Pho Bo (Hanoi Beef Soup) Recipe

Name: Pho Bo (Hanoi Beef Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound rice vermicelli; 8 cups Vietnamese-style beef stock (recipe follows); 3/4 pound lean beef, preferably round, sliced paper thin; 1/2 cup mung-bean sprouts; 1/2 cup cilantro leaves; 1/2 cup small basil leaves, chopped; 2 scallions, chopped; 1 lime, cut into wedges; 3 fresh red Thai chilies, seeded and chopped; Bottled fish sauce for serving; Freshly ground black pepper

Servings: persons

1 pound rice vermicelli
8 cups Vietnamese-style beef stock (recipe follows)
3/4 pound lean beef, preferably round, sliced paper thin
1/2 cup mung-bean sprouts
1/2 cup cilantro leaves
1/2 cup small basil leaves, chopped
2 scallions, chopped
1 lime, cut into wedges
3 fresh red Thai chilies, seeded and chopped
Bottled fish sauce for serving
Freshly ground black pepper

1
Place the vermicelli in a large bowl and cover with cold water.
2
Allow to soak until pliable, about 30 minutes.
3
Drain.
4
Place the stock in a large pan and bring it to a boil.
5
Have either 4 very large or 6 slightly smaller individual soup bowls ready.
6
Put a handful of vermicelli into a strainer that will fit in the pan and dip the strainer into the hot stock.
7
Swirl the vermicelli until tender but still a little chewy, about 20 seconds.
8
Shake the vermicelli dry and place it in a soup bowl.
9
Repeat with the remaining noodles.
10
Divide the beef, sprouts, cilantro, basil and scallions among the bowls.
11
Ladle the hot stock into the bowls and squeeze a lime wedge over each.
12
Serve with the chilies, fish sauce and black pepper on the side.

671

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 11 ingredients. The key ingredients include: 1 pound rice vermicelli, 8 cups Vietnamese-style beef stock (recipe follows), 3/4 pound lean beef, preferably round, sliced paper thin, 1/2 cup mung-bean sprouts, and more.

Yes, Pho Bo (Hanoi Beef Soup) falls under the Soups & Stews 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!

Pho Bo (Hanoi Beef Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions