Easy Pho Recipe

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This easy pho recipe makes a rich, aromatic Vietnamese-style pho noodle soup with fresh toppings in under an hour. It’s a simple, flexible method that works for chicken, beef, seafood, or vegan pho, making it perfect for weeknights or a cozy weekend meal.

If you’ve ever wanted to make pho at home without simmering broth all day, this easy pho recipe is your shortcut. You’ll get a rich, aromatic Vietnamese-style pho noodle soup in under an hour, complete with fresh toppings and customizable proteins like chicken, beef, or vegetarian options. It’s simple enough for beginners and satisfying enough for any pho craving.

Why You’ll Love This Recipe

• Big pho flavor in less time – Enjoy a rich, aromatic Vietnamese-style pho noodle soup without hours of simmering.
• Beginner-friendly – Simple steps and minimal prep make it easy for first-time pho cooks.
• Customizable proteins – Works beautifully with chicken, beef, seafood, or vegetarian options.
• Fresh and flexible toppings – Layer in your favorites, from Thai basil and cilantro to chili oil and lime.
• Restaurant-inspired pho on a budget – Enjoy that pho shop flavor and presentation at home for a fraction of the cost.
• Perfect for leftovers – Store components separately and build fresh bowls anytime.

What You’ll Need

• Onion & Fresh Ginger – These aromatics form the foundation of pho broth. Charring the onion adds sweetness and depth, while ginger brings warmth and brightness.
• Whole Spices – A combination of cinnamon stick, star anise, coriander seeds, fennel seeds, and cloves gives pho its signature aroma. Toasting them briefly releases their natural oils for maximum flavor.
• Neutral Oil – Just enough to coat the aromatics before broiling or toasting. Canola, vegetable, or another neutral oil works well.
• Broth & Water – Chicken, beef, or vegetable broth makes up the bulk of the soup. Diluting with water balances the flavor so the spices and aromatics shine.
• Fish Sauce – Adds a savory, umami depth to the broth. For vegetarian pho, use soy sauce or tamari instead.
• Sugar & Sea Salt – A touch of sugar balances the savory broth, while salt enhances all the flavors.
• Protein – Thinly sliced chicken breast, beef (sirloin or flank steak), shrimp, fish, tofu, or simple veggies means there's a version for everyone.
• Flat Rice Noodles – Traditional banh pho noodles soak up the flavorful broth and provide the base for your soup.
• Traditional toppings – White or green onion, cilantro, Thai basil, chili oil, and lime wedges are all pictured here. Bean sprouts are optional but add a fresh crunch if you like. I also like to add chili crisp oil for a fun, customizable kick of heat.

Protein Variations

You'll notice I used chicken breast for the pho in my photos, but the protein options are wide open. Also, you can match the broth to your protein or keep it simple with a versatile vegetable broth.

• Chicken – Thinly sliced chicken breast cooks in just a few minutes when poached in the simmering broth before serving. Chicken thighs also work well for richer flavor.
• Beef – Use very thin slices of sirloin or flank steak. Add them directly to the serving bowl with noodles, then pour hot broth over the top so they cook instantly.
• Seafood – Shrimp, scallops, or a firm white fish can be added raw to the serving bowl and cooked by the hot broth in seconds.
• Tofu – Firm tofu can be cubed and warmed briefly in the broth, or added straight to bowls with noodles before ladling over the hot broth.

How to Make Pho

Prep the aromatics – Char the onion under the broiler (or air fryer), then heat the cinnamon, star anise, coriander, fennel, and cloves in a 4-quart soup pot for a few minutes until fragrant, stirring as needed.

Simmer, strain, and season the broth – Add broth, water, charred onion, and ginger to the toasted spices. Bring to a boil, then simmer gently for 20 minutes. Strain into a large bowl, discarding solids. Stir in fish sauce, sugar, and salt. Keep the broth on the heat until serving time.

Cook the noodles – While the broth simmers, prepare rice noodles according to package directions. Drain and set aside.

Cook the protein – Poach chicken in the broth until cooked through. For beef, seafood, or tofu, add them directly to the bowls in the next step.

Assemble – Add cooked noodles to bowls with your preferred protein, pour over hot broth, and top with fresh herbs, chili oil, and lime.

Serve - Add more toppings (like chili crisp oil) and devour!

Make-Ahead Pho On The Go

This recipe naturally creates a “pho mise en place.” Store broth, protein, noodles, and toppings separately so you can assemble a fresh bowl in minutes—perfect for weekday lunch!

More Asian Recipes

• Thai Coconut Soup
• Vietnamese Pickled Carrots and Daikon
• Easy Peanut Sauce Recipe
• Stir Fry Veggies With Black Bean Sauce
• Easy Chicken Fried Rice

📖 Recipe