Vietnamese Pho

Name: Vietnamese Pho With Fresh Beef and Broth
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 32 oz pho broth, hot; 8 oz cooked rice noodles; 2 oz thinly sliced raw beef; 2 oz cooked beef; 1 oz beef tripe; 1/2 cup bean sprouts; 2 sprigs fresh basil; 1/2 jalapeño, sliced; 2 lime wedges; 1 tbsp hoisin sauce; 2 spring rolls, for serving

Vietnamese pho is a fragrant beef broth soup served over rice noodles with thin sliced and cooked beef, tripe, and fresh garnishes like basil, bean sprouts, and lime. The dish's appeal lies in the aromatic broth and the interplay of raw and cooked proteins against cool, crisp herbs.

🌍Vietnamese 🏷️Pho 🏷️Soup 🏷️Noodle soup 🏷️Beef Tripe

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From TikTok · by milanarussianwife

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milanarussianwifeonTikTok

Recommended

What the creator ordered

Vietnamese Pho with beef and tripe
Spring rolls

Standout moments

+The broth was described as incredibly flavorful.
+The crunchy texture of the bean sprouts was a highlight.
+The unique, crunchy texture of the tripe was enjoyed.
+The concept of the hot broth cooking the raw ingredients and melding all the flavors was praised.

Creator tips

The creator notes that the bean sprouts add a pleasant crunchiness to the soup.
The hot broth cooks the raw meat and combines all the flavors of the fresh ingredients together beautifully.

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Tips & Notes

Pro tips

Heat the pho broth to a rolling simmer (not boiling) before serving to preserve the delicate flavor and ensure raw beef cooks gently through residual heat.
Slice raw beef against the grain into paper-thin pieces; partially freezing beef for 30 minutes makes slicing easier and produces more tender results.
Layer noodles and cooked proteins first, then pour hot broth tableside to keep garnishes fresh and allow eaters to customize heat and herb ratios.
Use hoisin sauce and lime as condiments to balance broth richness; add progressively rather than all at once to control flavor intensity.

Substitutions

Fresh basil → Thai basil or cilantro (note: cilantro provides a different herbaceous note)
Beef tripe → additional sliced cooked beef or seafood (note: tripe has a unique tender texture that does not fully replicate)
Bean sprouts → shredded cabbage or fresh spinach (note: reduces crispness slightly)
Hoisin sauce → sriracha or chili garlic paste (note: shifts flavor profile from sweet-savory to spicy)

Storage & make-ahead

Best served fresh and hot immediately after assembly. Leftover broth can be refrigerated up to 3 days; reheat gently before adding fresh noodles and raw ingredients.

Common Questions

Can I use store-bought pho broth for this recipe?

Yes, this recipe uses 32 oz prepared pho broth, which can be store-bought, canned, or homemade. Heating it to a rolling simmer before serving ensures the best flavor.

What is pho tripe and can I skip it?

Pho tripe is thinly sliced beef stomach, prized for its tender texture and subtle flavor. It's optional; you can increase the sliced raw or cooked beef if you prefer to omit it.

Should I cook the raw beef slices in the hot broth?

The raw beef slices will partially cook when added to the 32 oz hot broth, becoming tender without overcooking. For medium-rare, add slices just before serving and ladle hot broth over them.

What fresh herbs are essential for pho?

Fresh basil, bean sprouts, jalapeño, and lime wedges are traditional and brighten the broth. Cilantro and Thai basil are also common additions if available.

How do I assemble the bowl?

Layer cooked rice noodles in a bowl, add cooked beef and tripe, pour the 32 oz hot broth over everything, and top with raw beef slices, bean sprouts, basil, and jalapeño. Serve with lime and hoisin sauce on the side.