Description
Learn how to make a quick and flavorful Vietnamese Pho soup at home with this easy recipe. This shortcut version is perfect for a cozy night in or when you’re craving a comforting bowl of noodles!
Ingredients
Scale
Broth:
- 8 cups beef or chicken broth
- 1 cinnamon stick
- 3 whole cloves
- 2 star anise
- 1-inch piece fresh ginger (sliced)
- 2 garlic cloves (smashed)
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
Additional Ingredients:
- 7 oz rice noodles (banh pho)
- 1/2 pound thinly sliced beef (sirloin or flank steak) or cooked shredded chicken
- 1/2 small red onion (thinly sliced)
- 2 scallions (sliced)
- 1 cup bean sprouts
- 1 small bunch fresh Thai basil
- 1 small bunch cilantro
- 1 lime (cut into wedges)
- 1 jalapeño or chili pepper (sliced)
- hoisin sauce and sriracha (for serving)
Instructions
- Prepare Broth: In a large pot, combine the broth, cinnamon stick, cloves, star anise, ginger, garlic, fish sauce, soy sauce, and sugar. Simmer for 20 minutes, then strain.
- Cook Noodles: Cook rice noodles according to package instructions.
- Assemble: Divide noodles into bowls, top with raw beef or chicken. Pour hot broth over the top and let sit for 1–2 minutes.
- Garnish: Add red onion, scallions, bean sprouts, basil, cilantro, lime wedges, and chili. Serve with hoisin and sriracha.
Notes
- For vegetarian option, use vegetable broth and skip meat, adding tofu or mushrooms instead.
- Freeze sliced raw beef for 15 minutes to make slicing easier.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 1150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 45mg
