Vietnamese Pho Soup Recipe | Yummly

Vietnamese Pho Soup

Austin Tuck: "amazing! my partner said it was even better than…" Read More
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Vietnamese Pho Soup

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  • 8 cups beef broth
  • 4 cups water
  • 1 yellow onion (medium, quartered)
  • 4 cloves garlic (roughly minced)
  • 3 whole star anise (optional if you don’t like the flavor)
  • 3 whole cloves (talking about the spice, “cloves”)
  • 1 ginger (3-inch knob of, sliced into coins)
  • 1 cinnamon stick
  • 2 Tbsp. fish sauce (optional)
  • salt
  • black pepper
  • 1 pkg. rice noodles (look for the word “pho” on the package)
  • 12 oz. steak (very thinly sliced against the grain, I used flank steak)
  • bean sprouts (optional)
  • fresh cilantro (optional)
  • fresh ginger (optional)
  • lime wedges (optional)
  • green onions (optional)
  • jalapenos (optional)
  • thai basil (optional)
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    NutritionView More

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    Calories100Calories from Fat9
    Total Fat1g2%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat9
    Total Carbohydrate16g5%
    Dietary Fiber4g16%
    Vitamin A8%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Austin Tuck 9 days ago
    amazing! my partner said it was even better than a restaurant! only downside is it did need some specialty ingredients that i could only find at the asian market. i ended up using pad thai noodles because it's all i could find. they tasted great! i think I'll try it with mushrooms instead of beef next time because i couldn't find the right beef and it came out a bit too tough. highly recommend and can't wait to try it again!!!
    Reviewer Profile Image
    Anthony Amy 8 months ago
    The fish sauce is for salt and flavor of the broth it is not really optional for authentic pho. I usually use a few more spices such as 1 black and 2-4 green cardamom, 5 star anise, 4 cloves, 1 Chinese cinnamon stick and I char the onion garlic and ginger. This broth takes time usually 24 hour or more. I also add two bay leaves. I will bring to a slow simmer and finish it in the oven with a lid on at 250 until the next day. Strain it and return strained broth to a pot and simmer on low to keep warm until I am ready to eat.
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    Tiffany 2 years ago
    Didn't really taste like authentic pho, but it was ok.
    Reviewer Profile Image
    Renée Sarten 2 years ago
    Wonderful I never knew Pho could be so easy!
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    Ceci Gross 2 years ago
    Very good! Added shiitake mushrooms.
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    Marylanh Cadoy 3 years ago
    Great recipe easy to follow. Great thing about pho is you can customize to your taste. Everyone really enoyed it.
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    Kathy 3 years ago
    Good and easy to make. Had to substitute the star anise and Thai basil for regular basil but still delicious
    Reviewer Profile Image
    Rick Amos 4 years ago
    This is delicious I substituted garam masala for all the independent spices and used a roast chicken instead of beef.
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    Shanda Burel 4 years ago
    Great!!! My family love it!!
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    Bryan Reese 5 years ago
    Great flavors. Need more fresh veggies at the end.
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    Deana Schott 5 years ago
    It was very good. I know it's not as healthy but I think it would've been good with a little salt to bring out more flavor in the broth. I followed the recipe exactly and everything turned out nicely except if you want it a little hotter you probably need to put the noodles and your garnishes in first and then pour the soup because it got cold pretty quickly.
    Reviewer Profile Image
    Julie C. 7 years ago
    I added some allspice, and didn't have any fish sauce but had a few fresh shrimp which I let float in the broth for 2 minutes & voilà, the recipe is DELISH! Great job!