Beef steak pho noodle soup

Pho is a favourite dish in Vietnamese cooking. Packed with vegetables and Canadian beef, this savoury soup will not disappoint!

Skill level
Cooking time
45 minutes
4 servings

1/2 pkg (454 g) rice noodles

3 carrots, cut into thin matchsticks

3 green onions, thinly sliced

1 cup (250 ml) bean sprouts

¼ cup (60 ml) fresh cilantro, coarsely chopped 

2 tbsp (30 ml) fresh basil, coarsely chopped

1 hot red pepper, thinly sliced

1 lb (500 g) thinly sliced prime rib or striploin beef steak

1 pkg (900 mL) pho-flavoured beef broth

Coarse sea salt and freshly ground pepper

Hot sauce and soy sauce, to taste

1. Soften rice noodles according to package directions. Drain and divide among 4 soup bowls.

2. Divide carrots, green onions, bean sprouts, cilantro, sliced red pepper and basil between the bowls. Set aside.

3. Heat beef broth in microwave or saucepan. Keep piping hot.

4. Heat oil in large skillet over high heat. Season steaks on both sides with salt and pepper. Add beef and cook, turning, until browned, about 5 minutes. Remove and let sit for 2 minutes. Trim any excess fat.

5. Ladle hot beef broth over vegetables among bowls and top each with trimmed beef steaks.

6. Serve with hot sauce and soy sauce.

Chef’s Tips

To make your own pho-flavoured beef broth, combine 4 cups (1 L) low-sodium beef broth, 1 tbsp (15 ml) fish sauce, 1 cinnamon stick, 1 star anise and 2 thick slices fresh ginger. Bring to boil and reduce heat to low. Cover and simmer for 10 minutes. Strain and discard solids.