Pho Beef Noodles Soup with Vegetables and Bean Sprouts

This isn’t just soup—it’s a deep, soul-hugging bowl of pure nourishment. Silky rice noodles, tender slices of beef, and crisp vegetables swim in a spiced broth that’s been simmered to perfection. Topped with fresh herbs, crunchy bean sprouts, and fiery chilis, this clean pho brings balanced heat, gut-loving greens, and serious protein in one slurp-worthy package. A game-changer for gym-goers, wellness seekers, and flavor hunters.

🥣 Ingredients:

For the Broth (base of everything good):

• 8 cups beef broth (low sodium or homemade)
• 1 large onion, halved
• 1 thumb-sized piece of fresh ginger, sliced
• 1 star anise
• 1 cinnamon stick
• 3 whole cloves
• 1 tbsp fish sauce
• 1 tsp soy sauce
• Salt, to taste

For the Bowl:

• 200g flat rice noodles
• 200g thinly sliced sirloin or flank steak (flash-frozen 10 mins for easier slicing)
• 1 cup bean sprouts (raw, fresh, rinsed)
• 1/2 cup chopped green onions
• 1/4 cup thinly sliced onions
• Handful of fresh Thai basil
• Fresh cilantro (optional)
• 1/2 red chili, sliced (optional but brilliant)
• Lime wedges for serving

🔥 Method (Fast, Clean, and Punchy):

1. Char & Simmer the Base:
In a dry pot or over a flame, char the onion and ginger until blackened on edges. Toss them into a large pot with beef broth, star anise, cinnamon, and cloves. Bring to a boil. Lower to a simmer and cook for 30–40 minutes, skimming any foam. Add fish sauce, soy sauce, and salt near the end.

2. Prep Your Bowl:
Cook rice noodles until tender but not mush. Drain and rinse with cold water to stop cooking. Lay them like a base on the bowl.

3. Layer Smartly:
Pile on the sliced raw beef. The broth will cook it—trust the heat. Add bean sprouts, onion slices, and green onions right on top.

4. Pour the Heat:
Strain the broth, then pour it piping hot over the beef and noodles. You want to see that beef gently change color—like magic.

5. Finish with Flair:
Garnish with Thai basil, fresh cilantro, and those sliced chilis if you like it bold. Add a squeeze of lime to brighten the bowl.

💡 Chef’s Tip:

Don’t over-boil the broth—let it gently coax out flavor. And slice your beef paper-thin. Want more greens? Toss in baby bok choy or microgreens for an extra fiber boost.