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.

Why I Created a Simple Pho Recipe

True story. Sometimes you get a strong craving for pho, but your favorite restaurant is closed. When that happens, there’s really no substitute. So you make your own to conquer a last-minute pho craving, and next thing you know, your kitchen smells like your favorite pho spot—and the slurping begins.

This easy pho recipe is my shortcut method for making pho at home without simmering broth all day. You’ll still get a rich, aromatic Vietnamese-style pho noodle soup in under an hour, with fresh toppings and flexible protein options like chicken, beef, shrimp, or vegetarian. 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 in a skillet releases their natural oils for maximum flavor.
• Neutral Oil – Use a tiny amount of any oil to coat the onion before broiling.
• Broth & Water – Chicken, beef, vegetable broth, or bone broth make up the bulk of the soup. Using half broth and half 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 – Use boneless skinless thighs for a more forgiving option, or chicken tenders for easy prep (no slicing needed).
• Beef – Slice sirloin, flank, or eye of round very thinly across the grain. Partially freeze for 20–30 minutes to make slicing easier.
• Shrimp – Use raw, peeled, and deveined shrimp for the best texture. Avoid overcooking — they’re done as soon as they turn opaque.
• Vegetarian – Use firm tofu, prepared as desired (marinated, seared, or fried). Use vegetable broth and soy sauce or tamari instead of fish sauce.

How to Make Pho

Prep the aromatics – Lightly coat the onion with oil, then place it on a small baking sheet under a preheated 450°F broiler until charred. Meanwhile, toast the cinnamon, star anise, coriander, fennel, and cloves in a 4-quart soup pot, stirring occasionally, until fragrant.

Simmer, strain, and season the broth – Heat the water, then add it to the pot with the spices, along with the broth, charred onion, and ginger. Bring to a boil, then simmer gently for 20 minutes, or longer if you have time. Strain into another pot, discard solids, and return to low heat. Stir in fish sauce, sugar, and salt, and keep warm.

Cook the noodles – While the broth simmers, cook the rice noodles in a separate pot according to package directions until tender. Drain and set aside.

Cook the protein – For chicken or shrimp, add to the hot broth and cook for about 2–3 minutes, or until opaque and cooked through. For thinly sliced beef or tofu, add directly to the serving bowl and skip to the next step.

Assemble – Divide cooked rice noodles between bowls, add the chosen protein, and pour hot broth over the top. If using thinly sliced beef, let the soup rest for a few minutes until the beef is cooked to your liking.

Serve: Add your favorite pho toppings and enjoy.

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 Easy Asian Recipes

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

📖 Recipe