One of my new favorite go-to dinners is the Vietnamese Noodle Soup, Pho! There are 4 basic food categories that make up this dish: a rich, aromatic broth, a thinly sliced meat, a variety of vegetables and garnishes, and rice noodles. Other than those guidelines, you can feel free to take as much creative freedom as wanted!

Vietnamese Pho Soup Vietnamese Pho Soup Vietnamese Pho Soup


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Pho Pete’s Sake!

  • Author: Kitschen Cat
  • Yield: 4 1x


  • 8 cups beef broth
  • 4 cups water
  • 1 yellow onion
  • 4 cloves of garlic
  • 3 whole cloves
  • 1 (approx. 3 inch) knob of ginger, sliced into nickel sized coins
  • 1 cinnamon (affiliate) stick
  • salt and pepper
  • 1 package rice noodles
  • 12 oz flank steak
  • **optional garnishes: fresh cilantro, jalapeños, bean sprouts, lime wedges, chopped peanuts, chopped green onions


  1. Thinly slice flank steak and sauté for 1-2 minutes on each side. Set aside.
  2. In large pot, combine beef broth, water, quartered onion, garlic, cloves, ginger, and cinnamon stick. Bring to a boil over high heat.
  3. Cover, then let simmer for at least 20 minutes on low heat.
  4. While broth is simmering, bring a medium saucepan of water to a boil.
  5. Cook rice noodles until al dente, about 3 minutes.
  6. Drain noodles and rinse immediately with cold water. Set aside.
  7. After broth has simmered for at least 20 minutes, strain and return to pot.
  8. Fill serving bowls halfway with rice noodles, ladle hot broth over the top, then add steak and extra garnishes.

Here’s Another Pho Recipe You’ll Love Cooking Up!

Pressure Cooker Pho Ga


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