There is nothing quite like a steaming bowl of pho to warm your soul and excite your taste buds, and that’s exactly why I am so thrilled to share with you My Easy Version – Beef Pho Recipe. This simplified take on the classic Vietnamese noodle soup captures all the fragrant spices, tender beef, and fresh herbs that make pho a beloved comfort food around the world, while being perfectly approachable for a weeknight dinner. Trust me, once you try this recipe, you’ll be creating bowls of flavorful magic in no time and craving it on the regular.
Ingredients You’ll Need
The beauty of My Easy Version – Beef Pho Recipe lies in its simplicity; each ingredient plays a key role in building that rich, aromatic broth and vibrant, fresh finish. From the warming cinnamon stick to the bright splash of lime and fragrant Thai basil, every addition creates layers of flavor and texture that sing in harmony.
- 8 cups low-sodium beef broth: The hearty base that carries all the delicious flavor without being too salty.
- 1 tablespoon soy sauce: Adds umami depth and a subtle savory note.
- 1 tablespoon fish sauce: Essential for authentic pho flavor, bringing that distinct salty tang.
- 1-inch piece fresh ginger (sliced): Adds a warm, spicy aroma that brightens the broth.
- 2 cloves garlic (smashed): Gives a subtle pungency that rounds out the broth’s complexity.
- 1 cinnamon stick: Infuses an inviting sweetness and spice that is signature to pho.
- 2 whole star anise: Brings that unmistakable licorice-like fragrance typical of pho broth.
- 8 ounces rice noodles (flat, medium-width): The chewy, delicate noodles that soak up all the yummy broth.
- 8 ounces thinly sliced beef (sirloin or eye of round): Cooks quickly when the hot broth is poured over, staying tender and juicy.
- 1/2 onion (thinly sliced): Adds a mild sweet crunch and a bit of texture contrast.
- 1 cup bean sprouts: Provides a fresh, crisp bite to balance the rich broth.
- 1/4 cup fresh cilantro leaves: Brightens the bowl with an herbal, slightly citrusy kick.
- 1/4 cup fresh Thai basil leaves: Adds a fragrant, peppery note that’s pure pho magic.
- 1 lime (cut into wedges): For squeezing over to add a refreshing, tangy lift.
- 1–2 green onions (sliced): Offers a mild oniony punch with a vibrant green color.
- Hoisin sauce and sriracha (optional): For those who love an extra dimension of sweet and heat.
How to Make My Easy Version – Beef Pho Recipe
Step 1: Infuse the Broth
Start by bringing your low-sodium beef broth to a gentle simmer over medium heat. Adding soy sauce, fish sauce, sliced ginger, smashed garlic, cinnamon stick, and star anise now is where the magic begins. Let these aromatics bubble away uncovered for about 20 to 25 minutes, allowing the flavors to deepen and mingle perfectly. This step builds the soul of your pho—rich, fragrant, and inviting.
Step 2: Prepare the Noodles
While the broth is getting all cozy and flavorful, cook the rice noodles according to the package instructions until just tender. Once done, drain them well and set aside. These noodles are the heart of the dish—they need to be perfectly soft but with a slight chew to hold up to the luscious broth.
Step 3: Strain and Keep Warm
After your broth has infused, strain out all the ginger, garlic, cinnamon stick, and star anise to create a silky smooth liquid. Return this fragrant broth to the pot and keep it on low heat so it stays piping hot and ready to cook the beef instantly when assembled.
Step 4: Assemble Your Pho Bowls
Divide the cooked noodles between your serving bowls. Add the thinly sliced raw beef and onions on top—the heat of the broth will gently cook the beef to tender perfection once ladled over. Pour the steaming broth over each bowl to bring everything together in a comforting, soul-satisfying harmony.
How to Serve My Easy Version – Beef Pho Recipe
Garnishes
Garnishes are what elevate My Easy Version – Beef Pho Recipe from great to absolutely unforgettable. Top each bowl with crunchy bean sprouts, sliced green onions, fresh cilantro, and Thai basil leaves for bursts of freshness and color. A squeeze of lime right before eating adds that perfect zesty brightness that awakens all the flavors.
Side Dishes
This pho stands beautifully on its own, but if you want to go the extra mile, simple side dishes like crispy spring rolls or a light Vietnamese salad make wonderful companions. They add contrasting textures and keep the meal exciting from start to finish.
Creative Ways to Present
For a fun twist, serve all the garnishes on a platter and let everyone customize their pho bowls as they like. You could also drizzle hoisin sauce and sriracha directly on the beef or offer small dipping bowls on the side. Presentation that invites interaction always makes the meal more memorable.
