Vietnamese Pho With Beef - America's Test Kitchen

Total Time
Prep 15 mins
Cook 15 mins

Haven't made this yet.

Ingredients Nutrition


  1. Prepare ginger. Peel, halve lengthwise and smash it.
  2. Bring broth, ginger, lime zest and five-spice powder to boil in dutch oven over med-hi heat. Add noodles and cook until nearly tender, about 5 minuts.Stir in beef. Simmer until cooked thru and noodles are completely tender, about 2 minutes.
  3. Off heat, stir in fish sauce, chili-garlic sauce and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro; serve.


Most Helpful

This was wonderful. My partner used to eat a lot of Pho and he said he loved it, so I'm going to be happy with that. Used thin noodles and made our own chilli garlic sauce. Made for ZWT 9 for the Tasty Testers.

Satyne August 15, 2013

This is a really good at-home version of pho. I highly suggest freezing your beef to get those thin slices just right... I didn't and the beef was super chewy. I didn't have on hand any fish sauce, and I ended up using 2 parts beef and one part chicken stock- but it still was a really tasty soup. Thanks so much for sharing!

hollyfrolly June 12, 2011

I loved this. I'm not a Pho expert by any means, having only had it once before, so I don't know how it compares with most restaurant versions, but this is tasty soup anyway. The only rice noodles I could lay my hands on were the skinny kind, which cook somewhat more quickly than the wide ones called for. I adjusted for that by simmering the ginger and lime zest in just the broth for a little while longer. We enjoyed this very much, and I'm already looking forward to eating the leftovers for lunch tomorrow.

EmmyDuckie May 24, 2010

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