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Easy Vietnamese Beef Pho Recipe

Easy Vietnamese Beef Pho Recipe

Comforting Vietnamese beef pho with a fast-simmered aromatic broth, silky rice noodles, and paper-thin beef. Fresh herbs and lime finish each steaming bowl.
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Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 4

Ingredients
 

Broth

  • 2.5 lb beef soup bones (marrow and knuckle)
  • 12 cup water
  • 2 cup onion, cut into thick wedges
  • 2 oz fresh ginger, sliced lengthwise
  • 1 tbsp neutral oil for charring aromatics
  • 2 tsp whole star anise
  • 1.5 tsp whole cloves
  • 2 tsp coriander seeds
  • 1 tsp black peppercorns
  • 0.5 tsp cinnamon stick pieces
  • 2.5 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1.5 tsp kosher salt plus more to taste

Noodles and Beef

  • 12 oz dried flat rice noodles
  • 0.75 lb beef sirloin or eye of round, very thinly sliced partially freeze for easier slicing
  • 1 cup white onion, paper-thin slices
  • 0.5 cup scallions, thinly sliced

Toppings

  • 2 cup bean sprouts
  • 1 cup Thai basil leaves
  • 0.5 cup cilantro leaves
  • 0.25 cup jalapeño, thinly sliced
  • 0.25 cup lime juice for serving
  • 0.25 cup hoisin sauce for the table
  • 0.25 cup sriracha for the table

Instructions

Preparation Steps

  • Blanch bones: Cover bones with water, boil 10 minutes, then drain and rinse to remove impurities.
  • Char aromatics: Lightly oil onion and ginger. Broil or sear until blistered and fragrant, 3–5 minutes.
  • Toast spices: Warm star anise, cloves, coriander, peppercorns, and cinnamon in a dry pan until fragrant, about 2 minutes.
  • Simmer broth: Add bones, water, charred aromatics, toasted spices, fish sauce, sugar, and salt. Simmer gently 75–90 minutes, skimming foam.
  • Strain and reheat: Strain the broth through a fine mesh. Adjust seasoning and bring back to a rolling boil.
  • Prep noodles: Soak noodles in hot water until pliable, then boil 30–60 seconds. Drain well.
  • Slice beef: Chill meat 15 minutes to firm. Slice paper-thin across the grain and keep cold.
  • Assemble bowls: Divide noodles among bowls. Top with raw beef, onion slices, and scallions.
  • Ladle broth: Pour boiling broth over beef to cook it just until rosy. Add sprouts, herbs, and jalapeño.
  • Serve hot: Offer lime juice, hoisin, and sriracha so everyone can season to taste.

Notes

Variation: For a weeknight shortcut, use 8 cups low-sodium beef broth plus 4 cups water; simmer with the toasted spices, charred onion, and ginger for 30–40 minutes. Pressure cooker option: cook the broth under high pressure for 30 minutes, then quick release.
Storage: Keep broth, noodles, and toppings separate. Refrigerate broth up to 4 days or freeze for 3 months; cook fresh noodles before serving.
This recipe is an original creation inspired by classic Easy Vietnamese Beef Pho Recipe flavors. All ingredient ratios and instructions are independently developed.