Quick and Easy Pho Soup brings all the cozy comfort of Vietnamese street food right to your kitchen—without spending half your day over a simmering pot. This bowl is the weeknight hero you didn’t know you needed: steamy, fragrant, and satisfying down to the last sip. The best part? You can whip up this flavorful broth and tender noodles in under an hour, giving you that rich, authentic pho flavor with minimal effort.
Whether you’re craving something soul-soothing after a long day or trying to impress your family with a “fancy” homemade dinner (that secretly didn’t take much work), this quick and easy pho recipe has your back. With fresh herbs, thinly sliced beef, and that unmistakable broth kissed with cinnamon and star anise, it’s everything you love about traditional pho—made simpler for real life.
Table of Contents
What is Quick and Easy Pho Soup?
Quick and Easy Pho Soup is a streamlined take on Vietnam’s beloved noodle soup—typically a labor of love that simmers for hours. Traditional pho starts with beef bones, charred onions, and a mix of warm spices like cinnamon, cloves, and star anise. This recipe shortcuts that process by using a mix of beef and chicken broth as the flavorful base.
It’s then infused with fresh ginger and aromatics that mimic the depth of a long-cooked stock, without needing all afternoon. You still get that rich, comforting taste, but in about 50 minutes flat. This makes it perfect for busy moms, professionals, or anyone who’s just too tired to cook but still craves something wholesome and homemade.
Reasons to Try Quick and Easy Pho Soup
First off, it’s fast. You’ll get a restaurant-quality bowl of pho in less than an hour. No babysitting a pot all day, no stress, and definitely no takeout guilt. Second, it’s customizable—pile on bean sprouts, basil, cilantro, lime, hoisin, or Sriracha to suit your mood.
Third, it’s light yet filling. The broth is low in fat but full of flavor, and the combination of protein and rice noodles hits that “comfort food” craving just right. And let’s be honest: there’s something deeply satisfying about ladling a homemade pho into bowls and watching everyone dive in. If you love recipes that are both nourishing and simple, you’ll also enjoy Healthy Beef and Potato Soup and Homemade Creamy Tuscan Ravioli Soup.
Ingredients Needed to Make Quick and Easy Pho Soup
Broth Ingredients:
- 1 medium yellow onion, quartered (divide and save a few thin slices for garnish)
- 1 (14.5 oz) can low-sodium beef broth (1¾ cups)
- 1 (14.5 oz) can low-sodium chicken broth (1¾ cups)
- 2 cups water
- 1 tablespoon fish sauce
- 1 (1-inch) piece fresh ginger, thinly sliced
- 1 cinnamon stick
- 2 teaspoons sugar
- 1 star anise pod
- 4 whole cloves
Noodles and Protein:
- 7 oz flat rice noodles
- 8 oz thinly sliced beef (flank steak or flat iron works best)
- Salt to taste
Toppings & Garnishes:
- ½ cup bean sprouts
- ¼ cup chopped fresh cilantro
- Lime wedges
- Hoisin sauce and Sriracha
Instructions to Make Quick and Easy Pho Soup – Step by Step
If you’ve ever thought making pho from scratch was too intimidating, this Step by Step guide will change your mind. We’re keeping things approachable, flavorful, and—most importantly—quick. You’ll be amazed by how rich and comforting your broth tastes in under an hour. Ready to dive in? Let’s walk through every detail, one satisfying step at a time.
Step 1: Build the Broth Base – The Foundation of Flavor
The secret to a great pho lies in its broth, and this Step by Step process begins there. Grab a large soup pot and toss in three onion quarters (save one for garnish later). Add the beef broth, chicken broth, and two cups of water—this combo gives your soup depth and balance. Next, stir in fish sauce, ginger slices, a cinnamon stick, sugar, star anise, and whole cloves. These simple ingredients are your magic makers; they infuse that classic Vietnamese aroma that’ll have your kitchen smelling like a cozy noodle shop.
Bring the pot to a boil over medium-high heat, then lower it to a gentle simmer. Let it bubble away uncovered for about 30 minutes. During this time, your broth will absorb all those warm, spicy notes from the cinnamon and star anise. Don’t rush this step—it’s where your flavor develops. If you want to make your broth extra aromatic, you can lightly char the onion and ginger first (a technique I also use in my Homemade Chickpea Potato Soup). It’s an optional trick but adds a beautiful smoky undertone.
