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A shortcut pho that skips the long simmered bone broth but keeps the warm spice and clean flavour, ready in under 40 minutes.
Fast Vietnamese pho
- 1.5 litres beef or chicken stock
- 1 onion, halved
- 1 thumb ginger, halved
- 2 star anise, 1 cinnamon stick, 3 cloves
- 2 tbsp fish sauce
- 200 g rice noodles
- 200 g thin sliced beef or cooked chicken
- Bean sprouts, spring onion, coriander, lime, to serve
- Char the onion and ginger under a hot grill or in a dry pan until blackened in spots.
- Simmer the stock with the charred onion, ginger and whole spices for 20 minutes, then strain.
- Stir in the fish sauce, taste and adjust.
- Cook the noodles separately, then divide into bowls with the raw beef, or add cooked chicken.
- Ladle over the hot broth, which will cook thin sliced raw beef through, then top with the fresh garnishes.
Tips for the best broth
- Charring the onion and ginger first is what gives shortcut pho its depth, do not skip it.
- Slice raw beef as thin as possible so the hot broth cooks it through in the bowl.
- Keep the spices whole and strain them out, ground spices cloud the broth.
FAQ
Can you make pho broth ahead of time?
Yes, the broth keeps well in the fridge for a few days and freezes fine, so it is worth making a double batch.
What noodles are used in pho?
Flat rice noodles, similar to a wide rice stick noodle, usually sold dried and soaked before cooking.
Shop this
- Flat rice noodles. For the classic pho bowl base.
