Vietnamese Beef Pho Noodle Soup
A simplified version of the classic Vietnamese pho with fragrant broth, tender beef, and fresh garnishes, perfect for a comforting weeknight dinner.
Ingredients
Broth Ingredients
- 8 cups beef broth store-bought or homemade
- 1 large onion, quartered
- 2 inches ginger, sliced
- 2 pieces star anise
- 1 stick cinnamon
- 1 teaspoon coriander seeds
- 1/2 teaspoon whole cloves
- 1 pound beef sirloin, thinly sliced partially freeze for easier slicing
Noodle and Garnish Ingredients
- 8 oz rice noodles wide or medium—follow package timing
- to taste fresh cilantro for garnish
- to taste green onions, sliced for garnish
- to taste bean sprouts for garnish
- 1 each lime wedges for serving
- to taste sriracha or hoisin sauce for serving
Instructions
Prepare the Broth
- Place the beef broth, quartered onion, sliced ginger, star anise, cinnamon stick, coriander seeds, and cloves in a large pot.
- Bring to a gentle boil, then lower heat and simmer uncovered for 30 minutes to develop the aromatics.
- Strain the broth through a fine mesh strainer into a clean pot. Discard solids and taste the broth.
- Season with salt or a splash of fish sauce as needed.
Cook the Beef and Noodles
- Bring the strained broth back to a simmer.
- Add the thinly sliced beef in a single layer and poach just until it turns barely pink and tender, about 30–60 seconds depending on thickness.
- Remove from heat.
- Meanwhile, cook the rice noodles in a separate pot according to package directions. Drain and rinse briefly under cold water to stop cooking and prevent sticking.
Assemble the Bowls
- Divide noodles among bowls.
- Ladle hot broth and beef over the noodles.
- Top with cilantro, sliced green onions, and bean sprouts.
- Serve with lime wedges and offer sriracha or hoisin on the side.
Notes
Refrigerate cooled broth and beef for up to 3–4 days. Store noodles and garnishes separate to prevent sogginess. Strained broth can be frozen for up to 3 months.