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Typically, the Vietnamese noodle soup pho may take hours to make, as the broth simmers away becoming more and more flavorful. But for this recipe inspired by pho, we cook the aromatics and spices before adding the broth, which helps releases more flavor from them, cutting down on simmer time.

Source: EatingWell Magazine, November/December 2016




Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion and ginger; cook, stirring, until starting to brown, 2 to 3 minutes. Add star anise, cinnamon stick, cardamom pods, coriander and fennel seeds; cook, stirring, for 30 seconds. Add stock (or broth), water and fish sauce; bring to a boil. Reduce heat to maintain a lively simmer, cover and cook for 5 minutes.

  • Prepare rice noodles according to package directions. Drain and rinse well with cold water. Divide among 4 large soup bowls.

  • Carefully pour the broth through a fine-mesh sieve into a large bowl (discard solids). Return the broth to the pot and bring to a boil. Add cabbage, cover and cook until tender, about 5 minutes. Stir in beef and cook for 1 minute. Remove from heat.

  • Divide the cabbage, beef and broth among the bowls. Top with bean sprouts, mint and/or basil and jalapeño.


Tips: Star anise—named for its star-shaped pods that come from a small ever­green tree native to China—lends a licorice-like flavor to many Asian dishes. Look for it with bulk spices in natural-foods stores or at Asian markets.

Nutrition Facts

about 2 3/4 cups each
311 calories; protein 25.8g; carbohydrates 32.8g; dietary fiber 2.8g; sugars 3.7g; fat 8.4g; saturated fat 2.3g; cholesterol 44.4mg; vitamin a iu 1413.8IU; vitamin c 26.1mg; folate 90.8mcg; calcium 83.5mg; iron 3.2mg; magnesium 45.1mg; potassium 726.8mg; sodium 867.6mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1/2 fat