How to Make Pho Soup

by Greg Lindberg ; Updated September 28, 2017

Items you will need

  • 1 lb. beef
  • 1 lb. rice noodles
  • Carrot
  • Yellow onion
  • Two stalks celery
  • Three jalapeno peppers
  • 1 lb. cremini mushrooms
  • 1/4 cup ginger
  • 1/4 cup lemongrass
  • 1/4 cup cilantro
  • 1/4 cup sweet basil
  • 2 tbsp. sambal oelek
  • 5 tsp. canola oil
  • 1/2 cup soy sauce
  • 1 tbsp. sesame oil
  • 1 gal. water
  • Salt
  • Large bowl
  • Roasting pan
  • Large pot
  • Spoon
  • Strainer
  • Large frying pan
  • Dicer

Pho is a noodle soup that contains Vietnamese beef. It originated from North Vietnam, with French and Chinese influences. Traditional pho consists of noodles that are made of rice. Garnishes can include a variety of spices, peppers, lime, coriander leaves, white onions and Thai basil. There are several types of pho, with recipes varying from region to region.

Step 1

Preheat your oven to 350 degrees. Finely dice two stalks of celery, one carrot, one yellow onion and 1 lb. of cremini mushrooms. Use an electric dicer for best results. Put the diced ingredients into a large bowl.

Step 2

Add 1/4 cup each of ginger and lemongrass to the bowl. Add 4 tsp. of canola oil to a roasting pan. Stir the mixture thoroughly and then add the mixture to roasting pan. Let the ingredients cook for 25 minutes.

Step 3

Add 1 tsp. of canola oil to a large frying pan and cook the beef over medium-high heat for 10 to 15 minutes until it browns. Drain the beef in a strainer. During this time, also boil 1 lb. of rice noodles in a large pot for five minutes, then strain.

Step 4

Remove the ingredients from the oven and add them to a large pot. Add 1 gal. of water to the ingredients and simmer the mixture for 20 minutes, stirring frequently. Add the beef, noodles, 1/4 cup each of cilantro and sweet basil and three diced jalapenos to the mixture while it simmers.

Step 5

Remove the soup from the heat and then strain. Stir in 2 tbsp. of sambal oelek, a 1/2 cup of soy sauce and 1 tbsp. of sesame oil. Add a pinch of salt to taste.