This easy Vietnamese inspired Pho Soup includes rice noodles in a flavorful broth with your choice of meat, and topped with fresh herbs and vegetables. It’s my quick and easy adaptation that’s not authentic, but tastes amazing!

A bowl of Pho soup with chicken, cilantro, onion, basil, bean sprouts and a lime wedge.

Pho (pronounced “fuh”) is a Vietnamese noodle soup that’s made with broth, rice noodles, meat, and fresh garnishes.  Authentic versions take much more time and love than this recipe (here’s a great cookbook with authentic recipes from Andrea Nguyen, or check out this authentic recipe). But if you’re looking for a quick version with similar warm, fresh and comforting qualities, this is what I make my family at home!

Authentic Pho vs. this Quick Pho:

I love authentic pho soup, but I wanted to create a recipe that has great flavor, but doesn’t take hours to make or use hard to find ingredients.  This pho recipe is exactly that!

Vietnamese restaurants typically simmer their broth all day long in order to create that rich, traditional, cozy blend of flavors that we all know and love.  Rather than slow cooking bones for hours, in this pho recipe I use canned broth and simmer it with onion, ginger, and spices.

Ingredients in Pho:

Broth:

  • Chicken/beef broth: I recommend chicken broth if making chicken, shrimp or pork pho. Use beef broth for beef pho or vegetable broth for vegetarian pho.
  • Yellow onion and fresh ginger.
  • Spices: ground coriander, cloves, fish  sauce, hoisin sauce, soy sauce, red chili paste, cinnamon, salt and pepper.

Noodles: I use an 8 oz. package of dried rice vermicelli noodles, but you can use any kind of THIN rice noodles.

Meat– chicken, pork, steak or raw shrimp.  It’s important to slice the meat as thinly as possible, against the grain. Meat is much easier to slice when it’s slightly frozen so don’t be afraid to stick it in the freezer for an hour before slicing.

  • Beef pho (phở bò): ½ lb. sirloin steak, flank steak, brisket, or round eye, seasoned with salt and pepper
  • Chicken (phở gà): 1 or 2 boneless, skinless chicken breasts, sliced very thinly and seasoned with salt and pepper
  • Pork tenderloin. 1 lb. seasoned with salt and pepper and seared in a little bit of oil, over high heat, at the beginning, until browned on all sides (about 10 minutes). Allow to rest while broth cooks and then cut into very thin slices.
  • Shrimp: raw, shells removed.

Garnishes: these are what make pho soup really shine!

  • Green onions
  • Fresh jalapeño peppers or red Thai chili peppers
  • Fresh herbs (cilantro, basil leaves, mint leaves)
  • Fresh bean sprouts (if your grocery store doesn’t carry these check your local asian grocery store).
  • Lime wedges
  • Sriracha hot sauce

How to Make Pho Soup:

Make broth:

  • Place a large dry pot over medium heat add the onion halves and ginger pieces and cook for 4 minutes.
  • Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes or more.
Two process photos for cooking the broth for pho.

Prepare the noodles: prepare rice noodles according to package instructions. Once soft, drain, rinse and set aside.

Prepare the garnishes: Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.

Add meat to broth:

  • 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
  • Discard the ginger, clove, cinnamon stick and onion pieces from the pot.

Assemble: Add cooked rice noodles to individual bowls and ladle hot broth over the top. Pile high with your favorite garnishes.

A bowl of pho with noddles and broth surrounded by toppings to add on top.

For Instant Pot Pho Soup:

Cook noodles according to instructions. Assemble toppings. Turn IP to saute setting. Add onion and ginger and cook for a few minutes. Turn pot off. Add broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Turn valve to sealed, apply lid and cook on manual/high pressure for 15 minutes with a controlled quick release after the timer beeps. Add cooked shrimp, steak or pork, or for chicken pho, add skinless chicken thighs and cook in slow cooker with broth.

