Vietnamese Pho Express (Printable Version)

A flavorful Vietnamese broth with tender meat, rice noodles, and fresh herbs for a vibrant meal.

# Components:

→ Broth

01 - 8 cups low-sodium beef or chicken broth
02 - 1 small onion, peeled and halved
03 - 2-inch piece fresh ginger, thinly 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 - In a large pot, combine broth, onion, 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 to the simmering broth. Continue to simmer for 5 more minutes. Strain to remove solids and return the clear broth to the pot, keeping it hot over low heat.
03 - Cook rice noodles according to the package instructions. Drain thoroughly and distribute evenly among four large serving bowls.
04 - Place thinly sliced beef or chicken atop the noodles in each bowl.
05 - Ladle the hot broth directly over the meat and noodles, allowing the heat of the broth to cook the meat instantly.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and red chili if desired. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Tips:

01 -
  • It tastes restaurant-quality but fits into a weeknight timeline without any pretense.
  • The broth builds real depth in just 20 minutes—no overnight simmering required, just smart choices.
  • You control every layer of flavor, which means it becomes exactly what you're hungry for in that moment.
02 -
  • Slice your beef as thin as possible—I use the freezer trick, chilling it for 30 minutes so a sharp knife glides through effortlessly.
  • Don't skip charring the onion and ginger first if you have a moment; it adds a subtle sweetness that lifts the whole broth into something special.
03 -
  • Lightly char your onion and ginger over a flame before adding them to the broth—it adds a subtle sweetness that rounds out the spices.
  • Taste the broth before serving and adjust salt and fish sauce boldly; this is where pho gets its personality, and shy seasoning makes it taste flat.
Return