Pho Soup (Beef and Noodle Soup)
30 MIN
20 MIN

Pho Soup (Beef and Noodle Soup)


  • 1 onion, thinly sliced
  • 1 tbsp (15 ml) vegetable oil
  • 1 piece fresh ginger, about 2 inches (5 cm) long, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 8 cups (2 litres) chicken broth
  • 2 tbsp (30 ml) fish sauce (nuoc-mam)
  • 2 star anise
  • 2 cloves
  • 1 small cinnamon stick
  • Chili pepper of your choice, chopped
  • 1 package (227 g) rice noodles
  • 3/4 lb (350 g) Chinese fondue sliced beef
  • 1 cup (75 g) bean sprouts
  • 3 ½ oz (100 g) enoki mushrooms or white mushrooms, sliced


  • 4 green onions, chopped
  • Thai basil or cilantro, finely chopped
  • Chili peppers (bird’s eye or other), finely chopped
  • Lime wedges


  1. In a large pot, brown the onion in the oil. Add the ginger and garlic. Continue cooking for 3 minutes. Add the broth, fish sauce, spices and chilli pepper. Season with salt and pepper. Cover and bring to a boil. Simmer for 5 minutes over medium heat. Strain the broth through a sieve. Adjust the seasoning. Keep warm.
  2. Cook the noodles for 3 minutes in salted boiling water. Drain in a colander and rinse under cold running water. Drain well.


  1. In 4 large bowls, divide the noodles, beef, bean sprouts and mushrooms. Add the steaming broth and serve.
  2. Place the garnish ingredients in a large serving platter and let your guests add to their soup as they please.