Vietnamese Pho Express (Printable)

A flavorful Vietnamese dish featuring aromatic broth, tender meat, rice noodles, and fresh herbs, ready quickly.

# What You 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
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 oz dried or fresh flat rice noodles (bánh phở)
12 - 10 oz 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

# How To Make It:

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 pot. Simmer for an additional 5 minutes. Strain the broth through a fine-mesh strainer to remove solids; return the clear broth to the pot and keep warm over low heat.
03 - Cook rice noodles according to package directions. Drain thoroughly and divide into four large serving bowls.
04 - Place thin slices of beef or chicken over the noodles in each bowl.
05 - Ladle the 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 red chili. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Advice:

01 -
  • A complete Vietnamese dinner comes together in 35 minutes, no shortcuts on flavor.
  • The theatrical moment when you pour hot broth over raw beef and watch it cook right in your bowl never gets old.
  • Fresh herbs and lime wedges mean everyone customizes their own bowl, turning dinner into an interactive experience.
02 -
  • Don't skip straining the broth—those solids cloud it and make it taste muddled; clear broth is what makes pho look and taste refined.
  • The beef slices must be thin enough to cook through in the seconds it takes for the broth to heat them; if they're too thick, you'll have an undercooked center.
  • Toast your spices in the broth rather than separately—it's easier, and they bloom better in liquid than dry heat.
03 -
  • Lightly char your onion and ginger under the broiler or on a dry skillet before adding to the broth—the caramelization adds a subtle depth that elevates the whole thing.
  • The secret to restaurant-quality pho at home is buying your meat the day you plan to cook and asking the butcher to slice it thin; frozen meat that's been thawed too long loses its silky texture.
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