Vietnamese Beef Pho with Brown Rice Noodles


Vietnamese Beef Pho with Brown Rice Noodles Recipes


August 3, 2016

This traditional Vietnamese soup is great year round. Substituting brown rice noodles for the usual rice noodles makes for a great flavor.

  • Prep: 15 mins
  • Yields: 4 bowls


1 pound beef tenderloin fillet, sliced as thin as you can get it!

8 ounces brown rice angel hair pasta

5 ½ cups fat free, reduced sodium beef broth

1 scallion thinly sliced

1 cup basil (Thai basil if you can find it), thinly sliced

½ cup cilantro, chopped

1 serrano chili (or hot chili of your choice), seeded and minced

1 lime, quartered into wedges

½ teaspoon five spice powder


1Cook angel hair pasta according to package directions, leaving out the salt

2Drain and divide noodles among 4 soup bowls.

3Sprinkle on on each ¼ sliced scallion, ¼ cup basil, 2 Tbsp cilantro, ¼ of the sliced chili and one lime wedge.

4In a soup pot, bring the beef broth to a boil.

5Reduce heat to a low simmer and whisk in five spice powder

6Add beef just to cook through about 1minute.

7Divide broth and beef evenly among the four bowls.

8Serve before it cools!


Nutrition Facts

Serving Size1 bowl
Total Fat7g
Saturated Fat2.4g
Dietary Fiber3g



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