Vietnamese Beef Noodle Soup — Beef Pho
Around 28% fewer calories and significantly lower sodium, lean sirloin replacing fatty brisket and a homemade reduced-sodium broth used in place of the full-fat bone broth, with the authentic star anise, cinnamon, and charred ginger depth of the classic.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 1 large onion and 50g ginger lengthways. Soak 180g rice noodles in hot water 8 minutes until pliable, drain. Measure 3 star anise, 1 cinnamon stick, 4 cloves, 1 tsp coriander seeds. Slice 300g beef sirloin paper-thin. Slice 2 spring onions and 1 red chilli. Gather bean sprouts, fresh herbs, lime, hoisin, sriracha.
Char
Hold onion and ginger halves directly over a gas flame or under a high grill for 5 minutes until blackened on the outside. Set aside on a plate.
Toast
In a dry pan over medium heat, toast star anise, cinnamon, cloves, and coriander seeds for 1 minute until fragrant and smoke rises.
Simmer
Add 1.5L low-sodium beef stock to a large pot with charred onion, ginger, and toasted spices. Bring to a simmer over medium heat, then reduce to low and cook 45 minutes until deeply infused. Strain through a fine sieve, discard solids, return broth to pot.
Build
Season strained broth with 1 tbsp fish sauce and 1 tsp coconut sugar over low heat. Taste and adjust seasoning. Bring to a rolling boil over high heat just before serving.
Plate
Divide drained noodles between two deep bowls. Arrange sliced sirloin, bean sprouts, and spring onions over noodles. Ladle boiling broth over—the heat will cook the raw beef. Serve immediately with fresh herbs, chilli, lime wedges, hoisin, and sriracha alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.