Easy Homemade Pho Recipe

I swear this Easy Pho Recipe Chicken delivers restaurant-level broth and slurpable noodles in under 30 minutes so you can have something that actually hits the spot.

I’m obsessed with this stupid-simple bowl of pho because it actually tastes like time was worth skipping. Pho Soup Recipe Easy vibes but not watered-down, all the sharp ginger and charred onion notes cut through the broth and make me focus.

I love tossing in rotisserie or leftover meat; Rotisserie Chicken Pho Recipe energy for the weeknight rescue. That deep low sodium beef or chicken broth backbone and very thinly sliced beef flank steak or cooked shredded chicken keep it honest and filling.

Slurping is mandatory. No frills, just bright herbs, heat, and serious satisfaction on a spoon every time.

Ingredients

• Broth: Rich base that’s warm and comforting, the soup’s backbone.
• Water: Basically stretches the broth so it’s not overpowering.
• Noodles: Chewy, slippery comfort that soaks up all that broth.
• Beef or chicken or tofu: Protein choice—tender, hearty, or pleasantly soft.
• Onion: Charred onion adds sweet, smoky depth you’ll notice.
• Ginger: Punchy warmth and a clean, spicy snap.
• Star anise: Licorice hint that’s subtle, not too sweet.
• Cinnamon: Warm spice that makes the broth feel cozy.
• Cloves: Tiny pops of aromatic warmth in every sip.
• Fish sauce: Salty, umami boost that makes it feel authentic.
• Sugar: Balances the salt and bright spices, soft sweetness.
• Salt: Basically brings everything together; don’t skip it.
• Scallions: Fresh, mild onion bite and a green pop.
• Thai basil: Bright, peppery herb that perfumes each spoonful.
• Cilantro: Optional herb that adds lively, citrusy notes.
• Bean sprouts: Crunchy, fresh texture contrast you’ll crave.
• Lime: Plus bright acidity that wakes up the whole bowl.
• Chile: Heat option—adds a real kick if you want it.
• Hoisin: Sweet, sticky sauce for dipping or drizzling.
• Sriracha: Spicy, vinegary heat to make it your own.

Ingredient Quantities

• 6 cups low sodium beef or chicken broth
• 2 cups water
• 8 oz dried flat rice noodles (pho noodles)
• 8 oz very thinly sliced beef flank steak or 2 cups cooked shredded chicken or tofu
• 1 small yellow onion, halved and charred or roasted
• 2 inch piece fresh ginger, smashed and charred
• 3 whole star anise
• 1 cinnamon stick
• 4 whole cloves
• 2 tablespoons fish sauce
• 1 tablespoon light brown sugar or palm sugar
• 1 teaspoon kosher salt, plus more to taste
• 3 scallions, thinly sliced
• 1 cup fresh Thai basil leaves
• 1 cup fresh cilantro leaves (optional)
• 2 cups bean sprouts, rinsed
• 1 lime, cut into wedges
• 1 jalapeño or Thai bird chile, thinly sliced (optional)
• 2 tablespoons hoisin sauce, for serving
• 2 tablespoons sriracha or chili sauce, for serving

How to Make this

1. Char the onion and ginger under a broiler or in a hot dry skillet until nicely blackened on the cut sides, about 5 to 7 minutes, then roughly chop the onion and smash the ginger a little more so they release flavor.

2. In a large pot pour 6 cups low sodium beef or chicken broth and 2 cups water, add the charred onion and ginger, 3 star anise, 1 cinnamon stick, and 4 whole cloves. Bring to a simmer.

3. Stir in 2 tablespoons fish sauce, 1 tablespoon light brown sugar or palm sugar, and 1 teaspoon kosher salt. Let the broth simmer gently uncovered for 20 minutes to marry the flavors, skim foam if it appears.

4. While the broth simmers, prep the protein: if using very thinly sliced beef flank steak keep it chilled and ready; if using cooked shredded chicken or tofu warm or shred it and season lightly with a pinch of salt and some fish sauce if you like.

5. Cook the 8 oz dried flat rice noodles according to package directions in a separate pot or bowl of hot water until just soft, drain and rinse briefly under cold water to stop cooking, toss with a little oil so they don’t stick.

6. After the broth has simmered, strain out the solids using a fine mesh sieve back into the pot and keep hot. Taste and adjust seasoning with more fish sauce, salt or a touch more sugar if needed.

7. To serve with raw beef: divide noodles among bowls, arrange thin slices of beef over the noodles, then ladle the scalding hot broth over the meat so it cooks through. For chicken or tofu just add them to the bowls with the noodles and pour hot broth on top.

8. Top each bowl with thinly sliced scallions, a handful of fresh bean sprouts, Thai basil leaves, cilantro if using, and thin slices of jalapeño or Thai bird chile for heat. Squeeze lime over each bowl.

9. Serve with hoisin sauce and sriracha on the side so everyone can add sweetness or heat to taste, and give a quick stir before eating to mix flavors.

10. Quick tips: if you want more depth toss the whole spices briefly in a dry pan until fragrant before adding to broth, char longer for smokier flavor, and always pour boiling broth over raw beef so it cooks evenly.

Equipment Needed

1. Large stock pot for the broth
2. Cast iron skillet or broiler tray to char the onion and ginger
3. Cutting board and a sharp chef knife (for slicing beef, herbs, chile)
4. Fine mesh sieve or chinois to strain the broth
5. Ladle for serving the hot broth over the meat and noodles
6. Separate pot or large bowl for soaking/cooking the rice noodles and a colander to drain them
7. Tongs or chopsticks to arrange noodles and meat in bowls
8. Small bowl or ramekin for mixing hoisin and sriracha or holding lime wedges
9. Soup bowls and spoons for serving

FAQ

Easy Homemade Pho Recipe Substitutions and Variations

• Broth: Use low sodium vegetable broth or mushroom broth instead of beef or chicken broth for a lighter or vegetarian pho. If you only have regular broth add less salt at the end cause it can be salty.
• Protein: Swap thinly sliced beef for thin pork shoulder slices, shredded rotisserie chicken, or firm tofu for a vegetarian option. Tofu soaks up the broth real nice if you press it first.
• Rice Noodles: If you cant find flat pho noodles use thin rice vermicelli or flat wide rice pasta. Cook them slightly less than package says cause they keep softening in the hot soup.
• Fish Sauce: For vegetarian pho use soy sauce or tamari plus a splash of lime for that salty tang. You can also mix a little mushroom soy for a deeper umami flavor.

Pro Tips

– Char the onion and ginger until theyre really black on the cut side. Those charred bits add smoky depth you wont get any other way. If you dont have a broiler, a dry skillet works fine, just keep an eye so they dont go from blackened to burnt.

– Bloom the whole spices first. Toss the star anise, cinnamon stick and cloves in a hot dry pan for 30 to 60 seconds until fragrant, then add to the broth. It makes the spice notes brighter without adding extra cooking time.

– Cook the rice noodles until just tender, rinse in cold water, and toss with a teaspoon of neutral oil so they dont clump. Reheat briefly in the hot broth or dip in boiling water for 10 seconds right before serving so theyre soft and not mushy.

– When using raw thin beef, slice it as thin as possible and keep it very cold until plating. Pour the broth at a rolling boil over the meat to cook it evenly. For extra flavor, season the meat lightly with a pinch of salt and a drop of fish sauce before adding to the bowl.