Vietnamese Pho-Inspired Lasagna

Name: Vietnamese Pho-Inspired Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) ground beef, 80/20; 1 medium (150 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; 1 tbsp (12 g) fresh ginger, minced; 2 whole (4 g) star anise; 1 2-inch piece (5 g) cinnamon stick; 2 cups (480 ml) beef broth, low-sodium; 1 tbsp (15 ml) fish sauce; ½ tsp (2 g) brown sugar; ½ lb (225 g) wide rice noodle sheets (bánh canh), soaked in hot water until pliable; 15 oz (425 g) ricotta cheese; 2 stalks (30 g) lemongrass, fresh, white and pale green parts only, minced very fine; 1 whole (50 g) large egg; ½ whole (50 g) lime, zest only; 2 cups (200 g) whole milk mozzarella cheese, shredded; ⅓ cup (30 g) crispy fried shallots; ½ cup (15 g) Thai basil, torn; ⅓ cup (10 g) fresh cilantro, chopped; to taste kosher salt; to taste black pepper, freshly ground

From the MyKitchenBank Kitchen

A fusion dish that marries the warm, aromatic spices of Vietnamese pho with the layered comfort of baked lasagna. Tender ground beef simmers in a star anise and cinnamon-scented broth, layered between rice noodle sheets and a lemongrass-infused ricotta. Topped with crispy fried shallots, fresh basil, and cilantro, this unconventional lasagna delivers the complex flavors of pho in an unexpected form.

Prep: 30 min
Cook: 50 min
Wait: 30 min
Total: 1 hr 50 min
Makes: One 9×13-inch (23×33 cm) lasagna (8 servings)

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Ingredients

8 servings

For the beef layer
1½ lb (680 g) ground beef, 80/20
1 medium (150 g) yellow onion, finely diced
4 cloves (20 g) garlic, minced
1 tbsp (12 g) fresh ginger, minced
2 whole (4 g) star anise
1 2-inch piece (5 g) cinnamon stick
2 cups (480 ml) beef broth, low-sodium
1 tbsp (15 ml) fish sauce
½ tsp (2 g) brown sugar
For assembly
½ lb (225 g) wide rice noodle sheets (bánh canh), soaked in hot water until pliable
15 oz (425 g) ricotta cheese
2 stalks (30 g) lemongrass, fresh, white and pale green parts only, minced very fine
1 whole (50 g) large egg
½ whole (50 g) lime, zest only
2 cups (200 g) whole milk mozzarella cheese, shredded
For topping
⅓ cup (30 g) crispy fried shallots
½ cup (15 g) Thai basil, torn
⅓ cup (10 g) fresh cilantro, chopped
to taste kosher salt
to taste black pepper, freshly ground

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large heavy-bottomed pot
Medium saucepan
Colander
Shallow bowl for soaking noodles
Instant-read meat thermometer

Steps

Before you start

Preheat oven to 375°F (190°C) 15 minutes before baking
Have all spices measured and ready—toasting the star anise and cinnamon briefly enhances their flavor
Soak rice noodle sheets in hot water according to package directions before layering
Have fresh basil and cilantro washed and ready to tear or chop just before serving

