CryoCove Recipe

Vietnamese Pho

Name: Vietnamese Pho
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 cups beef bone broth; 4 oz rice noodles; 6 oz beef sirloin, sliced paper-thin; 1 star anise; 1 cinnamon stick; 1 tbsp fish sauce; 1 cup bean sprouts; 1/4 cup fresh Thai basil; 1 lime, quartered; 1 jalapeño, sliced

A warming Vietnamese pho with beef bone broth, rice noodles, thinly sliced beef, and fresh herbs.

Prep

10m

Cook

20m

Total

30m

Servings

Calories

420

Macro Breakdown

Protein30g (33%)

Carbs48g (53%)

Fat12g (13%)

Diet

omnivoregluten-free

Goal

recoverylongevity

Pillar Benefits

FoodWaterSleepCold

Ingredients

4 cups beef bone broth
4 oz rice noodles
6 oz beef sirloin, sliced paper-thin
1 star anise
1 cinnamon stick
1 tbsp fish sauce
1 cup bean sprouts
1/4 cup fresh Thai basil
1 lime, quartered
1 jalapeño, sliced

Instructions

1
Simmer bone broth with star anise and cinnamon stick for 15 minutes. Remove spices.
2
Cook rice noodles according to package directions. Drain.
3
Add fish sauce to the broth.
4
Divide noodles into bowls. Lay raw beef slices on top.
5
Ladle boiling broth over the beef (it will cook the thin slices instantly).
6
Serve with bean sprouts, Thai basil, lime wedges, and jalapeño on the side.

Tips

*Freeze the beef for 20 minutes before slicing for paper-thin cuts.
*The quality of the broth is everything — use homemade or a premium brand.

Frequently Asked Questions

How many calories are in Vietnamese Pho?

Vietnamese Pho has 420 calories per serving with 30g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Vietnamese Pho?

This recipe takes 10 minutes of prep and 20 minutes of cooking, for a total of 30 minutes from start to finish.

Is Vietnamese Pho suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Simmer bone broth with star anise and cinnamon stick for 15 minutes. Remove spices.

Cook rice noodles according to package directions. Drain.

Add fish sauce to the broth.

Divide noodles into bowls. Lay raw beef slices on top.

Ladle boiling broth over the beef (it will cook the thin slices instantly).

Serve with bean sprouts, Thai basil, lime wedges, and jalapeño on the side.