Make Ahead and Storage
Storing Leftovers
Pho leftovers are a real treat the next day. Store the broth separately from the noodles and beef in airtight containers in the refrigerator to prevent sogginess. This way, everything stays fresh and ready for a quick reheat.
Freezing
You can freeze the broth easily in portions for up to three months. Just let it cool completely first, then transfer to freezer-safe containers. Avoid freezing the noodles and beef as they can become mushy once thawed.
Reheating
When ready to enjoy leftovers, gently reheat the broth on the stove until steaming hot, then add fresh noodles and thinly sliced beef to each bowl, pouring the hot broth on top to cook the beef as you did originally. This method keeps the texture fresh and flavors vibrant.
FAQs
Can I make this pho vegetarian?
Absolutely! Substitute the beef broth with a rich vegetable broth and swap beef for tofu or mushrooms to keep things hearty and delicious. Just keep the aromatics and spices to maintain that classic pho flavor.
Is it necessary to use both soy sauce and fish sauce?
Yes, both add unique umami layers—soy sauce contributes a mild, savory note while fish sauce brings essential salty depth and that distinctive pho taste. However, you can adjust quantities based on your preference.
How thin should the beef be sliced?
Very thin slices, almost paper-thin, are best for this recipe. This allows the hot broth to cook the beef quickly without overcooking, keeping it tender and juicy.
Can I prepare the broth in advance?
For sure! Making the broth a day ahead actually helps the flavors develop even more. Just cool and refrigerate overnight, then reheat before serving.
What type of rice noodles work best in this recipe?
Medium-width flat rice noodles are ideal since they have the perfect balance of chewiness and soak up the broth beautifully. Thin vermicelli noodles can work but may become too soft quickly.
Final Thoughts
My Easy Version – Beef Pho Recipe is a fantastic way to enjoy authentic Vietnamese flavors without the fuss. It’s comforting, fresh, and bursting with layers of taste that will have you coming back for more. I wholeheartedly encourage you to try this at home—gather your ingredients, follow these simple steps, and soon you’ll be sharing your own pho-love stories with family and friends. Happy cooking!
Print
My Easy Version – Beef Pho Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Description
This My Easy Version – Beef Pho Recipe offers a flavorful and comforting Vietnamese noodle soup made with a fragrant broth infused with ginger, garlic, cinnamon, and star anise. Thinly sliced beef is cooked quickly by ladling hot broth over it, paired with tender rice noodles and fresh herbs for an authentic yet simple meal that’s perfect for any day.
Ingredients
Broth Ingredients
- 8 cups low-sodium beef broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1-inch piece fresh ginger, sliced
- 2 cloves garlic, smashed
- 1 cinnamon stick
- 2 whole star anise
Main Ingredients
- 8 ounces rice noodles, flat and medium-width
- 8 ounces thinly sliced beef (such as sirloin or eye of round)
- 1/2 onion, thinly sliced
Garnishes
- 1 cup bean sprouts
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves
- 1 lime, cut into wedges
- 1–2 green onions, sliced
- Hoisin sauce and sriracha for serving (optional)
Instructions
- Prepare the broth: In a large pot, bring the beef broth to a simmer over medium heat. Add the soy sauce, fish sauce, sliced ginger, smashed garlic, cinnamon stick, and star anise. Let the broth simmer uncovered for 20 to 25 minutes to infuse the rich and aromatic flavors.
- Cook the noodles: While the broth is simmering, cook the rice noodles according to the package directions until tender. Drain the noodles well and set them aside to be added to the soup bowls later.
- Strain the broth: Once the broth has developed the flavors, strain out the aromatics—ginger, garlic, cinnamon stick, and star anise—using a fine mesh sieve. Return the clear broth to the pot and keep it warm over low heat.
- Assemble the bowls: Divide the cooked rice noodles among the serving bowls. Top the noodles with thinly sliced raw beef and the sliced onions.
- Cook the beef with hot broth: Ladle the hot broth directly over the raw beef and onions in each bowl. The heat of the broth will quickly cook the thinly sliced beef.
- Garnish and serve: Finish each bowl by garnishing with bean sprouts, sliced green onions, fresh cilantro, Thai basil, and lime wedges. Serve with hoisin sauce and sriracha on the side for added flavor if desired.
Notes
- For a quicker meal, use store-bought pho broth or skip the aromatics and season the broth with extra fish sauce and lime juice.
- Ensure the beef is very thinly sliced so it cooks quickly when hot broth is poured over it.
- You can adjust the level of spice and sweetness by adding hoisin sauce or sriracha according to your preference.
