I’m sharing a quick and easy Vietnamese beef noodle recipe I call Simple Pho, adaptable with thin-sliced beef, chicken, pork, or vegetarian swaps and paired with crunchy garnishes for last-minute weeknight dinners.

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I make pho when I want something fast that still surprises me. This Pho Soup begins with beef marrow bones and a charred yellow onion so the base gets depth and a little sweetness.

I add star anise and fresh ginger to punch up the bowl, and then thinly sliced eye of round goes in at the end so it barely cooks and stays tender. It looks more complicated than it is, and somehow always feeds a crowd.

No special skills required but there are a few tricks I like, try it once and youll see why I keep making this on busy weeknights.

Ingredients

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Beef marrow bones: Rich in collagen and fat, makes broth silky, protein, minerals, hearty flavor.
Beef shank or oxtail: Gelatinous cuts that add body, more collagen, deep beefy taste, filling.
Brisket or chuck: Lean to medium fat, gives tender slices with savory meaty mouthfeel.
Rice noodles: Carb rich, gluten free when rice based, soft texture absorbs broth flavor.
Star anise, cinnamon, cloves: Warm spices add sweet, licorice like and citrusy notes to broth.
Fish sauce: Salty, umami rich, packed with amino acids, lifts savory depth, small amount goes far.
Lime: Bright acid cuts richness, adds tang and freshness, vitamin C boost too.
Bean sprouts, herbs and scallions: Crunchy sprouts and herbs add texture, freshness, aromatics and brightness.

Ingredient Quantities

Beef marrow bones 2 to 3 lb (900 g to 1.4 kg)

Beef shank or oxtail 1 to 2 lb (optional)

Beef brisket or chuck 1 lb (for simmered meat)

Eye of round or sirloin 8 oz (225 g) very thinly sliced for serving

Dried flat rice noodles (pho noodles) 8 oz (225 g) fresh ok too

Yellow onion 1 large, halved and charred

Fresh ginger 3 to 4 inch knob (8 to 10 cm), halved and charred

Star anise 4 to 6 whole

Cinnamon sticks 2 (about 3 inch each)

Coriander seeds 2 tbsp

Whole cloves 4 to 6

Fennel seeds 1 tsp

Black peppercorns 1 tsp

Rock sugar 1 tbsp (or 1 tsp granulated sugar)

Fish sauce 3 to 4 tbsp

Kosher salt 1 to 2 tsp (adjust to taste)

Water 10 to 12 cups (2.5 to 3 L)

Bean sprouts 2 cups

Thai basil 1 small bunch

Cilantro 1 small bunch

Lime 2, cut into wedges

Scallions 3 to 4, thinly sliced

Jalapeño or Thai bird chiles 1 to 2, thinly sliced

Hoisin sauce for serving (optional)

Sriracha or chili sauce for serving (optional)

How to Make this

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1. Parboil and clean the bones: put beef marrow bones and any oxtail or shank in a big pot, cover with cold water, bring to a rolling boil 8 to 10 minutes, drain and rinse bones and pot to get rid of the gray scum, this makes a clearer broth.

2. Char onion and ginger, toast spices: char the halved onion and halved ginger over a gas flame or under the broiler until blackened on the cut side, peel any loose skin. In a dry skillet toast star anise, cinnamon sticks, coriander seeds, cloves, fennel seeds and peppercorns until fragrant, 2 to 3 minutes. Wrap the spices in cheesecloth or put them in a tea infuser so they’re easy to remove.

3. Build the broth: return the cleaned bones to the pot with 10 to 12 cups water, add the charred onion and ginger, the spice bundle, rock sugar and a little kosher salt. If you want simmered meat in the bowl add the brisket or chuck now. Bring to a gentle simmer, don’t boil hard, and skim any foam from the surface for the first 30 minutes.

4. Simmer low and slow: simmer gently at a bare simmer for 3 to 4 hours for good marrow flavor, longer if you have time. If you used brisket, check after 1 1/2 to 2 hours and remove when fork tender, then let it cool and slice thin. Keep skimming occasionally.

5. Strain and clarify: remove bones, meat and spice bundle, strain the broth through a fine mesh sieve or cheesecloth into a clean pot. Quick trick: chill briefly or refrigerate so the fat rises and firms, then skim the fat off with a spoon for a cleaner tasting pho, or simply skim hot with a ladle if you’re in a rush.

6. Finish the broth: reheat the strained broth to a simmer and season to taste with 3 to 4 tablespoons fish sauce, extra kosher salt if needed, and a touch more rock sugar or granulated sugar if you like a hint of sweetness. Taste and adjust, you want balanced savory, salty and sweet notes.

7. Prep the noodles and garnishes: soak or cook the dried flat rice noodles according to package directions until just tender and drain. Put bean sprouts, Thai basil, cilantro, lime wedges, thinly sliced scallions and chiles on a platter for garnishing. If using fresh noodles, just blanch briefly.

8. Thinly slice raw beef: freeze the eye of round or sirloin for 15 to 30 minutes to firm it, then slice as thin as you can. This cooks in the hot broth instantly and stays tender. Slice the cooked brisket thin too if you made it.

