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Vietnamese Beef Soup (Pho)

If you don’t want to serve all of this soup at once, cook only the amount of pasta and beef that you want to serve. Save remaining ingredients for leftovers. 

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1/4 of recipe

  • Calories 375
  • Carbohydrate 47 g
  • Protein 30 g
  • Fat 7 g
  • Saturated Fat 2.4 g
  • Dietary Fiber 3 g
  • Cholesterol 60 mg
  • Sodium 600 mg

This Recipe Serves 4


8 ounces brown rice angel hair pasta
1 scallion (white and green parts), thinly sliced
1 cup basil (Thai basil if you can find it), thinly sliced
½ cup cilantro, chopped
1 serrano chili (or other hot chili), seeded and minced
1 lime, quartered into wedges
5 ½ cups fat free, reduced sodium beef broth
½ teaspoon five spice powder
1 pound beef tenderloin fillet, sliced very thin


  1. Cook angel hair pasta according to package directions, omitting salt. Divide cooked noodles among 4 soup bowls.
  2. Top each bowl of noodles with ¼ sliced scallion, ¼ cup basil, 2 Tbsp cilantro, ¼ of sliced chili and one lime wedge.
  3. In a soup pot, bring beef broth to a boil. Whisk in five spice powder and reduce heat to a low simmer. Add beef for 1 minute just to cook through.
  4. Divide broth and beef evenly among the four bowls. Serve immediately. 

MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this recipe can be gluten-free.

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