Beef Noodle Soup (Pho)


Serves 6



1 small onion or shallot, chopped

1 fennel bulb, cored and sliced thin

1 3-inch piece of ginger, peeled and sliced

3 cups of low-sodium beef broth

3 cups of water

½ teaspoon cinnamon

8 ounces rice noodles
12 ounces lean beef sirloin, sliced thin

1 Tablespoon Worcestershire sauce

1 Tablespoon rice vinegar

1 teaspoon toasted sesame oil, optional

4 scallions, thinly sliced

½ cup cilantro leaves

½ cup basil leaves or Thai basil leaves

1 cup bean sprouts

2 jalapeno peppers, thinly sliced, optional

2 limes, cut into wedges



  1. Combine onion or shallot, fennel, ginger, beef broth, water and cinnamon in a large microwave-safe bowl or container. Cook on high power for 10 minutes. Remove ginger slices and discard.
  1. Meanwhile, heat 4 cups of water in a microwave safe bowl until boiling, about 5 minutes. Add rice noodles to hot water and cook in high 2 minutes, or until tender. Drain noodles and transfer to a large bowl.
  1. Add sliced beef to hot broth and cook on high 2-5 minutes, until beef is cooked through and no longer pink in the middle.

     4. Add Worcestershire sauce, vinegar, and sesame oil to soup. Add cooked noodles, scallions, herbs, bean sprouts and jalapenos, if using. Serve with lime wedges.