Vietnamese Pho Express (Printable)

A quick, aromatic Vietnamese dish with tender meat, rice noodles, and fresh herbs for a lively, flavorful experience.

# Components:

→ Broth

01 - 8 cups low-sodium beef or chicken broth
02 - 1 small onion, peeled and halved
03 - 2-inch 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 oz dried or fresh flat rice noodles (bánh phở)
12 - 10 oz beef sirloin or eye round, thinly sliced (or chicken breast)

→ 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

# Directions:

01 - In a large pot, combine broth, halved onion, sliced ginger, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
02 - Add fish sauce, soy sauce, sugar, and salt. Simmer for an additional 5 minutes. Strain the broth through a fine-mesh strainer, discarding solids, then return the clear broth to the pot and keep warm over low heat.
03 - Cook rice noodles according to package instructions. Drain well and evenly divide among four large serving bowls.
04 - Place thinly sliced beef or chicken over the noodles in each bowl.
05 - Ladle the hot broth directly over the meat and noodles to gently cook the meat instantly.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and sliced chili. Serve immediately with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it, but your kitchen timer tells a different story.
  • The broth is clean and aromatic without any of the fussy steps that usually intimidate home cooks.
  • You get to customize every bowl at the table, so everyone gets exactly what they want.
02 -
  • The beef must be sliced thin enough to see through—if it's thick, it won't cook properly in the hot broth and you'll end up with chewy meat instead of tender.
  • Don't skip the straining step, even though it feels like extra work; the clear broth is what separates homemade pho from just hot beef water.
  • Serve immediately after pouring the broth—pho is best eaten right away when everything is at its optimal temperature.
03 -
  • Lightly char your onion and ginger halves in a dry skillet before adding them to the broth—two minutes does wonders for depth.
  • Keep your broth simmering on low heat throughout assembly so it's still steaming when you ladle it into bowls.
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