Florida Orange Pho Vietnamese
Beef Broth and Noodle Soup

Florida Orange Pho Vietnames Beef Soup


Spice Sachet

  • 3 star anise
  • 3 cloves
  • 2 cardamom
  • 1 cinnamon stick
  • 1 teaspoon coriander
  • 1 teaspoon fennel
  • Cheesecloth
  • Butcher twine

Beef Broth*

  • 5 pounds beef bones
  • 2 pounds beef stew meat
  • Salt to taste
  • Pepper to taste
  • 1 onion, cut into 1-inch dice
  • 1/2 cup carrot, cut into 1-inch dice
  • 1/2 cup celery, cut into 1-inch dice
  • 1/2 cup red apple, cut into 1-inch dice
  • 1 (3-inch) piece fresh ginger root, minced
  • 1/4 cup Florida orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce**
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon hot bean paste (or sriracha sauce)**
  • Salt to taste
  • Pepper to taste
  • 8 ounces rice noodles, flat
  • 1 cup carrots, cut into julienne strips
  • 1 cup cabbage, finely shredded
  • 3/4 cup enoki mushrooms
  • 12 ounces cooked beef flank steak, thinly sliced
  • 1/2 cup fresh cilantro, small leaves
  • 1/2 cup fresh basil, small leaves
  • 1/2 cup fresh mint, small leaves
  • 6 thin slices Florida oranges


  1. Prepare Spice Sachet: Combine spices in medium skillet; toast gently over medium heat, stirring constantly; remove from heat.
  2. Cut a square of cheesecloth. Place spices in center; fold into sachet and secure with butcher twine; reserve.
  3. Prepare Beef Broth: Place beef bones in large stockpot; cover with cold water. Bring to a simmer over medium heat.
  4. Remove from heat; drain and discard water; return bones to stockpot. Cover bones with 1 gallon of fresh cold water; bring to a low simmer. Skim surface of water with ladle to remove fat; discard. Continue to simmer for 1 1/2 hours.
  5. After 1 hour, season beef stew meat with salt and pepper.
  6. Brown stew meat in large skillet over high heat; remove stew meat and reserve.
  7. Brown onions, carrots, celery, apple and ginger in skillet until medium brown; remove from heat and reserve.
  8. Add browned stew meat to stockpot; simmer for 1/2 hour.
  9. Add browned vegetables and Spice Sachet. Simmer for an additional hour.
  10. Strain broth into a medium saucepot; remove and reserve stew meat; discard bones, vegetables and Spice Sachet.
  11. Add orange juice, lime juice, fish sauce, soy sauce, sugar and bean paste to beef broth.
  12. Season with salt and pepper; keep hot.
  13. Shred cooked, reserved stew meat into small pieces; set aside.
  14. Cook rice noodles in boiling water for 1 minute or until tender; drain and run under cold water until cool; reserve.
  15. Bring large pot of salted water to a boil; cook carrot strips for about 1 minute, or until tender.
  16. Plunge into bowl of cold water filled with ice cubes; remove carrots and drain; reserve.
  17. Repeat process with cabbage; reserve.
  18. To assemble, divide rice noodles, carrots, cabbage, mushrooms, sliced flank steak, shredded stew meat, cilantro, basil, mint and orange slices among 6 soup bowls.
  19. Ladle hot broth into bowls; serve immediately.

Yield: 6 servings

* Can substitute 4 cups prepared beef broth.

** Available at Asian market or specialty store.

Recipe and photo used with permission from: Florida Department of Citrus

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