Vietnamese Beef Pho

by Jen on February 9, 2012

Good morning!  What’s up today?  I hope your day is going well.

Normally I like to make soup once or twice a week during the cold winter months.  However, this winter has been abnormally nice, so I haven’t been craving soup.  That being said, I still love to make soup whether it’s hot or cold outside.  There is something comforting about a big bowl of hot soup.

When I go to a Vietnamese restaurant, one of my favorite items to order is soup.  Specifically Pho.  Pho soup usually consists of rice noodles, beef or chicken, lime, bean sprouts, and of course, some spice.  And there’s nothing like a little spice to clear out your sinuses!

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Vietnamese Beef Pho

51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4

Recipe adapted from The Best of Clean Eating 2

Ingredients

  • 1 tsp coconut oil
  • 1/2 yellow onion, thinly sliced
  • 2 tsp Chinese five-spice powder
  • 1 carton (900ml) no-salt-added beef broth
  • 3 cups baby bok choy (or spinach)
  • 7 oz rice stick noodles, cooked according to package directions
  • 8 oz flank steak, very thinly sliced
  • 3 green onions, sliced
  • 1/2 cup cilantro sprigs
  • 2 cups bean sprouts
  • 2 tsp low-sodium tamari sauce
  • 1 tsp Sriracha hot chili sauce (optional)
  • Lime wedges

Instructions

In a large pot, heat coconut oil over medium-high. Add onion and cook, stirring frequently, until softened. Add five-spice powder and cook for 1 minute. Add broth and bring to a boil.

Reduce heat to medium-low and simmer for 5 minutes. Add bok choy.

Once rice noodles are cooked, drain and discard water. Divide noodles evenly among 4 large soup bowls. Top each bowl with 2 oz raw beef.

To serve, spoon hot broth mixture into each bowl over beef. The heat of the broth will cook the beef to medium in about 30 seconds.

Garnish each bowl with green onion, cilantro, and bean sprouts. Drizzle with tamari, a bit of Sriracha sauce (depending how much spice you like), and lime juice.

Notes

Make sure to slice the beef very thin so that it cooks quickly in the broth.

http://thefithousewife.com/2012/02/vietnamese-beef-pho.html/

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I love the intense flavour of this soup, and now that you have this recipe, you don’t need to go to a restaurant to enjoy a big bowl of Pho.

Don’t worry about putting raw beef in the hot soup, it cooks fast but still stays nice and tender.  The kids loved the bean sprouts and noodles, but I didn’t add the Sriracha hot chili sauce to their bowls.

Don’t forget to squeeze a slice of lime over top!

Enjoy.

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{ 8 comments… read them below or add one }

1 Catherine February 9, 2012 at 8:32 am

Hubby and I love the restaurant CoDo. They have the BEST soup I have ever tasted and I have tasted many many a vietnamese soup. They make their own ‘special’ chill sauce and I swear it has heroine in it because I NEED it. I CRAVE it and sometimes I just gotta HAVE it.

I’m going to make this soup next week and see how it stacks up. Thanks for posting it.

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2 Jen February 9, 2012 at 11:11 am

I’ll have to look that restaurant up…I love a good Vietnamese restaurant!

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3 Liz @ Southern Charm February 9, 2012 at 9:25 am

YUM! Pho is my absolutely favorite Vietnamese dish! I didn’t realize it was so simple to make. I will have to try this for some friends and I!

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4 Jen February 9, 2012 at 11:11 am

Yes, this recipe is very simple yet still pretty tasty! Enjoy :)

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5 Grumpy Grateful Mom February 9, 2012 at 10:05 pm

I love soup too! I would love to try that! I’ve never made anything like it.

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6 Jen February 10, 2012 at 8:13 am

I love the noodles and all the extras…makes it very filling!

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7 Alexis c September 14, 2012 at 8:46 am

Thank you for this recipe! I have had the worst sinus infection and this worked so much better than chicken soup!!

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8 Jen September 14, 2012 at 10:11 am

You’re so welcome…I’m glad it helped! I love eating spicy foods when I’m sick…clears me right up ;) Feel better!

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