Easy Beef Phở with Oodles of Noodles is made with tender sukiyaki beef in a flavorful aromatic broth of onions, garlic, star anise, cinnamon, ginger and chili with rice noodles and oodles of fresh herbs and toppings. This is the perfect healthy soup for those in between seasons.
My youngest son has started school this week and the crazy schedules and homework drama are well underway. Not only are my kids hungry when they get home from school but waiting for dinner to be ready (and all the photography to be completed...smiling...) is just not going to happen.
History of Beef Phở
You need something fast, easy, healthy and delicious. This fast and easy Beef Phở is the perfect meal for those on the go. Beef Phở was originated in Northern Vietnam during the early part of the 20th century. Rice noodle and spices were imported from China. It is believed that phở is derived from pot au feu, a French soup. Vietnamese cooks blended the Chinese, French and local herbs to make a dish that is uniquely Vietnamese. Many of the flavors and additions to the soup have changed many times over the years. However, all I know is that it is super delicious and I think I could eat this at least once a week.
Why you are going to love Easy Beef Phở with Oodles of Noodles
Beef Phở is that perfect soup or dish for those in between seasons. My family, living back in the States, have been telling me they are having a really cool summers in Michigan. As a matter of fact, they need to start wearing a sweatshirt in the evenings as it is so chilly. However, during the day it is sunny and warm and wearing shorts. When summer turns into fall, you need a dish that does not require slaving over a hot stove all day but you want something warm and comforting and beef Phở is sure to tick all the boxes. If you are looking for a fresh appetizer to go with this delicious soup, be sure to try our Summer Rolls with Chili - Lime Dipping Sauce.
I began looking on-line for a beef Phở recipe that does not require the day long rendering of a beef bones and spices. I found a delightful recipe by Louise Pickford , I of course had to make a few changes as I never have all of the ingredients on hand but she did a perfect job of balancing the flavors in less than 30 minutes. If you want to cut down your dinner prep to 10 minutes then you can most certainly can. Just steep the broth in the slow cooker on low while you are at work and then when you come home all you need to do is soften the noodles and prepare the toppings.
I love all of those fresh herbs. I used cilantro, mung beans and spring onions to garnish but really you can use anything you wish. Maybe you want to garnish with a few fresh heirloom tomatoes, garlic chives or even radishes from the garden, who says it needs to be traditional? It just needs to be fresh and delicious.
The other day, I went to my Chinese' friends home and she made many delicious dishes but one in particular was outstanding was her Chinese vegetable soup. She added winter squash and mushrooms and at the last-minute put in some fresh tomatoes and coriander roots and oh my goodness it was so delicious. Beef Phở really is a blending of the cultures. I added some Malaysian sweet cherry tomatoes to mine as a garnish and the beef and tomato and spices was really like a match made in heaven. The yin with the yang. The cold with the hot. (I am sorry I did not get a photo of my mine as I wanted to eat it whilst it was still hot)
The most important part of the whole process is to eat the dish whilst it is still hot. You pour the hot broth over the raw beef and the broth cooks the thinly sliced sukiyaki beef in your bowl.
This week in Hong Kong it has been humid, hot, cool and wet. At this very moment on this damp evening, I am sweaty but still cold. How can this even be humanly possible? All of those huge variations in climate and with the kids back at school sharing all their cold germs you need something therapeutic in your kitchen to keep everyone in the household happy and healthy. The warming spices such as the ginger, chilis and cinnamon warm you from the inside out and the cooling herbs such as the cilantro, mung beans and mint toppings make it all well-balanced for your yin and yang.
Beef Phở is prepared in stages. You first create to the broth with the spices. While that is simmering you can prepare the rice noodles, beef and chop and prepare all the garnishes.
When the kids come home from school starving, all you need to do is have them wash their hands (with soap..wink wink... I have boys). By the time they come back to the dinner table, their beef will be cooked in their soup and a bowl of healthy deliciousness awaits them.
More Delicious Soup Recipes
Suan La Tang (Hot and Sour Soup)
Creamy Thai Sweet Potato Chicken Soup
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Easy Beef Phở with Oodles of Noodles
Ingredients
- 8 cups beef broth
- ½ cup onion
- 4 whole star anise if you cannot find can substitute with 1 teaspoon 5 spiced powder
- 1.5 inches ginger (peeled and sliced)
- 2 twills cinnamon or 1 tsp ground
- 3 cloves garlic - 3 cloves (bashed on counter to release flavour)
- 2 tbsp brown sugar (or to taste-can use sugar substitute of choice if diabetic)
- ⅓ cup fish sauce or to taste
- 250 grams rice noodles (or 1-2 of the rice noodle loops)
- 1 pound sukiyaki beef you can use other cuts of tender beef and cut very thin against the grain of the meat.
