📝 About This Recipe
Experience the soul-warming essence of Hanoi in a fraction of the time with this quick-service Pho recipe. By utilizing a high-quality store-bought broth infused with charred aromatics and toasted spices, we capture that signature 'simmered-all-day' depth in under 45 minutes. It’s a vibrant, aromatic balance of tender beef, silky rice noodles, and a garden of fresh herbs that brings the bustling energy of Asian street food right to your kitchen.
🥗 Ingredients
The Aromatic Base
- 1 large Yellow onion (peeled and halved)
- 3 inch piece Fresh ginger (sliced lengthwise)
- 4 whole Star anise
- 1 large Cinnamon stick
- 3 pieces Whole cloves
- 1 teaspoon Coriander seeds (toasted)
The Express Broth
- 8 cups Beef bone broth (high-quality, low sodium)
- 3 tablespoons Fish sauce (adjust to taste)
- 1 tablespoon Rock sugar (or brown sugar)
Noodles and Protein
- 12 ounces Dried rice sticks (medium width)
- 1 pound Beef eye of round (sliced paper-thin against the grain)
Fresh Garnishes
- 2 cups Bean sprouts (fresh and crunchy)
- 1 bunch Thai basil (leaves picked)
- 1/2 cup Cilantro (roughly chopped)
- 3 stalks Scallions (thinly sliced)
- 1 Fresh lime (cut into wedges)
- to taste Hoisin and Sriracha (for serving)
👨🍳 Instructions
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1
Char the aromatics: Place the halved onion and ginger slices directly over a gas flame or under a high broiler for 5-7 minutes until they are deeply charred and fragrant.
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2
Toast the spices: In a large dry pot over medium heat, add the star anise, cinnamon, cloves, and coriander seeds. Toast for 2-3 minutes until the aroma fills the room.
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3
Simmer the broth: Pour the beef broth into the pot with the toasted spices. Add the charred onion, ginger, fish sauce, and rock sugar.
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4
Infuse flavors: Bring the broth to a boil, then reduce heat and simmer uncovered for 20 minutes. This concentrates the flavors quickly.
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5
Prepare the noodles: While the broth simmers, soak the rice noodles in hot water for 10-15 minutes until pliable but still slightly firm. Drain and set aside.
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6
Prep the beef: Ensure your beef is sliced as thin as possible. Pro tip: Freeze the beef for 30 minutes before slicing to get paper-thin pieces.
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7
Strain the broth: Use a slotted spoon or fine-mesh strainer to remove the solids (onion, ginger, and spices) from the broth. Keep the broth at a rolling boil.
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8
Blanch the noodles: Divide the soaked noodles into 4 deep bowls. If they have stuck together, dip them in boiling water for 10 seconds just before serving.
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9
Assemble the protein: Top the noodles with the raw beef slices, spreading them out so they cook evenly when the broth is poured over.
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10
The 'Flash-Cook': Ladle the boiling hot broth directly over the raw beef slices. The heat from the broth will cook the thin beef instantly to a perfect medium-rare.
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11
Final Touch: Top each bowl with a handful of scallions and cilantro. Serve immediately with the side plate of garnishes.
💡 Chef's Tips
Freeze your beef for 30-45 minutes before slicing; it makes achieving those paper-thin, professional slices much easier. Always use a high-quality bone broth as your base, as it provides the gelatinous mouthfeel essential for a good Pho. Don't skip charring the onion and ginger; that smoky 'umami' note is what separates a quick Pho from a mediocre one. If you prefer your beef well-done, drop the slices into the boiling broth for 30 seconds before ladling into the bowl. Taste your broth at the end; if it lacks 'punch,' add a teaspoon of fish sauce or a pinch more salt.
🍽️ Serving Suggestions
Serve with a side of crispy Vietnamese spring rolls (Cha Gio) for a textural contrast. Pair with a cold glass of Thai Iced Tea or a crisp lager to cut through the warm spices. Provide small dipping dishes with a 50/50 mix of Hoisin and Sriracha for dipping the beef slices. Add a few slices of fresh jalapeño or bird's eye chili for those who enjoy an extra kick of heat. A side of pickled garlic or onions adds a wonderful acidic brightness to the rich broth.