Vietnamese Pho Express (Printable)

A fast, aromatic Vietnamese broth with tender meat, rice noodles, and fresh herbs for a vibrant meal.

# 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 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 and Sriracha, for serving

# How-To:

01 - Combine broth, halved onion, sliced ginger, star anise, cinnamon stick, and cloves in a large pot. Bring to a boil, 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, then return the clear broth to the pot and keep warm over low heat.
03 - Prepare rice noodles according to package instructions. Drain and divide noodles evenly among four serving bowls.
04 - Place thin slices of beef or chicken atop the noodles in each bowl.
05 - Ladle hot broth over the meat and noodles, allowing the heat to cook the meat instantaneously.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and optional chili. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Advice:

01 -
  • The whole thing comes together in 35 minutes, but tastes like you've been tending a pot all day.
  • You get to build your own flavor profile at the table—the herbs, heat, and sauces let everyone make it exactly theirs.
  • There's something deeply satisfying about watching the raw beef cook in the hot broth right before your eyes.
02 -
  • The quality of your broth matters more than the time—using good, flavorful broth as your base means you skip hours of simmering without losing depth.
  • Charring the onion and ginger lightly before adding them to the pot deepens the broth's flavor in a way that's almost invisible but completely transformative.
  • Don't cook the noodles too far ahead; they firm up as they cool and can become gluey if they sit in their own starch.
03 -
  • Char the onion and ginger briefly in a dry skillet before adding to the broth—the slight blackening adds a subtle depth that changes everything.
  • If you can't find fresh Thai basil, regular basil works, but the anise-forward flavor of Thai basil is worth hunting for at an Asian market or growing at home in a sunny window.
Return