Ever crave a bowl of pho but want it to hit different? Pho Saigon 1 Grilled Steak With Eggroll (or “phở sài gòn”) is here to level up your pho meal! This version takes the classic Vietnamese soup and adds a smoky twist with grilled steak and a crispy side of golden eggrolls, making the best flavor that you expect from any pho saigon restaurants.
The tender, juicy slices of steak marinated to perfection, floating in a rich, aromatic broth with silky rice noodles, topped with fresh herbs and a side of crunchy, pork-stuffed eggrolls. Sounds like heaven, right? Whether you're a pho fanatic or just someone who loves a seriously satisfying meal, this pho saigon cuisine is bound to become your new favorite. 😉
P/s: Want more dinner ideas? Don't miss this Sinigang recipe!
Table of Contents
ToggleWhy You'll Love This Pho Saigon 1 Grilled Steak With Eggroll
- Packed with Flavor: From the savory broth to the perfectly grilled steak and the crispy eggroll, every bite is a mix of textures and tastes.
- Balanced & Hearty: It's not just about the taste – this bowl is loaded with nutrients, giving you a wholesome meal that’s filling without being heavy.
- Customizable: Whether you want extra heat, a touch of sweetness, or more crunch, this recipe is easy to adjust to your cravings.
Pho Saigon 1 Grilled Steak With Eggroll Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
Ingredients
For the Pho Broth:
- 8 cups beef broth
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 3 star anise pods
- 1 cinnamon stick
- 5 cloves
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
For the Grilled Steak:
- 1 lb flank steak
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Eggrolls:
- 1 cup ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 10 eggroll wrappers
- Vegetable oil for frying
For Assembly:
- 1 package rice noodles
- Fresh herbs: basil, cilantro, mint
- Bean sprouts
- Lime wedges
- Sliced chili peppers
- Hoisin sauce and Sriracha
Instructions
1. Make That Broth
- Start by dry roasting the onion and ginger in a large pot until they’re slightly charred – this brings out the depth of flavor.
- Add beef broth, star anise, cinnamon, cloves, fish sauce, and sugar to the pot. Bring to a boil, then reduce to a simmer for an hour. Strain and season with salt to taste.
2. Grill That Steak
- In a bowl, mix soy sauce, fish sauce, brown sugar, minced garlic, and oil. Let the flank steak marinate in this for at least 30 minutes.
- Preheat the grill to medium-high heat and grill the steak for 4-5 minutes per side until it's cooked to your preferred doneness. Rest the steak, then slice thinly against the grain.
3. Roll Those Eggrolls
- Combine ground pork, shredded carrots, cabbage, mushrooms, garlic, soy sauce, and sesame oil in a bowl for your filling.
- Place the filling in the eggroll wrappers, roll tightly, and seal the edges with water.
- Heat oil in a pan and fry the eggrolls until golden and crispy. Drain on paper towels.
4. Build That Bowl
- Cook the rice noodles as per package instructions. Divide the noodles into bowls.
- Pour the steaming hot pho broth over the noodles, top with slices of grilled steak, fresh herbs, and bean sprouts. Serve with hoisin sauce, Sriracha, and lime wedges.
- Don’t forget to plate those crispy eggrolls on the side!
Nutrition Facts (Per Serving)
- Calories: 560
- Sugar: 6g
- Sodium: 1520mg
- Total Fat: 26g
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- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
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- Carbohydrates: 52g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg
Add-Ons & Customizations
- Broth Enhancements: If you're looking for a deeper, richer broth, add roasted beef bones or a splash of soy sauce. For extra heat, toss in some sliced jalapeños or chili flakes.
- Meat Swaps: Not into beef? Feel free to swap the grilled steak for chicken, shrimp, or tofu. All of them pair beautifully with the pho broth.
- Vegetarian Option: You can make a killer veggie version of this dish. Swap the beef broth for a rich vegetable stock, use tofu instead of steak, and load up on fresh veggies like mushrooms, bok choy, and spinach.
- Eggroll Alternatives: If you want to lighten things up, opt for fresh spring rolls instead of fried eggrolls. They’re just as satisfying, with that extra crunch from fresh veggies.