Step 2: Soften the Rice Noodles – The Heart of the Bowl
While the broth does its thing, bring a second pot of water to a boil. Turn off the heat and add your rice noodles. This Step by Step method helps the noodles soften gently without getting mushy. Let them soak for 5 to 10 minutes, stirring every couple of minutes to prevent clumping. When they’re soft but still a little firm (think “al dente” for noodles), drain them in a colander and rinse with cold water to stop the cooking process. Set them aside—they’ll finish cooking later in the broth.
A quick note: rice noodles can be a bit tricky if left unattended, so if you’re a multitasker like most of us, keep an eye on them. If you’re a fan of noodle-based dishes, you might also love my Sticky Garlic Chicken Noodles for another quick dinner idea that’s packed with flavor.
Step 3: Strain the Broth – The Clear, Golden Magic
After 30 minutes of simmering, your broth will be rich and fragrant. Now it’s time to strain it so your soup has that beautiful, clear finish that makes pho so inviting. Set a fine mesh sieve or strainer over a large bowl and carefully pour the broth through, catching all the solids—onion, ginger, cloves, cinnamon, and star anise. Those have done their job; go ahead and discard them.
Return the clear, golden broth back to your pot. This Step by Step move might seem small, but it’s what separates homemade pho that looks professional from one that feels rustic and cloudy. If you ever want to use this method for other soups, check out my Healthy Tuscan Artichoke Soup, which uses a similar technique for clean, layered flavors.
Step 4: Cook the Noodles and Beef – Timing is Everything
Now for the fun part—bringing everything together. Bring your strained broth back to a gentle boil. Drop in the pre-soaked noodles and let them cook for just 30 seconds to a minute, until perfectly tender. This Step by Step timing ensures your noodles soak up just enough flavor without overcooking. Use tongs to divide the noodles evenly into serving bowls.
Next, lower the heat to a simmer and add your thinly sliced beef directly into the hot broth. Because the slices are so thin, they’ll cook in less than a minute. You’ll see the beef change from pink to tender brown almost instantly—it’s incredibly satisfying to watch. Once cooked, scoop the beef out with a slotted spoon and place it over the noodles in your bowls.
Here’s a little pro tip: if you want to switch things up, you can easily make a chicken version of this recipe using the same Step by Step method. My Slow Cooker Chicken Noodle Soup uses similar principles and tastes amazing when you’re craving comfort food with a lighter twist.
Step 5: Assemble and Serve – The Finishing Touch
Now that your broth, noodles, and beef are ready, it’s time to assemble your masterpiece. Taste the broth first—if you think it needs a touch more salt or fish sauce, go ahead and adjust it to your liking. Then ladle the hot broth over each bowl of noodles and beef. You’ll hear that little sizzle as the broth hits the fresh beef—it’s a promise of flavor to come.
Top each bowl with your reserved onion slices, bean sprouts, and chopped cilantro. Add lime wedges, hoisin sauce, and Sriracha on the side, so everyone at the table can customize their bowl. Some like it spicy, some prefer it tangy, and others (like my kids) will just keep adding hoisin until it turns into a sweet noodle party.
This Step by Step recipe isn’t just about cooking—it’s about creating a cozy, shareable experience. Pair it with something fresh like my Quick Southwest Chicken Salad or a side of Easy Greek Lemon Rice for a complete, balanced meal.
Step 6: Optional Add-Ons – Make It Your Own
If you’ve made it this far, you’ve mastered the Step by Step foundation of Quick and Easy Pho Soup. But don’t be afraid to play around! Add fresh Thai basil, sliced jalapeños, or even a soft-boiled egg for extra richness. Want a vegetarian twist? Substitute the beef with tofu and use vegetable broth instead—it’s still hearty and flavorful.
If you’re interested in other protein-packed soup ideas, take a peek at my High Protein Taco Soup or High Protein Creamy Taco Soup. Both recipes follow a similar Step by Step style that makes home cooking approachable and rewarding.
By the time you’ve finished this process, your kitchen will smell incredible, and you’ll have a pho bowl that looks and tastes restaurant-worthy—without spending all day in the kitchen. This Step by Step approach keeps things clear, calm, and achievable, even on your busiest nights.
What to Serve with Quick and Easy Pho Soup
Pho is a full meal on its own, but it pairs beautifully with light sides. Think fresh spring rolls, a crisp cucumber salad, or a tangy slaw. If you’re keeping dinner simple, a side of Easy Greek Lemon Rice adds a nice, citrusy contrast. And for dessert? Maybe a little something sweet like Greek Yogurt Banana Muffins to keep things wholesome but satisfying.
