Vietnamese Pho Express Flavor (Print Version)

A vibrant Vietnamese dish with tender meat, fragrant broth, rice noodles, and fresh herbs for a satisfying meal.

# What You 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, optional)

→ 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 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. Simmer for 5 additional minutes. Strain to remove solids and return the clear broth to the pot over low heat.
03 - Cook rice noodles following the package instructions. Drain well and divide among four large serving bowls.
04 - Place thin slices of beef or chicken atop the noodles in each bowl.
05 - Pour the hot broth directly over the meat and noodles to gently cook the meat instantly.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and sliced chili if desired. Serve lime wedges, hoisin sauce, and Sriracha alongside.

# Expert Advice:

01 -
  • A fragrant, deeply flavored broth comes together in just 25 minutes, no compromise on taste.
  • The raw beef cooks perfectly in the hot broth right in your bowl—it's theatrical and delicious.
  • Completely customizable with toppings you probably already have on hand.
02 -
  • The beef must be sliced paper-thin; it will only cook for the 30 seconds it takes the hot broth to reach it, so thickness matters.
  • Don't strain away all the flavor—gentle pressure on the solids is all you need; aggressive straining muddles the broth.
  • Keep your broth hot the entire time; a lukewarm broth won't cook the meat properly and tastes incomplete.
03 -
  • If you want to get fancy without adding time, char your onion and ginger first; it costs you three minutes and transforms the broth's depth.
  • Keep the broth simmering on one burner while you prepare noodles and toppings on another—parallel work saves time without sacrificing anything.
  • Vegetarian version: swap beef broth for vegetable broth and the beef for pressed tofu, thinly sliced; the hot broth will warm it through perfectly.
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