Wayne Gisslen

Pho Bo

Vietnamese Beef and Rice Noodle Soup

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Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Combine the broth, ginger, lemongrass, shallots, and cinnamon stick in a stockpot. Simmer 30 minutes.
  2. Strain. Discard the solids.
  3. Add the fish sauce.
  4. Taste and add salt if necessary.
  5. Partially freeze the beef to make it easier to slice.
  6. Slice the beef into paper-thin slices.
  7. Just before service, drop the rice st

Per serving: Calories, 380; Protein, 23 g; Fat, 25 g (58% cal.); Cholesterol, 105 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 800 mg.