- 1 cup bean sprouts also known as mung bean sprouts
- ½ cup cilantro roughly chopped (can also use mint, basil, etc)
- ⅓ cup green onions sliced
- 2 chili peppers garnish (optional)
- ⅓ tomato chopped fresh (optional)
- 1 lime cut into quarters
Instructions
- Put your beef broth, onion, star anise, ginger, cinnamon, garlic, brown sugar and fish sauce in a large soup pot. Bring to a boil, turn down heat, cover and simmer for 20 minutes. (Make sure it is covered so you do not loose all that delicious broth due to evaporation) Taste and adjust seasoning.
- Place rice noodles in a bowl, cover noodles with boiling water just enough to cover. Soak noodles for about 2-8 minutes depending on the size and manufacturer of noodles. Noodles should be cooked just until tender, al dente. Rice noodles with cool water and drain and set aside. (I made this dish with brown rice noodles the other day and it was also delicious)
- Cut your sukiyaki beef strips into 4 sections horizontally. (If you are unable to find sukiyaki beef then use a tender cut of beef such as a filet mignon or if that is not in your budget try eye round, flank, bottom roast, london broil, just remember to cut the beef super thin and against the grain.) Just a quick hint: freeze your beef just until it is slightly firm and then it is much easier to cut super thin.
- Wash and prepare your bean sprouts, cilantro (mint, basil) green onions, chili peppers, (tomato) and lime and set aside. Just a quick hint: If you wash your bean sprouts and keep them in a tupperware full of water and store in the refrigerator they will last much longer. I change my water every day. Beans sprouts normally live in water so if you keep them water they will stay fresher longer)
- Assembly: Bring your beef broth back up to a boil. Divide the beef among 4 bowls and lay out on the bottom of the bowl. Next lay a handful of cooked/soaked rice noodles into each bowl. (You may have some left over noodles it just depends on the size of your bowls) Carefully ladle your steeping hot beef pho broth into each bowl covering the beef and noodles completely. Garnish your beef pho with bean sprouts (Mung Beans), cilantro, (Mint,basil) green onion, chili peppers or even tomatoes on top. Squeeze a little lime juice on top. Stir to allow the beef to evenly cook in the soup bowl with the hot broth and enjoy.
This looks amazing, Bam, and it's my kind of meal. It looks so clean and fresh and I just know it's full of wonderful flavours. I'm pinning this so I make it. I have heard parts of the US have had a mild summer and that it's almost too cold to dine outdoors at night. Amazing because you'd think this would be the hottest time of the year. Meanwhile we've been having nothing but rain and grey skies and cold temps so I think this is just the meal for our conditions xx
Hello Charlie, Thanks so much! My boys and hubby were just in the Whitsunday Islands two weeks ago and they said compared to HK it was super cold and my husband only lasted about 10 seconds in the water snorkling... It is your winter there but it is almost coming to an end.
Hello Charlie, Thanks so much! My boys and hubby were just in the Whitsunday Islands two weeks ago and they said compared to HK it was super cold and my husband only lasted about 10 seconds in the water snorkling... It is your winter there but it is almost coming to an end. I hope you can enjoy this quick easy meal soon. Take Care
I love pho, but never made it at home...your sure look much better than the ones that I had in restaurants...such a comforting meal.
Thanks for the recipe Bobbi...hope you are having a great week 😀
I'm adding this to my fall/winter to-do list. I know my husband would love it.
I love quick and easy meals. Beautiful photos - love the action shot!
I love a good bowl of Pho and your looks perfect! I love the flavors in your broth and those bright red chiles on top. Yum!
Thank you Amy
I am for easy noodles, especially if it's sukiyaki, yay! Quick but healthy 🙂
Julie
Gourmet Getaways
Thank you Julie, I am always up for comfort in a bowl.
I love the easiness of this dish, Bam ! I actually tried it at home using store-bought beef stock and it worked a treat too ! I think the secret is in the spices and condiments, and I found that my version also didn't make me really thirsty as some I've tried here in Singapore make me (maybe they use MSG). Given Singapore's proximity to Vietnam it's surprisingly difficult to find good Vietnamese here !
Thank you Carolyn! I think the trick is if using store bought beef stock in beef pho to buy the low sodium version of beef broth. (I used a brand called Imagine organic low sodium beef broth) You cannot substitute beef bouillin as it would be way too salty. I am sure that probably the MSG in the restaurant food has something to do with that as well. Have a super week.
A lovely version of a very favourite dish Down Under indeed!! I guess I do make it every fortnight or so regardless of the seasons, spending more time and energy, so shall take your recipe apart at the seams and copy 🙂 ! Busy spring coming up!!! Love your photography as always . . .
Hello and thank you Eha. I think maybe it is a good soup in any season. I know that it makes your whole house smell wonderful as the spices are steeping in the broth. My boys and hubby were just Down Under sailing around the Whitsunday Islands. How fun is that?! My youngest is a big sailor and my eldest loves to cook so dad was well taken care of on this fantastic father/son trip. Happy Wednesday to you, Take Care, BAM
I could eat this soup during any season.
