Pho Vietnamese Beef Noodle Soup


  1. Combine 2 tablespoons rice vinegar and honey in small bowl. Place beef steak and vinegar mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator up to 2 hours, turning occasionally.
  2. Combine water, broth, onion, fish sauce, remaining 2 tablespoons vinegar, garlic, ginger and star anise in stockpot; bring to a boil. Reduce heat; simmer 30 minutes.
  3. Meanwhile, remove steak from marinade; discard marinade. Grill, covered, 11 to 21 minutes for medium rare (145°F) to medium (160°F), turning once. Remove steak; keep warm.
  4. Strain broth mixture and discard solids; return broth mixture to stockpot. Keep warm over low heat.
  5. Prepare noodles according to package directions using soaking or stir-fry method.
  6. Add noodles and any beef juices from steak to broth.
  7. Divide soup among 6 large bowls; serve with bean sprouts, basil, cilantro and green onions, as desired. Carve steak across the grain into thin slices and add to soup. Serve soup with hot chili sauce, Sriracha sauce, hoisin sauce and lime wedges, if desired.


  • 3 tbsp. Asian Pride® Fish Sauce
  • 1/4 cup Asian Pride® Rice Vinegar, divided
  • 2 cups bean sprouts
  • 4 cups beef broth, unsalted
  • 1 beef, sirloin cap (coulotte), about 1 1/2 pounds
  • 2 inch piece ginger, fresh, peeled and sliced thin
  • 4 cups noodles, rice
  • 1/2 cup Peak Fresh Produce® Basil, leaves loosely packed
  • 1/3 cup Peak Fresh Produce® Cilantro, chopped
  • 3 Peak Fresh Produce® Garlic, Clove(s)
  • 1 Peak Fresh Produce® Onion(s), thinly sliced
  • 1/3 cup Peak Fresh Produce® Onion(s), Green, thinly sliced
  • 1 star anise
  • 4 cups water
  • 2 tbsp. West Creek® Honey