Pho (Vietnamese Noodle Soup)
This pho soup recipe will have you slurping a big bowl of steaming hot pho in less than 60 minutes! The easy broth is bursting with beefy, earthy, complex yet delicate flavors laced with quintessential cinnamon, star anise, cloves and cardamon. I’ve shortcut the long simmering processes by using quality beef bone broth then adding charred onions and ginger and toasted spices, then simmering for just 45 minutes while you prep the garnishes. To your rich, savory pho broth, you can add beef, chicken, pork or shrimp along with your chewy rice noodles, a handful of fresh herbs and a splash of lime juice, hoisin and sriracha. This pho recipe also earns major points because it can be prepped ahead or frozen and then just warmed when ready, so you can sit back and enjoy pho in your slippers just the way you like it!
Pho is most commonly made with beef but may use whatever protein you desire. If using steak, chicken or pork, you will need to slice them razor thin in order for the protein to cook in the broth upon contact.
Homemade pho is pretty straightforward, but here is a summary of tips and tricks to make life easier and your pho more delicious:
You should wait to assemble the bowls of pho until you’re ready to eat them, but you can prepare the individual components ahead of time: