Vietnamese Pho Express (Print Version)

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

# 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, if preferred)

→ 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:

01 - Combine beef or chicken 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 the liquid to remove solids and return the clear broth to the pot. Keep warm over low heat.
03 - Prepare rice noodles according to package instructions. Drain and distribute evenly among four large serving bowls.
04 - Arrange the thinly sliced beef or chicken on top of the noodles in each bowl.
05 - Pour the hot broth over the meat and noodles to cook the meat instantly.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and chili if desired. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Advice:

01 -
  • It tastes like you simmered broth for hours, but you'll have dinner on the table in 35 minutes.
  • The hot broth cooks tender beef slices right before your eyes, making every bowl feel a little bit special.
  • You control every flavor layer, adding as much heat, herbs, and tang as you want with the fresh toppings and condiments.
02 -
  • Don't skip straining the broth after simmering—those solids cloud the clarity and muffle the spice flavors you worked to build.
  • Slicing the beef thin is non-negotiable; thick pieces won't cook through in the hot broth and you'll end up with chewy bites instead of tender ones.
03 -
  • If your beef is difficult to slice thin, pop it in the freezer for an hour or two until it's firm but not frozen solid, then use a sharp knife to cut against the grain.
  • Freeze leftover broth in ice cube trays so you can thaw and reheat it anytime for a quick lunch throughout the week.
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