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When it’s cold outside, there’s nothing like warming up with a bowl of soup. While classic chicken noodle soup is a tried-and-true favorite, why not switch things up with something new like this delicious Vietnamese beef pho? With a quick and easy recipe, this satisfying, savory noodle soup will surely become a regular menu item in your home. If you’re looking for something tasty to keep you feeling toasty, this recipe for Vietnamese beef pho is the way to go!
- 2 tbsp olive oil, divided
- 2 shallots, diced
- 2 tbsp fresh ginger, minced
- 4 garlic cloves, minced
- 6 cups beef broth
- 1 tbsp fish sauce (plus an extra spoonful to add at the end)
- 1 tbsp soy sauce
- ½ lb. dried flat rice noodles
- ½ lb. thinly sliced raw sirloin
- Baby bok choy leaves
- Mung bean sprouts
- Sliced red onions
- Thai basil
- Sliced jalapeños
- Sliced green onions
- Fresh lime juice
- Add one tablespoon of olive oil to a saucepan over medium-high heat, followed by the diced shallots.
- Stir the shallots for a few minutes to cook them, then add another tablespoon of olive oil, along with the fresh minced ginger and the minced garlic.
- Pour in the beef broth, followed by the fish sauce and the soy sauce. Stir the mixture, then place the lid on the saucepan and let it simmer for 15-20 minutes.
- Meanwhile, in a separate pot, cook the dried flat rice noodles according to their instructions.
- To assemble the dish, transfer the cooked flat rice noodles to a bowl and place some of the thin raw sirloin slices on the noodles before covering everything with the broth.
- Garnish with baby bok choy leaves, followed by mung bean sprouts, sliced red onions, Thai basil, cilantro, sliced jalapeños, and sliced green onions before topping it off with a dollop of hot sauce, a spoonful of fish sauce, and a dash of fresh lime juice. Grab your chopsticks and enjoy!
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