Vietnamese Pho Express (Printable Version)

A quick, vibrant dish with aromatic broth, tender meat, and fresh herbs for a satisfying meal.

# What You'll 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 pods
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 as alternative)

→ 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 - Combine broth, onion, ginger, star anise, cinnamon stick, and cloves in a large pot. Bring to a boil, then simmer uncovered for 20 minutes.
02 - Add fish sauce, soy sauce, sugar, and salt to the broth. Simmer for an additional 5 minutes. Strain out solids and return clear broth to the pot; keep warm over low heat.
03 - Prepare rice noodles following package instructions. Drain and evenly distribute into four serving bowls.
04 - Place thin slices of beef or chicken over the noodles in each bowl.
05 - Pour hot broth directly over the meat and noodles to cook the beef instantly.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and optional chili. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Suggestions:

01 -
  • A fragrant, deeply flavored broth comes together in under half an hour without sacrificing authenticity.
  • The raw beef cooks perfectly as the boiling broth hits your bowl, giving you that restaurant magic at home.
  • You control every topping, making it impossible to get wrong or disappointing.
02 -
  • Don't overcrowd your bowl with meat or toppings—pho is about balance, and you want every spoonful to have broth, noodles, and flavor together.
  • The beef must be sliced thin enough to see through it; thick slices won't cook properly and will chew like rubber instead of melting on your tongue.
  • Taste your broth before serving and adjust salt and fish sauce—this is your only chance, so be honest about what it needs.
03 -
  • Ask your butcher to slice the beef paper-thin (or freeze it for 30 minutes, then slice it yourself with a sharp knife at an angle—it's easier than you think).
  • If you can't find fresh Thai basil, regular basil works, but don't skip herbs altogether; they're what lifts this from warm soup to pho.
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