For Slow Cooker Pho Soup:

Cook onion and ginger in a hot skillet, then add to slow cooker with broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Discard the ginger, clove, cinnamon stick and onion. Prepare the noodles according to instructions. Assemble toppings. Add cooked shrimp, steak or pork, or for chicken pho, add skinless chicken thighs and cook in slow cooker with broth.

Adaptations:

To substitute leftover/cooked meat: This is a great recipe to use up leftover cooked meat like rotisserie chicken, shredded pork, or beef. Add cooked meat to the bowls with the noodles and ladle hot broth over it. Then add toppings.

Vegetarian/vegan pho: Substitute vegetable or mushroom stock, substitute sautéed mushrooms and baby bok choy for the meat, and omit the fish sauce.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead:  Make only the broth ahead of time!  Make the broth several days ahead of time and, after letting it cool, cover it and store it in the refrigerator.  Reheat on the stove when ready to eat and continue with step 4 of the recipe.

To freeze: Freeze only the broth.  Allow the soup to cool completely and store it in a freeze safe ziplock for 4-5 months.

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Recipe

A bowl of Pho soup with chicken, cilantro, onion, basil, bean sprouts and a lime wedge.
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Save Recipe

Ingredients
 
 

  • 8 oz dried rice vermicelli noodles
  • Desired meat: chicken, pork, steak or raw shrimp* (See notes)
  • 1 large yellow onion , quartered
  • 2 (2-inch pieces) fresh ginger , unpeeled and halved, length-wise
  • 6 cups broth (chicken, beef or vegetable, depending on protein choice)
  • 2 cups water
  • 1/4 tsp ground coriander
  • 1 whole clove (optional)
  • 1 1/2 Tablespoons fish sauce (or less, to taste preference)
  • ¼ teaspoon hoisin sauce
  • 1/4 teaspoon soy sauce
  • ¼ teaspoon red chili paste (sambal oelek)
  • 1 stick cinnamon
  • salt and freshly ground black pepper

For garnish (this is where pho soup shines!):

  • 4 green onions , chopped
  • 2 fresh jalapeño peppers or red thai chili peppers , thinly sliced and seeds removed
  • 1 bunch fresh cilantro , chopped
  • 1 bunch Thai basil leaves
  • 1 cup fresh bean sprouts
  • 2 limes , cut into wedges
  • Sriracha hot sauce, or additional red chili paste , for heat, optional

Instructions
 

  • Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
  • Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
  • Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
  • Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
  • 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
  • Discard the ginger, clove, cinnamon stick and onion pieces from the pot.
  • Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.

Notes

Protein: It’s important to slice the meat as thinly as possible, against the grain.
  • Beef Pho (phở bò): ½ pound sirloin steak, flank steak or brisket, sliced very thinly and seasoned with salt and pepper.
  • Chicken Pho (phở gà): Slice 1-2 boneless, skinless breasts into very thin pieces, against the grain. Season with salt and pepper.
  • Pork Pho: Season a 1 lb pork tenderloin with salt and pepper and sear in a little bit of oil in a very hot pan until browned on all sides (about 10 minute). Allow to rest while broth cooks and then slice into very thin slices.
  • Shrimp: raw, shells removed.
To substitute leftover/cooked meat: This is a great recipe to use up leftover cooked meat like rotisserie chicken, shredded pork, or beef. Add cooked meat to the bowls with the noodles and ladle hot broth over it. Then add toppings.
Vegetarian/vegan pho: Substitute vegetable or mushroom stock, substitute sautéed mushrooms and baby bok choy for the meat, and omit the fish sauce.
Make ahead instructions:  The broth can be made several days ahead of time. Allow it to cool, cover it and store it in the refrigerator.  Reheat on the stove.
Freezing instructions: Freeze only the broth.  Allow it to cool completely and store in a freezer safe bag or container for 4-5 months.
Instant Pot Pho: Cook noodles according to instructions. Assemble toppings. Turn IP to sauté setting. Add onion and ginger and cook for a few minutes. Turn pot off. Add broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Turn valve to sealed, apply lid and cook on manual/high pressure for 10 minutes with a controlled quick release after the timer beeps. Turn to saute and add shrimp, steak pork, or chicken, cooking until done. Assemble bowls as directed. 
Slow Cooker Pho: Cook onion and ginger in a hot skillet, then add to slow cooker with broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper. (For chicken pho, add skinless chicken thighs and cook in slow cooker with broth). Cook on low for 6-8 hours or high for 3-4 hours. Discard the ginger, clove, cinnamon stick and onion. Prepare the noodles according to instructions. Assemble toppings.

