Pho Vietnamese Beef Noodle Soup --
  • Total Recipe Time: 45 minutes
  • Makes 6 servings.


  1. 1 beef Flank Steak (about 1-1/2 pounds)
  2. 1/4 cup seasoned rice vinegar, divided
  3. 2 tablespoons honey
  4. 4 cups water
  5. 4 cups unsalted beef broth
  6. 1 onion, thinly sliced
  7. 3 tablespoons fish sauce
  8. 3 cloves garlic
  9. 2-inch piece fresh ginger, peeled, thinly sliced
  10. 1 star anise
  11. 4 cups rice stick noodles
  12. 2 cups fresh bean sprouts
  13. 1/2 cup loosely packed fresh basil leaves
  14. 1/3 cup chopped fresh cilantro leaves
  15. 1/3 cup thinly sliced green onions
  1. 1 tablespoon Asian hot chili sauce, Sriracha sauce, Hoisin sauce (optional)
  2. 1 lime, cut into 6 wedges


  1. Combine 2 tablespoons rice vinegar and honey in small bowl.  Place beef steak and vinegar mixture in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Combine water, broth, onion, fish sauce, remaining 2 tablespoons vinegar, garlic, ginger and star anise in stockpot; bring to a boil. Reduce heat; simmer 30 minutes.  Meanwhile, remove steak from marinade; discard marinade.  Place steak on grid over medium, ash-covered coals.  Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium doneness (160°F), turning once.  Remove steak; keep warm.
  3. Strain broth  mixture and discard solids; return broth mixture to stockpot.  Keep warm over low heat.  Prepare noodles according to package directions using soaking or stir-fry method.  Add noodles and any beef juices from steak to broth. 
  4. Divide soup among 6 large bowls; serve with bean sprouts, basil, cilantro and green onions, as desired.  Carve steak across the grain into thin slices and add to soup.  Serve soup with hot chili sauce, Sriracha sauce, hoisin sauce and lime wedges, if desired.
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