Beef Pho

I love Vietnamese. I cannot help myself. All I think about sometimes is all of the wonderful food that exists out in the world – Vietnamese, Chinese, Mexican, Indian, and Mediterranean. Sometimes I get overwhelmed with all of the options and end up eating cereal for dinner because I cannot choose.

I know that has to sound weird. Who eats cereal when she is drooling over the idea of so many other kinds of food? I get this weird “if I cannot have it all, I don’t want any of it” mentality. It drives Nick nuts. Heck, it drives me nuts.

Anyway, I got a brilliant idea to make Pho. I love Pho. Do you? Do yourself a favor and give it a try. I spice it up with the Sriracha that usually sits on the table at the restaurant calling my name. I put enough of it in the Pho to keep Nick away from it… yep, I make it hot, Hot, HOT! He puts this other stuff in it; I cannot stand it!


It’s a little high maintenance, but it’s well worth it. Take a look at this Beef Pho.

Nutritional Information
Servings: 2
Calories: 204
Fat: 5.8 g
Carbohydrates: 25.5 g
Fiber: .5 g
Protein: 12 g
Points+: 5



 Recipe Adapted from Steamy Kitchen

  • ½ onion, sliced thin
  • ½ tablespoon ginger
  • 3 ounces Flank steak, sliced thin
  • ½ cup beef broth
  • ½ cup chicken broth
  • 1 tablespoon Pho Spices – cinnamon, coriander seeds, fennel seeds, cardamom, anise
  • 1 teaspoon salt
  • 1 tablespoon Splenda
  • ½ tablespoon fish sauce
  • 2 or 3 ounces rice noodles
  • 1 tablespoon Cilantro, chopped
  • 1 tablespoon Mint, chopped
  • 1 tablespoon Basil, chopped
  • Bean Sprouts
  • Hoisin Sauce {optional}
  • Sriracha hot sauce {optional}


  • Heat a bit of oil over medium heat
  • Sauté onion and ginger in a large sauce pan
  • Add the spices, beef, Splenda, fish sauce, salt, and chicken broth and bring to a boil.
  • Simmer uncovered for about an hour
  • Strain the broth and return the broth to the pot
  • Taste broth and adjust seasoning. If the broth does not taste up to par, add a bit more fish sauce, salt and Splenda. Keep doing this until the broth tastes good
  • Slice the flank steak as thin as possible
  • Arrange the other ingredients on a platter – the Cilantro, Mint, Basil, Bean Sprouts and Sriracha. You can add as much or as little as you like… but make sure you do it while the pho is HOT…that’s the best way.
  • Prepare the noodles according to the packaged directions {boil water, add noodles allow to soften for about 10 minutes, drain}
  • Bring broth back to a boil, fill your bowl with rice noodles, and flank steak
  • When the broth is boiling, add a couple of ladles. This hot, HOT, HOT broth will cook the flank steak! So cool, huh?
  • Serve immediately!

So I have a patience issue, just in case you did not know. The pictures you see are after I’ve loaded it up with cilantro, bean sprouts and Sriracha. I cannot help myself, really I cannot.

I hope you give this a try; it is super delicious and not so bad for you. I mean, who doesn’t like rice noodles, broth and steak with a myriad of delicious spices to boot? That’s what I thought.

This was my first experience with Pho, so I think it will be more delicious {and pretty looking} the next time around. I will remember to take pictures of all of the yummy condiments. And they are yummy. 

Give it a try, as soon as you can!

Until Next Time,

Happy Cooking