Vietnamese Pho Express Quick (Printable)

A speedy, vibrant Vietnamese pho with aromatic broth, tender slices, rice noodles, and fresh garnishes.

# What You’ll Use:

→ 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:

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, then return the clear broth to the pot and keep warm over low heat.
03 - Prepare rice noodles according to manufacturer instructions. Drain and divide evenly among 4 large serving bowls.
04 - Place thin slices of beef or chicken breast atop the noodles in each bowl.
05 - Pour the hot broth directly over the meat and noodles to gently cook the meat by residual heat.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and optional chili slices. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Advice:

01 -
  • The broth tastes like you've been simmering spices for hours, but you're done in under 30 minutes.
  • Raw beef cooks perfectly from the heat of the broth alone—no separate cooking required.
  • You control every flavor layer, so it's customized to exactly how you want it.
02 -
  • The beef must be sliced thin enough to cook through in seconds from the broth—this one detail separates good pho from forgettable versions.
  • Charring the onion and ginger before adding them to the broth deepens the flavor so noticeably that you'll wonder why it isn't in every recipe.
03 -
  • A fine-mesh strainer is worth using—it keeps the broth clear and lets the spices shine without muddying the flavors.
  • If you slice the beef yourself, partially freeze it for an hour first; it's easier to get those paper-thin slices that cook instantly.
Go Back