I whipped up a bowl of Chicken Pho Soup, combining rice noodles with a simmering broth highlighted by charred onion, ginger, star anise and cinnamon stick. I marveled at the layering of flavors from fish sauce and cloves as the dish melded simplicity with hearty spices for a memorable meal.

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I wanna share my version of an easy homemade pho recipe that’s quick and bursting with flavor. I came up with this dish when I was looking for something that didn’t take forever to prepare but still had that real pho vibe.

I start off with 1 lb rice noodles and 8 cups beef broth (or chicken broth if that’s more your style). Then I throw in a large onion and a 3-inch piece of ginger, both charred to give a deep, smoky flavor.

A couple of star anise, 3 whole cloves, and one cinnamon stick are what spice up the broth, all rounded out by a splash of 2 tbsp fish sauce and a pinch of salt. I usually add 1 lb of my choice of protein, switching between thinly sliced beef, chicken, or tofu.

I’ve experimented with versions that remind me of recipes like Pho Soup Recipe Easy Chicken, Easy Pho Recipe Chicken, or even Authentic Chicken Pho to nail that perfect taste. Enjoy trying out this twist on a classic!

Why I Like this Recipe

I like this recipe cause it’s really simple and flexible. I can pick my favorite protein, from beef to tofu, and it always turns out delicious. The broth gets an amazing flavor from the charred onion and ginger, which I feel really makes it special.

I also love the smell when the broth simmers with all the spices. It fills the whole kitchen with a warm, inviting scent that makes me excited for the meal.

Another big reason is that the garnishes let me customize the flavor every time I cook it. Whether I add bean sprouts, basil, or a squeeze of lime, it always gives the soup a fresh kick.

Lastly, I like how I can easily adjust the seasoning as I go along. I sometimes toss in a bit extra fish sauce or salt to make it perfect for my taste.

Ingredients

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Rice noodles: They provide quick energy and absorb the tasty, savory broth real good.
Beef broth: It fills the pho with deep flavor and a bit of protein.
Charred onion & ginger: They add a smoky, sweet, and slightly spicy kick to the soup.
Fish sauce: Gives a sharp salty umami punch that balances out the rich broth.
Thinly sliced protein: Be it beef, chicken, or tofu, it offers lean, tender goodness when cooked.
Optional garnishes: Bean sprouts, basil, lime and chili add fresh crunch and zesty flair.

Ingredient Quantities

1 lb rice noodles

8 cups beef broth (you can use chicken broth if you prefer)

1 large onion, halved and charred

3-inch piece of ginger, sliced and charred

2 star anise

3 whole cloves

1 cinnamon stick

2 tbsp fish sauce (adjust to taste)

Salt, to taste

1 lb protein of your choice (thinly sliced beef, chicken, or tofu)

Optional garnish: 1 cup bean sprouts

Optional garnish: A handful of fresh basil leaves

Optional garnish: Lime wedges for serving

Optional garnish: 1-2 sliced jalapenos or red chili for heat

Optional garnish: Fresh mint or cilantro leaves if you like ’em

How to Make this

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1. Start by charring the onion and ginger in a dry skillet or directly over a flame until you see some blackened bits; this adds great flavor to your broth.

2. In a large pot, pour in the beef broth and bring it to a simmer. Add the charred onion, ginger, star anise, cloves, cinnamon stick, fish sauce, and a pinch of salt.

3. Let the broth simmer for about 15 minutes so that all the spices infuse into the liquid.

4. While your broth is working, prepare the rice noodles according to their package directions then drain them well.

5. If you are using thinly sliced beef or chicken, make sure they are cut super thin so they will quickly cook when you pour the hot broth over them; if using tofu, cube it.

6. Place the cooked noodles into your serving bowls and arrange your protein on top.

7. Strain the broth to remove the spices and charred pieces then slowly ladle it over the noodles and protein ensuring everything gets well covered.

8. Now add your fav garnishes like bean sprouts, fresh basil, lime wedges, and sliced chili. If you like, think about tossing in some fresh mint or cilantro too.

9. Serve your pho piping hot and enjoy adjusting a bit more fish sauce or salt to your taste as you eat.

Equipment Needed

1. Dry skillet or a way to char ingredients directly over a flame
2. Large pot for simmering the broth
3. Strainer to remove spices and charred bits from the broth
4. Ladle for scooping and pouring the hot broth
5. Serving bowls for plating the noodles and protein
6. Knife and cutting board for slicing proteins and prepping garnishes
7. Measuring spoons for adding fish sauce and salt
8. Colander for draining the cooked rice noodles

FAQ

Q: How long should I char the onion and ginger?

A: They usually char for about 5 to 10 minutes over high heat until you see a nice smoky look on them.

Q: Can I use chicken broth instead of beef broth?

A: Yes, you can totally swap beef broth with chicken broth if that's what you prefer.

Q: Do I need to do anything special with the rice noodles before cooking?

A: It helps to soak 'em in warm water for about 10 to 15 minutes to get them soft and ready.

Q: What are some good protein choices for this pho?

A: You can use thinly sliced beef, chicken, or even tofu. Just make sure the meat is sliced thinly so it cooks quickly in the hot broth.

Q: What garnishes work best with this pho?

A: Bean sprouts, basil, lime wedges, jalapeno or red chili slices, and fresh mint or cilantro really add a nice kick to the dish.

Easy Homemade Pho Recipe Substitutions and Variations

Rice noodles: Instead of the standard rice noodles you can use thin rice stick noodles or even angel hair pasta if you’re really stuck
Beef broth: If you dont have beef broth, try using chicken or vegetable broth to give your pho a lighter flavor
Onion: A red onion or a couple of shallots can replace the large onion if you want a slightly different taste profile
Ginger: Fresh ginger is ideal but if its not available, a bit of ground ginger (about one fourth the amount) should do the trick
Protein: Instead of thinly sliced beef, you can opt for chicken fillets or firm tofu after a quick marinade for extra flavor

Pro Tips

1. When charing the onion and ginger, keep an eye on them so they get a nice smokey taste without burning too much – burnt bits can make your broth a bit bitter.
2. Make sure you let the broth simmer long enough for all the spices to really mix in their flavor; too short and you might not get that deep aroma you’re after.
3. If you’re using meat, slice it super thin because if its too thick then the hot broth might not cook it properly and you could end up with a piece that’s a little underdone.
4. Be sure to add your garnishes at the very end right before serving; this helps keep their fresh flavor and crunch intact, which really balances the warmth of the broth.