Prep 10 mins
Cook 15 mins
There is nothing more comforting than hot, bold, vietnamese soup. I like mine spicy and a touch sweet. You can customize it in so many ways to make it your own, and it is super quick to make!
- 1 lb beef, sliced as thinly as possible
- 3 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon crushed red pepper flakes
- 4 tablespoons peanut oil or 4 tablespoons sesame oil
- 2 (14 ounce) canslow-sodium beef broth
- 2 (14 ounce) cans low-sodium chicken stock
- 5 tablespoons fish sauce
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 1 tablespoon anise seed
- 1 teaspoon allspice
- 1 tablespoon cardamom
- 4 tablespoons sugar
- 1 (16 ounce) package rice noodles
- 7 green onions, chopped
- 1⁄2 head cabbage (thinly sliced or minced)
- 1 lime, cut into wedges
- 2 jalapenos, minced
- 1 bunch bean sprouts
- 1 bunch cilantro
- 1 bunch basil
- 1 bunch mint
- sriracha sauce
- hoisin sauce
- Soak rice noodles in very, hot tap water.
- Heat oil in a large, deep skillet on medium hot.
- Saute garlic, ginger, and red pepper flakes, with the beef until the beef is 85% cooked through. .
- Add broth, fish sauce, spices and sugar.
- Bring to a boil, then simmer for 10 minutes.
- Rinse rice noodles and chop into 4-5 inch pieces.
- Place noodles in bowls, pour broth and meat over noodles.
- Add any or all garnish desired.
- Personal Note: I like mine with super spicy so I add tons of jalapeno and siracha sauce, along with all the veggies and herbs. You can also do this with pork, fish, shrimp, or chicken, or use veggie stock and tofu if you want to keep it vegetarian.
Absolutely delicious! Simple and quick just as the title implies! The broth is incredible. I followed this recipe about 85%... I didn't have allspice, I used anise star instead of seeds, I used snow peas instead of cabbage, went a little heavier on the ginger, and I didn't have fresh mint or basil. My whole family loved it!
We made this recipe last night, following the directions closely. We found the broth of the soup to be too spicy, too much cinnamon, cloves, and cardamom. If we were to make this recipe again, we would use just a dash of the aforementioned spices, not a whole tablespoon of each. We have a Vietnamese restaurant close to us where we get our Pho so we are familiar with how it should taste. Recipe has potential, just dial back the spices if you choose to make it.