Pho Vietnamese Noodle Soup
  • 1½- 2 cups broth PER PERSON(chicken, beef, pork, or vegetable)
  • 1 star anise
  • 1 cinnamon stick
  • 1 thumb (about an inch) of sliced ginger, no need to peel
  • 1 pkg rice sticks or stir fry noodles
  • ¼-1/3 cup pre-cooked, bite sized protein of choice (chicken, pork, beef, tofu) PER PERSON
  • ½-1 cup mixed, bite sized vegetables of choice- carrots, onions, broccoli, peppers, mushrooms, celery, etc, PER PERSON
  • sea salt (to taste)
  • 1 tsp fish sauce PER PERSON (optional- but brings out a more authentic flavor if used)
  • Garnish options: cilantro, basil, hot pepper (such as jalapeno) sliced with seeds intact, bean sprouts, sriracha sauce, soy sauce
  1. Heat broth over medium heat. Add ginger, star anise and cinnamon stick. Let simmer while preparing other ingredients or up to 2 hours before serving.
  2. Slice vegetables and cook meat (if not already cooked).
  3. Cook noodles in salted water. Rinse well and place individual servings in each persons bowl.
  4. Remove ginger, star anise and cinnamon stick from broth.
  5. Bring broth to a boil.
  6. Quickly add vegetables and meat/protein and then pour directly into bowls containing noodles.
*At Pho noodle houses they usually just place the vegetables, pre-cooked meat, and pre-cooked noodles in the bowl and pour the boiling broth over. For some reason, this cools the soup too much when I do it at home. I suspect that the noodles they use are still hot instead of cold like I do it. If the noodles are not rinsed I find that they cloud the soup, hence the rinsing. That being said, if you know of another method, please share!
Recipe by HealthNut Nation at