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Vietnamese Pho

Vietnamese Pho (Beef Noodle Soup)

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Beef Base, Vietnamese Pho combines the flavors of ginger, onion, cinnamon, star anise, cloves, nuoc nam, rice noodles, green onions, cilantro, and beef.

Made with

  • Gold Label Beef Base

Alternative products

  • Master's Touch® Beef Base
  • Master's Touch® Beef Base
  • Gold Label Low Sodium Beef Base

Chef's Tip

Low fat. Some accompaniments to this soup are: Asian Chili Sauce, Hoisin Sauce, fresh bean sprouts, lime wedges, fresh red chili peppers, and Thai basil.

What You'll Need

Yield: 3 quarts

Amount Ingredients
2 oz. Fresh Ginger, unpeeled, cut in half lengthwise
8 oz. Onion, peeled and halved
3 qts. Water
2 ½  oz. Custom Culinary® Gold Label Beef Base
1 each Cinnamon Stick (3 inch)
3 each Star Anise
5 each Whole Cloves
3 Tbsp. Nuoc Nam (fish sauce)
1 Tbsp. Sugar
12 oz. Rice Noodles
4 oz. Green Onions, sliced
1/4 cup Cilantro Leaves
8 oz. White Onion, sliced paper-thin
8 oz. Cooked Beef, sliced thin and cut into large-bite-sized pieces

Preparation

  1. Lightly char the ginger root and onion over an open flame or under the broiler.
  2. Meanwhile, in a pot, prepare a light beef broth using the Custom Culinary® Gold Label Beef Base and water. Add the spices, nuoc nam, sugar and charred ginger and onion. Simmer the broth, without boiling, for one hour. Then, strain to remove vegetables and spices.
  3. Soak the rice in warm water for 30 minutes or until softened.
  4. To serve: For each serving, place one quarter (approx. 8 oz.) of the noodles, 2 oz. of the sliced raw onion, 1 oz. of the sliced green onions, 2 Tbsp. of cilantro leaves and 2 oz. of the beef in a large deep soup bowl. Add 2 cups of the hot broth and serve immediately.