Authentic Vietnamese Pho 'Beef' Noodle Soup

Authentic Vietnamese 'Pho' Noodle Soup is really a labor of love.  Filled with thick rice noodles, thinly sliced beef, fresh herbs, and a rich aromatic broth, Vietnamese 'Pho' noodle soup is a staple in our culture. Served for breakfast, lunch, or dinner, this soup dish is full of all your key vitamins and nutrients. Vietnamese 'Pho' is great for when you're not feeling well and need an extra boost to your immunity.

Simmering for hours in spices like anise stars, cinnamon sticks, and nutmeg pods, this noodle soup has intensely delicious and uniquely flavourful. Vietnamese 'Pho' noodle soup is generally made from broth bones from beef and oxtail. The bones are then left to stew with veggies and spices for a few hours.

The perfect spice blend is the key to a good bowl of Vietnamese 'Pho' Soup. A good bowl of 'Pho' can take up to 24 hours to make. This will be the quickest and tastiest 'Pho' you'll ever make in less than 40 minutes! I will be sharing my own family's secret 'Pho' spice recipe.  I will also be using Campbell's 'Pho' Broth to cut down the cooking time while maintaining the authentic flavors. Give this simple recipe a try!

Vietnamese 'Pho' Beef Noodle Soup

total cooking time: 40mins serves: 3

Vietnamese Pho Spices:

• 2 cinnamon sticks
• 3 anise star
• 1 tsp coriander seeds
• 1 tsp allspice seeds
• 1 tsp fennel seeds
• 1 tsp cardamom pods
• 3 nutmeg pods 
• spice soup bag (optional- if you simmer longer you will want to remove the bag after 2hrs)

Flank Steak:

• 1 flank steak
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 1 tbsp lemon juice
• 2 tbsp brown sugar, divided
• 1 tbsp grated ginger
• 1 tbsp minced garlic

Broth:

• 1 Campbell's Pho Broth
• 1 sweet onion, cut in half remove skin
• 3 cloves garlic
• 4 ginger remove the skin, sliced
• 1 carrot cut in half
• 1 tbsp fish sauce
• 1/2 rice noodles prepared based on package directions
• spring mix or lettuce (served fresh)
• bean sprout, mushrooms, bok choy, or any other veggies (serve fresh)

Directions

marinate steak

1. combine flank steak and soy sauce, sesame oil, lemon juice, and 1 tbsp brown sugar, grated ginger, and minced garlic, let marinate for 20 minutes Tip: steak is best cooked at room temperature, pat dry before cooking

cook noodles

1. cook noodles per package directions Tip: strain and rinse under cold running water, set aside

cook steak

1. preheat a grilling skillet on medium/high
2. add steak, let cook for 4-5 minutes, then flip and continue to cook for another 5 minutes for medium, cook base on your steak preference
3. add 2 minutes for medium-well, and another 2 minutes for well done
4. remove, let sit for 5 minutes and slice against the grain, set aside, and keep warm

toast spices, onion, garlic, and ginger

1. preheat a small pan on medium/high, add spices from my Vietnamese Pho Spice Pack
2. lay onion, garlic, ginger flat on the pan
3. roast until golden, this will release more flavors (3-5 minutes)
4. let it char a little on all sides for a smokey flavor 
5. remove and add into a large soup pot 

make soup

1. preheat a large pot on medium/high, add Campbell's Pho Broth
2. add your spices directly or into a spice bag first, place them into the pot
3. add toasted onion, garlic, ginger, sugar, and fish sauce to the pot
4. bring to a boil and let simmer for at least 15-30 minutes, the longer the better 
5. strain the broth into another pot, discard bits
6. add salt and pepper per taste preference

prepare bowl

1. bring soup to a boil when ready to serve
2. in a deep bowl add noodles, top with veggies and steak
3. fill the bowl with your pho soup until it covers all the noodles and veggies
4. you want the hot soup to cook the fresh veggies
5. serve with sriracha and hoisin sauce for a more authentic flavor

Enjoy!

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Disclaimer: This is an original recipe and not affiliated with Campbell's in any way.