Vietnamese-Style Steak Pho

With Rice Vermicelli in a Fragrant Ginger Broth

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Nourishing and exciting, Pho is a phenomenon worth celebrating. In Vietnam, it’s served everywhere via food carts and even enjoyed for breakfast in southern parts of the country. This dish features a fragrant, spice-laden broth, crisp vegetables, and tender steak, as well as cinnamon, ginger, chili sauce, and a touch of lime. It's so good, it will make you Pho-get about the others.

In Your Box (serves 2)

  • 3 Cilantro Sprigs
  • 1⅗ oz. Radishes
  • 2 Green Onions
  • 1 Lime
  • 2 Flank Steak
  • 7 oz. Rice Noodles
  • Info
    2 Beef Bouillon Cube
  • 2 Tbsp. Sambal
  • Info
    1 fl. oz. Fish Sauce
  • 2 tsp. Chopped Ginger
  • 1 Cinnamon Stick

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    499
  • Carbohydrates
    34g
  • Fat
    36g
  • Protein
    112g
  • Sodium
    1697mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Colander
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Stem cilantro. Slice radishes into thin rounds. Remove root from green onions, cut green part on a bias (angle) into a dice and reserve white stalks. Quarter lime. Rinse flank steaks and pat dry.

  • 2

    Cook the Noodles

    Bring a medium pot of water to a boil, then remove the pot from the heat and add the noodles. Put a colander in the sink. Let the noodles soak until tender, about 7-8 minutes. Drain, pat dry, and cut into 3" lengths.

  • 3

    Prepare the Broth

    In another medium pot, bring 4 cups of water to a boil. Once boiling, whisk in the bouillon cubes until dissolved. Add the white green onion stalks, ½ tsp. sambal, fish sauce, ginger, cinnamon stick, and the juice of 2 quarters of the lime. Reduce heat to a simmer and add a pinch of salt and pepper. Keep warm until ready to finish the broth.

  • 4

    Cook the Steak

    In a medium pan, warm 1 tsp. olive oil over medium-high heat. Once warm, salt and pepper each side of steaks and add to pan. Cook on each side for 5-6 minutes, or until internal temperature has reached 145 degrees. Remove from pan, allow to rest for 4 minutes, and then slice steak into thin strips.

  • 5

    Plate the Dish

    Ladle a serving of rice noodles into a bowl. Cover noodles with a few ladles of broth (removing the cinnamon stick and green onion stalks before serving). Moving around the bowl, add sliced steak, remaining sambal, radishes, cilantro, diced green onions, and a lime wedge to the pho.

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