This Vietnamese-style beef pho pairs a fragrant, quick-simmered broth with rice noodles, sliced steak and fresh herbs. The recipe makes two bowls, using 70 g (about 2½ oz) of dry noodles per serving; pho varies by region and household, and this approachable version keeps the broth practical without claiming to be the only traditional style.
Ingredients
- 1 medium yellow onion, about 5 oz (140 g), peeled and halved
- 1 piece fresh ginger, about 2 in (5 cm) long or 1½ oz (40 g), sliced lengthwise
- 2 whole star anise
- 1 small cinnamon stick, about 2 in (5 cm)
- 3 whole cloves
- 1 tsp (2 g) coriander seeds
- 4 cups (950 ml) low-sodium beef stock
- 2 tbsp (30 ml) fish sauce
- 1 tsp (4 g) granulated sugar
- ¼ tsp (1.5 g) fine salt, plus more to taste
- 12 oz (340 g) boneless beef sirloin steak, about 1 in (2.5 cm) thick
- 5 oz (140 g) dried flat rice pho noodles, divided into two 2½ oz (70 g) portions
- 1 cup (25 g) bean sprouts
- ½ cup (10 g) fresh Thai basil leaves, or regular basil
- ¼ cup (12 g) fresh cilantro leaves
- 2 scallions, about 1 oz (30 g), thinly sliced
- 1 lime, about 2 oz (55 g), cut into wedges
- 1 small red chile, about ½ oz (15 g), thinly sliced, optional
- 1 tsp (5 ml) neutral cooking oil
Instructions
- Get organized. Set out the ingredients and a large saucepan, a skillet, a thermometer, and two soup bowls. Peel and halve the onion, slice the ginger, and prepare the herbs and garnishes. Keep the steak refrigerated while you prepare the broth ingredients, then take it out shortly before cooking. This preparation takes about 20 minutes, including washing and chopping the toppings.
- Char the onion and ginger. Heat a dry skillet over medium-high heat. Set the onion halves cut-side down and add the ginger slices. Cook for about 5 minutes, turning the ginger once, until the onion has dark brown patches and the ginger is lightly charred. A few dark marks add a gently smoky depth; do not let the aromatics burn black all over. Transfer them to the saucepan.
- Toast the spices and simmer the broth. In the same skillet, toast the star anise, cinnamon, cloves and coriander seeds for about 1 minute, shaking the pan so they do not scorch. Add them to the saucepan with the beef stock, fish sauce, sugar and salt. Bring the liquid to a boil, then lower the heat and simmer uncovered for 30 minutes. Keep it at a quiet simmer rather than a rolling boil, which can make the broth cloudy and reduce it too quickly.
- Cook the steak safely. When the broth is nearly done, pat the steak dry and season it lightly with a little of the measured salt. Heat the oil in the skillet over medium-high heat. Cook the steak for about 4–5 minutes per side, adjusting for thickness, until a food thermometer inserted into the thickest part reads 145°F (63°C). USDA FSIS lists 145°F (63°C) as the safe minimum for whole cuts of beef; let the steak rest for at least 3 minutes before slicing it thinly across the grain. If it needs longer to reach temperature, continue cooking and check again rather than relying on color alone.
- Strain and season the broth. After 30 minutes, remove the saucepan from the heat. Pour the broth through a fine-mesh strainer into a clean pot or heatproof bowl, discarding the spices, onion and ginger. Taste it and add a little more fish sauce or salt if needed. Keep the strained broth hot over low heat while you prepare the noodles; avoid boiling it hard.
- Cook the rice noodles. Bring a separate pot of water to a boil. Cook the noodles according to the package directions; for the timing in this recipe, allow about 4 minutes, checking early because brands and noodle widths differ. They should be tender but still have a slight spring. Drain and rinse briefly with warm water if the package recommends it or if they seem sticky. Divide them between the two bowls.
- Assemble and serve. Slice the rested steak thinly across the grain and arrange it over the noodles. Ladle the hot broth into the bowls, dividing it evenly. Add bean sprouts, basil, cilantro and scallions, then serve with lime wedges and chile on the side. The toppings can be added at the table so everyone can choose how much freshness, acidity or heat to add.
Tips
- Choose the right noodles. Look for dried flat rice noodles labeled pho noodles or bánh phở. Width varies: medium-width noodles are easy to eat in soup, while wider ones feel more substantial. If your packet gives a soaking method rather than boiling, follow its directions and use the same 70 g dry portion per bowl.
- Keep the broth balanced. Low-sodium stock gives you room to adjust the fish sauce and salt at the end. If the broth tastes too strong, add a splash of hot water; if it tastes flat, add fish sauce a teaspoon at a time. Lime is best added to the individual bowl, not the whole pot.
