Fast and Simple Pho

This recipe was really a turning point for me in regards to my home-cook confidence. Angelo LOVES pho. Like so much that we traveled over an hour to get a bowl of pho back when we were stationed in San Antonio. That was my first time having it, and it didn’t disappoint. It is this big bowl of goodness, with yummy rice noodles, perfectly cooked beef, crunchy bean sprouts, savory broth, and fresh herbs. I really thought it was just something you had to leave your house and go to an actual Vietnamese restaurant to get. But, a while ago Angelo said it sounded so good and asked if I could make it. After some research and adding my own spin, my very own Pho was waiting for him when he got home from work. Wife for the win!

This broth only has to simmer for ½ hour, which is way less time than the traditional way. I also found already thinly sliced beef in the meat section of my grocery store that made things easier as well. Rice noodles can be found in the international section of the grocery store along with some other ingredients in this recipe. YOU CAN DO THIS!


Fast and Simple Pho

Makes: 6 servings

12 cups beef broth.

2 Tbsp soy sauce

1 tsp siracha

2 Tbsp rice wine vinegar

½ Tbsp hoisin sauce

2 tsp sesame oil

1 tsp ginger, minced

1 tsp dried basil

¼ cup green onions, chopped

¼ cup cilantro, chopped

1 package rice noodles

2 cups bean sprouts

1 lb boneless beef short ribs, sliced ¼ inch thin (or any thinly sliced meat in fresh beef section)

  1. In large stock pot, add beef broth, soy sauce, siracha, rice wine vinegar, hoisin sauce, sesame oil, ginger, and basil. Bring to a boil then turn down to simmer.
  2. Simmer broth for ½ hour.
  3. Cook rice noodles according to package.
  4. If using boneless beef short ribs, place them in the freezer for 15 minutes, then take out and slice as thinly as possible with sharp knife.
  5. To assemble the bowl: place a handful of rice noodles and bean sprouts in a bowl. Place meat on top in one layer. Spoon simmering broth over, making sure to fully cover meat (it will cook from the heat of the broth). Add some green onions, cilantro, and siracha sauce if desired.


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