Easy Vietnamese Pho Noodle Soup

Ingredients

• 950 ml (4 cups)Asian beef stock
• 1 big sliceginger
• 1 wholestar anise
• 3cloves
• 1 teaspoonlight soy sauce (or soy sauce)
• 2 teaspoonsfish sauce
• 200 graw beef short ribs (or sirloin steak, or tenderloin)
• 150 g (5 oz)dried rice noodles
• 2green onions (green part)
• 240 ml (1 cup)bean sprouts
• 240 ml (1 cup)fresh herbs (a mix of coriander, basil and/or mint)
• al gustosriracha and hoisin sauce (or homemade hoisin sauce)

Instructions

1. 1

   Simmer the broth

   Put the beef stock, ginger, star anise and cloves in a pot and bring to the boil over a medium-high heat. Reduce the heat to medium-low, add the ginger, star anise, cloves, light soy sauce and fish sauce, then cover and cook for 30 minutes.

2. 2

   Strain the broth

   Remove the solid ingredients with a slotted spoon and discard them. Cover the broth and keep it hot over the lowest heat needed; if you have leftover cooked beef, add it now to warm through.

3. 3

   Prepare the toppings

   While the broth simmers, slice the raw beef thinly against the grain. For easier slicing, you can freeze it for about 10 minutes. Prepare and cut the vegetables and set them aside.

4. 4

   Cook the noodles

   About 10 minutes before the broth is ready, bring a separate pot of water to the boil. Cook or soak the rice noodles according to the packet instructions, until tender; this usually takes 3–8 minutes, depending on the noodles. Rinse under tap water, drain and divide between serving bowls.

5. 5

   Assemble the bowls

   Arrange the beef slices in a single layer over the noodles, then pour the hot broth over them to cook the meat quickly. For more thoroughly cooked beef, press the slices gently into the broth so they heat evenly. Add the bean sprouts and herbs, then serve straight away with lime wedges, sriracha and hoisin sauce.

What is Vietnamese pho?

Pho is a Vietnamese noodle soup built around broth, rice noodles and fresh garnishes. Its familiar aromatic profile comes from spices such as star anise and cloves, while herbs and bean sprouts add freshness at the table.

This streamlined version uses prepared beef stock rather than a long-simmered broth. Simmering it with ginger and spices gives the stock time to take on flavour, while thin beef slices cook in the hot broth just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 40g protein, 24g carbs, 11g fat.

The rice noodles provide most of the carbohydrates, while the beef contributes much of the protein and the stock, beef and sauces contribute fat and sodium. Add extra bean sprouts or herbs alongside the bowl for a fresh contrast, or serve with vegetables to round out the meal.

The broth’s aromatic base

Whole spices: star anise and cloves infuse the stock as it simmers, while ginger gives it a warm, bright edge. Strain them out before serving so the broth stays clear and the bowl is easy to eat.

Seasoning: light soy sauce and fish sauce bring savoury depth. Taste the broth before serving, as the saltiness can vary between stocks and sauces.

Choosing and slicing the beef

Cut: short ribs, sirloin or tenderloin are listed options. The key is to slice the beef thinly so the hot broth can cook it quickly.

Against the grain: look for the direction of the muscle fibres and cut across them. Briefly freezing the meat for about 10 minutes can make thin, even slices easier to cut.

Noodles and timing

Rice noodles: follow the packet directions, since cooking or soaking times vary. The recipe gives a usual range of 3–8 minutes; stop when the noodles are tender, then rinse and drain them.

Work backwards: start the noodles about 10 minutes before the broth finishes its 30-minute simmer. This helps keep the noodles and broth hot when you assemble the bowls.

Getting the beef just right

Hot broth: lay the raw slices over the noodles without overlapping, then pour the steaming broth over them. The heat cooks the thin meat quickly as the bowl comes together.

More cooked: press the slices gently into the broth so they are heated evenly. Keep the broth hot while you prepare the bowls, but avoid letting it cool before pouring.

Fresh toppings and serving

Herbs and sprouts: coriander, basil and/or mint bring freshness, while bean sprouts add crunch. Green onion tops make a simple, savoury garnish.

At the table: serve immediately with sriracha and hoisin sauce, so each person can adjust the heat and sweetness. Lime wedges are also specified for serving in the method.

Recipe notes & tips

• Slice the beef as thinly and evenly as you can for quick cooking in the broth.
• Use the packet directions for the noodles, as varieties can differ in cooking time.
• Keep the broth hot while you prepare the bowls so it can cook the beef on contact.
• Drain the noodles well so excess water does not dilute the broth.
• Set the herbs, sprouts and sauces out before pouring the broth for a quick assembly.

Variations

• Change the cut: use sirloin or tenderloin instead of short ribs, as suggested in the recipe.
• Use cooked beef: add leftover cooked beef to the broth while it is kept hot to warm it through.
• Adjust the herbs: use coriander, basil, mint or a combination of them.
• Tune the heat: serve sriracha on the side so each diner can add as much as they like.
• Switch the sauce: use homemade hoisin sauce in place of shop-bought hoisin.

Common mistakes to avoid

• Thick beef slices: they may not cook through quickly; slice thinly against the grain.
• Overcooking the noodles: they can turn soft in the bowl; check them at the packet’s suggested time.
• Cool broth: it may not cook the raw beef effectively; keep it hot until you pour it.
• Crowded beef slices: overlapping makes them heat less evenly; arrange them in a single layer.
• Over-salted broth: stock and sauces vary in saltiness; taste before serving and adjust cautiously.

How to store

For best texture, serve the assembled bowls immediately. Refrigerate leftover broth, noodles and toppings separately in covered containers and use within 3 days; reheat the broth until steaming hot, then assemble with the noodles and fresh toppings.

Frequently asked questions