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Vietnamese-Style Beef Pho

Vietnamese-Style Beef Pho
Total Time:
30 minutes


1 tablespoon fresh ginger root, peeled and grated
2 tablespoons olive oil
1 tablespoon chopped garlic
1 cup diced yellow onions
4 cups unsalted beef stock (or broth)
2 cups water
2 teaspoons Chinese five-spice (or pumpkin pie spice)
1/2 teaspoon ground cinnamon
2 (3-oz) packages oriental-flavor ramen noodles
1 (1-inch-thick) New York strip steak (about 1 lb), thinly sliced
1 lime, cut into wedges
1/2 cup fresh basil
1/2 cup fresh cilantro
1/4 cup sliced green onions
1 cup fresh bean sprouts


  1. Peel and grate ginger. Preheat stockpot on medium 2–3 minutes. Place oil in pot and add ginger, garlic, and yellow onions; cook 3–4 minutes, stirring often, or until lightly browned and onions are tender.
  2. Add stock, water, five-spice, cinnamon, and seasoning from ramen noodles; bring to a boil. Reduce heat to medium-low; simmer 2–3 minutes. Trim fat from beef; cut in half, then across the grain into thin slices (wash hands).
  3. Break ramen noodles in half and add to broth; cook 2–3 minutes or until tender. Remove pot from heat. Add sliced beef; let stand 2–3 minutes and until beef is 145°F.
  4. Cut lime into wedges; tear basil and cilantro into pieces. Divide basil, cilantro, green onions, and bean sprouts evenly among serving bowls. Ladle soup mixture into each bowl and garnish with a lime wedge. Serve.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 450, Total Fat 19.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 60mg, Sodium 1110mg, Total Carb 36g, Fiber 2.00g, Sugars 4g, Protein 33g, Calc 4%, Vit A 0%, Vit C 0%, Iron 30%

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