Pho Soup
Rice noodles and beef are a Chinese-Vietnamese-French fusion dish. Photo courtesy

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February 2011

Product Reviews / Main Nibbles / Soups & Stocks

Phö Soup Recipe

Page 2: Lots Of Ingredients, But Easy Technique


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Phö Soup Recipe

This recipe, provided by the Florida Department of Citrus, adds some American fusion via Florida orange juice and apple (although both apples and oranges originated in Asia).

The garnishes are conventionally arranged on a plate that accompanies the bowl of soup. Classic South Vietnam garnishes include bean sprouts, hot red chiles (such as birdseye), sawtooth leaf (thorny cilantro, ngo gai), spearmint (hung lui) and Thai basil (hung que).

In this Americanized recipe, the garnishes are placed into the individual bowls and the soup is ladled over them.

Makes 6 servings. Find more phö recipes.

Ingredients: Spice Sachet

  • 3 star anise
  • 3 cloves
  • 2 cardamom
  • 1 cinnamon stick
  • 1 teaspoon coriander
  • 1 teaspoon fennel seed
  • Cheesecloth
  • Butcher twine

Cardamom pods. Photo courtesy SXC.

Ingredients: Beef Broth*

  • 5 pounds beef bones

  • 2 pounds beef stew meat
  • Salt to taste
  • Pepper to taste
  • 1 onion, cut into 1-inch dice
  • 1/2 cup carrot, cut into 1-inch dice
  • 1/2 cup celery, cut into 1-inch dice
  • 1/2 cup red apple, cut into 1-inch dice
  • 1 (3-inch) piece fresh ginger root, minced
  • 1/4 cup Florida orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce (available in Asian markets or online)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon hot bean paste (or sriracha sauce—available in Asian markets or online)
  • Salt to taste
  • Pepper to taste
  • 8 ounces flat rice noodles (bành phö)
  • 1 cup carrots, cut into julienne strips
  • 1 cup cabbage, finely shredded
  • 3/4 cup enoki mushrooms
  • 12 ounces cooked beef flank steak, thinly sliced
  • 1/2 cup fresh cilantro, small leaves
  • 1/2 cup fresh basil, small leaves
  • 1/2 cup fresh mint, small leaves
  • 6 thin slices Florida oranges

*You can substitute 4 cups prepared beef broth, but it won’t be anywhere as good as making your own.

Thai Basil
Thai basil. Photo courtesy

Preparation: Spice Sachet

  1. Combine spices in medium skillet. Toast gently over medium heat, stirring constantly.
  2. Remove from heat. Cut a square of cheesecloth. Place spices in center; fold into sachet and secure with butcher twine. Reserve.

Star Anies
Star anise. Photo by Brian Arthur | Wikimedia.

Preparation: Beef Broth

  1. Place beef bones in large stockpot; cover with cold water. Bring to a simmer over medium heat. Remove from heat; drain and discard water; return bones to stockpot. Cover bones with 1 gallon of fresh cold water; bring to a low simmer. Skim surface of water with ladle to remove fat; discard. Continue to simmer for 1 1/2 hours.
  2. After 1 hour, season beef stew meat with salt and pepper. Brown stew meat in large skillet over high heat; remove stew meat and reserve. Brown onions, carrots, celery, apple and ginger in skillet until medium brown; remove from heat and reserve. Add browned stew meat to stockpot; simmer for 1/2 hour. Add browned vegetables and Spice Sachet. Simmer for an additional hour. Strain broth into a medium saucepot; remove and reserve stew meat; discard bones, vegetables and Spice Sachet.
  3. Add orange juice, lime juice, fish sauce, soy sauce, sugar and bean paste to beef broth. Season with salt and pepper; keep hot.
  4. Shred cooked, reserved stew meat into small pieces; set aside.
  5. Cook rice noodles in boiling water for 1 minute or until tender; drain and run under cold water until cool; reserve.
  6. Bring large pot of salted water to a boil; cook carrot strips for about 1 minute, or until tender. Plunge into bowl of cold water filled with ice cubes; remove carrots and drain; reserve. Repeat process with cabbage; reserve.


  1. Divide rice noodles, carrots, cabbage, mushrooms, sliced flank steak, shredded stew meat, cilantro, basil, mint and orange slices among 6 soup bowls.

Ladle hot broth into bowls; serve immediately.

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