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.