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Easy Vietnamese Pho with Beef Broth for Busy Families

This Easy Vietnamese Pho Beef Broth Recipe is a beginner-friendly, simplified version of the classic Vietnamese noodle soup. Designed for busy families, it combines rich beef flavors with fresh herbs and chewy rice noodles, delivering comfort without complexity or long cooking times.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 6 cups 1.4 liters beef broth, low sodium
  • 1 pound 450 g beef sirloin or flank steak, thinly sliced
  • 8 ounces 225 g dried rice noodles (pho noodles)
  • 1 medium onion peeled and halved
  • 3- inch 7.5 cm piece of fresh ginger, sliced
  • 2 whole star anise pods
  • 1 cinnamon stick 3 inches/7.5 cm
  • 2 cloves garlic smashed
  • 2 tablespoons 30 ml soy sauce
  • 1 tablespoon 15 ml fish sauce (optional)
  • Salt to taste
  • Fresh bean sprouts for garnish
  • Fresh basil leaves for garnish
  • Lime wedges for serving
  • Sliced jalapeño or chili peppers optional, for heat
  • Chopped green onions for garnish

Instructions

  • In a large pot, combine the beef broth, onion halves, sliced ginger, star anise, cinnamon stick, and smashed garlic. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes to allow the flavors to develop.
  • While the broth simmers, soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.
  • Remove the onion, ginger, star anise, cinnamon, and garlic from the broth using a slotted spoon. Stir in soy sauce and fish sauce (if using). Taste and add salt as needed.
  • Bring the broth back to a simmer. Add the thinly sliced beef to the broth and cook just until the beef is no longer pink, about 1-2 minutes.
  • Divide the soaked rice noodles among serving bowls. Ladle the hot beef broth and cooked beef over the noodles.
  • Garnish with fresh bean sprouts, basil leaves, chopped green onions, lime wedges, and sliced jalapeños if desired. Serve immediately.