Easy Pho

A quick and delicious version of traditional Vietnamese Pho, perfect for weeknight dinners, featuring a flavorful broth, rice noodles, and a variety of fresh toppings.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Vietnamese

Calories: 400

Ingredients Method Notes

Ingredients

For the Broth

8 cups beef broth (low sodium) Use low sodium broth for better control of saltiness.
1 large onion, halved
3 to 4 inches fresh ginger, sliced in half lengthwise
2 pieces star anise
1 stick cinnamon
4 cloves whole cloves
1 teaspoon coriander seeds
2 tablespoons fish sauce Add more to taste.
1 to 2 teaspoons sugar Adjust according to taste.
8 ounces rice noodles (pho noodles) Follow package instructions for cooking.
1 pound thin sliced steak Use sirloin or ribeye for tenderness.
to taste salt

For Toppings

Fresh herbs (cilantro, Thai basil, mint) Add as per preference.
Bean sprouts For crunch.
Thin sliced white onion or scallions
Lime wedges
Sliced jalapeno or Thai chiles

Sauces

Hoisin sauce For sweetness and depth.
Sriracha For heat.

Method

Preparation

Char the onion and ginger over a gas flame or in a dry skillet until the cut sides are blackened.
Toast the spices (star anise, cinnamon, cloves, coriander) in a dry pot for about a minute until fragrant.

Cooking

Pour in the beef broth, add the charred onion and ginger, and bring to a gentle simmer.
Let the broth simmer for 25 to 35 minutes. Stir in fish sauce and sugar, tasting and adjusting seasoning as needed.
Strain the broth if desired for a cleaner taste.
Cook the rice noodles according to package instructions; rinse briefly to prevent sticking.
Place thin sliced raw beef in serving bowls and ladle hot broth over the top to cook.
Serve with fresh toppings and sauces on the side.

Notes

For best flavors, add herbs at the end to keep them fresh. Store any leftovers with broth, noodles, and toppings separately to maintain texture.