Description
This Quick & Easy Pho recipe brings the rich, aromatic flavors of traditional Vietnamese pho to your kitchen without the long simmering time. Featuring a fragrant broth infused with star anise, cinnamon, and cloves, tender thinly sliced beef, and fresh herbs, this dish offers a comforting and flavorful noodle soup that you can prepare in about an hour. Perfect for a satisfying weeknight meal, it allows you to enjoy authentic pho with minimal effort and maximum taste.
Ingredients
Broth Ingredients
- 1 medium yellow onion, quartered, divided
- 1 (14.5 oz) can low-sodium beef broth (1¾ cups)
- 1 (14.5 oz) can low-sodium chicken broth (1¾ cups)
- 2 cups water
- 1 tablespoon fish sauce
- 1 (1-inch) piece fresh ginger, thinly sliced (no need to peel)
- 1 cinnamon stick
- 2 teaspoons sugar
- 1 star anise pod
- 4 whole cloves
Noodles and Protein
- 7 oz flat rice noodles
- 8 oz very thinly sliced beef, such as flat iron or flank steak
- Salt, to taste
Toppings & Garnishes
- ½ cup bean sprouts
- ¼ cup chopped fresh cilantro leaves
- Lime wedges, for serving
- Hoisin sauce, for serving
- Sriracha, for serving
Instructions
- Prepare the onion and broth: Slice one of the onion quarters as thinly as possible and set aside for garnish. In a large pot, combine the remaining 3 onion quarters, beef broth, chicken broth, water, fish sauce, ginger, cinnamon stick, sugar, star anise, and cloves. Bring this mixture to a boil over medium-high heat.
- Simmer the broth: Once boiling, reduce the heat to medium-low and let the broth simmer uncovered for 30 minutes. This allows the spices and aromatics to infuse the broth with rich flavor.
- Prepare the noodles: While the broth simmers, bring a large pot of water to a boil. Remove from heat and add the flat rice noodles. Let them soak for 5 to 10 minutes, stirring regularly to prevent sticking, until soft and pliable but not fully tender. Drain and rinse well with cold water to stop the cooking process and set aside.
- Strain the broth: Over a large bowl, strain the broth through a fine mesh strainer to remove solids such as onion quarters, ginger, cinnamon stick, star anise, and cloves. Discard the solids and return the clear broth to the pot.
- Cook noodles and beef: Bring the strained broth back to a boil. Add the soaked noodles to the broth and cook just until tender, about 30 seconds to 1 minute. Using tongs or a spider, lift the noodles out and divide evenly into serving bowls. Reduce the heat to a simmer and add the thinly sliced beef to the broth. Let it simmer for about 1 minute, or until the beef is no longer pink. Use a slotted spoon to remove the beef and distribute it among the bowls.
- Assemble and serve: Taste the broth and adjust seasoning with salt if necessary. Ladle the hot broth over the noodles and beef in each bowl. Top with the reserved thinly sliced onion, bean sprouts, and chopped cilantro. Serve with lime wedges, hoisin sauce, and sriracha on the side for each guest to customize their pho.
Notes
- The broth can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months for convenience and enhanced flavor.
- Use very thinly sliced beef (such as flat iron or flank steak) to ensure it cooks quickly and remains tender.
- Adjust the level of fish sauce and sugar to balance the broth’s savory and sweet flavors to your liking.
- Feel free to add other traditional pho toppings like Thai basil, thinly sliced jalapeños, or scallions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 45mg
