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vietnamesesoupdairy free

Quick Vietnamese Pho (Beef Noodle Soup)

4.9(71 reviews)

Aromatic star-anise broth, tender rice noodles, paper-thin beef finished with basil, lime, and bean sprouts. Vietnam in a bowl, in under an hour.

Total time:
1 hr
Servings:
4
Per serving:
380 kcal
Cost per serving:
$4.20
Difficulty:
medium
Quick Vietnamese Pho (Beef Noodle Soup)

Step-by-step

  1. Char halved onion and ginger over open flame or under broiler 2 minutes per side until blistered.

  2. Toast star anise, cloves, cinnamon, cardamom, coriander, fennel in a dry pan 1 minute. Wrap in cheesecloth.

  3. Combine bones, charred aromatics, spice bundle, fish sauce, sugar, salt, and 8 cups water. Simmer 40 minutes.

    40 min timer

  4. Cook rice noodles per package directions. Divide between 4 bowls.

  5. Top each bowl with raw beef slices. they cook from the hot broth.

  6. Strain broth. Ladle boiling hot over noodles and beef. Beef should turn brown in seconds.

  7. Serve with bean sprouts, basil, lime, jalapeño, sriracha, and hoisin on the side.

Cook's tip

Slice beef partially frozen for paper-thin pieces. The broth must be boiling when poured or beef stays raw.

Storage

Refrigerate broth 4 days. Cook noodles fresh.

Freezer: Freeze broth 3 months.

Nutrition per serving

Calories
380
Protein
22g
Carbs
56g
Fat
8g
Fiber
3g
Sugar
6g
Sat Fat
3g
Sodium
1380mg

Estimates based on USDA FoodData Central. See our nutrition disclaimer.

Frequently asked questions

No bones?

Use 8 cups quality beef broth. Skip the simmering. Still good, less depth.

Chicken pho?

Sub bones with bone-in chicken. Simmer 45 minutes. Shred chicken for the bowl.

Reviews

4.9(71 reviews)

Tola O.

3 days ago

Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.

✓ Would make again

Marcus B.

1 week ago

First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.

✓ Would make again

Aisha K.

2 weeks ago

Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.

✓ Would make again

Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.

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