Vietnamese Pho Express Bowl (Printer View)

A quick, flavorful bowl featuring tender meat, fresh herbs, and aromatic broth for an easy satisfying meal.

# Components:

→ Broth

01 - 8 cups low-sodium beef or chicken broth
02 - 1 small onion, peeled and halved
03 - 2-inch fresh ginger, sliced
04 - 3 whole star anise
05 - 1 cinnamon stick
06 - 3 whole cloves
07 - 1 tablespoon fish sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sugar
10 - Salt, to taste

→ Noodles & Meat

11 - 10 ounces dried or fresh flat rice noodles (bánh phở)
12 - 10 ounces beef sirloin or eye round, thinly sliced (alternative: chicken breast)

→ Garnishes

13 - 1 cup bean sprouts
14 - 1 small bunch fresh Thai basil
15 - 1 small bunch fresh cilantro
16 - 2 scallions, thinly sliced
17 - 1 small red chili, thinly sliced (optional)
18 - 1 lime, cut into wedges
19 - Hoisin sauce, for serving
20 - Sriracha, for serving

# Method:

01 - Combine broth, onion, ginger, star anise, cinnamon stick, and cloves in a large pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
02 - Add fish sauce, soy sauce, sugar, and salt. Simmer for an additional 5 minutes. Strain the broth to remove solids and return the clear liquid to the pot. Keep hot over low heat.
03 - Cook rice noodles according to package instructions. Drain and divide evenly among four large serving bowls.
04 - Lay thinly sliced beef or chicken atop the noodles in each bowl.
05 - Pour hot broth directly over the meat and noodles to cook the slices instantly.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and chili. Serve with lime wedges, hoisin sauce, and Sriracha on the side.

# Expert Advice:

01 -
  • The whole house fills with the smell of star anise and ginger within minutes, and somehow it tastes like you've been simmering broth all day.
  • You get to customize every single topping, so everyone at the table builds exactly what they crave.
  • It's the kind of meal that feels indulgent but leaves you energized instead of heavy.
02 -
  • The beef must be sliced incredibly thin—if it's even slightly thick, it won't cook through from the broth alone and you'll end up with raw centers.
  • Everything moves fast once the broth is poured, so have your toppings prepped and ready before you start ladling, or you'll be scrambling.
  • Don't strain the broth too early or it'll cool down; keep it simmering until the moment you serve, or reheat gently if needed.
03 -
  • Freeze the beef or chicken slightly before slicing so your knife glides through and you get those perfect, even pieces that look professional.
  • Make your broth in a batch and freeze it in portions—you'll never have an excuse to skip pho again on a busy weeknight.
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