Key Tips for Making Quick and Easy Pho Soup
- Slice your beef super thin—it cooks fast, so thinner means tender.
- Don’t skip straining the broth. It’s what gives your pho that restaurant-style clarity.
- Adjust the balance of fish sauce and sugar to your taste—some like it saltier, others a touch sweeter.
- Add toppings at the table to keep everything fresh and crunchy.
- Want a little extra kick? Toss in thinly sliced jalapeños or Thai basil leaves.
Storage and Reheating Tips for Quick and Easy Pho Soup
If you somehow have leftovers (rare, but it happens), store the broth separately from the noodles to prevent them from getting soggy. The broth can chill in the fridge for up to three days or live happily in your freezer for up to three months. Reheat the broth over medium heat on the stove, then add noodles and toppings just before serving.
FAQs
Can I make this pho vegetarian? Absolutely—just use vegetable broth and skip the beef. Add tofu or mushrooms instead.
What kind of noodles should I use? Flat rice noodles, often labeled “pho noodles” or “rice sticks,” work best.
Can I prep this ahead? Totally! Make the broth a day ahead—it actually gets better overnight.
Final Thoughts
Quick and Easy Pho Soup proves that big flavor doesn’t need big effort. It’s warm, satisfying, and refreshingly doable for a busy weeknight. The combination of rich broth, soft noodles, and fresh herbs is comfort food at its best. If you’re craving another comforting bowl, you’ll also love High Protein Taco Soup or Healthy Crockpot Chicken Parmesan Soup. Now grab your chopsticks and enjoy a little taste of Vietnam—no plane ticket required.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Quick and Easy Pho Soup – A Comforting 50-Minute Meal
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering and boiling
- Cuisine: Vietnamese
- Diet: Low Fat
Description
This Quick & Easy Pho recipe brings the rich, aromatic flavors of traditional Vietnamese pho to your kitchen without the long simmering time. Featuring a fragrant broth infused with star anise, cinnamon, and cloves, tender thinly sliced beef, and fresh herbs, this dish offers a comforting and flavorful noodle soup you can prepare in about an hour.
Ingredients
Broth Ingredients:
- 1 medium yellow onion, quartered, divided
- 1 (14.5 oz) can low-sodium beef broth (1¾ cups)
- 1 (14.5 oz) can low-sodium chicken broth (1¾ cups)
- 2 cups water
- 1 tablespoon fish sauce
- 1 (1-inch) piece fresh ginger, thinly sliced (no need to peel)
- 1 cinnamon stick
- 2 teaspoons sugar
- 1 star anise pod
- 4 whole cloves
Noodles and Protein:
- 7 oz flat rice noodles
- 8 oz very thinly sliced beef, such as flat iron or flank steak
- Salt, to taste
Toppings & Garnishes:
- ½ cup bean sprouts
- ¼ cup chopped fresh cilantro leaves
- Lime wedges, for serving
- Hoisin sauce, for serving
- Sriracha, for serving
Instructions
1. Slice one of the onion quarters as thinly as possible and set aside for garnish. In a large pot, combine the remaining 3 onion quarters, beef broth, chicken broth, water, fish sauce, ginger, cinnamon stick, sugar, star anise, and cloves. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and let the broth simmer uncovered for 30 minutes to infuse the flavors.
3. While the broth simmers, bring a large pot of water to a boil. Remove from heat, add the flat rice noodles, and soak for 5 to 10 minutes until soft but not fully tender. Drain and rinse with cold water; set aside.
4. Strain the broth through a fine mesh strainer into a large bowl to remove the solids. Discard solids and return clear broth to the pot.
5. Bring the strained broth back to a boil. Add the soaked noodles and cook for 30 seconds to 1 minute until tender. Divide noodles into serving bowls.
6. Reduce the broth to a simmer and add the thinly sliced beef. Let simmer for about 1 minute until no longer pink. Use a slotted spoon to remove the beef and divide among the bowls.
7. Taste the broth and adjust salt if needed. Ladle hot broth over noodles and beef. Top with sliced onion, bean sprouts, and cilantro. Serve with lime wedges, hoisin sauce, and sriracha.
Notes
The broth can be made ahead and stored in the fridge for up to 3 days or frozen for 3 months. Use paper-thin beef slices to ensure quick cooking. Feel free to add Thai basil, scallions, or jalapeños for extra authenticity.
