Vietnamese Beef Soup (Pho)

Vietnamese Beef Soup (Pho)
Summary

If you don’t want to serve all of this soup at once, cook only the amount of pasta and beef that you want to serve. Save remaining ingredients for leftovers.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1/4 of recipe
Dinner Lunch Main Dish Asian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/4 of recipe
  • Amount per serving Calories 375

  • Total Fat 7g
    • Saturated Fat 2.5g
  • Cholesterol 60mg
  • Sodium 600mg
  • Total Carbohydrate 47g
    • Dietary Fiber 3g
  • Protein 30g
Dinner Lunch Main Dish Asian
Ingredients

Ingredients

  • basil ((Thai basil if you can find it), thinly sliced)
    1 cups
  • cilantro (chopped)
    1/2 cups
  • lime (quartered into wedges)
    1
  • serrano pepper ((or other hot chili), seeded and minced)
    1
  • green onion (scallion) ((white and green parts), thinly sliced)
    1
  • brown rice angel hair pasta
    8 oz
  • beef broth (fat-free, reduced sodium)
    5 1/2 cups
  • Chinese five-spice powder
    1/2 tsp
  • beef tenderloin fillet (sliced very thin)
    1 lbs
Directions

Directions

  1. Cook angel hair pasta according to package directions, omitting salt. Divide cooked noodles among 4 soup bowls.

  2. Top each bowl of noodles with 1/4 sliced scallion, 1/4 cup basil, 2 Tbsp. cilantro, 1/4 of sliced chili and one lime wedge.

  3. In a soup pot, bring beef broth to a boil. Whisk in five spice powder and reduce heat to a low simmer. Add beef for 1 minute just to cook through.

  4. Divide broth and beef evenly among the four bowls. Serve immediately.

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