Vietnamese Pho Express (Printable)

A quick, flavorful bowl featuring aromatic broth, sliced meat, rice noodles, and fresh herbs for a vibrant 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 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

# Directions:

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 an additional 5 minutes. Strain broth to remove solids, return clear broth to pot, and keep warm over low heat.
03 - Prepare rice noodles according to package instructions. Drain and divide into four large serving bowls.
04 - Place thinly sliced beef or chicken evenly over the noodles in each bowl.
05 - Ladle the hot broth directly over the meat and noodles to gently cook the meat.
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 broth tastes like it simmered for hours but actually comes together in under thirty minutes.
  • You get to customize everything at the table—nobody fights over toppings, everyone wins.
  • It's genuinely nourishing, full of fresh herbs and clean broth, and leaves you feeling good instead of heavy.
02 -
  • Don't overcomplicate the broth—keeping solids out at the straining stage means it stays clear and elegant instead of cloudy, which is the whole point of doing this quickly.
  • The beef has to be sliced paper-thin; if it's too thick, it won't cook through from just the broth, and thick beef sirloin can be tough no matter what you do.
03 -
  • Buy your beef from a butcher if you can and ask them to slice it paper-thin on the meat slicer—it takes thirty seconds and changes everything about how tender it stays.
  • Don't skip the lime; the acid brightens every element and brings the whole bowl into focus, and people always come back for more when the lime is there.
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