Faux Pho Recipe – Eats Now

Name: Faux Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. rice sticks (rice vermicelli); 1/4 lb. snow peas; 1 tbsp. vegetable oil; 1 cup sliced shallots; 3 slices of ginger, smashed; 1 tsp. minced serrano chile, with seeds; 3-1/2 cup beef stock; store bought broth; 1-3/4 cup water; 1/2 lb. sliced rare roast beef torn into pieces (I used sliced sirloin instead); 6 oz. bean sprouts, rinsed; 1/4 cup loosely packed fresh cilantro; 1/4 cup loosely packed torn fresh basil; 1/4 cup loosely packed fresh mint; 3 tbsp. fish sauce; 3 tbsp. fresh lime juice; Salt, if needed

Servings: persons

6 oz. rice sticks (rice vermicelli)
1/4 lb. snow peas
1 tbsp. vegetable oil
1 cup sliced shallots
3 slices of ginger, smashed
1 tsp. minced serrano chile, with seeds
3-1/2 cup beef stock
store bought broth
1-3/4 cup water
1/2 lb. sliced rare roast beef torn into pieces (I used sliced sirloin instead)
6 oz. bean sprouts, rinsed
1/4 cup loosely packed fresh cilantro
1/4 cup loosely packed torn fresh basil
1/4 cup loosely packed fresh mint
3 tbsp. fish sauce
3 tbsp. fresh lime juice
Salt, if needed

1
Boil noodles unsalted for 4 minutes.
2
Add snow peas and boil 1 minute.
3
Drain and rinse in cold water; drain well.
4
Divided noodles and peas among 4 large soup bowls.
5
Dry saucepan, add oil and heat over med heat.
6
Add shallots, ginger, snow peas and chile and cook till shallots are browned, about 7 minutes.
7
Add stock and water, bring to simmer for 10 minutes.
8
Meanwhile, divide beef, sprouts and herbs among the bowls.
9
Remove ginger from broth and discard (I did not do this.
10
The recipe called for smashed ginger.
11
How they managed to remove smashed ginger is beyond me.).
12
Stir in fish sauce, lime juice and salt.
13
Ladle into bowl and serve.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 oz. rice sticks (rice vermicelli), 1/4 lb. snow peas, 1 tbsp. vegetable oil, 1 cup sliced shallots, and more.

Yes, Faux Pho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Faux Pho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions