Vietnamese Beef Soup (Pho)

Vietnamese Beef Soup (Pho)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Recipes for Healthy Living. Recipe Credit: .

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
Nutrition Facts

Nutrition Facts

4 Servings

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

  • Total Fat 7g
    • Saturated Fat 2.4g
  • Cholesterol 60mg
  • Sodium 600mg
  • Total Carbohydrate 47g
    • Dietary Fiber 3g
  • Protein 30g


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


  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.