Deliciously Easy & Healthy Pho (Glass Noodle Vietnamese Soup)
Prep time: 
Cook time: 
Total time: 
Serves: 4 bowls
  • For the Broth:
  • 6 cups beef broth
  • 2 cups water
  • 1 yellow onion, quartered
  • 6 fresh ginger slices (about 1" long, ¼" thin)
  • 2 tsp 5 star powder
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp fish or oyster sauce
  • For the filling:
  • ½ lb thinly sliced beef (sliced against grain, I used flat iron)
  • ⅓ cup green onion, chopped
  • 2 cups bean sprouts
  • 2 cups kelp noodles
  • ½ cup fresh basil leaves (leave whole)
  • ¼ cup cilantro, chopped
  • one lime, quartered
  1. In a large pot over medium high heat add your beef broth & water. Bring to a boil. Add your quartered onion, fresh ginger slices, five star powder, sugar, salt & fish sauce. Bring heat down to a simmer and let simmer for ½ an hour, stirring occasionally.
  2. Once soup has simmered for a half hour, strain through a fine mesh strainer to remove any solids (of course reserving the broth!)
  3. Pour broth back into pot and bring to a boil.
  4. Assemble your soup bowls with a ¼ of the beef, green onion, sprouts, noodles, basil & cilantro. Slowly pour broth over each bowl, which should cook the meat in under a minute. Please see notes on what to do in post if beef is too thick, it will not cook through. Top off with some freshly squeezed lime.
Recipe by My Lavender Blues at