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Classic Beef Pho





2 stick pouches Pho Beef Broth Concentrate
8 oz top sirloin steak, thinly sliced
6 oz rice vermicelli noodles
1 1/2 cups bean sprouts
1/3 cup fresh mint
1/3 cup cilantro
1/3 cup Thai basil
2 green onions, thinly sliced
1 or 2 Thai chili peppers, thinly sliced
1 lime, cut into wedges


Prep Time: 15 minutes
Cook Time: 5 minutes

In saucepan, bring 4 cups water to boil; whisk in Pho Beef Broth Concentrate. Reduce heat to simmer; add beef and cook for 1 to 2 minutes or until just cooked through.

Meanwhile, cook noodles in boiling, salted water for 2 to 4 minutes or until tender; drain and rinse under cold water to stop cooking. Transfer noodles evenly among 4 soup bowls.

Pour broth and beef over noodles; top with bean sprouts, mint, cilantro, Thai basil, green onions and chili peppers. Serve with lime wedges.

Tip: To cut the beef easily into paper-thin slices, place in freezer until firm. Thinly slice across the grain with sharp knife.