Chef Toby shares his recipe for Beef Pho Noodle Soup

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This super-flavorful soup is great any time of the year!

Beef “Pho” Noodle Soup


  • Rice Noodles
  • 1 lb. Lean Beef (sirloin or tenderloin)
  • 1 large Yellow Onion
  • 1 oz. Grated Fresh Ginger
  • 4 cups Low-Sodium Beef Broth
  • 5 Star Anise Pods
  • 1 Cinnamon Stick
  • 1 cup Green Onion
  • 2 Serrano Peppers
  • ½ Cup Cilantro
  • 4 tblsp. Fish Sauce
  • 1 cup fresh Bean Sprouts
  • 1 cup Sherry
  • 6 Fresh Basil Leaves
  • 1 tsp. Coriander Seeds
  • 4 cloves Garlic (minced)
  • 2 Limes


Marinate beef in sherry overnight.

Prepare rice noodles according to package instructions, drain, cool and set a side.

Using cheesecloth to make a spice bag, tie up garlic, cinnamon stick, anise pods, ginger and coriandor. Add spice bag to the beef broth, fish sauce and onions. Bring to a boil and simmer for 15-20 minutes.

Pan-sear beef on both sides. Do not cook through. Remove from heat while still rare. Slice into thin strips.

Divide rice noodles between 4 bowls. Bring broth back to a boil just prior to service. Remove spice bag and pour over rice noodles. Add beef strips to the hot liquid (beef will slowly cook as it sits) and top with cilantro, basil, Serrano peppers, green onion and sprouts.

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