Saturday, January 20, 2018

Beef Pho-style Soup for #SoupSaturdaySwappers

 I've been a member of this group, Soup Saturday Swappers for awhile now, and every month we're faced with a new challenge, well, not really a challenge, more a theme. Wendy of A Day in The Life on The Farm came up with the concept of making soup and posting about it on the third Saturday of the month, and called it Soup Saturday Swappers.  You can get in touch with her if you'd like to participate with the rest of us.  I've had a lot of fun, exploring different soups and have found quite a few that I'd like to make again and again.  Each month has a different theme.
 This month the theme was:
Pho-nominal Vietnamese soups hosted by Sue Lau of Palatable Pastime.
We could actually make any of several Vietnamese soups, congee, hot and sour or  ?  But I got stuck on Pho.
The first time I tried Pho, I feel in love with the soup. Friends had taken me out to a local Pho shop and I followed their lead on which soup to order and how to dress it.  And loved it.  But, as with a lot of stuff, I put it aside and left it on the back-burner as a soup I would try making for myself, sometime. 
Well, that some time is now.  Or it was.
I had some lovely bone broth I'd made and frozen a couple of weeks back, it was so beautiful I had to take a picture of it. 
Bone Broth
I took that out, grabbed the last of my bok choy out of the fridge, thawed out some jalapeno, and had fun.
Beef Pho-style Soup for #SoupSaturdaySwappers
I used some Rice noodles I had in the cupboard as well. 
Beef Pho-style Soup for #SoupSaturdaySwappers
And since I'm the soupy person in my house, I made enough for a couple of lunches. 
Beef Pho-style Soup for #SoupSaturdaySwappers
I didn't have any raw beef, apart from hamburger meat but did have some rare tri tip in the freezer, sliced and ready for sandwiches, or in this case soup.
You can also add some Thai Basil on top, but mine kinda bit the dust last week, and froze.  So until I make the trek to the 'big city' next week, I'm basil-less. sigh

Yield: 2 servings

Vietnamese Pho' Style Soup
Beef Pho-style Soup for #SoupSaturdaySwappers

prep time: 10 MINScook time: 5 MINStotal time: 15 mins
This is a perfect soup for those cold wintry days.


4 cups bone broth -(cooked with a star anise and 1 tablespoon grated ginger, strained and the star anise discarded. )
1 cup  rice noodles prepared according to package directions
2 small heads Bok Choy, cut into strips
2 small slices uncooked or rare lean beef.
1 Jalapeno, seeded and sliced into coins
Cilantro for garnish
Sriracha Sauce
Hoisin Sauce

Lime if desired
Thai Basil


Prepare the rice noodles according to package directions.  Place half the rice noodles into each bowl.  Place the sliced beef on top of the noodles.    Add the Bok Choy to the bone broth, heat the bone broth to boiling and pour over the noodles and beef.  Add the sliced jalapeno to top each bowl and finish off with some cilantro.  You can also add a dollop of Hoisin sauce to each bowl along with a healthy squirt of Sriracha sauce if desired. 
You can also add a wedge of lime as well as some Thai Basil.
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I love the way you had all of the ingredients already! What a quick and delicious soup.

    1. Luckily I did, I've been on a soup kick and have been making a lot of stock, along with some bone broth, and it worked perfectly in this soup. Didn't hurt that I also had pretty much all the rest of the ingredients as well.

  2. I love the way you incorporated all the ingredients that you had on hand. Great recipe.

    1. I tend to keep stocked up on a lot of stuff, you need to in my part of the world. I've been making a lot of stock and bone broth lately and eating a fair amount of soup as well.

  3. Replies
    1. Bok Choy is one of my faves as well, which is why I try to keep some in the fridge. It adds a lot of flavor to a lot of recipes.

  4. I love that splash of hot sauce on top and the meat perfectly done without being overcooked! I'll be right over. :)

    1. Come on by, I'll make some more, I kinda inhaled this batch.


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