Vietnamese Pho
Rich, aromatic beef broth with rice noodles, herbs, and thinly sliced beef
By RecipesQueen Kitchen • June 10, 2026
Pho is Vietnam's iconic noodle soup — a fragrant broth perfumed with star anise, cinnamon, cloves, and charred ginger, ladled over slippery rice noodles and paper-thin slices of beef that cook in the hot broth.
This simplified version uses a quick-char technique for the aromatics and builds the broth in an hour rather than traditional all-day simmering.
The table condiments are essential: hoisin, sriracha, lime, Thai basil, bean sprouts, and jalapeños.
Ingredients
- 2 quarts beef broth
- 1 lb beef sirloin, thinly sliced
- 8 oz flat rice noodles
- 1 large onion, halved
- 3-inch piece fresh ginger
- 3 whole star anise
- 1 stick cinnamon
- 2 tbsp fish sauce
- 1 cup bean sprouts
- 1/2 cup Thai basil leaves
- 2 whole limes, quartered
- 2 whole jalapeños, sliced
Instructions
- 1
Char onion and ginger under the broiler until blackened, about 5 minutes per side.
- 2
Simmer broth with charred aromatics, star anise, cinnamon, and fish sauce for 45 minutes.
- 3
Strain broth, discarding solids. Return to a gentle simmer.
- 4
Cook rice noodles according to package. Divide among bowls.
- 5
Layer raw beef slices over noodles. Ladle boiling broth over to cook the meat.
- 6
Serve with bean sprouts, basil, lime, jalapeños, hoisin, and sriracha.
