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Easy Beef Phở with Oodles of Noodles

Tender sukiyaki beef in a flavorful aromatic broth of onions, garlic, star anise, cinnamon, ginger and chili with rice noodles and oodles of fresh herbs and toppings is the perfect healthy soup for those in between seasons.
Cook Time30 mins
Total Time30 mins
Course: Mains
Cuisine: Vietnamese
Keyword: Beef, Gluten Free, Lactose Free, Pasta, Rice and Casseroles, Soups, Curries and Stews
Servings: 4
Calories: 560kcal
Author: Healthy World Cuisine


  • 8 cups beef broth
  • ½ cup onion
  • 4 whole star anise if you cannot find can substitute with 1 teaspoon 5 spiced powder
  • 1.5 inches ginger (peeled and sliced)
  • 2 twills cinnamon or 1 tsp ground
  • 3 cloves garlic - 3 cloves (bashed on counter to release flavour)
  • 2 tbsp brown sugar (or to taste-can use sugar substitute of choice if diabetic)
  • cup fish sauce or to taste
  • 250 grams rice noodles (or 1-2 of the rice noodle loops)
  • 1 pound sukiyaki beef you can use other cuts of tender beef and cut very thin against the grain of the meat.
  • 1 cup bean sprouts also known as mung bean sprouts
  • ½ cup cilantro roughly chopped (can also use mint, basil, etc)
  • cup green onions sliced
  • 2 chili peppers garnish (optional)
  • tomato chopped fresh (optional)
  • 1 lime cut into quarters


  • Put your beef broth, onion, star anise, ginger, cinnamon, garlic, brown sugar and fish sauce in a large soup pot. Bring to a boil, turn down heat, cover and simmer for 20 minutes. (Make sure it is covered so you do not loose all that delicious broth due to evaporation) Taste and adjust seasoning.
  • Place rice noodles in a bowl, cover noodles with boiling water just enough to cover. Soak noodles for about 2-8 minutes depending on the size and manufacturer of noodles. Noodles should be cooked just until tender, al dente. Rice noodles with cool water and drain and set aside. (I made this dish with brown rice noodles the other day and it was also delicious)
  • Cut your sukiyaki beef strips into 4 sections horizontally. (If you are unable to find sukiyaki beef then use a tender cut of beef such as a filet mignon or if that is not in your budget try eye round, flank, bottom roast, london broil, just remember to cut the beef super thin and against the grain.) Just a quick hint: freeze your beef just until it is slightly firm and then it is much easier to cut super thin.
  • Wash and prepare your bean sprouts, cilantro (mint, basil) green onions, chili peppers, (tomato) and lime and set aside. Just a quick hint:  If you wash your bean sprouts and keep them in a tupperware full of water and store in the refrigerator they will last much longer.  I change my water every day. Beans sprouts normally live in water so if you keep them water they will stay fresher longer) 
  • Assembly: Bring your beef broth back up to a boil. Divide the beef among 4 bowls and lay out on the bottom of the bowl. Next lay a handful of cooked/soaked rice noodles into each bowl. (You may have some left over noodles it just depends on the size of your bowls) Carefully ladle your steeping hot beef pho broth into each bowl covering the beef and noodles completely. Garnish your beef pho with bean sprouts (Mung Beans), cilantro, (Mint,basil) green onion, chili peppers or even tomatoes on top. Squeeze a little lime juice on top. Stir to allow the beef to evenly cook in the soup bowl with the hot broth and enjoy.


Use Gluten Free beef Broth to keep this recipe gluten free. Delicious with beef bone broth as well. Can make the aromatic broth in advance up to 3 days in advance and store in the refrigerator. 


Serving: 1g | Calories: 560kcal | Carbohydrates: 67g | Protein: 33g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 3484mg | Potassium: 806mg | Fiber: 3g | Sugar: 9g | Vitamin A: 387IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 4mg