Nutrition

Calories: 178kcalCarbohydrates: 42gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1373mgPotassium: 131mgFiber: 2gSugar: 5gVitamin A: 591IUVitamin C: 12mgCalcium: 38mgIron: 1mg

Did You Make This Recipe?

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I originally shared this recipe February 2014. Updated April 2020 with process photos and instructions.

HAVE YOU TRIED THIS RECIPE?!

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Excellent. I love this recipe and have shared it with friends and family. It is simple, quick and reminds me of Pho I had in Alaska (cold, rainy and I was wet). The restaurant made Pho and it was my first experience…. after returning home I began to crave this soup. I searched and found this recipe. I made it and it satisfied me deeply; GREAT JOB – I LOVE THIS RECIPE!!

  2. 5 stars
    I already had most ingredients so I enjoyed how simple and quickly this was to put together. Everyone had two servings! Thank you.

  3. 5 stars
    Tried this recipe tonight and it was fantastic! We cheated a little and used Pho broth instead of beef broth. My husband and I both loved this recipe and we will probably make it on a regular basis. It was so good

  4. 5 stars
    This was delicious! I had some leftover homemade chicken broth I wanted to make pho with when I came across this. I was missing hoisin (my son is gluten sensitive and I cant find a GF substitute) but I had everything else. My kids loved it as well, and the house smelled phenomenal. I probably won’t bother with takeout pho again since I know I can so easily make my own guaranteed gluten free version at home!

  5. 4 stars
    This is a great recipe. Probably the easiest authentic broth to make. I’m surprised at how an entire stick of cinnamon and the small clove brings the most subtle but delicious taste. This is my new go-to soup for upset tummy days or just needing a warm comfort food without the extra calories (if chicken is used ) the toppings complete this soup so I highly recommend not skipping them.

  6. 5 stars
    This was amazing. I did have to add hoisin sauce to the soup to flavor after it cooked, but it hit the spot perfectly for my pho craving. Especially with the added toppings.

  7. Pho is not pronounced as fuh, but more like fah, (but maybe that is because of where I came from, maybe they pronounce it different somewhere else?).

  8. 5 stars
    Wanted to try making pho for the very first time& this is the recipe that I’ve used. Soooo good! Plus, it’s so easy. Thank you for sharing this recipe, definitely will be my go to recipe for when I’m craving pho.

  9. Absolutely delicious!! Thank you! My whole family is swooning, me included! 😋🥰. I didn’t have clove or hoisin, added some oyster sauce and 1 tsp of honey. Delicious!!!

  10. 2 stars
    As a true Vietnamese American, I give you props for trying my heritage’s national dish and stating it isn’t authentic off the bat, with that being said this is a major no no.
    There ARE shortcuts around making pho(YouTube them from Vietnamese cooks) but why are you adding ingredients that aren’t in it originally and aren’t even Vietnamese? You’re missing half of the spices and adding condiments IN THE COOKING process that sounds “Asian”. There’s a reason we add them to the table as optional when individual serving. You can buy the already wholesome spice packets now in most Asian grocers or Amazon now for a few dollars.
    Thirdly, shrimp or seafood period does NOT belong in Pho. (This new western “trend” making my ancestors roll over their graves. The point of the Pho broth is to release the flavor of whatever animal is the main protein.) There are plenty of other Vietnamese noodle meal soups such as Bun Rieu, Hu Tieu, Mi Quang, Bun Mam etc;the list goes on. Please get familiar with those…
    I’m just being honest. Hope you take my suggestions.