Thank you Norma and with the bounty of your garden you could have all the fresh toppings almost all year around. Take Care, BAM
We eat (meaning go out to eat) pho like every weekend between shooting videos. Such a comfort food for me and I am definitely going to try your easy homemade version!
Hello Nami-san, I know that shooting your videos is a lot of work and you do need some major comfort food is in order. I bet the shooting of the videos is okay it is the editing that I would need a major break from as it is so tedious. Keep up the good work as your fans love your videos!
I just pinned this to try. I was skeptical about the "easy" part but it really sounds like one I can tackle! My husband would think I was a rock star if I manage this. : ) It looks so wonderful to us noodle-fanatics. I have been fighting something and I'm really not looking forward to the viruses and colds coming up in the Fall and winter. I better learn to make this quick! And interestingly, I've been watching a cooking series with a Vietnamese/Australian chef who's traveling along France. In one episode, he talked about how pho might derive from pot au feu...it was so surprising! Anyway, another great post!
Thank you Monica. I hope you are feeling better soon! A big bowl of this easy beef pho ought to sort you right out! I can tell you now that all the people have come back to Hong Kong from the summer holidays everybody is coughing and sneezing. We just had a several days in a row of super hot and humid days and now today it is actually cool in HK with showers. That is a recipe for a jump start of the cold and flu season. In addition, the kids are back to school sharing their germs. I might just have to keep a trough of this beed pho broth simmering on the back burner at all times...Take Care of yourself and thanks for the pin.
Hi again, BAM! Just wanted to tell you I made this for dinner tonight and it was wonderful! Much easier than I'd dare believe and so neat to be able to re-create this Vietnamese classic in an easy way. My husband alone had 3 servings! :). Thanks for sharing the recipe and tips!
Hello Monica, so glad to hear the Beef Pho was a hit in your home! It is such and easy dish once you gather the supplies. You know my boys are the same way they do not say much but you can tell if they like or or not by how many servings they go back for... Happy Monday to you! Take Care
Looks so comforting! Bookmarking to make it when Fall comes around.
Hello Zerrin, it is so nice to have you stop by. Thank you very much and I am on way way over to see what you have been cooking in the kitchen.
What a comforting bowl of pho! It's been cool here in Monterey, and chillt makes me crave soups! Perfect timing. Thanks!!
Hello and thank you Sandra. It seems like many places it has been seasonly either warmer or cooler than normal. I don't think mother nature can make up her mind. I am sure a nice comforting bowl of beef pho will help you make the transition into fall a little easier. Take care
Wow just look at that broth, it looks like it pack a lot of potent flavours
Thanks Raymund! I love how delicious my house smells as this broth and its spices simmers on the burner.
Beautiful BAM. Good to see you rivalling Richard MCGary and my own pouring shots. Love it!
Thanks Conor and I laugh as my pour shots will never be as good as yours!
Pho is that comfort dish I always seek when I'm feeling a bit under the weather. My husband is always eager to eat as soon as he gets home from work as well. I tell him to wait because there are photos to be taken ;). I love this simplified version as I don't have all day to prepare the broth. Can't wait to try!! The Chinese vegetable soup sounds amazing too.
Hello Min, thanks for stopping by. Beef pho is a comfort dish that just makes you feel so much better when you are having an "off" day. I think all men/boys must be the same if they are 16, 60 or any number in between as they are always starving when they come home from work and school so it is a good thing that you can get this on our dinner table in less than 30 minutes (minus the photography 🙂
Have a super day! BAM
This sounds like a wonderful soup–love the spices and herbs in this–it's so nice and colorful, too!
Thank you Nancy. I love using fresh herbs in my cooking now I just have to figure how to get my herbs to grow in Hong Kong.
School has started for my daughter too and quick meals are a must! All that studying must make them ravenous! 🙂
This pho sounds delightful - love all the spices in it!
Hello Shashi, All of the school usual drama is well under way. The kids are grumpy and always hungry when they come home from school. I usually try to feed them first BEFORE I try to speak to grumpy/hungry teenagers and ask them how their day went. LOL
What a great dish! I can't eat as much as your boys (although I'll bet I could when I was their age!) but I'd love a helping of this. Nice, simple, good recipe -- thanks.
Thank you John! I really love these one pot kind of dinners. Life is so busy so dinner needs to be very simple.
Hi Bobbi,
This beautiful soup has got my full attention! Love that it's easy, fresh and healthy! Your pictures make me want to grab a spoon this minute! Gorgeousness! !
What an absolutely delicious meal 🙂
Easy Pho! I'm making it! Yum, and thank you, Bobbi.
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I love the smell of Pho, it’s the combination of anise and fresh herbs. But I have yet to find a veganized version of Pho - I had a vegan Pho last year but it was just too plain for me, now I’m inspired to make one in my kitchen!
Rika, it there was any one who could make this pho deliciously vegan. it would be you. I think you could make vegan pho easy with a delicious organic vegetable broth and top off with some delicious tofu, maybe even fried tofu... What do you think?
Looks absolutely delicious!! Looking forward to making this when the weather cools down!