BEST Asian Soup Recipes: Vietnamese Pho

Embark on a delicious adventure with the BEST Asian Soup Recipes, designed to bring warmth and vibrant flavors straight to your kitchen. These recipes are your go-to guide for creating incredibly satisfying and nourishing bowls of Asian-inspired goodness that are surprisingly simple to prepare.

This aromatic Vietnamese Pho is a masterpiece of simplicity and depth, promising a deeply comforting and satisfying experience in every spoonful. The broth, simmered to perfection with fragrant spices, forms the soul of this dish, while the tender beef and slurpable rice noodles create a harmonious texture.

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Prep Time 30

Cook Time 2

Simmering Time 4

Servings: 4 bowls

Course: Soup

Cuisine: asian, Vietnamese

Ingredients Equipment Method Notes

Ingredients

Thinly sliced beef

1 lb thinly sliced beef (such as sirloin or eye of round)

Broth Aromatics

1 large yellow onion, halved
3-inch piece ginger, thinly sliced

Broth Base

8 cups beef broth
2 whole star anise
4 whole cloves
1 cinnamon stick star anise

Seasoning

2 tablespoons fish sauce
1 tablespoon sugar
Salt to taste salt

Noodles

1 lb dried flat rice noodles

For Garnish

1 cup fresh bean sprouts
1/2 cup fresh cilantro leaves, chopped
1/2 cup fresh Thai basil leaves
1/4 cup fresh mint leaves
1 red chili, thinly sliced red chili
Lime wedges lime wedges
Hoisin sauce hoisin sauce
Sriracha sauce sriracha sauce

Equipment

Gas flame or broiler
Large stockpot
Fine mesh sieve

Method

Char the halved onion and sliced ginger directly over a gas flame or under a broiler until lightly blackened.
1 large yellow onion, halved, 3-inch piece ginger, thinly sliced
In a large stockpot, combine the beef broth, charred onion, charred ginger, star anise, cloves, and cinnamon stick. Bring to a boil, then reduce heat to a simmer.
8 cups beef broth, 1 large yellow onion, halved, 3-inch piece ginger, thinly sliced, 2 whole star anise, 4 whole cloves, 1 cinnamon stick star anise
Add the fish sauce and sugar to the simmering broth. Stir well. Continue to simmer gently for at least 2 hours, or up to 4 hours.
2 tablespoons fish sauce, 1 tablespoon sugar
After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Season the broth with salt to taste. Keep the broth hot over low heat.
Salt to taste salt
While the broth simmers, cook the rice noodles according to package directions. Drain them thoroughly and divide them among individual serving bowls.
1 lb dried flat rice noodles
Arrange the thinly sliced raw beef over the noodles in each bowl. The hot broth will cook the beef to a perfect tender doneness.
1 lb thinly sliced beef (such as sirloin or eye of round)
Ladle the piping hot pho broth over the noodles and beef.
Serve immediately with an assortment of fresh garnishes: bean sprouts, cilantro, Thai basil, mint, sliced chili, and lime wedges on the side. Diners can customize their bowls to their liking with hoisin sauce and sriracha.
1 cup fresh bean sprouts, 1/2 cup fresh cilantro leaves, chopped, 1/2 cup fresh Thai basil leaves, 1/4 cup fresh mint leaves, 1 red chili, thinly sliced red chili, Lime wedges lime wedges, Hoisin sauce hoisin sauce, Sriracha sauce sriracha sauce

Notes

Storing: Cooled broth and noodles separately in airtight containers in the refrigerator. Broth for 3-4 days. Cooked noodles for 2 days. Freezing broth for up to 2-3 months.