Recipe

Simple Pho Recipe

A cozy, weeknight-friendly beef pho style soup with a bright, aromatic broth and juicy, tender slices of steak. Clear steps, accessible ingredients, big payoff.

By Matt Campbell

•

4.8

A steaming bowl of beef pho with rice noodles, thin slices of steak, cilantro, green onions, and lime wedges on a wooden table

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Pho is one of those dishes that feels like it should take all day, require a secret family recipe, and come with a side of culinary intimidation. The good news is you can make a deeply comforting bowl at home without turning your kitchen into a science project.

This is a weeknight pho style beef noodle soup that leans on a few smart shortcuts while still keeping the soul of the dish intact: a clear, aromatic broth that tastes like you actually cared, rice noodles that stay springy, and juicy, tender beef that cooks right in the bowl. The vibe is relaxed. The flavor is not.

A pot of pho broth simmering on a stovetop with onion and ginger halves floating on the surface

Why It Works

Big flavor, less drama: Charring onion and ginger adds that signature pho style depth fast.
Clear, clean broth: A gentle simmer plus a quick skim keeps it bright, not muddy.
Juicy and tender beef: Thinly sliced steak cooks from the hot broth so it stays soft, not overdone.
Customizable bowls: Everyone can build their own with herbs, lime, chiles, and sauces.

Pairs Well With

Vietnamese spring rolls (goi cuon) with peanut sauce
Quick cucumber salad with rice vinegar and sesame
Crispy egg rolls from the freezer, baked until blistered
Iced coffee or jasmine tea to balance the heat

Storage Tips

Keep It Fresh

Pho leftovers are all about separation. Store the components like you are running a tiny, delicious noodle bar.

Broth: Cool, then refrigerate in an airtight container up to 4 days. Freeze up to 3 months. Skim off any solidified fat before reheating if you want it lighter.
Noodles: Refrigerate up to 2 days. Toss with a tiny splash of neutral oil to reduce sticking. Reheat by dunking in hot water for 10 to 20 seconds.
Beef: If it is already cooked, store up to 3 days. Reheat gently in hot broth off the boil so it stays tender.
Herbs and bean sprouts: Best fresh. If you must store, wrap herbs in a lightly damp paper towel in a bag or container for 2 to 3 days. Bean sprouts are best within 1 to 2 days.

Best reheat move: Bring broth to a simmer, prep noodles and toppings, then pour broth over the bowl. Avoid boiling the assembled bowl unless you like overcooked noodles.

Common Questions

What cut of beef is best for juicy, tender pho?

Use a tender cut that can be sliced thin: ribeye is a great choice for flavor and softness, but sirloin, strip steak, or tenderloin work too. For a more traditional pho shop vibe, try eye of round or top round sliced paper thin. Freeze the steak for 15 to 20 minutes, then slice it paper thin against the grain.

Do I have to use bones?

No. Traditional pho often uses beef bones, but this simpler version uses a mix of beef stock and a small amount of fish sauce plus aromatics to build that savory backbone. If you want an upgrade, add a couple of marrow bones or oxtail pieces and simmer longer.

How do I keep the broth from tasting like plain beef stock?

Char the onion and ginger, toast the spices, and do not skip the fish sauce. Those three moves turn “stock” into “pho style.” Finish with lime and fresh herbs in the bowl for the pop.

Can I make pho ahead for meal prep?

Yes. Make the broth up to 3 days ahead, slice the beef, and prep toppings. Cook noodles right before serving, or store them separately so they do not absorb all the broth.

Is hoisin or sriracha required?

Not required, but very welcome. I like using them as dipping sauces for the beef, not dumping them into the broth, so the broth stays clean and fragrant.

Any allergy notes?

