This is a shortened and easier version of the delicious Vietnamese soup called Pho Bac. Garnish with pepper, green chiles, hoisin sauce, chili sauce and lime wedges.

Paula
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.

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  • Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.

  • Stir onion, ginger, anise, salt and fish sauce into beef mixture.

  • Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente; drain.

  • Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.

Tips

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth ingredients consumed will vary.

Nutrition Facts

1100.1 calories; 107.7 g protein; 54.7 g carbohydrates; 267 mg cholesterol; 1938.5 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2009
We have been to Vietman and had it from street vendors this recipe taste just like it does there. I would not change anything. Read More
(23)

Most helpful critical review

Rating: 3 stars
08/06/2006
my mom makes pho too. you can buy premade packages of spice at most vietnamese supermarkets and just dump one in. my mom roasts ginger and onion on a grill first to bring out the aroma and then adds those in the pot. Read More
(26)
13 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/27/2009
We have been to Vietman and had it from street vendors this recipe taste just like it does there. I would not change anything. Read More
(23)
Rating: 3 stars
08/06/2006
my mom makes pho too. you can buy premade packages of spice at most vietnamese supermarkets and just dump one in. my mom roasts ginger and onion on a grill first to bring out the aroma and then adds those in the pot. Read More
(26)
Rating: 5 stars
04/27/2009
We have been to Vietman and had it from street vendors this recipe taste just like it does there. I would not change anything. Read More
(23)
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Rating: 3 stars
12/05/2005
The ginger should also be charboiled in the oven along with the onion to sweeten the flavor. In addition it is missing some of the basic ingriendients in Pho such as peppercorns cloves etc. Read More
(21)
Rating: 4 stars
10/17/2003
To short-cut I used 1 can beef broth and 1.5 cups of water as the base. It didn't taste quite like our local pho. So I added 1.5 TBL hoisin and that did it. Also serve as directed or it looks like a mess. Read More
(13)
Rating: 4 stars
03/14/2013
I had made this cause I heard Pho was good for hangovers...it definitely worked there. This is ok. You can buy Pho broth cubes at the Asian markets and that saves a little time and adds a more authentic flavor. Read More
(9)
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Rating: 3 stars
02/08/2008
I travel quite a bit and have eating Pho for lunch and loved it. I followed the recipe exactly but the end result did not come close to what I had enjoyed in the Pho restaurant. My wife and daughter did not enjoy but they don't like to try new things. Read More
(6)
Rating: 4 stars
08/29/2002
I have been looking for this receipe for a long time.Thanks Read More
(6)
Rating: 1 stars
04/12/2014
very very disappointed in lack of flavour. Read More
(2)
Rating: 4 stars
12/13/2013
Very helpful breakdown of key flavors and ingredients. I needed to save some time so I cooked ground beef with sweet and sour sauce and chili sauce. Then I cooked onion garlic and ginger. I cooked rice noodles drained and sauteed with fish sauce. I then added meet and onion mixtures back in and added just a little more of two sauces I cooked meat in dumped broth in and simmered for 10 min. I put out sauces and cilantro lime and bean sprouts as garnish. My Taiwanese students loved it and said it tasted like food from home! Read More
(2)