Pho instant noodles are a quick, comforting take on the classic Vietnamese noodle soup, using pre-cooked rice noodles and a concentrated broth base. This recipe builds a surprisingly aromatic and flavorful bowl with pantry staples, ready in about 15 minutes. It’s perfect for a busy weeknight when you crave the deep, spiced notes of traditional pho but don’t have hours to simmer bones.
Ingredients
- 2 packs (about 5.5 oz / 155 g total) instant pho rice noodles (or 7 oz / 200 g dried flat rice noodles)
- 4 cups (960 ml) low-sodium beef or chicken broth
- 1 cinnamon stick (about 3 inches / 7.5 cm)
- 2 star anise pods
- 3 whole cloves
- 1-inch (2.5 cm) piece fresh ginger, sliced
- 1 small yellow onion, halved
- 1 tablespoon (15 ml) fish sauce, plus more to taste
- 1 teaspoon (5 g) sugar
- 8 oz (225 g) thinly sliced beef (such as sirloin or ribeye), or cooked chicken, pork, or tofu
- 2 cups (40 g) fresh spinach or bok choy, roughly chopped (optional)
- 1 lime, cut into wedges
- 1 cup (30 g) fresh herbs: cilantro, Thai basil, and/or mint
- 1 cup (70 g) bean sprouts
- 2 jalapeño or Thai chilies, sliced (optional)
- 1/2 cup (60 g) thinly sliced red onion or shallot (optional)
- Hoisin sauce and sriracha, for serving
Instructions
- Prepare the noodles: If using instant pho noodles, follow the package directions (usually soaking in hot water for 3–5 minutes). If using dried flat rice noodles, cook in boiling water until just tender (about 6–8 minutes), then drain and rinse with cold water to stop cooking. Set aside.
- Toast the spices: In a dry medium pot over medium heat, toast the cinnamon, star anise, and cloves for 1–2 minutes until fragrant, shaking the pot often. Add the ginger and onion halves, and toast for another minute.
- Simmer the broth: Pour in the broth and bring to a boil. Reduce heat to low, add fish sauce and sugar, and let simmer for 5 minutes to infuse the flavors. Strain the broth to remove the solids, then return the broth to the pot.
- Cook the protein: If using raw beef, bring the broth back to a gentle boil. Add the beef slices and cook for 1–2 minutes until just cooked through. If using cooked protein, add it just to heat through. (If using chicken or pork, ensure it reaches an internal temperature of 165°F / 74°C, checked with a food thermometer.)
- Add greens (optional): Stir in the spinach or bok choy and cook for 1 minute until wilted.
- Assemble bowls: Divide the noodles between two large bowls. Ladle the hot broth and protein over the noodles.
- Top and serve: Garnish with lime wedges, fresh herbs, bean sprouts, sliced chilies, and red onion. Serve immediately, with hoisin and sriracha on the side for adding to taste.
Tips
- Substitutions: No instant pho noodles? Use any flat rice noodle, or even ramen noodles in a pinch—though the texture will be different. For a vegetarian version, use vegetable broth and add soy sauce or tamari instead of fish sauce, and use tofu or mushrooms.
- Don’t skip toasting the spices: This step releases their essential oils and is what gives the broth its depth. If you skip it, the broth will taste flat.
- Slice beef thinly: For raw beef, freeze it for 15–20 minutes before slicing—it will be easier to cut paper-thin, which ensures it cooks in the hot broth without becoming tough.
- Adjust seasoning: The saltiness of broth varies by brand. Taste the broth before serving and add more fish sauce or a pinch of salt if needed.
Serving Suggestions
Serve the pho as a complete meal, but it’s also nice with a side of crispy spring rolls or Vietnamese summer rolls. For a heartier bowl, add a soft-boiled egg (cook until yolk and white are firm) or a few extra vegetables like sliced mushrooms or shredded carrots. Offer extra lime and herbs so everyone can customize their bowl.
Variations
- Chicken Pho: Use chicken broth and shredded rotisserie chicken. Add a few slices of cooked chicken breast instead of beef.
- Vegetarian Pho: Use vegetable broth, add 1 tablespoon soy sauce or tamari, and use tofu or extra mushrooms. You can also add a piece of kombu (kelp) to the simmering broth for extra umami—remove before serving.
- Spicy Pho: Add a teaspoon of sriracha or a few slices of fresh chili to the broth while it simmers, or serve with extra chilies on the side.
- Seafood Pho: Swap the beef for shrimp or fish. If using fish, cook until it reaches 145°F (63°C). Shrimp should turn pink and opaque.
Storage and Reheating
Store the broth, noodles, and toppings separately in airtight containers in the refrigerator for up to 3–4 days. The noodles may absorb liquid and soften; to reheat, bring the broth to a boil, add the noodles and protein, and heat until warmed through (to 165°F / 74°C for leftovers). The fresh herbs and bean sprouts are best added fresh after reheating. Freeze the broth alone for up to 3 months—thaw overnight in the fridge and reheat on the stove.
Frequently Asked Questions
Can I use regular rice noodles instead of instant? Yes, use any flat rice noodle. Adjust cooking time according to the package—usually 6–8 minutes for dried noodles. The texture will be slightly different but still delicious.
What if I don’t have star anise or cinnamon? You can omit them, but the broth will lack that classic pho aroma. A pinch of ground cinnamon and a dash of five-spice powder can substitute in a pinch, but use sparingly.
Can I make this in advance? The broth can be made ahead and refrigerated for up to 4 days or frozen for 3 months. Cook the noodles fresh when ready to serve, as they become mushy if stored in broth.
How do I get the beef to be tender? Slice it very thin against the grain, and don’t overcook it—just a minute or two in the hot broth is enough. Using a tender cut like sirloin or ribeye also helps.
Is this gluten-free? Most rice noodles and fish sauce are gluten-free, but check labels. Soy sauce contains gluten, so use tamari for the vegetarian version. Hoisin sauce often contains wheat, so check the label.
Can I add more vegetables? Absolutely. Sliced mushrooms, bok choy, or even broccoli work well. Add them to the broth during the last 2–3 minutes of simmering so they soften without becoming mushy.
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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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