Easy Pho Recipe

A bowl of chicken pho with rice noodles, sliced chicken, jalapeños, lime, cilantro, basil, onions, and chili oil in broth.

5 from 5 votes

This easy pho recipe makes a rich, aromatic Vietnamese-style pho noodle soup with fresh toppings in under an hour. Enjoy chicken, beef, or vegetarian options with simple steps.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Soup

Cuisine: Asian, Vietnamese

Diet: Gluten Free

Servings: servings

Calories: 227kcal

Author: Traci

Equipment

chef knife
cutting board
small baking sheet
4-quart saucepan for the broth
fine mesh sieve
tongs or slotted spoon
3-quart saucepan for the rice noodles

Ingredients

Pho broth ingredients

½ large Onion peeled
1 teaspoon Oil (neutral flavored)
1 (2-inch piece) Cinnamon Stick
1 Star Anise
⅛ teaspoon Coriander Seeds
⅛ teaspoon Fennel Seeds
2 Whole Cloves
4 cups Hot Water
4 cups Broth (Chicken, Beef, Vegetable, or Bone broth)
1 (2-inch knob) Fresh Ginger rinsed and loosely chopped
2 tablespoons Fish Sauce or to taste
1 teaspoon Sugar or more to taste
¼ teaspoon Salt or more to taste

Protein, noodles, and toppings

1 large Boneless Skinless Chicken Breast or ¾ pound of beef, seafood, tofu, etc (see footnotes)
6-8 ounces Banh Pho Rice Stick or similar rice noodles
Toppings: Green Onions, Fresh Cilantro, Thai Basil, Bean Sprouts, Jalapeno, Fresh Lime, Chili Oil, Sriracha

Instructions

Char the onion: Preheat broiler to 450°F (or air fryer oven to 400°F). Arrange ONION halves on a small baking sheet, lightly coat with OIL, and broil for 5–8 minutes, until the edges are deeply charred.
Toast the spices: Add CINNAMON STICK, STAR ANISE, CORIANDER SEEDS, FENNEL SEEDS, and CLOVES to a 4-quart soup pot and toast over medium heat (no oil needed) for a few minutes until the spices are toasted and fragrant.
Simmer the broth: Add HOT WATER to the pot with the toasted SPICES, then add the BROTH, charred ONION, and GINGER. Bring to a boil, reduce the heat, partially cover, and simmer 20 minutes.
Cook the noodles: While the broth simmers, cook the NOODLES according to package directions until tender. Drain, rinse under cold water to stop cooking, and set aside.
Strain and season: Pour BROTH through a fine-mesh strainer into a large bowl, discarding solids. Return BROTH to the pot. Stir in FISH SAUCE, SUGAR, and SALT. Taste and adjust seasoning. Continue simmering over low heat.
Cook the protein:
Chicken or shrimp: Add directly to the simmering broth and cook 2–3 minutes, or until opaque and cooked through.
For thinly sliced beef or prepared tofu, add directly to the serving bowl.
Assemble and serve: Divide cooked RICE NOODLES between bowls (1-2 cups per serving). Add your selected protein, then ladle about 2 cups hot BROTH into each bowl. Let the beef rest for a few minutes to cook, if using. Top as desired and serve immediately.

Video

Notes

Protein tips:

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 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.

Storage and reheating: Let broth, protein, and noodles cool completely, then refrigerate separately for up to 5 days. To reheat, assemble bowls as before and warm through, then finish with toppings.

Nutrition