Vietnamese Pho Express (Print view)

A quick, flavorful Vietnamese dish with aromatic broth, tender meat, rice noodles, and fresh herbs.

# List of Ingredients:

→ 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)

→ 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

# Step-by-Step Directions:

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. Simmer for an additional 5 minutes. Strain the broth to remove solids, return clear broth to pot, and keep hot over low heat.
03 - Prepare rice noodles following package instructions. Drain and divide evenly among 4 large serving 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 with bean sprouts, basil, cilantro, scallions, and chili. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Suggestions:

01 -
  • A restaurant-quality bowl ready in 35 minutes, no overnight broth required.
  • The hot broth cooks your meat perfectly as you pour it, so there's no guesswork.
  • You control every topping, making it as mild or spicy as your mood demands.
02 -
  • The broth temperature is everything—if it's not steaming hot when you pour it, the beef won't cook properly and you'll end up with chewy slices.
  • Don't skip charring the onion and ginger; it's the difference between a nice bowl and one that tastes like you've been to Hanoi.
03 -
  • Prep all your garnishes and arrange them on a platter before you start cooking; the actual cooking moves fast once the broth simmers, and you'll be grateful for the setup.
  • Buy your beef from a butcher and ask them to slice it paper-thin on the slicer; it makes the cooking instantaneous and transforms the texture completely.
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