Vietnamese Pho (Rice Noodle Soup)
Pho, the warming Vietnamese rice noodle soup you crave on a chilly day. Tender rice noodles are topped with thinly sliced beef, crunchy bean sprouts, and onion, then bathed in fragrant broth. A squeeze of lemon and some green chili bring bright, spicy notes — a restaurant-worthy bowl made at home.
Ingredients
Main
- Rice noodles250 g
- Beef (thinly sliced)200–300 g
- Bean sprouts200 g
- Onion1
- Water1.8 L
- Pho soup base (store-bought)1 pack
Toppings
- Green chili (Cheongyang)2
- Red chili1
- Lemon slices2 slices
Directions
- 1
Cook the rice noodles. (Soaking them in water for 30 minutes to 1 hour first makes them tastier.) Don't overcook — boil just until soft, or they'll break apart.
- 2
Drain the noodles, rinse under cold water, and drain again.
- 3
In a pot, add the water and the pho soup base and bring to a boil.
- 4
Rinse the bean sprouts under running water and drain in a sieve.
- 5
Halve the onion and slice it thinly crosswise.
- 6
Prepare the toppings — green chili, red chili, and lemon slices.
- 7
When the broth boils, add the bean sprouts and onion first, then add the beef and cook briefly until just done.
- 8
Place the noodles in a large bowl, add the cooked ingredients, pour over the hot broth, and finish with the toppings!
Tips
Add the lemon and chili just before eating and stir them in; lemon can turn bitter if left too long, so fish it out once it has flavored the broth.