Vietnamese Pho

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5 star Avg. rating 5 from 5 votes.

Recipe Information

Recipe Created By: Kathy Przywara


broth – chicken, beef or combination
rice noodles
meat – thinly sliced lean beef
onion, thinly sliced (optional)
straw mushrooms (optional)
basil leaves (optional)
cilantro leaves (optional)
mung bean sprouts — fresh (optional)
jalapeno peppers — thinly sliced (optional)
lime wedges (optional)
soy sauce (optional)
chili and garlic paste (optional)


Rinse and soak rice noodles in hot water.

Bring the broth just to a boil. Broth can be seasoned with star anise and/or galangal or ginger. Add the meat and cook that just until it’s done. If using onions and/or mushrooms, add them when you add the meat.

Add the noodles, bring back to simmer and turn the heat off.

Serve in large bowls and let everyone add what they like from the garnish tray.


Rice noodles: You can use the thin sticks or slightly wider ones. They can be cut with kitchen shears to make them easier for kids to handle.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Almost anything but the broth and noodles can be omitted.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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