Pho Bo (Hanoi Beef Noodle Soup)

Vietnamese · 20 min · Beef · dairy-free, high-protein

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Ingredients

• 3 cups prepared beef pho broth
• 5 oz dried flat rice noodles (banh pho)
• 6 oz beef eye of round, thinly sliced
• 1/4 onion yellow onion, thinly sliced
• 2 scallions, sliced
• 1/4 cup fresh cilantro
• handful Thai basil
• 1 cup bean sprouts
• 2 lime wedges
• 1 tbsp fish sauce

Method

1. Soak dried rice noodles in warm water 20 minutes, then boil 45-60 seconds until tender and drain into a bowl.
2. Bring the beef pho broth to a rolling boil and season to taste with fish sauce.
3. Lay the raw thin-sliced beef and onion over the noodles.
4. Ladle the boiling broth directly over the beef so it cooks in the bowl, about 1 minute.
5. Top with scallions, cilantro, and Thai basil.
6. Serve with bean sprouts and lime wedges on the side.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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