Vietnamese Pho Noodle Soup
Aromatic broth-based soup with rice noodles, protein, and fresh herbs. Rice noodles simmer in fragrant spiced broth, served hot with raw vegetables and condiments added at the table.
Ingredients
Method
Char onion halves and ginger pieces in a dry large stockpot over medium-high heat, cut-side down, for 2–3 minutes per side until blackened at the edges.
Add beef broth, star anise, cinnamon stick, fennel seeds, and cloves to the pot.
Bring to a boil, then reduce heat and simmer uncovered for 90 minutes to infuse spices.
Strain broth through a fine-mesh sieve, discarding solids. Return to pot and stir in fish sauce and sugar. Taste and adjust seasoning.
If using raw beef, add thin slices to simmering broth in the final 2–3 minutes before serving (cook until just opaque). Alternatively, cook beef separately and set aside.
Bring a separate pot of water to boil and cook rice noodles according to package directions (typically 4–8 minutes for dried noodles). Drain and divide among serving bowls.
Ladle hot broth over noodles in each bowl. Top with cooked or raw protein.
Serve immediately with fresh green onions, cilantro, bean sprouts, lime wedges, and sriracha on the side for diners to add as desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →