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

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Ingredients

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

Directions

Instructions Checklist
  • In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.

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  • Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.

  • Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

528 calories; 13.6 g total fat; 51 mg cholesterol; 2844 mg sodium. 73.1 g carbohydrates; 27.1 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2004
Basically I have a recommendation for authentic vietnamese pho. Go to your local oriental/world food mart and buy the actual pho broth cubes. Just ask the cashier. They come in small packages of 6. This makes the pho taste authentic rather than making your own broth or buying american beef broth. Happy eating!! Read More
(265)

Most helpful critical review

Rating: 1 stars
06/30/2009
This is not pho. Don't be fooled into thinking this is pho. Pho is made from hours of cooking beef bones to soften the meat and draw out the bone marrow. What we have here is spiced swanson beef broth. Read More
(192)
84 Ratings
  • 5 star values: 35
  • 4 star values: 32
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 4
Rating: 4 stars
01/15/2004
Basically I have a recommendation for authentic vietnamese pho. Go to your local oriental/world food mart and buy the actual pho broth cubes. Just ask the cashier. They come in small packages of 6. This makes the pho taste authentic rather than making your own broth or buying american beef broth. Happy eating!! Read More
(265)
Rating: 4 stars
01/15/2004
Basically I have a recommendation for authentic vietnamese pho. Go to your local oriental/world food mart and buy the actual pho broth cubes. Just ask the cashier. They come in small packages of 6. This makes the pho taste authentic rather than making your own broth or buying american beef broth. Happy eating!! Read More
(265)
Rating: 1 stars
06/30/2009
This is not pho. Don't be fooled into thinking this is pho. Pho is made from hours of cooking beef bones to soften the meat and draw out the bone marrow. What we have here is spiced swanson beef broth. Read More
(192)
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Rating: 3 stars
12/05/2005
This is missing the many spices (Star Anise Cloves etc.) that makes Pho...Pho. The Lemongrass also throws it off. I've never seen lemongrass introduced in Vietnamese Pho. It might be in some other types of Asian noodle type soup but never in Vietnamese Pho. Read More
(168)
Rating: 2 stars
10/27/2006
Missing important star anise. Soup can't exist without it. Read More
(55)
Rating: 4 stars
09/13/2003
In response to the one person who classified the traditional ingredients for making this recipe the anise seeds etc and traditionally used by the Vietnamese. Lemongrass is traditionally used by those of Cambodian and Thai origin which makes just as great a broth. Aside from the lemongrass you can also add a dried pickled radish found in many Asian specialty stores. These taste really great tender. For added flavor my family fries a little minced garlic ahead of time until they are golden (takes only a few seconds!) and garnish the pho with them. Read More
(44)
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Rating: 5 stars
01/16/2003
Voon-da-bar. Darn good Pho. For those of you with difficulty slicing beef thin try this: Pop your cut of beef into the freezer (suggest you plastic wrap it first)... 10-30 minutes and you'll be dancing - chilly beef makes for easy slicing (be sure to use a sharp knife as well). Bring to room temperature before finishing off in bowl. Read More
(38)
Rating: 5 stars
03/13/2005
This is an excellent recipe. As another user recommended I found 'pho cubes' at an asian market and use them to make the broth. This makes a huge difference. I also use dried vermicelli noodles instead of rice noodles. I'm not a fan of fish sauce so I omit that. Read More
(29)
Rating: 4 stars
11/10/2007
So so so so good. As other reviewers have mentioned....definitely freeze the beef before slicing (the thinner the better) & add some star anise and cloves. Quick and delicious! Read More
(20)
Rating: 5 stars
01/30/2006
This is a tasty base recipe. Ingredients are easy to find preparation is minimal and spices can be adjusted to suit each person's taste. I decreased the broth to 3 Qt added garlic a couple anise stars increased the cinnamon stick (2) and used colored peppercorns. Along with the fresh herbs/vegs's we just seasoned with chili sauce. This soup will be a staple! Read More
(20)