    1. The Vietnamese restaurant (that is owned and ran by Vietnamese people) near me has shrimp and seafood in their pho. Not quite sure what the major no-no in her recipe is?

    2. I hadn’t heard of those other soups you mentioned, so I googled them. Oh my gosh! They all look so good, especially Mi Quang. 🙂

    3. My family is blended Asian and Mexican, our choice of ingredients and Access to fresh ingredients and spices vary from region to region across the US. What I can buy in Los Angeles I cannot get in upstate NY and improvised recipes like this give us an opportunity to have something close too Asian foods. I have 5 Asian markets near me and I still appreciate this recipe. I found it really good , comforting, and makes me more likely to go to an authentic Vietnamese restaurant when I have the opportunity to go.

    4. 5 stars
      Hey Teddy, you ain’t cool enough to be called “Theo”. Why don’t you post your recipe Teddy?!?!?!?!?!

  11. 5 stars
    My husband and I loved this. I was a little reluctant to try it based on the reviews but Im glad I gave it a shot. I did the crock pot method with better than bouillon beef broth. Left out cloves and fish sauce, also took cinnamon out about an hour in as it was becoming overpowering. Will definitely make again!

  12. 2 stars
    This was disappointing. It is basically highly westernized “pho” that tastes like noodles in weak chicken broth. I don’t need everything to be super authentic, sometimes you just want something quick that tastes good. But I hate to say it, but this did not taste good. I’m sorry, but this was just plain bad.

  13. 1 star
    I’m not trying to be rude but whoever commented on this recipe and scored it high definitely added their own flavors or they’re being nice. This was totally disgusting until I doctor it up with FLAVOR. I really don’t understand how anyone can say this was great. I literally almost puke and I said yeah no I’m going to add my own flavor. I really think this recipe must used To scam people. Maybe someone is getting money per click. Sorry not sorry.

  14. 5 stars
    WOW! I just made this recipe after a 12 hour shift and it was so easy and delicious! I had to add it to my cooking recipes. I also replaced the red chili paste for Sriracha and it was very very good! I’m definitely keep making it!

  15. 2 stars
    The kitchen smelled SO good making this so the fam had high expectations…however, the broth turned out weak despite all that ginger! Regardless, thanks for the recipe.

  16. 5 stars
    Holy cow. Made this tonight. I couldn’t find beef stock at the Asian market and I had already been to 2 other stores (literally found the recipe as I was shopping at the market) so I used a dash of pho base along with all the other stuff. This recipe was incredible. I’ll be making this alllllllll winter

  17. 5 stars
    Been craving an asian style soup with tons of flavour for a while and after many years of using pinterest I’ve grown wary of the recipes found on there. I made this because of the reviews and I have to say I was really impressed!! It was exactly what I needed.
    Instead of Hoison (im gf and didn’t have on hand) I used a bit of sweet chili sauce (also because I didnt have chilli paste– also added a splash of siracha) and a tsp of white miso. I added a significant amount more of the tamari, only 1 cup of water (to taste), and I boiled the whole chicken breast while the broth simmered which I think gave it some more depth, and then shredded once cooled. I didn’t have a full clove on me and so used 3/4 tsp ground clove– would probably dial back a bit on it next time as it was a bit strong if I make again and don’t have a full clove. Oh and I added garlic at the start as well! I added the dry spices to the oil in the pot first and let them heat a bit to give off more flavour, mixing with the onion and cinnamon etc. This soup had tons of flavour, was well balanced, and I would 100% recommend making !!! It definitely is more of a nod to Pho than tasting traditional but for such a quick soup you can’t complain. 🙂
    I also fried up some mushrooms, bok choy and kale in garlic and tamari and added on top at the end. AMAZING dinner xoxo

  18. 5 stars
    Made this with left over Pot Roast. Nice for a change from the usual pork or other protein.

