There are few meals in the world more comforting than a steaming, aromatic bowl of Pho (pronounced “fuh”). As a staple of traditional Vietnamese cuisine, an authentic bowl of this beloved noodle soup typically requires simmering beef or chicken bones all day long to extract a deeply rich, complex broth.
However, if you are craving those warm, fresh, and cozy flavors on a busy weeknight, this quick and easy adaptation delivers an incredibly satisfying bowl in just one hour! By utilizing high-quality canned broth and infusing it with traditional aromatics, you can achieve that signature restaurant-quality depth without the all-day stovetop commitment.
The Secret to a Fast, Flavorful Broth
The magic of this 30-minute broth lies in the technique. First, you briefly cook fresh ginger and halved yellow onions in a dry pot to release their natural oils. Then, you build the liquid base using chicken, beef, or vegetable broth, enhanced by a carefully curated spice blend of whole cloves, coriander, and a cinnamon stick.
To achieve that signature umami-rich, savory profile, the broth is seasoned with a dash of soy sauce, chili paste, fish sauce, and sweet hoisin sauce.
Customizing Your Protein and Garnishes
This recipe is highly versatile, allowing you to choose your favorite protein.
- Beef Pho (Phở Bò): Use thinly sliced sirloin, flank steak, or brisket.
- Chicken Pho (Phở Gà): Use thinly sliced boneless, skinless chicken breasts.
- Pork or Shrimp: Sear a seasoned pork tenderloin, or drop in raw, peeled shrimp during the final minutes of cooking.
Pro Tip: To get your meat sliced paper-thin (which ensures it cooks instantly and remains tender), place your steak or chicken in the freezer for 45 minutes to an hour before slicing it against the grain.
Once your protein is cooked and your rice vermicelli noodles are soft, the true fun begins: the garnishes! A proper bowl of pho relies heavily on fresh, crisp toppings. Serve your bowls piled high with fresh bean sprouts, Thai basil, cilantro, chopped green onions, and jalapeños. Finish with a bright squeeze of fresh lime juice and a heavy drizzle of Sriracha for heat!
Also Read : Corndogs Recipe
Quick and Easy Homemade Pho
6
servings20
minutes40
minutes178
kcalIngredients
The Base:
8 oz dried rice vermicelli noodles (or any thin rice noodle)
Desired meat: chicken, pork, steak, or raw shrimp (see notes)
1 large yellow onion, quartered
2 (2-inch pieces) fresh ginger, unpeeled and halved length-wise
The Broth:
6 cups broth (chicken, beef, or vegetable, depending on protein choice)
2 cups water
1/4 tsp ground coriander
1 whole clove (optional)
1 1/2 tbsp fish sauce (or less, to taste preference)
1/4 tsp hoisin sauce
1/4 tsp soy sauce
1/4 tsp red chili paste (Sambal Oelek)
1 stick cinnamon
Kosher salt and freshly ground black pepper, to taste
The Garnishes:
4 green onions, chopped
2 fresh jalapeño peppers (or red Thai chili peppers), thinly sliced and seeded
1 bunch fresh cilantro, chopped
1 bunch Thai basil leaves
1 cup fresh bean sprouts
2 limes, cut into wedges
Sriracha hot sauce (optional)
Directions
- Aromatize the Veggies: Place a large, dry soup pot over medium heat. Add the onion quarters and ginger pieces. Cook for 4 minutes, stirring occasionally, until slightly fragrant and charred.
- Simmer the Broth: Add the broth, water, ground coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick, and a pinch of salt and pepper to the pot. Bring the mixture to a slow boil, then reduce the heat to low and let it simmer for at least 30 minutes.
- Prepare the Noodles: Meanwhile, prepare the rice noodles according to the package instructions. Once soft, drain, rinse well with cold water to stop the cooking, and set aside.
- Prep the Garnishes: Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges, and sliced chilies.
- Cook the Meat: 1 to 5 minutes before the broth is done simmering, add your desired meat to the pot to cook just until done (2-3 minutes for raw, thinly sliced chicken or pork; 1-2 minutes for shrimp or thinly sliced steak).
- Strain: Use a slotted spoon to fish out and discard the ginger pieces, whole clove, cinnamon stick, and large onion chunks from the broth.
- Assemble and Serve: Divide the cooked rice noodles among 6 deep serving bowls. Ladle the piping hot broth and meat over the top. Pile high with your favorite garnishes and enjoy immediately!
Notes
- Leftover Protein: This is a fantastic recipe to use up leftover cooked meat like rotisserie chicken or shredded beef. Simply add the cooked meat to the bowls with the noodles and ladle the hot broth directly over it to warm it through.
- Vegetarian/Vegan Pho: Substitute vegetable or mushroom stock, swap the meat for sautéed mushrooms and baby bok choy, and omit the fish sauce entirely (or use a vegan alternative).
- Instant Pot Method: Turn IP to Sauté and cook the onion and ginger for a few minutes. Turn the pot off. Add the broth, spices, sauces, and salt/pepper (do not add extra water). Seal the lid and cook on Manual/High pressure for 15 minutes, followed by a quick release. Turn back to Sauté, add your thinly sliced meat, and cook until done. Assemble over separately cooked noodles.
- Make Ahead & Freezing: The broth can be made several days in advance. Let it cool, cover, and store it in the refrigerator. You can also freeze the finished broth (without noodles or meat) in a freezer-safe container for 4 to 5 months.
