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Pho Noodle Soup

Prep Time:

15 minutes

Cook Time:

30 minutes


4-6 Servings

About the Recipe

Pho soup holds a special place in my heart, not just as a delicious and comforting meal, but as a nostalgic connection to my childhood in Montreal. Growing up in this vibrant and multicultural city, I was fortunate to be surrounded by a diverse array of culinary delights. Among these, Pho soup quickly became one of my favorite take-out meals. The rich, aromatic broth, tender slices of beef, and fresh, crunchy bean sprouts create a harmonious blend of flavors and textures that I find utterly irresistible.
Today I love making this a special lunch treat or as an easy healthy supper that I know my whole family will enjoy.


  • 8 cups beef or chicken broth

  • 1 onion, sliced

  • 3-4 slices of ginger

  • 2-3 star anise

  • 3-4 cloves

  • 1 cinnamon stick

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar

  • 8 oz dried rice noodles

  • 8 oz thinly sliced beef (eye of round or sirloin)

Optional toppings: bean sprouts, Thai basil, cilantro, lime wedges, thinly sliced chili peppers, hoisin sauce, sriracha sauce


  1. In a large pot, dry roast the onion and ginger slices until slightly charred. Add star anise, cloves, and cinnamon stick and continue to roast for a minute until fragrant.

  2. Pour in the beef or chicken broth and bring to a boil. Once boiling, reduce heat and let simmer for at least 30 minutes to allow the flavors to meld.

  3. While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.

  4. Strain the broth to remove the solids and return the clear broth to the pot. Stir in fish sauce, soy sauce, and sugar. Adjust seasoning to taste.

  5. Divide the cooked noodles and sliced beef among serving bowls.

  6. Ladle the hot broth over the noodles and beef, ensuring they are fully submerged.

  7. Serve immediately with optional toppings on the side for diners to customize their bowls according to their preferences.

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