Quick & Easy Beef Pho

by Mary Sacks

Bowl of Beef Pho

Try our "faux-pho" recipe featuring our Redi-Base Gluten Free Beef Base. A rich beef broth served over rice noodles with tender beef slices for the perfect meal in a bowl.


  • 6 cups prepared Redi-Base Gluten Free Beef Base broth
  • 2 whole star anise
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground cinnamon
  • ⅛ tsp. ground coriander
  • 1 Tbsp. lime juice
  • 1 tsp. sugar
  • Salt (to taste)
  • 4 oz. rice stick noodles (Bahn pho)
  • ½ lb. ribeye, flat iron steak, sirloin steak, or London broil, thinly sliced across the grain
  • Suggested garnishes: Bean sprouts, thinly sliced onions or scallions, sliced jalapeno, basil, Thai basil, mint, cilantro or a mix
  • Serve with: Hot sauce, sriracha and/or hoisin sauce


  • In a stock pot set over medium heat. Heat the prepared beef broth. Add spices to the broth and bring to a boil; reduce heat and simmer for 15 minutes. While broth is simmering, cook rice noodles, following package instructions until al-dente. Rinse noodles with cool water to prevent sticking. Divide the noodles between two serving bowls. Add lime juice, sugar and salt to broth. Remove star anise from the broth. Place thinly sliced beef into the broth, cook approximately 10 to 20 seconds. Spoon broth and steak into serving bowls over noodles. Garnish. Serve with hot sauce, sriracha and/or hoisin sauce.


  • To thinly slice the beef across the grain, hold knife flat on beef and slice.


  • 2 to 4

Mary Sacks
Mary Sacks


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