Vietnamese Pho Express (Printable Version)

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

# Ingredient List:

→ 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, optional)

→ 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 and Sriracha, for serving

# Steps:

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 broth. Simmer for another 5 minutes. Strain to remove solids and keep the clear broth hot over low heat.
03 - Cook rice noodles according to package instructions. Drain and divide among four large bowls.
04 - Place thin slices of beef or chicken over noodles in each bowl.
05 - Ladle hot broth directly over the meat and noodles to cook the meat instantly.
06 - Top each bowl with bean sprouts, basil, cilantro, scallions, and chili. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Advice:

01 -
  • Ready in 35 minutes, no standing around waiting for broth to develop.
  • That electric moment when hot broth hits cold beef and it cooks right in front of you at the table.
  • You control every flavor layer—mild or spicy, herbaceous or restrained, exactly as you like it.
02 -
  • Keep the broth hot—this isn't just for comfort; the heat is what cooks the beef slice perfectly in seconds instead of leaving it raw or overdone.
  • Slice your beef as thin as you can manage; a partially frozen piece is easier to slice paper-thin than room-temperature meat, and those thin slices are what make this quick method work.
03 -
  • If you don't have a fine-mesh strainer, use cheesecloth or even a clean kitchen towel draped in a colander—clarity matters because you want to see into the bowl.
  • Partially freeze your meat for 30 minutes before slicing; a sharp knife and cold meat are the difference between thin beautiful slices and torn, ragged ones.
Return