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Beef Pho with Rice Noodles

Vietnamese pho is a big bowl of comforting goodness. Though it’s typically filled with steaming hot broth, rice noodles and a protein, you can personalize your pho with your favorite toppings.

Suggested Serving Size

1 cup

For the broth


  • 1 tsp fennel seeds
  • 1 tsp coriander
  • 1 cinnamon stick
  • 4 whole cloves
  • 1-inch piece fresh ginger, peeled and sliced
  • 3 scallions, sliced (plus additional for garnish)
  • 4 cups low-sodium beef broth (gluten free if needed)
  • 4 cups low-sodium chicken broth (gluten free if needed)
  • 1 Tbsp fish sauce (gluten free if needed)


  1. Make the broth: In a large saucepan, add the fennel seeds, coriander, cinnamon and cloves and cook over medium heat until fragrant, about 1 to 2 minutes. Add the ginger and scallion pieces. Stir for 30 seconds. Add the beef broth and chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 30 minutes.
  2. Pour the broth through a strainer positioned over another saucepan; discard the solids. Add the fish sauce to the broth and keep warm over medium-low heat.

For the pho


  • 10 oz dried flat rice noodles
  • 12 oz sirloin steak or flank steak, thinly sliced
  • Black pepper to taste
  • 3/4 tsp brown sugar
  • 1 tsp cornstarch
  • 2 tsp fish sauce (gluten free if needed)
  • 2 tsp low-sodium soy sauce (gluten free if needed)
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 small red onion, sliced or
  • 1/4 cup chopped fresh cilantro
  • 7 oz bean sprouts
  • 1 jalapeño pepper, sliced or sriracha sauce, to taste


  1. Make the pho: Meanwhile, boil the noodles according to package directions. Set aside.
  2. In a bowl, combine the beef with the black pepper, brown sugar, cornstarch, fish sauce and soy sauce. In a large skillet, heat the oil over medium-high heat. Add the garlic and onion and cook for 30 seconds. Add the beef and sauté for 2 to 3 minutes for rare meat. Divide the noodles, beef and broth among the bowls and garnish with reserved sliced scallion, cilantro, bean sprouts and jalapeño.
Servings Per Container 8
Calories 203
Total Fat 9
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 20
Sodium 585
Total Carb 34
Fibers 1
Sugars 1
Proteins 14
Vitamin A 0
Vitamin C 0
Iron 0

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