Pho Soup

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Pho Soup
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Pho Soup is a noodle soup/bowl made with beef broth. This soup has an amazing array of aromas and flavors sure to please all the senses. Traditionally, it includes steak, tripe, tendons and meatballs but this recipes is made with only steak -feel free to add your own twist though. This recipe is actually very easy, just takes a while. Best part, you can do the prep while the soup is simmering.
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
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Pho Soup
Pho Soup is a noodle soup/bowl made with beef broth. This soup has an amazing array of aromas and flavors sure to please all the senses. Traditionally, it includes steak, tripe, tendons and meatballs but this recipes is made with only steak -feel free to add your own twist though. This recipe is actually very easy, just takes a while. Best part, you can do the prep while the soup is simmering.
Servings Prep Time Cook Time Calories
persons 15minutes 3hours 749kcalPerpersons
Servings Prep Time
persons 15minutes
Cook Time Calories
3hours 749kcal
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Start your pot with beef broth boiling while you continue with the next ingredients. Take half of the onions and the ginger in half and roast using a skillet or toaster oven. Once the cut sides are nicely charred and the other sides have a nice golden brown, place into the broth. Next, using a pan or skillet, toast the cardamom pod(s), cinnamon, star of anise and the cloves together until they get a nice toasted color to them -dark brown but not burnt. They will also become very aromatic. Place them into the pot. Add the Hoisin sauce and the Pho Beef Paste. Bring pot to a Soft Simmer. Soft Simmer=the water is moving and vapor is coming out but it's not bubbling very much if at all. Make note what time you complete this step -you will need to let it simmer for 3 hours from this point. While you're letting it simmer, you can begin prepping the other toppings.
  2. Use this time to wash all your toppings including the basil, sprouts, cilantro and jalapenos. You will want to slice the jalapenos, and chop the cilantro. If you can, chiffonade the basil, but if you can't -chopping will work fine. Take the remaining onion and slice very thin. When you have about 1 hour remaining of simmer, use a strainer or slotted spoon to pull out as much of the contents out of the broth as possible. Then add the fish sauce.
  3. The beef should be sliced as thin as possible. Your butcher should be able to do this when you purchase the meat. You can also add tripe and meatballs but you will want to cook them before adding to your bowl of soup. In this case we will be adding the beef raw and letting the boiling broth cook it.
  4. COOKING THE NOODLES. You want to cook the noodles separately and not in the Pho broth. You can do this by adding the noodles to another pot of boiling plain water. Add the noodles once the water gets to a boil, it should only take 1-2 minutes from there. You want the noodles to be al dente or mostly cooked but not completely. Pull out noodles from boiling water using strainer or tongs.
  5. SERVING. When you're ready to serve, you want to bring the Pho broth up to a boil -this is very important. Add 1 cup of cooked noodles into a bowl, loosely place slices of meat on top of the noodles, but not overlapping much or mounding. Add the broth by pouring the boiling broth over the meat filling up the bowl. Let the noodles and meat steep in the Pho broth, add toppings to taste and enjoy!
Recipe Notes

If you're going to add tripe or meatballs, be sure to cook them before adding to your soup and do not cook in the Pho broth. I use Star Anise Foods Noodles and it's easily available from Amazon, so is the Pho Beef Paste.

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