  19. 5 stars
    This recipe is easier than it looks. It really did taste authentic. In fact, the flavor was better than the pho we had at a pho restaurant several days ago!! My husband likes chicken and I like rare steak, so I had to do some improvising by using vegetable broth and customizing each one in their respective bowls. Even still it was pretty simple, very yummy, and quick clean up. Thank you!

  20. 2 stars
    What?! Canned broth! The title of this website says, “Taste Better From Scratch.” The purpose of the bone broth is to keep the Vietnamese healthy. Please do not call this a Pho noodle bowl. I’d hate for restaurants to start serving this stuff. It’s typical for a non-Vietnamese person to create fake recipes like this. This reminds me of Uncle Roger’s fried rice videos on YouTube. This wouldn’t have bothered me so much if this wasn’t the #3 recipe which came up in my search for Pho. Why aren’t recipes of Pho from the Vietnamese cooks showing up first? They know how to cook Pho the best.

    1. Hi Julie–that’s the reason I call this “quick and easy” pho and I talk extensively about how it’s not “authentic”, at the beginning of this post, AND I link to two authentic recipes (hopefully you can go try one of those). This recipe is for people who want a quick weeknight version that can mimic some of the flavor in a short amount of time.

    2. Oh shove it up your behind Julie. Can’t you read? It’s not supposed to be authentic. I don’t have time to make a bone broth after work some of us have JOBS. So pretentious

  21. I gave this recipe 5 stars! I was not born in Vietnam, and I do not have a Vietnamese Grandmother that gave me a 100 year old family recipe! I am just a guy that fell in love with Pho about 10 years ago. When I travel, I always research Vietnamese restaurants. I will make Pho one of my meals when traveling to a different city. I actually will stay in towns/cities farther from my destination to try a different Pho restaurant.

    I followed this recipe 110% exactly as written! It was VERY good! Honestly, my search is over for a “quick and easy” Pho recipe!! This is it!! It would sound like I was bragging, if I said this was better than most restaurant Pho I have tried, but it is, I didn’t invent the recipe, I just followed it!! Absolutely Outstanding!! Thank for this one!!

  22. 5 stars
    Surprisingly good! Captures the spirit of pho without the complications of a long cook time, looking for meat bones, and infusing the herbs in a cheesecloth, etc. Thank you!

  23. 5 stars
    Thank you so much for sharing this recipe!! I’ve made it several times and it is delicious and relatively easy to make!!
    Thanks again.

  24. Great recipe that I have made twice in the past two weeks. Fish sauce, Hoisin, and chili make the meal extra special. Thank you for sharing you Pho recipe

  25. This Vietnamese Pho Soup is so good! I added a bit of Kikkoman Tamari Less Sodium Soy Sauce for a more flavorful taste. Love it! Best paired with Vitasoy Lychee Flavor Vita Juice Drink.

  26. 5 stars
    Super flavorful! My whole family including two littles, 8 & 10, loved it. I used mint instead of thai basil. For our family of four we only ended up using about 1/2 a bunch of the herbs and 1 jalapeño.

  27. 5 stars
    This was my first attempt at pho and it was sooo yummy! My husband and I loved it. I ended up simmering the broth for over an hour because of some of the comments I read. I had pork tenderloin in the freezer that I needed to use and it went perfectly with this after searing. My husband isn’t a fan of cilantro so I used fresh parsley instead. So delicious!! Will definitely make again.

  28. Hi hi hi, I just wanted to thank you for your recipes. I stumbled upon your site a few months back and there are so many cultural dishes that have been so authentic, no doubt due to all of the traveling you have done! I lived in Cambodia for five years and ate pho often. This quick pho is the most authentic in-a-pinch version I’ve tried! I simmered for one hour. The only changes that would make it more authentic are real Vietnamese cinnamon (if this could be found!) and the beef preparation— this is normally placed on the noodles raw. When the broth is ladled over, it cooks it med. rare. Also, a garnish I would suggest adding is the hoisin sauce you used in the broth. It is typically on the table when the pho is served. Thank you again so much!