Fish sauce contains fish. Hoisin often contains soy and wheat. Check labels if you are cooking for allergies.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven (6 to 8 quarts)
Tongs
Fine-mesh strainer (or colander lined with cheesecloth)
Skimmer or large spoon for removing foam
Small skillet for toasting spices (optional but recommended)
Sharp knife for slicing steak thin
Mixing bowl for soaking or rinsing noodles

The first time I tried making pho at home, I treated it like a weekend project and still somehow ended up hungry and annoyed. Later I realized the part I actually wanted most was not the marathon, it was the moment you pour steaming broth over a bowl of noodles and everything wakes up. This version is my happy medium: enough ritual to feel special, simple enough that I can pull it off on a Tuesday, and just chaotic enough when everyone starts building their bowls like it is a topping buffet.

Simple Pho Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4 bowls

Ingredients

For the Broth

1 large yellow onion, halved
1 (3 to 4 inch) piece fresh ginger, halved lengthwise
2 whole star anise
1 cinnamon stick
4 whole cloves
1 teaspoon coriander seeds
Optional but nice: 1 teaspoon fennel seeds or 2 green cardamom pods
6 cups beef stock (low sodium if possible)
2 cups water
2 to 3 tablespoons fish sauce, to taste
1 to 2 teaspoons sugar (white or rock sugar), to taste
1 teaspoon kosher salt, to taste

For the Bowls

8 ounces dried rice noodles (banh pho), medium width
10 to 12 ounces ribeye, sirloin, or eye of round, sliced paper thin against the grain
2 cups bean sprouts
1 cup fresh cilantro leaves
1 cup Thai basil or regular basil leaves
3 scallions, thinly sliced
1 to 2 limes, cut into wedges
1 fresh jalapeno or Thai chiles, thinly sliced (optional)
Hoisin sauce and sriracha (optional)

Optional add-ins: thinly sliced white onion, cooked shredded chicken, sautéed mushrooms, or soft boiled eggs if you want a few nontraditional but delicious extras.

Instructions

Make the Broth

Char the aromatics: Heat a dry skillet or your pot over medium-high. Place the onion halves and ginger cut-side down and let them get deeply browned in spots, 5 to 8 minutes. This is flavor. A little black is fine.
Toast the spices: In the same skillet (or a small pan), carefully pour out any loose burnt bits and wipe the skillet if needed. Let it cool 30 seconds so the spices do not scorch on contact. Toast star anise, cinnamon, cloves, coriander, and any optional fennel or cardamom for 30 to 60 seconds until fragrant. Do not walk away. They go from toasted to bitter fast.
Simmer gently: Add beef stock and water to a large pot. Add charred onion, ginger, and toasted spices. Bring to a simmer, then reduce heat to maintain a gentle, lazy bubble. Skim any foam that rises in the first 10 minutes.
Season it like pho style: Simmer 35 to 45 minutes. Stir in fish sauce, sugar, and salt. If you want a simple starting point, try 2 tablespoons fish sauce, 1 teaspoon sugar, and 1 teaspoon kosher salt, then adjust. You want savory depth, a tiny whisper of sweetness, and a clean finish.
Strain: Strain broth through a fine-mesh strainer into a clean pot. Keep it hot.

Prep Noodles and Beef

Slice the steak thin: If needed, freeze steak 15 to 20 minutes so it firms up. Slice paper thin against the grain. Set aside. The broth will cook it.
Cook the noodles: Cook rice noodles according to package directions until tender but still springy. Drain and rinse briefly with cool water to stop the cooking. Right before serving, you can dunk the noodles in hot water for 10 to 20 seconds to warm them back up.

Assemble and Serve

Warm the bowls: Optional but nice. Rinse bowls with hot water so the broth stays hotter longer.
Build: Divide noodles among bowls. Top with raw sliced beef, scallions, and a handful of sprouts. Add a small handful of herbs too, or save them for the top.
Pour and cook the beef: Bring the strained broth back to a near-boil (especially if you are cooking raw beef in the bowl), then ladle piping hot broth over the beef. The slices should turn from red to just cooked in 20 to 40 seconds. If you like it more done, let it sit a minute, or briefly dunk the beef in the simmering broth before serving.
Finish like you mean it: Add cilantro, basil, lime, and chiles. Serve hoisin and sriracha on the side.

Matt tip: If your broth tastes flat, it is usually missing one of these: salt, fish sauce, or lime. Add a little at a time and taste after each tweak.

Nutrition information is estimated.

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