- Slice steak across the grain. Look for the direction of the muscle fibers and cut across them into thin slices. This makes each bite easier to chew. A very thick steak takes longer than the stated pan time, so use the thermometer reading—not the clock—as the safety check.
- Use substitutions thoughtfully. If Thai basil is hard to find, regular basil works, though it has a sweeter, less anise-like aroma. Ground coriander can replace the seeds, but it may cloud the broth; use ¼ tsp (about 0.5 g) and strain carefully. Soy sauce can replace fish sauce for a different, less savory flavor, starting with 1 tbsp (15 ml) and adjusting to taste.
Serving Suggestions
Serve pho as soon as it is assembled, while the broth is steaming and the noodles are hot. Put extra bean sprouts, herbs, lime wedges and sliced chile on a shared plate, with the lime and chile offered separately so each person can season their own bowl. A small dish of hoisin sauce or chile sauce is also common at the table, but use it sparingly at first: both can quickly change the balance of the broth. For a larger meal, pair the bowls with a simple cucumber salad or lightly dressed greens rather than another heavy dish.
For the best texture, make sure the noodles are drained well before they go into the bowls. If they sit in water, they can become swollen and dilute the soup. The listed 70 g dry amount makes a moderate noodle portion; increase it slightly for bigger appetites, but cook any extra noodles separately so the broth stays clear and flavorful.
Variations
For a more aromatic broth, add one extra star anise or a small piece of cinnamon, but change only one spice at a time so the flavor does not become overpowering. A few thin slices of fresh ginger added after straining give a brighter ginger note. You can also replace some or all of the sirloin with thinly sliced flank steak, provided each piece is cooked to the required safe temperature. Flank has a more pronounced grain, so slice it especially thinly across that grain.
To make the bowl without beef, use vegetable stock and replace the steak with firm tofu, about 8 oz (225 g), browned in a skillet. The result is a vegetarian-inspired noodle soup rather than a traditional beef pho broth; check that the stock and any sauces are suitable for your dietary needs. For a milder bowl, leave out the chile and serve it at the table. For more tang, add an extra lime wedge rather than increasing the sugar or fish sauce in the whole pot.
Storage and Reheating
For best quality, store the broth, cooked steak, and noodles separately in shallow, covered containers. Refrigerate them within 2 hours of cooking. The cooked components keep for 3–4 days in the refrigerator; keep fresh herbs, sprouts and lime separate and use them promptly. Cooked rice noodles may firm up or stick as they chill, so a small splash of water can help loosen them.
Reheat only the amount you plan to eat. Warm the broth in a saucepan until steaming, and heat leftover steak and noodles in the broth or separately. USDA FSIS recommends reheating leftovers to 165°F (74°C); check with a food thermometer, particularly if you are reheating a larger portion. The steak may become firmer when reheated, so adding it to the hot broth near the end helps limit extra cooking. Do not leave a bowl at room temperature for more than 2 hours, and discard leftovers that have been left out longer.
Frequently Asked Questions
Is 70 g of dry rice noodles enough for one bowl?
Yes. Seventy grams (about 2½ oz) of dry noodles is a practical portion for a bowl with broth, steak and toppings. It expands as it cooks. If you prefer a noodle-heavy bowl, add a little more, but keep the noodles in proportion to the broth so the soup is not crowded.
Can I use fresh pho noodles instead of dried?
Yes. Fresh rice noodles cook much faster and may only need a brief blanch or a rinse in hot water, depending on the package. Follow the package instructions and do not cook them for the full dried-noodle timing, or they may turn soft. Divide the fresh noodles between the bowls before adding the hot broth.
Can I make the broth ahead?
Yes. Strain and cool the broth promptly, then refrigerate it in a covered container within 2 hours. It will keep for 3–4 days. Reheat it until steaming and bring leftovers to 165°F (74°C) before serving. Cook the noodles and steak closer to mealtime for a better texture.
Why does my broth taste weak?
Stock strength varies, and a quick-simmered broth will not taste exactly like one simmered for many hours. First check the seasoning: a small addition of fish sauce or salt can bring the aromas forward. If it is still weak, simmer the strained broth briefly to concentrate it, then taste again; remember that reducing it also makes the saltiness stronger.
Can I cook the steak directly in the broth?
You can, but this recipe cooks the steak separately so its safe temperature is easier to check and the broth stays clear. Thin slices can be difficult to measure accurately with a thermometer. If you choose to cook beef in the soup, make sure the beef reaches 145°F (63°C) and rests for 3 minutes; do not assume that a quick pour of hot broth makes it safe.
What can I use if I do not have fish sauce?
Soy sauce is a convenient substitute, though the broth will taste less fish-sauce-savory and more rounded and salty. Start with 1 tbsp (15 ml), taste after simmering, and add more only as needed. Use a gluten-free soy sauce or tamari if that is important for your meal.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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