Description
A delicious and quick recipe for homemade Vietnamese pho, a flavorful noodle soup that’s perfect for a cozy night in. This easy version cuts down on traditional prep time but doesn’t skimp on taste!
Ingredients
Scale
- 6 cups low-sodium beef broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 cinnamon stick
- 2 whole star anise
- 1-inch piece fresh ginger (sliced)
- 2 cloves garlic (smashed)
- 8 oz rice noodles (banh pho or flat rice noodles)
- 8 oz thinly sliced beef sirloin or flank steak
- 1 cup bean sprouts
- ½ cup fresh basil leaves
- ½ cup fresh cilantro
- ½ cup sliced green onions
- 1 lime (cut into wedges)
- 1 small chili pepper (sliced, optional)
- hoisin sauce and sriracha (for serving)
For the broth:
For the noodles and toppings:
Instructions
- Prepare the broth: In a large pot, bring the beef broth to a simmer. Add fish sauce, soy sauce, cinnamon stick, star anise, ginger, and garlic. Let simmer for 15–20 minutes to infuse flavors.
- Cook the noodles: Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
- Prepare the beef: Thinly slice the beef against the grain.
- Assemble the pho: Strain the broth to remove solids and return the clear broth to the pot. To serve, divide the noodles among bowls and top with raw beef slices. Ladle the hot broth over the beef to cook it. Garnish with bean sprouts, basil, cilantro, green onions, lime wedges, and chili slices. Serve with hoisin sauce and sriracha on the side.
Notes
- For a quicker version, you can use pre-cooked beef or rotisserie chicken.
- Adjust seasoning with more fish sauce or lime to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 45mg
