Pho Bo (Hanoi Beef Noodle Soup)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 30 min · Beef · dairy-free, high-protein
512 cal
39g protein
62g carbs
12g fat
per serving · estimated
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
- 2 lime wedges
- 1 tbsp fish sauce
Method (tap to check — screen stays awake)
- Soak dried rice noodles in warm water 20 minutes, then boil 45-60 seconds until tender and drain into a bowl.
- Bring the beef pho broth to a rolling boil and season to taste with fish sauce.
- Lay the raw thin-sliced beef and onion over the noodles.
- Ladle the boiling broth directly over the beef so it cooks in the bowl, about 1 minute.
- Top generously with scallions and cilantro, Hanoi style.
- Serve with lime wedges on the side.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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