  29. I think it’s a great recipe. If I wanted to learn authentic Pho, I’d go to Vietnam and learn from people who have cooked it for generations. Any of you Pho experts ever done that? If not, then knock it off.

  30. No Star Anise?
    This is the #1 ingredient for super awesome authentic Pho.
    Add it to your broth and 😊
    Mmmm😋
    Quick ” Pho” is a nice rapid meal, but slow Pho is transcendant.
    Many spices are lacking from this recipe if it were to be called Pho, and the real deal is par excelance.
    If it “tastes better from scratch” and is advertised as such, then this recipe should be from scratch which means no packaged broth or soy sauce.. I clicked on this to refresh my memory about the complex spice blend of Pho and this is not it.
    The other hallmark of this actually complex meal is a very long broth making stage to infuse the MANY spices that take hours to meld.
    Your recipe is probably tasty, and I too mean no offense, but it should be called something else besides Pho.
    I see I am not the first to point this out.
    Your blog is one of the first available which isn’t too cool if one is looking for from scratch Pho.
    I clicked on this site because I am a from scratch chef that makes most everything from scratch from sauces to pasta and everything in between.
    I was looking for kindred spirits here that adore everything from scratch as the name suggests..
    Vietnamese folk must be upset at this hijacking of a traditional recipe that is listed above the real deal in google searches, falsely educating people about an amazing dish that deserves its cultural traditions INTACT.

    1. Thanks for your feedback–i’ve addressed this issue several times in the post..it’s not authentic, it’s a quick version. Google chooses who shows up in search results! I’m just sharing a quick version that I like. Hope you can spend a few more minutes finding one that you like. And maybe write google and email with your feedback :).

  31. Please do not say this is authentic in taste as it’s not. People looking for authentic pho recipes should not be making this. It’s ok to make pho your version, but this is not how traditional pho is made. You should say it’s a Pho inspired recipe. Vietnamese people do not add soy sauce or hoisin to the pho broth. I’m Vietnamese and this is offensive.

    1. If you read through any part of this post you would know that I say that several times…Even in the first paragraph I say “This recipe isn’t authentic–it’s just my “quick” version I like to make at home.” and I link to an authentic pho.

  32. 5 stars
    Made today with shrimp—soooo good! Only thing I subbed was oyster sauce for fish sauce as that was what I had and came out great. Lots of flavor and zing!

  33. What would you say the flavor is? Is it spicy? Is it sour? Savory? I have never had it. As for grocery shopping does it NEED the hoisin sauce, fish sauce? Does that “make” the dish?

  34. Also, looking over your recipe, no offense, it’s not pho. You NEVER use soy sauce in pho. Never ever do that. It’ll ruin the broth. Likewise while making the broth you never add hoisin and sambal chili. Those condiments are only added at the ending when the person eating it adds it. The correct ingredient list for pho is beef stock made from oxtail and beef bones, star anise, cloves, cinnamon stick, whole peppercorn, coriander, grilled and charred onion/ginger, rock sugar, and fish sauce. Any deviation to this list is not how Vietnamese people make the pho broth.

  35. Vietnamese person here. While I appreciate the inventiveness of recommending to use any kind of noodle, BUT, it’s not pho if you’re not using actual pho noodles. Pho, the name of the soup dish, refers to the type of noodles used, which is banh pho. It’s like making mac n cheese and you don’t use cheese…

  36. HI!
    I love this recipe and I really want to try it tommorow, so I hope I get your answer by then, but can I use 4 cups of broth and less water?? But the same amount of the rest of the things??

  37. 5 stars
    Made it. I used a ready to use beef broth (6 cups) and 1 cup water instead.
    Didn’t have cinnamon sticks, so i used my ground cinnamon, just a 1/4 tsp.
    Turned out delicious.
    Will be making again.

  38. I made your recipe for pho tonight with chicken and the flavor turned out amazing!! I think I used too short of noodles (it’s hard to find an Asian market where I’m at) but will definitely being using this recipe in the future with different meat (and longer noodles!)