Vietnamese Beef Noodle Soup with Fresh Herbs (Faux Phõ)

Vietnamese Beef Noodle Soup with Fresh Herbs (Faux Phõ)
Photo by Scott Phillips


  • 8 oz. 1/8- to ¼-inch wide rice noodles
  • 1 lime, cut into eight wedges
  • 2-½ cups low-salt chicken broth, preferably Swanson's Natural Goodness brand
  • 1 cup bean sprouts, rinsed
  • Chile paste, such as sambal oelek, or thinly sliced fresh hot chiles (optional)
  • 8 oz. leftover Star Anise & Rosemary Rib-Eye Steak, very thinly sliced and cut into bite-size pieces (about 1-1/3 cups)
  • 1/3 cup coarsely chopped fresh cilantro
  • + 10 more ingredients
    • 1/3 cup thinly sliced scallion greens
    • ½ tsp. fennel seeds
    • 1/3 cup coarsely chopped fresh basil
    • 2-½ cups beef broth, preferably Pacific brand or a lower-sodium brand
    • 3 Tbs. fish sauce
    • 1 2-inch cinnamon stick
    • 1 3-inch-long piece fresh ginger (1 to 1-½ inches thick), unpeeled and thinly sliced
    • 3 whole cloves
    • 1 medium shallot, sliced into thin rings
    • 3 whole star anise

In a dry 3-qt. or larger saucepan over medium heat, combine the star anise, cloves, cinnamon stick, and fennel seeds. Toast the spices, shaking the pan occasionally, until quite fragrant, 1 to 2 min. Add the chicken and beef broths, fish sauce, and ginger, and bring to a boil over high heat. Redu...

View full recipe at Fine Cooking


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