Quick Beef Pho
Traditional pho simmers bones for hours.
Why this is a shortcut, not a cheat
Traditional pho simmers bones for hours. This version builds depth quickly by charring the aromatics and spices, then simmering them in a good-quality beef stock. It is not identical, but it hits the same notes.
The beef is sliced paper-thin and cooked only by the hot broth poured over it. Partially freezing the steak makes this easy.
Ingredients
Instructions
Char the onion and ginger cut-side down in a dry pan over high heat until blackened in spots.
Add the stock, star anise, cinnamon, cloves, fish sauce and sugar. Bring to a simmer and cook for 25 minutes. Strain.
Prepare the rice noodles according to the packet, then divide between bowls.
Slice the steak as thinly as possible. Lay the raw slices over the noodles and ladle the hot broth over them. The heat cooks the beef in 30 seconds.
Serve immediately with bean sprouts, herbs, lime and chilli on the side.
Testing notes & substitutions
Freezing the steak
20 minutes in the freezer firms the meat enough to slice thinly with a sharp knife.
Taste the broth
Fish sauce brands vary in saltiness. Add the first tablespoon, taste, then add more if needed.
Noodle texture
Cook the noodles slightly underdone; the hot broth will finish them in the bowl.
Questions we get a lot
Can I make this gluten-free?
Yes — check the stock and fish sauce are gluten-free; most rice noodles are naturally gluten-free.
Can I use chicken?
Yes — use chicken stock and sliced raw chicken breast. The broth will be lighter.
What if I do not have all the spices?
Star anise is the most important. Cloves and cinnamon add depth but are not essential.
Dana Reyes
Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.
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