I perfected a 30 minute Vietnamese Pho by borrowing one trick from long simmered broths and adding a surprising pantry staple.

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I can get a hearty bowl of Vietnamese Pho on the table in 30 minutes, and I love that it still tastes like something slow simmered. A bold splash of low sodium beef broth plus a knuckle of fresh ginger gives the broth that deep, almost mysterious backbone.

I keep it simple but not boring, letting a few strong elements do the heavy lifting so each spoonful teaches you something new. This is my quick take on Vietnamese Pho, the kind that feels like you worked for it even when you cheated a little.

You will want seconds, trust me.

Ingredients

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Beef broth: Rich, savory base with collagen and protein, makes soup deeply comforting and warm.
Rice noodles: Light, gluten free carbs that soak broth, give silky texture and filling carbs.
Beef slices: Lean slices add protein and iron, tender if sliced thin and briefly cooked.
Onion: Adds sweet, savory depth when caramelized, gives natural sweetness and aroma.
Ginger and garlic: Bright, spicy aromatics that cut richness, aid digestion and give warmth.
Whole spices: Warm whole spices add licorice like sweetness and fragrant, complex notes.
Fish sauce: Salty, umami booster that balances sweetness, tiny amount goes a long way.
Herbs and lime: Fresh basil, cilantro and lime brighten bowl, add herbs, acidity and freshness.

Ingredient Quantities

8 cups (2 L) low sodium beef broth

8 oz (225 g) dried flat rice noodles (pho)

8 oz (225 g) beef sirloin or flank steak, very thinly sliced

1 medium yellow onion, halved

3 inch (7 cm) piece fresh ginger

3 garlic cloves

3 whole star anise

4 whole cloves

1 small cinnamon stick (about 2 inches)

1 tablespoon fish sauce

1 teaspoon sugar

1 tablespoon vegetable oil

Salt and black pepper, to taste

3 scallions, thinly sliced

1 bunch cilantro

1 cup Thai basil leaves

2 cups bean sprouts

2 limes, for serving

1-2 jalapeno or Thai chiles

Hoisin sauce, for serving

Sriracha or chili sauce, for serving

How to Make this

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1. Prep everything first: thinly slice the beef across the grain (if you freeze it 15-20 minutes it slices way easier), halve the onion, slice the ginger into 1/4 inch pieces, smash the garlic, thinly slice scallions and jalapeno, pick cilantro and basil leaves, rinse bean sprouts, cut limes, measure out noodles and spices. Dont overthink it, just get it all ready.

2. Heat 1 tablespoon vegetable oil in a large pot over medium-high. Put the onion halves cut side down, add the ginger and smashed garlic and let them brown and char a little, about 4 minutes. That char is the secret for quick deep flavor, trust me.

3. Add the whole star anise, cloves and the cinnamon stick right into the pot and toast 30 to 60 seconds until fragrant. You can do this dry in a pan first if you prefer, but toasting in the oil helps bloom the aromatics faster.

4. Pour in 8 cups (2 L) low sodium beef broth, scrape up browned bits from the bottom, then add 1 tablespoon fish sauce and 1 teaspoon sugar. Bring to a gentle boil then lower to a simmer for 10 to 15 minutes to let flavors marry. Skim any foam, taste and season with salt and black pepper as needed.

5. While the broth simmers, loosen the 8 oz (225 g) dried flat rice noodles: either soak them in very hot water 5 to 8 minutes until pliable or cook per package directions until just soft, then drain and rinse with cool water so they dont stick. Toss with a tiny drizzle of oil if you like.

6. If you want a clearer broth, quickly strain the simmered broth through a fine mesh sieve back into the pot, return to a rolling boil. This step is optional but makes the soup look nicer.

7. Divide the drained noodles between bowls and arrange the very thinly sliced beef on top of the noodles raw. Turn the pot off when broth is at a strong simmer/boil and ladle the hot broth directly over the beef and noodles; the heat will cook the beef in about 30 to 60 seconds to your preferred doneness.

8. Sprinkle sliced scallions over each bowl, add handfuls of cilantro and Thai basil, top with bean sprouts and jalapeno slices. Serve with lime wedges to squeeze over, and let everyone add hoisin and sriracha or chili sauce to taste.