Pro Tips for the Best Pho Saigon 1 Grilled Steak With Eggroll
- Prep Ahead: Make your broth a day in advance to let the flavors really develop. Just store it in the fridge and reheat when you’re ready to serve.
- Marinate Longer: The longer the steak marinates, the better it tastes. If you can, let it sit in the fridge for a couple of hours or even overnight.
- Eggroll Crispy Hack: After frying, pop your eggrolls in a preheated oven for a few minutes to keep them extra crispy until serving.
Pho Saigon 1 Grilled Steak With Eggroll is the kind of meal that hits every craving in one bowl: smoky, savory, crispy, and oh-so-comforting. It's a pho upgrade that brings everything you love about the classic dish and makes it even better with those perfectly grilled steak slices and eggrolls on the side. Try it, and share with So Damn Delish!
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Perfect Fusion Pho Saigon 1 Grilled Steak With Eggroll
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Experience the Pho Saigon 1 Grilled Steak With Eggroll, a flavorful fusion of grilled steak, rich pho broth, and crispy eggrolls So Damn Delish's recipe.
Ingredients
For the Pho Broth:
- 8 cups beef broth
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 3 star anise pods
- 1 cinnamon stick
- 5 cloves
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
For the Grilled Steak:
- 1 lb flank steak
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Eggrolls:
- 1 cup ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 10 eggroll wrappers
- Vegetable oil for frying
For Assembly:
- 1 package rice noodles
- Fresh herbs: basil, cilantro, mint
- Bean sprouts
- Lime wedges
- Sliced chili peppers
- Hoisin sauce and Sriracha
Instructions
1. Make That Broth
- Start by dry roasting the onion and ginger in a large pot until they’re slightly charred – this brings out the depth of flavor.
- Add beef broth, star anise, cinnamon, cloves, fish sauce, and sugar to the pot. Bring to a boil, then reduce to a simmer for an hour. Strain and season with salt to taste.
2. Grill That Steak
- In a bowl, mix soy sauce, fish sauce, brown sugar, minced garlic, and oil. Let the flank steak marinate in this for at least 30 minutes.
- Preheat the grill to medium-high heat and grill the steak for 4-5 minutes per side until it’s cooked to your preferred doneness. Rest the steak, then slice thinly against the grain.
3. Roll Those Eggrolls
- Combine ground pork, shredded carrots, cabbage, mushrooms, garlic, soy sauce, and sesame oil in a bowl for your filling.
- Place the filling in the eggroll wrappers, roll tightly, and seal the edges with water.
- Heat oil in a pan and fry the eggrolls until golden and crispy. Drain on paper towels.
4. Build That Bowl
- Cook the rice noodles as per package instructions. Divide the noodles into bowls.
- Pour the steaming hot pho broth over the noodles, top with slices of grilled steak, fresh herbs, and bean sprouts. Serve with hoisin sauce, Sriracha, and lime wedges.
- Don’t forget to plate those crispy eggrolls on the side!
Notes
- Broth Enhancements: If you’re looking for a deeper, richer broth, add roasted beef bones or a splash of soy sauce. For extra heat, toss in some sliced jalapeños or chili flakes.
- Meat Swaps: Not into beef? Feel free to swap the grilled steak for chicken, shrimp, or tofu. All of them pair beautifully with the pho broth.
- Vegetarian Option: You can make a killer veggie version of this dish. Swap the beef broth for a rich vegetable stock, use tofu instead of steak, and load up on fresh veggies like mushrooms, bok choy, and spinach.
- Eggroll Alternatives: If you want to lighten things up, opt for fresh spring rolls instead of fried eggrolls. They’re just as satisfying, with that extra crunch from fresh veggies.
- Author: SoDamnDelish
Nutrition
- Calories: 560
- Sugar: 6g
- Sodium: 1520mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg
One comment
Thank you for this wonderful recipe! I first learned about Saigon Pho with grilled steak and eggrolls from a Vietnamese friend, and I was so lucky to find your post. I followed the recipe and had a delicious meal with my family. The flavors were amazing! Next time, I’ll definitely make this dish to treat my Vietnamese friend. Thanks again!