Traditional Vietnamese beef pho involves simmering whole herbs and aromatics for hours to achieve a rich, clear broth with a deep flavor; this shortcut version simmers ground spices for just 15 minutes, yet still achieves a savory, rich broth.

Lauren Grant
Source: Diabetic Living Magazine, Spring 2020


Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon, and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes.

  • Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls.

  • Add snap peas, onion, and beef to the broth. Simmer until the beef is just cooked through, about 1 minute; remove from heat.

  • Ladle the soup over the noodles. Divide bean sprouts, scallions, basil, and chiles among the bowls. Serve with lime wedges.

Nutrition Facts

306 calories; protein 30g 60% DV; carbohydrates 33g 11% DV; exchange other carbs 2; dietary fiber 3g 12% DV; sugars 4g; fat 6g 9% DV; saturated fat 2g 10% DV; cholesterol 59mg 20% DV; potassium 621mg 17% DV; sodium 537mg 22% DV.