9. Assemble and serve: divide noodles among bowls, top with sliced brisket and raw beef, pour the blazing hot broth over the meat so the thin raw slices cook in 20 to 30 seconds. Add bean sprouts, herbs, scallions, chiles and a squeeze of lime. Serve hoisin and sriracha on the side so everyone can customize.

Equipment Needed

1. Large stock pot (6 to 8 qt), for parboiling and simmering the broth
2. Large colander, for draining and rinsing the bones
3. Broiler-safe baking sheet or cast-iron skillet, to char the onion and ginger
4. Small dry skillet, for toasting spices until fragrant
5. Cheesecloth or a tea infuser/spice ball, to bundle the spices for easy removal
6. Fine-mesh sieve (or another cheesecloth), to strain and clarify the broth
7. Ladle and a skimmer or slotted spoon, for skimming foam and serving the hot broth
8. Sharp chef’s knife and cutting board, to slice the cooked and raw beef thinly
9. Medium pot for the noodles and tongs or chopsticks, to drain and portion them into bowls

FAQ

Q: How long does it take to make the pho broth?

A: Plan on 4 to 6 hours simmering for best depth, 3 hours is OK if you’re rushed. If you use a pressure cooker or Instant Pot you can get rich broth in about 45 to 90 minutes depending on size of bones. Start high to bring to a boil then lower to a gentle simmer and skim the foam during the first hour.

Q: Can I speed it up without losing too much flavor?

A: Yes, roast or brown the bones and char the onion and ginger to boost flavor quicker, then use an Instant Pot or pressure cooker for 45 to 90 minutes. Or use good quality store bought beef bone broth and still char spices and aromatics, add fish sauce and rock sugar to adjust the taste, you’ll still get a good bowl.

Q: How do I get a clear broth?

A: Parboil or blanch the bones briefly, rinse them, and start with clean cold water again. Simmer very gently not rolling boil, skim foam for the first hour, strain through a fine sieve or cheesecloth, and refrigerate then remove fat if you want extra clarity. Don’t stir up the bones while simmering.

Q: Which beef cuts should I use and how do I slice the raw beef thin?

A: Use eye of round or sirloin for the raw thin slices and brisket or chuck for the simmered meat. Freeze the raw beef 20 to 30 minutes until firm but not frozen solid and use a very sharp knife to slice across the grain as thin as possible, that makes it tender when you pour hot broth over it.

Q: How do I cook the pho noodles so they’re not mushy or sticky?

A: For dried rice noodles soak in hot water per package instructions until pliable then briefly plunge in boiling water to finish, for fresh noodles just dip in boiling water 5 to 15 seconds. Drain and rinse with cold water to stop cooking and toss lightly with a bit of oil if you’re storing them short term so they don’t stick.

Q: What’s the best way to store and reheat leftover broth and bowls?

A: Cool broth quickly and refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat broth until steaming or gently boiling, add thin raw beef only at serving time so it cooks in the hot broth, keep noodles and garnishes separate to avoid soggy bowls.

How To Make Vietnamese Beef Noodle Pho Recipe Substitutions and Variations

Beef marrow bones
- Beef neck bones or knuckle bones – same collagen and richness, just maybe less marrow
- Oxtail or short ribs – richer and gelatinous, great if you want extra mouthfeel
- Store bought beef bone broth or concentrated beef stock – use roasted or reduce it a bit to deepen flavor
Dried pho (flat rice) noodles
- Fresh pho noodles – same stuff, just softer and cooks much faster
- Other flat rice noodles (bánh phở) or wide rice noodles – slightly different chew but still authentic enough
- Rice vermicelli (bún) – thinner, change in texture but works in a pinch
Fish sauce
- Light soy sauce + a squeeze of lime and a pinch of sugar – adds salty umami and a bright note
- Tamari or soy sauce + a little kelp powder or a strip of kombu – for a vegetarian/vegan umami boost
- Worcestershire sauce – has anchovy umami, use sparingly cause it’s stronger
Star anise
- Chinese five spice powder – contains star anise, use less cause it’s concentrated
- Fennel seeds or crushed anise seeds – similar licorice note, use slightly more
- Mix of cinnamon + whole cloves + a little fennel – mimics the warm, sweet background flavors

Pro Tips

– Chill and skim later if you can. Skimming hot is fine when you need to eat now, but if you have the time cool the strained broth in the fridge so the fat firms up, then lift it cleanly off. If you forget to chill, use a fat separator or a few quick passes with a ladle to get most of it, the less fat the clearer the flavors.

– Treat the char and the spices gently. Blacken the onion and ginger enough to get that smoky edge but don’t turn them into charcoal, and toast the spices only until fragrant otherwise they go bitter. Put the spices in cheesecloth or a tea infuser so you can remove them all at once, and give the whole bundle a light smash after to open the aromatics.

– Freeze the raw and cooked beef briefly before slicing. A very cold steak slices paper thin and the pieces will cook instantly in the hot broth. Always cut against the grain, and if your knife is dull press a little flour on it to reduce tearing.

– Taste and tweak at the end, not the start. Fish sauce, salt and a pinch of sugar show up differently when the broth is hot, so add most of the seasoning at the reheating stage and adjust right before serving. Keep a little extra fish sauce, lime and chilies on the table so everyone can personalize their bowl.