Classic Pho with Ocean’s Halo Pho Broth & Rice Noodles

Try this classic pho recipe with Ocean’s Halo Pho Broth and Rice Noodles!

Ingredients

The Base:

• 1 carton (16.9 oz or 32 oz) Ocean’s Halo Pho Broth
• 2 Ocean’s Halo Rice Noodle cakes (use 3 for 32 oz broth)
• 1 tsp Ocean’s Halo fish sauce to brighten the salts
• 1 tbsp lemongrass paste (optional for extra citrusy, coastal lift)
• Thinly sliced beef or firm tofu (protein of choice)

Fresh Toppings:

• Fresh Thai basil, bean sprouts, and lime wedges
• Thinly sliced jalapeño
• Hoisin and Sriracha to taste

Instructions

1. Boil the Noodles:
   Bring a pot of water to a boil. Add the 3 cakes of Rice Noodles and cook for 3–5 minutes. Drain and immediately rinse under cold water.
2. Tip: Shaking them dry thoroughly ensures the broth doesn’t get watered down when you assemble the bowl.
3. Heat the Broth:
   Pour the Pho Broth into a small saucepan. Bring it to a vigorous, rolling boil. Add in the lemongrass now if using!
4. The Unique Twist: The “Bowl Sear”:
   Place your cooked noodles in a deep bowl. Lay your raw thinly sliced beef (or pre-cooked protein) directly on top of the cold noodles.
5. The Pour:
   Slowly pour the boiling broth directly over the protein. If using raw beef, the heat from the broth will cook it to a perfect, tender medium-rare in seconds. This creates a much silkier texture than boiling the meat in the pot.
6. Finish Classic:
   Top with a handful of bean sprouts, cilantro, and scallions. Squeeze the lime wedge over the top just before eating to activate the spices in the broth.
7. Enjoy!