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When it comes to pho recipes, this Hanoi-style beef noodle soup made from scratch is the way to go. It’s quick, easy, and tastes just as good as takeout from your favourite Vietnamese restaurant!
For more takeout-inspired recipes, try my Beef and Broccoli Stir Fry, Sweet Chili Shrimp, and Soy Garlic Chicken Wings next.
Traditional pho is amazing, but if you’re looking for a quicker and easier version, this pho Hanoi recipe is perfect. The broth is rich and savoury, with just the right amount of garlicky flavour.
It simmers for a bit, but honestly, the whole process is so quick—no restaurant wait time here! Plus, the tender meat cooks right in the hot broth, so you can enjoy a delicious bowl of pho in no time. Trust me, once you try it, you’ll be hooked!
What is Pho?
Pho is a Vietnamese noodle soup, pronounced ‘fuh’, typically made with beef and served in a rich, aromatic broth. There are two main types of pho: Pho Hanoi, which is a lighter, savoury broth, and Pho Saigon, which has a more fragrant, herby twist. Both versions are loved for their comforting warmth and depth of flavour.
The Difference Between Pho Saigon and Pho Hanoi
Pho Saigon, the more popular pho in America, is known for its fragrant, herby broth. In contrast, Pho Hanoi (also known as Ha Noi Pho), hails from the northern capital city and features a lighter, savoury beef broth. The key difference between the two is the richness of the broth, with Pho Hanoi offering a more subtle flavour. Both versions use thinly sliced beef.
Is pho healthy?
Pho can be a healthy option. It’s typically made with fresh ingredients like lean beef, herbs, and vegetables in a clear broth. With a combination of protein, vegetables, and a light broth, it’s a nourishing and satisfying option.
Ingredients
Beef Broth
- Beef Broth: This is the base of the pho, providing that rich and savoury flavour we all love. It really sets the stage for everything else.
- Fish Sauce: A little fish sauce goes a long way in adding umami and that authentic pho taste. It really deepens the flavour of the broth.
- Sugar: Just a touch of sugar helps balance out the richness of the broth and rounds out all the flavours.
- Aromatics (Fresh Ginger, Yellow Onion, Garlic Cloves): These aromatics really bring the broth to life. I slice the ginger and onion, char them, and crush the garlic cloves for that aromatic, garlicky goodness that infuses the broth with depth and warmth.
- Star Anise, Cloves, Cinnamon Sticks: These spices are key to pho’s signature warmth. Toast them before adding to the broth to really bring out their full aroma and flavour.
Pho Toppings
- Flank Steak, London Broil, Round, or Rib Eye: I love using thinly sliced beef for this dish. When the hot broth hits the beef, it cooks perfectly and stays tender—just the way pho should be.
- Fresh Herbs: I like to use a mix of cilantro, basil, Thai basil, and mint. It adds a fresh, aromatic zing that balances the richness of the broth.
- Bean Sprouts: These give the pho a nice crunch and freshness. Don’t skip them—they’re a must for that perfect pho texture!
- Jalapeños, Serrano, or Chili Peppers: If you like a little heat, fresh peppers are the way to go. Add them to your bowl for some spice!
- