Vietnamese Pho Express (Printable Version)

A fast, aromatic Vietnamese noodle dish featuring tender beef, fresh herbs, and a clear, spiced broth.

# 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 ounces dried or fresh flat rice noodles (bánh phở)
12 - 10 ounces beef sirloin or eye round, thinly sliced (or chicken breast)

→ 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 to the pot. Simmer for an additional 5 minutes. Strain the broth through a fine-mesh strainer to remove solids, returning the clear broth to the pot and keeping it warm over low heat.
03 - Cook rice noodles according to package instructions. Drain thoroughly and divide the noodles evenly among four large serving bowls.
04 - Place thin slices of beef or chicken over the noodles in each bowl.
05 - Ladle the hot broth directly over the meat and noodles, allowing the heat to gently cook the beef or chicken instantly.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and sliced chili if desired. Serve immediately with lime wedges, hoisin sauce, and Sriracha on the side.

# Cooking Tips:

01 -
  • The broth tastes like you've been cooking all day, but you're actually done in under 40 minutes.
  • Each bowl becomes your own creation—load it up with herbs and heat, or keep it gentle and simple.
  • One pot, minimal cleanup, and your kitchen smells like a Vietnamese street-food stall.
02 -
  • Paper-thin meat is non-negotiable—it's the difference between tender and chewy; use a sharp knife and slice against the grain, or ask your butcher to do it.
  • Keep that broth hot and ready before you pour; cold broth won't cook the meat properly and the whole bowl loses its magic.
03 -
  • Toast your spices in a dry pan for 30 seconds before adding the broth if you want even deeper flavor and a slightly more aromatic result.
  • If you find the broth is too weak after straining, simmer it uncovered for another few minutes to concentrate the flavors before serving.
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