This recipe was inspired by Pho, a traditional Vietnamese soup.


  • Try the recipe using vegetable stock and tofu to change it up.
Makes 4 servings
Cooking time: n/a


  • ½ lb (250 g) sirloin tip, sliced very thinly
  • 1½ Tbsp (20 mL) canola oil, divided
  • 1 small onion, sliced into thin rings
  • 4 cups (1 L) sodium-reduced beef stock
  • 2 cups (500 mL) water
  • 1 Tbsp (15 mL) freshly grated ginger
  • 1 stalk lemongrass, chopped or 3 Tbsp (15 mL) dried lemongrass
  • ½ tsp (2 mL) whole black peppercorns
  • 1 cinnamon stick
  • 4 ounces (125 g) rice vermicelli noodles
  • 2 cups (500 mL) bean sprouts


  • 1 lime, quartered
  • ½ cup (125 mL) each fresh basil, mint and cilantro
  • 1 small jalapeno pepper, thinly sliced (optional)
  • 1 Tbsp (15 mL) fish sauce


  1. In large saucepan, heat 1 Tbsp (15 mL) canola oil over medium heat. Add beef and cook for about 2 – 3 minutes. It won’t be cooked through. Set aside.
  2. Add ½ Tbsp (7.5 mL) canola oil to saucepan. Add onions and cook for about 3 minutes. Add beef stock, water, ginger, lemongrass, peppercorns and cinnamon stick, simmer for about 1 hour. (Broth can be prepared up to 2 days in advance and refrigerated, if preferred.)
  3. Meanwhile, place rice vermicelli in bowl and cover with very hot water. Place lid on top and allow to sit for about 3 minutes.
  4. Prepare garnish plate: Arrange limes, basil, mint, cilantro, jalapeno and small bowl of fish sauce on a plate.
  5. Add beef to stock mixture and cook to desired doneness. To serve: Divide rice vermicelli and sprouts evenly in 4 bowls. Pour hot broth-beef mixture over top. Garnish as desired from the garnish plate.


Carbohydrate exchange information:
2 Carbohydrate Choices
2 Meat & Alternative Choices

Yield: 4 servings, Serving Size: 1½ cups (375 mL)

Recipe courtesy of

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