Description
A quick and authentic Vietnamese Beef Pho recipe that delivers deep, soul-warming flavor in just 30 minutes using a high-pressure cooker or simple simmering technique. Perfect for cozy weeknight dinners.
Ingredients
Scale
- 2 pounds beef bones (marrow and knuckle)
- 1 pound beef chuck roast
- 1 large onion, halved
- 1 four-inch piece ginger, halved
- 2 whole star anise
- 1 small cinnamon stick (Vietnamese cassia preferred)
- 1 teaspoon coriander seeds
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- 6 cups water
- 8 ounces flat rice noodles (bánh phở)
- ½ pound flank steak, thinly sliced
- 1 cup bean sprouts
- Fresh herbs: Thai basil, cilantro, and mint
- Lime wedges
- Hoisin sauce
- Sriracha
- 2 stalks green onions, thinly sliced
- 1–2 serrano chilies, sliced
Instructions
- Broil halved onion and ginger for 3-4 minutes until charred, then rinse under cold water to remove soot.
- Toast star anise, cinnamon stick, and coriander seeds in a dry skillet for 1-2 minutes until fragrant. Place in a spice bag or cheesecloth.
- In a large pot, bring beef bones and water to a boil. Reduce to a gentle simmer and skim off any gray foam/scum that rises to the top.
- Add charred onion, ginger, and spice bag to the pot. Simmer for 30-45 minutes (or 20 minutes in a pressure cooker).
- Add beef chuck roast to the broth and simmer for 15-20 minutes until tender. Remove, slice against the grain, and return to pot.
- Season broth with fish sauce and sugar to taste. Adjust saltiness and sweetness as needed.
- Cook rice noodles according to package directions (soak in hot water or boil briefly), then drain and rinse with cold water.
- Divide noodles among four bowls. Place thinly sliced raw flank steak on top.
- Ladle boiling hot broth over the steak to cook it to rare. Add cooked chuck, bean sprouts, green onions, and fresh herbs.
- Serve immediately with lime wedges, hoisin, and sriracha on the side.
Notes
Charred onion and ginger are essential for authentic flavor. Skim scum from the broth for clarity. Freeze flank steak for 30 minutes before slicing for easier thin cuts. Store broth and beef separately; cook noodles fresh each time. Broth freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: Vietnamese Beef Pho, weeknight dinner, cozy dinner, quick pho recipe, authentic pho, comfort food, beef soup, rice noodles