts <b>Per serving:</b> about

  • Sodium 1339 mg
  • Protein 18 g
  • Calories 262.0
  • Total fat 3 g
  • Cholesterol 27 mg
  • Saturated fat 1 g
  • Total carbohydrate 40 g


  • Iron 18.0
  • Folate 15.0
  • Calcium 5.0
  • Vitamin A 1.0
  • Vitamin C 8.0
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Beef Pho