QUICK AND EASY BEEF PHO
- WineCheeseScallops
- 5 days ago
- 7 min read
If you're craving a bowl of pho that's both satisfying and simple to make, this Quick and Easy Beef Pho recipe is your go-to! With rich, aromatic broth and a mix of fresh toppings, you’ll have this comforting dish ready in under an hour. Packed with flavor, it’s a perfect meal for a cozy night in or when you're hosting friends and family. Plus, it’s customizable, so you can add as much heat or freshness as you like!
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Unique Recipe Qualities:
Quick and easy—this pho is ready in under an hour.
Customizable with your favorite fresh garnishes.
Rich, flavorful broth made with beef base and aromatic spices.
Uses common ingredients found in most grocery stores.
Authentic pho flavor without the long cooking time.
Perfect for meal prep or busy weeknights.
Can be made vegetarian by swapping beef for tofu and vegetable broth.
A healthy, hearty meal that’s packed with fresh veggies and protein.
Fresh, vibrant toppings like cilantro, Thai basil, and lime.
A perfect dish for pho lovers who crave something quick yet flavorful.
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Beef Base:
Beef base (or bouillon cubes) is a concentrated, flavorful addition to any broth-based dish. It provides a rich, deep umami flavor without the need for hours of simmering. Using beef base in this pho recipe gives the broth a savory depth and is a perfect shortcut when you're short on time but still want that authentic pho taste. Available in most grocery stores, it’s a pantry staple you can use in soups, stews, and sauces.
Star Anise:
Star anise is a spice often used in Asian cuisine, known for its licorice-like aroma and slightly sweet, warm flavor. It pairs perfectly in pho, contributing to the signature taste of the broth. In addition to flavoring your dish, star anise is believed to have digestive and antimicrobial properties, making it not only delicious but beneficial for your health. When wrapped in cheesecloth, it’s easy to remove from the broth once it has imparted its flavor, ensuring your pho remains balanced and fragrant.
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Recipe's Origin | QUICK AND EASY BEEF PHO
Pho, a beloved Vietnamese dish, is often enjoyed as a hearty breakfast or satisfying meal throughout the day. Traditionally, pho broth is simmered for hours to extract the deep, complex flavors from beef bones and spices. This Quick and Easy Beef Pho recipe offers a streamlined version of the classic, using beef base and a blend of aromatic spices to create a rich broth in less time. With the same bold flavors and fresh garnishes as the traditional dish, this version is perfect for busy weeknights while still delivering that pho experience everyone craves.
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Tips, Serving Suggestions, or Storage Advice:
For a richer broth, you can simmer the beef base for longer than 45 minutes, but it’s not necessary.
If you prefer a stronger spice profile, add more cinnamon sticks or cloves to the cheesecloth bundle.
To keep the beef from overcooking, ensure the broth is simmering when you pour it over the raw beef in the bowl.
Use fresh rice stick noodles for the best texture, but if you're using dried, make sure to cook them until just tender.
You can prepare the broth ahead of time and store it in the fridge for up to three days or freeze it for longer storage.
For a lighter pho, use a leaner cut of beef like sirloin.
Customize your pho with additional toppings like hoisin sauce, sriracha, or lime.
To make it vegetarian, substitute vegetable broth and tofu for the beef.
If you’re sensitive to spice, reduce the amount of jalapenos or leave them off entirely.
Serve with a side of crispy spring rolls for a full Vietnamese-inspired meal.
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Ingredients:
For the Stock:
4 quarts water
15 beef bouillon cubes (or beef base)
3-4 inch piece ginger, sliced into thin tiles
1 onion (½ chopped, ½ sliced thinly for serving)
2 tablespoons fish sauce
2 tablespoons white sugar
4 whole star anise
4 whole cloves
2 cinnamon sticks (broken in half)
Pinch kosher salt
For Serving/Assembling:
½ lb beef strip loin or fillet, shaved thin
½ lb rice stick noodles, cooked, rinsed, and drained
½ onion, sliced paper thin
8 oz mushrooms, sliced thin
4 green onions, thin bias slice
½ cup cilantro leaves
1 cup bean sprouts
Thai basil (regular will work if Thai isn’t available)
5 jalapeno chilis, sliced thin
1 lime, cut into wedges
Directions:
For the Stock:
In a 6-8-quart stockpot, add the water and beef base. Stir in the ginger, chopped onion, fish sauce, and sugar. Bring to a boil, then reduce to a simmer.
Wrap the star anise, cloves, and cinnamon sticks in cheesecloth (or use a tea ball) and add to the broth. Simmer for 45 minutes to allow the flavors to infuse.
After 45 minutes, remove the spice bundle from the broth. Stir in the kosher salt, then taste and adjust the seasoning if needed. Keep the broth warm while assembling the pho.
To Assemble:
Distribute the cooked rice stick noodles evenly into four bowls. Top with a few slices of raw beef, thinly sliced onion, scallions, mushrooms, basil, and jalapenos.
Bring the broth back to a simmer. Ladle enough hot broth over the bowl ingredients to cover them completely.
Garnish with fresh cilantro and a lime wedge. Serve with sriracha and hoisin sauce on the side for extra flavor.
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FAQ Section:
1. Can I use a different type of beef for pho? Yes! While this recipe calls for strip loin or fillet, you can use any tender cut of beef that you can easily shave thin, such as sirloin or ribeye. Just make sure it’s lean enough to cook quickly in the hot broth.
2. Can I make the broth ahead of time? Absolutely! You can prepare the broth ahead of time and store it in the fridge for up to three days. It can also be frozen for longer storage. When you’re ready to serve, simply reheat the broth and assemble the pho with the fresh ingredients.
3. How can I make this pho vegetarian? To make the pho vegetarian, swap out the beef broth for a vegetable broth and use tofu or mushrooms as the protein. You can also keep the toppings the same for added texture and flavor.
4. Can I make the broth spicier? Yes! If you love heat, you can add more fresh jalapenos or even throw in some Thai bird’s eye chilis into the broth while it simmers. For extra kick, add a spoonful of sriracha when serving.
5. What kind of noodles should I use for pho? Rice stick noodles (also called banh pho) are the traditional choice for pho, and they’re easy to find at most grocery stores or Asian markets. Be sure to cook them just until tender and rinse them to prevent them from becoming too sticky.
6. How long can I store leftover pho? Leftover pho broth can be stored in the fridge for up to three days. Keep the noodles and broth separate to maintain the best texture. When reheating, you can add fresh beef and other toppings, or just reheat the broth and serve it with new noodles and toppings.
7. Can I make pho with chicken instead of beef? Yes! You can use chicken breast or thighs in place of beef. Just make sure to cook the chicken fully in the broth, and slice it thinly for serving. The chicken will give the broth a different, but still delicious, flavor.
8. Is pho gluten-free? Rice stick noodles are typically gluten-free, but make sure to check the label if you're sensitive to gluten. Additionally, the fish sauce used in the broth is naturally gluten-free, but always confirm that no wheat is added.
9. Can I add other vegetables to the pho? Definitely! Feel free to add other vegetables like bok choy, carrots, or zucchini. Just slice them thinly so they cook quickly when you pour the hot broth over them.
10. How do I store the fresh toppings for pho? Store any leftover fresh toppings (such as cilantro, bean sprouts, and lime wedges) separately in airtight containers in the fridge. These toppings stay fresh for about 1-2 days. Keep the basil and cilantro in a damp paper towel to prevent wilting.
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