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.

No additional tips available.

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

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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.

Pho Bo (Hanoi Beef Soup)

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