Vietnamese Pho Express (Printable)

A fast, flavorful Vietnamese dish featuring aromatic broth, tender meat, rice noodles, and fresh herbs.

# What You Need:

→ Broth

01 - 8 cups low-sodium beef or chicken broth
02 - 1 small onion, peeled and halved
03 - 2-inch piece fresh ginger, sliced
04 - 3 whole star anise
05 - 1 cinnamon stick
06 - 3 whole cloves
07 - 1 tablespoon fish sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sugar
10 - Salt, to taste

→ Noodles & Meat

11 - 10 ounces dried or fresh flat rice noodles (bánh phở)
12 - 10 ounces beef sirloin or eye round, thinly sliced (or chicken breast if preferred)

→ Garnishes

13 - 1 cup bean sprouts
14 - 1 small bunch fresh Thai basil
15 - 1 small bunch fresh cilantro
16 - 2 scallions, thinly sliced
17 - 1 small red chili, thinly sliced (optional)
18 - 1 lime, cut into wedges
19 - Hoisin sauce, for serving
20 - Sriracha, for serving

# How To Make It:

01 - Combine broth, onion, ginger, star anise, cinnamon stick, and cloves in a large pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
02 - Add fish sauce, soy sauce, sugar, and salt to the pot. Simmer an additional 5 minutes. Strain the broth to remove solids and return the clear broth to the pot, keeping it hot over low heat.
03 - Cook rice noodles according to package instructions. Drain and divide evenly among 4 large serving bowls.
04 - Place thin slices of beef or chicken atop the noodles in each bowl.
05 - Ladle the hot broth directly over meat and noodles to gently cook the meat.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and optional red chili. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Suggestions:

01 -
  • The broth tastes like you simmered it all day, but you'll be eating in 35 minutes.
  • Every component comes together at the exact moment it should, so the beef cooks perfectly in the hot broth right at your table.
  • It's endlessly customizable—let everyone build their own bowl with toppings they actually want.
02 -
  • Slice the beef as thin as humanly possible—it's the only way 30 seconds of hot broth cooks it to tender perfection instead of leaving it raw or overcooked in spots.
  • Keep the broth hot but not violently boiling when you ladle it; a gentle simmer means the beef cooks evenly and stays tender.
  • Fresh rice noodles are worth seeking out if you can find them—they cook in literally 10 seconds and taste entirely different from dried ones.
03 -
  • If you have time, char the onion and ginger directly over a flame for 30 seconds on each side before adding them to the broth—it deepens the flavor without adding time to the cook.
  • Buy pre-sliced beef from the meat counter if you're not confident slicing it thin; most butchers will do this happily and it saves frustration.
  • Make extra broth and freeze it so you can make this again whenever the craving hits—pho broth keeps for three months and tastes just as good thawed.
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