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Homemade Pho Recipe

Easy Vietnamese Pho Soup

This easy pho recipe brings authentic Vietnamese flavors to your kitchen without hours of simmering. Made with aromatic broth, tender rice noodles, your choice of protein, and fresh herbs, this comforting soup delivers restaurant-quality taste in just 1 hour. Perfect for weeknight dinners when you crave something warm and satisfying.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Asian, Vietnamese
Calories: 178
Ingredients Equipment Method Notes

Ingredients
  

Broth Ingredients
  • 6 cups chicken broth or beef/vegetable broth depending on protein choice
  • 2 cups water
  • 1 large yellow onion quartered
  • 2 pieces fresh ginger 2-inch pieces, unpeeled and halved lengthwise
  • 1/4 teaspoon ground coriander
  • 1 whole clove optional
  • 1 1/2 tablespoons fish sauce adjust to taste
  • 1/4 teaspoon hoisin sauce
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon red chili paste sambal oelek
  • 1 stick cinnamon
  • salt and freshly ground black pepper to taste
Noodles and Protein
  • 8 oz dried rice vermicelli noodles or any thin rice noodles
  • 1/2 lb protein of choice chicken, beef, pork, or raw shrimp, sliced very thinly
Fresh Garnishes
  • 4 green onions chopped
  • 2 fresh jalapeño peppers thinly sliced, seeds removed
  • 1 bunch fresh cilantro chopped
  • 1 bunch Thai basil leaves
  • 1 cup fresh bean sprouts
  • 2 limes cut into wedges
  • Sriracha hot sauce optional, for heat

Equipment

  • Large pot
  • Strainer
  • Sharp knife
  • Cutting board
  • Ladle
  • Soup bowls

Method
 

  1. Place a large dry pot over medium heat. Add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally to char slightly.
  2. Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
  3. Meanwhile, prepare rice noodles according to package instructions. Once soft, drain, rinse with cold water and set aside.
  4. Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
  5. 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
  6. Discard the ginger, clove, cinnamon stick and onion pieces from the pot using a strainer or slotted spoon.
  7. Divide the cooked noodles among serving bowls and ladle hot broth and meat over the top. Serve immediately with garnish bowls on the side for customization.

Notes

Protein Tips: It's important to slice meat as thinly as possible, against the grain. Freeze meat for 1 hour before slicing for easier cutting.
Beef Pho: Use sirloin steak, flank steak or brisket, sliced very thinly and seasoned with salt and pepper.
Chicken Pho: Slice 1-2 boneless, skinless breasts into very thin pieces, against the grain. Season with salt and pepper.
Vegetarian Option: Substitute vegetable or mushroom stock, add sautéed mushrooms and baby bok choy for the meat, and omit the fish sauce.
Make Ahead: The broth can be made several days ahead of time. Cool, cover and refrigerate. Reheat on the stove before serving.
Storage: Freeze only the broth for up to 4-5 months in freezer-safe containers.