Rating: 4 stars 4
84 Ratings
  • 5 star values: 35
  • 4 star values: 32
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 4

This pho lemongrass soup is served with a plate full of fresh garnishes and various sauces — this allows each person to season their serving to taste. The soup is somewhat unusual because the meat is cooked in the serving bowl. The beef is sliced very thin, almost thin enough to see through; you might want to have the butcher slice it. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth while you garnish the soup.

Recipe Summary

10 mins
1 hr 20 mins
1 hr 30 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns in a large pot. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.

  • Arrange bean sprouts, basil, mint, and cilantro on a platter with peppers and limes.

  • Soak noodles in hot water to cover until soft, about 15 minutes. Drain.

  • Place equal portions of noodles into 6 large soup bowls; place raw beef on top. Ladle hot broth over noodles and beef. Serve alongside hoisin, hot pepper, and fish sauces; pass platter with garnishes.

Nutrition Facts

528 calories; protein 27.1g; carbohydrates 73.1g; fat 13.6g; cholesterol 50.7mg; sodium 2843.8mg. Full Nutrition