Quick Beef Pho

This quick and easy beef pho recipes gives you a deep flavored broth, slurpy noodles, and fresh toppings that are perfect for a weeknight meal.

Course Soup

Cuisine Vietnamese

Keyword easy beef pho, quick beef noodle soup, quick beef pho recipe, quick easy pho recipe, quick steak pho, simple beef pho ingredients

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 427kcal

Author Shannah Coe

In a large pot, combine beef bouillon, beef broth, fish sauce, soy sauce, and coconut sugar. Stir to combine and dissolve sugar.
2 Tablespoons beef “better than bouillon”, 32 ounces beef broth or stock, 1 Tablespoon fish sauce, 1 Tablespoon soy sauce or tamari, 1 teaspoon coconut sugar
Add ginger, onion, cloves, star anise, and cinnamon. Heat over medium heat until broth begins to boil. Reduce heat to low and cook for 20 minutes.
1- inch piece fresh ginger
Strain broth through fine mesh sieve or cheesecloth to remove the solids.
1 yellow onion, 2 whole cloves, 2 whole star anise, 1 cinnamon stick

Add thinly sliced onion, bean sprouts, cooked rice noodles, and 3-4 slices of beef to serving bowls.
16 ounces thinly sliced or shaved beef, ½ onion, 2 Tablespoons bean sprouts, 8 ounces rice noodles
Divide the strained broths between the serving bowls.
Serve soup with lime wedges, Thai basil leaves, hoisin, and Sriracha.
Optional: lime wedges, hoisin, sriracha, Thai basil

For rice stick or thinner noodles, you can instead of boiling the rice noodles, you can soak in very hot water for 5-10 minutes. Then, add to the hot broth. For thicker noodles, such as the thickness of linguine, you will need to boil for 5 minutes.
Very thinly sliced beef will cook to medium quickly and easily in the hot broth. If your beef is a thicker cut slice or you prefer it well done, you can cook prior to adding to the serving bowl.
To freeze the broth, transfer strained broth to freezer friendly container. Let cool completely and then freeze for up to 3 months. Thaw and reheat to continue assembling the soup.