Vietnamese Pho is one of the world’s most iconic dishes. Traditionally made with a slow simmered beef stock infused with charred onion, ginger, and warm spices, our Pho Seasoning Blend brilliantly captures all these complex flavors in an easy, versatile application that can be adjusted as desired.

Prep time: min

Cook time: min

Total time: min

Vietnamese Pho
Copyright Recipe © 2019 Woodland Foods


Serves 4

  • 6 Cups Beef Or Chicken Broth, Or Water

  • 3/4 Cup Pho Seasoning

  • 4 Ounces Pad Thai Noodles

  • 16 Ounces Raw Flank Steak

  • 1 1/2 Cups Bean Sprouts, rinsed

  • 1 Limes, quartered

  • 1/4 Cup Fresh Cilantro, washed

  • 3 Scallions, thinly sliced

  • 8 Thai Basil Leaves, garnish

  • 1 Tablespoon Vegetable Oil

  • 1 Hot Finger Pepper, sliced very thin


  1. Bring the liquid to a boil in a medium pot and add the noodles. Cook as indicted to package specifications. When cooked, drain water. Cool under running water, and keep aside.

  2. While the noodles are cooking, cut the flank steak in half on a severe bias, make sure to cut against the grain of the meat. Take half the steak and place in a freezer for 40 minutes. Heat the vegetable oil in a medium skillet on high heat, lightly season the other half of the flank steak with salt and pepper, then sear on both sides. Cool to room temperature, and place this also in the freezer for 40 minutes.

  3. Remove the non-seared flank steak from the freezer, and slice into very thin slices, again on a severe bias, against the grain. Keep aside. Slice the seared flank steak the same way, keep separately aside.

  4. Heat the beef broth to a simmer in a medium pot, and whisk in the Pho Seasoning. Let simmer on low for 3 minutes. Add the non-seared slice flank steak, and cook just until done. Remove from liquid, keep aside. Hold pho broth aside, keep piping hot on low heat.

  5. Distribute the noodles into 4 medium large bowls. Arrange the sliced seared flank steak around the cooked noodles. Arrange the cooked flank steak on top of the noodles. Place the bean sprouts on top of this. Distribute both cooked and seared evenly among the 4 bowls. Ladle the piping hot pho broth into each bowl.

  6. Garnish each bowl liberally with scallions, cilantro, Thai basil, and finger pepper slices.Serve hot with lime wedges on the side.