Vietnamese Pho Express (Printable View)

Light, aromatic broth with tender slices, fresh herbs, and rice noodles for a vibrant Vietnamese dish.

# What You'll 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 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 and 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 broth. Simmer for an additional 5 minutes. Strain to remove solids and return the clear broth to the pot. Keep hot over low heat.
03 - Prepare rice noodles according to the package instructions, drain, and evenly divide among four large serving bowls.
04 - Place thin slices of beef or chicken over the noodles in each bowl.
05 - Pour hot broth directly over the meat and noodles to gently cook the meat 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 fragrant, deeply satisfying bowl comes together in just 35 minutes—no all-day simmering required.
  • The instant-cooking magic of hot broth meeting thin beef slices feels like restaurant theater at your own table.
  • Total control over toppings means everyone builds exactly what they crave, from extra basil to aggressive sriracha.
02 -
  • The beef must be sliced paper-thin or it won't cook through; room-temperature meat won't cook fully, so partially freeze it first—this single step separates good pho from chewy disappointment.
  • Keep the broth hot over low heat the entire time you're assembling bowls; a cooled broth won't cook the meat, and you'll end up with raw beef and regret.
03 -
  • Lightly char the onion and ginger cut-side down over a gas flame for 30 seconds before adding to broth; this adds caramelized depth that tastes like you simmered all day.
  • Set up a garnish station with all herbs, lime, and sauces within reach so everyone can customize their bowl instead of you trying to guess their preferences.
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