Pho Bo (Vietnamese Beef Noodle Soup)

By pairing lean beef cuts with an aromatic charred spice broth and portion-controlled rice noodles, this recipe delivers maximum authentic flavor with high protein and low fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g lean beef sirloin, thinly sliced · 560 kcal in the whole recipe
• 350 g boneless beef chuck · 812 kcal in the whole recipe
• 140 g dry rice noodles · 510 kcal in the whole recipe
• 1000 ml beef broth · 70 kcal in the whole recipe
• 2 medium yellow onions (200 g) · 80 kcal in the whole recipe
• 30 g fresh ginger · 24 kcal in the whole recipe
• 4 cloves garlic (16 g), crushed · 24 kcal in the whole recipe
• 2 tbsp fish sauce (36 g) · 13 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 150 g bean sprouts · 45 kcal in the whole recipe
• 40 g green onions, chopped · 13 kcal in the whole recipe
• 20 g fresh cilantro · 5 kcal in the whole recipe
• 20 g fresh basil leaves · 5 kcal in the whole recipe
• 1 whole lime (60 g), cut into wedges · 18 kcal in the whole recipe
• 2 star anise, 1 cinnamon stick, 3 cloves, water, salt and black pepper

Method

1. Char the unpeeled onion and ginger in a dry skillet over high heat until blackened on the outside, then peel and slice them.

   

2. In a large pot, combine beef broth, 1 liter of water, charred onion, ginger, crushed garlic, beef chuck, star anise, cinnamon stick, and cloves; simmer over low heat for 45 minutes until the chuck is tender.

   

3. Remove the beef chuck and spices from the broth; slice the cooked chuck meat, then stir fish sauce and low-sodium soy sauce into the simmering broth.

   

4. Boil the dry rice noodles in a separate pot of water for 4-5 minutes until tender, drain, and divide among four serving bowls.

   

5. Top the noodles with sliced cooked beef chuck and paper-thin raw beef sirloin slices, then ladle the boiling hot broth directly over the beef to gently cook the sirloin.

   

6. Garnish with fresh bean sprouts, chopped green onion, cilantro, basil, and lime wedges before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.