9. Final tips: dont overcook the noodles, thin beef cooks instantly in hot broth, char the onion/ginger for fast depth, and always taste the broth at the end and adjust with a little more fish sauce, sugar or salt. Enjoy it while it’s steaming.

Equipment Needed

1. Large heavy bottomed pot, for charring the onion/ginger and simmering the 8 cups of broth.
2. Sharp chefs knife, youll need it to slice the beef paper thin and cut aromatics.
3. Cutting board, use a separate one for meat if you can or wash it well between uses.
4. Fine mesh sieve, optional but great for a clearer broth after simmering.
5. Ladle, to quickly pour boiling broth over the raw beef and noodles.
6. Tongs or slotted spoon, for removing star anise/cloves or handling hot stuff.
7. Colander or large strainer, to drain the rice noodles after soaking or boiling.
8. Measuring cups and spoons, for the broth, fish sauce, sugar and oil.
9. Small prep bowls or plates plus serving bowls and chopsticks or spoons, for mise en place and eating.

FAQ

Q: How long should I simmer the broth for good flavor?

A: For this quick version simmer store bought beef broth with the charred onion, ginger and spices 20 to 30 minutes, thats enough to get big flavor. If you make broth from bones simmer 3 to 6 hours for a richer, gelatinous stock.

Q: Why do you char the onion and ginger and how do I do it?

A: Charring adds a smoky depth that makes pho taste way more authentic. Either char them on a dry skillet until browned or broil for a few minutes, then toss them in the broth while it simmers.

Q: How do I slice the beef paper thin so it cooks in the hot broth?

A: Pop the steak in the freezer for 20 to 30 minutes till slightly firm, then use a very sharp knife and slice against the grain as thin as you can. Thin slices cook instantly when you ladle hot broth over them.

Q: What's the best way to cook the rice noodles so they dont turn mushy?

A: Follow package soaking times, usually soak in hot water till pliable then finish in boiling broth 30 to 60 seconds. If prepping ahead rinse with cold water to stop cooking so they dont get soggy.

Q: Can I make this vegetarian or vegan?

A: Yes swap beef broth for a rich mushroom or vegetable broth, add soy sauce or a vegan fish sauce substitute, and use tofu or seitan instead of beef. Toast the spices the same way for that pho aroma.

Q: How do I store and reheat leftovers without ruining texture?

A: Store broth separate from noodles and fresh herbs. Broth keeps 3 to 4 days in the fridge, noodles 1 to 2 days. Reheat broth to a simmer then add fresh noodles and herbs just before serving so they stay springy.

Easy Vietnamese Pho Noodle Soup Recipe Substitutions and Variations

Beef broth: swap with chicken broth for a lighter bowl, vegetable broth if you want a vegetarian base, or mushroom broth for extra umami — all work great.
Dried flat rice noodles: use fresh pho noodles when you can, rice vermicelli for thinner strands, or wide rice noodles for a chewier bite.
Beef sirloin or flank: try thinly sliced chicken breast, pork tenderloin, or firm tofu for a meat free option.
Fish sauce: use soy sauce or tamari for a vegetarian friendly sub, liquid aminos or mushroom soy for deeper savory notes.

Pro Tips

1) Freeze the steak for 15 to 20 minutes before slicing, then cut thin across the grain. It makes a night-and-day difference, and you can keep the slices cold until you’re ready so they don’t start to fall apart.

2) Get the onion and ginger properly charred, and toast the whole spices in the oil. That quick browning gives deep savory flavor without hours of simmering. If you want easier cleanup, tie the spices in cheesecloth or a spice ball so you can pull them out fast.

3) Don’t overcook the rice noodles. Soak or briefly cook until just soft, rinse with cool water and toss with a tiny bit of oil so they don’t glue together. Reheat only by pouring hot broth over them so they stay springy.

4) Skim and strain the broth for a clean look, then always taste at the end and balance with fish sauce, a pinch of sugar or salt, and lime. Ladle boiling-hot broth over the raw beef so it cooks instantly, but keep garnishes separate so they stay fresh and crunchy.