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Pho (Vietnamese Beef and Noodle Soup)

In Vietnam, a bowl of this noodle soup -- or one of its variations -- is often served for breakfast.

  • Servings: 6
Pho (Vietnamese Beef and Noodle Soup)

Source: Martha Stewart Living, March 1996


  • 1 pound very lean sirloin of beef, trimmed of visible fat
  • 1/4 pound Chinese or Vietnamese rice noodles, (banh pho)
  • 3 cups Homemade Beef Stock Homemade Beef Stock
  • 3 tablespoons Asian fish sauce (nam pla)
  • 1 1/3 cups fresh bean sprouts
  • 1 small onion, peeled and very thinly sliced
  • 4 scallions, trimmed and very thinly sliced
  • 2 small Thai chile pepper or 1 small jalapeno, very thinly sliced crosswise
  • 1/3 cup fresh cilantro leaves or Thai basil, coarsely chopped
  • Asian hot-chile sauce


  1. Wrap beef in plastic wrap, and place in the freezer for about 1 hour.

  2. Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside.

  3. Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat.

  4. Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips.

  5. Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles; serve immediately with Asian chile sauce, if desired.

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