Vietnamese Pho Beef Veggie Bowls (Printable)

Tender beef, noodles, and fresh vegetables served in an aromatic, Vietnamese-inspired bowl.

# Components:

→ Broth Components

01 - 8 cups beef broth
02 - 1 large yellow onion, halved
03 - 4-inch piece fresh ginger, sliced
04 - 2 whole star anise pods
05 - 4 whole cloves
06 - 1 cinnamon stick
07 - 2 tablespoons fish sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon granulated sugar
10 - Salt, to taste

→ Protein Element

11 - 12 ounces beef sirloin or eye of round, thinly sliced against the grain

→ Noodle Component

12 - 10 ounces dried flat rice noodles

→ Vegetables and Garnishes

13 - 1 cup fresh bean sprouts
14 - 1 cup thinly sliced shiitake mushrooms
15 - 1 small carrot, finely julienned
16 - 1 cup baby spinach
17 - 1/2 red onion, thinly sliced
18 - 2 scallions, thinly sliced
19 - 1 small bunch fresh cilantro, chopped
20 - 1 small bunch fresh Thai basil leaves
21 - 1 lime, cut into wedges
22 - 1 fresh red chili, thinly sliced (optional)

→ Accompaniments

23 - Hoisin sauce, for serving
24 - Sriracha, for serving

# Directions:

01 - Combine beef broth, halved onion, sliced ginger, star anise, cloves, and cinnamon stick in a large pot. Bring to a rolling boil, then reduce heat to low and simmer, uncovered, for 25 minutes, periodically skimming any foam that rises to the surface.
02 - Stir in fish sauce, soy sauce, and sugar. Continue to simmer for an additional 5 minutes and adjust salt to taste. Strain the flavored broth through a fine-mesh sieve into a clean pot or back into the original pot after cleaning. Discard the solid aromatics.
03 - Cook the dried rice noodles according to the manufacturer's instructions. Once cooked, drain them thoroughly and rinse under cold water to prevent further cooking and sticking.
04 - On a large platter or individual small plates, artfully arrange the bean sprouts, sliced shiitake mushrooms, julienned carrots, baby spinach, thinly sliced red onion, sliced scallions, chopped cilantro, Thai basil leaves, lime wedges, and optional sliced red chili.
05 - Divide the cooked rice noodles evenly among four large serving bowls. Arrange the thinly sliced raw beef over the noodles in a single layer, allowing for gentle cooking from the hot broth.
06 - Ladle the piping hot, aromatic broth over the noodles and beef in each bowl. The heat of the broth will cook the beef to a tender perfection.
07 - Complete each bowl by garnishing generously with the arranged fresh vegetables and herbs. Serve immediately with hoisin sauce, sriracha, and additional lime wedges on the side for personal customization.

# Expert Advice:

01 -
  • Ready in under an hour for a weeknight friendly authentic tasting meal
  • Customizable with various toppings to please everyone at your table
  • Creates an impressive presentation despite being surprisingly simple to prepare
02 -
  • Perfect for meal prep as the broth can be made days ahead and frozen for quick weeknight meals
  • Excellent source of protein and vegetables in one complete balanced meal
  • Naturally dairy free and can be made gluten free by using tamari instead of soy sauce
03 -
  • The temperature of your broth is crucial for properly cooking the raw beef slices. It must be nearly boiling when ladled over the meat to ensure food safety and proper cooking.
  • Slice your beef as thinly as possible freezing it for 20 minutes before cutting can make this easier.
  • Finally never skip the fresh herbs they provide essential brightness that balances the rich savory elements of the dish.

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