1
Toast spices
- In a large heavy-bottomed pot, heat over medium-high heat for 30 seconds.
- Add the star anise and cinnamon stick and toast for 1–2 minutes, stirring occasionally, until fragrant.
- This deepens their flavor.
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Ready when: Spices smell warm and aromatic
Tip: Don't let them burn—they should smell fragrant but not blackened
2
Brown the beef
- Add ground beef to the same pot and cook, breaking it into small pieces with a wooden spoon, for 5–6 minutes over medium-high heat until no pink remains and internal temperature reaches 160°F (71°C).
- Pour off excess fat if needed, leaving about 1 tablespoon in the pot.
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Ready when: Beef is browned with no pink visible and reads 160°F (71°C) on an instant-read thermometer
Tip: Break the meat into small pieces so it distributes evenly in the lasagna layers
3
Build aromatics
- Add diced onion to the browned beef and cook for 2 minutes.
- Stir in minced garlic and ginger and cook for 1 minute more until fragrant.
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Ready when: Garlic and ginger smell fragrant, onion is softened
Tip: Stir constantly to prevent the aromatics from sticking
4
Simmer beef layer
- Pour in beef broth, fish sauce, and brown sugar.
- Stir well.
- Bring to a gentle simmer, then reduce heat to medium-low and simmer for 12–15 minutes until the liquid reduces by half and becomes a flavorful sauce.
- The star anise and cinnamon will infuse the broth.
- Season to taste with salt and pepper.
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Ready when: Liquid reduces by about half; sauce coats the back of a spoon
Tip: Skim any foam that rises to the surface for a cleaner sauce
5
Prepare ricotta mixture
- In a medium bowl, combine ricotta, minced lemongrass, lime zest, and egg.
- Stir until well combined.
- Season lightly with salt and pepper.
- Set aside.
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Ready when: Mixture is smooth and evenly combined
Tip: The lemongrass should be very finely minced so it distributes evenly
6
Soak rice noodles
- Pour hot (but not boiling) water over the wide rice noodle sheets in a shallow bowl.
- Let them soak for 3–4 minutes until pliable but still with a slight firmness.
- Drain gently and lay on a clean kitchen towel to prevent sticking.
- If the sheets are very large, you can cut them to fit your 9×13-inch (23×33 cm) baking dish.
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Ready when: Noodles bend without cracking and are tender to the bite
Tip: Don't oversoak—they'll continue to soften during baking
7
Assemble first layer
- Lightly coat the bottom of a 9×13-inch (23×33 cm) baking dish with about 0.5 cup (120 ml) of the pho beef sauce.
- Arrange soaked rice noodle sheets over the sauce, overlapping as needed to cover the bottom.
- Spread about one-third of the ricotta mixture over the noodles.
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Ready when: First layer is evenly distributed
Tip: A light coating of sauce on the bottom prevents the noodles from sticking to the pan
8
Build remaining layers
- Add half of the remaining beef sauce over the ricotta, spreading gently.
- Sprinkle one-third of the shredded mozzarella.
- Layer another set of soaked rice noodles.
- Repeat with the remaining ricotta mixture, the rest of the beef sauce, and another third of the mozzarella.
- Finish with a final layer of rice noodles and top with the remaining mozzarella.
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Ready when: All ingredients are layered and mozzarella is on top
Tip: Don't press down hard as you layer—the noodles and sauce need space to heat through
9
Bake lasagnaOven 375°F / 190°C
- Cover the baking dish with foil and bake in a preheated 375°F (190°C) oven for 25 minutes.
- Remove the foil and bake for another 15–20 minutes until the top is golden and cheese is bubbling around the edges.
- The internal temperature should reach 165°F (74°C) at the center.
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Ready when: Top is golden brown, cheese is bubbling, internal temperature 165°F (74°C)
Tip: Use an instant-read thermometer inserted in the center to ensure the lasagna is heated through
10
Rest and serve
- Remove from the oven and let rest for 10 minutes before cutting.
- This allows the layers to set slightly.
- Divide into portions and garnish each serving generously with fried shallots, torn Thai basil, and chopped cilantro.
- Serve immediately.
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Ready when: Lasagna has cooled slightly and layers hold their shape when cut
Tip: The fresh herbs and crispy shallots are essential—they add the bright, textural finish that ties the dish to pho

Good to know

Tips

The success of this dish relies on the quality of your beef broth—use homemade or a low-sodium store-bought version. If your broth is too salty, the sauce becomes one-dimensional.
Rice noodle sheets (bánh canh) are wider and thicker than standard rice noodles and hold up better to layering and baking. Look for them in Asian markets, usually near dried noodles.
Don't skip the fried shallots and fresh herbs at the end—they provide the textural contrast and brightness that makes this taste like pho rather than a simple beef lasagna.
If the top starts to brown too quickly, cover loosely with foil during the uncovered baking stage.

Make ahead

Prepare the pho beef sauce up to 2 days ahead; cover and refrigerate. The ricotta mixture can be made 1 day ahead. Assemble but do not bake the lasagna up to 4 hours ahead; cover with foil and refrigerate, then bake directly from cold (add 10–15 minutes to baking time).

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave (2–3 minutes at 50% power) or in a 325°F (163°C) oven covered with foil for 15–20 minutes until warmed through. Do not freeze, as the rice noodles become mushy upon thawing.

Substitutions

wide rice noodle sheets (bánh canh) → Thin lasagna noodles (traditional wheat-based). Cook and layer as normal; the dish will be less distinctly Vietnamese but still delicious. Use the same quantity.
lemongrass, fresh → Zest of 1 additional lime plus 0.5 tsp dried lemongrass (reconstituted in 1 tbsp warm water). Fresh lemongrass is ideal, but this substitute approximates its citrusy, floral notes.
Thai basil → Italian basil or a mix of basil and mint. Thai basil has a slightly licorice-like flavor that's iconic to pho; regular basil is less assertive but still aromatic.
fish sauce → Soy sauce (use 1 tbsp soy sauce + 0.5 tsp Worcestershire sauce). Fish sauce is essential to authentic pho flavor, but this combination provides umami depth if you don't have it on hand.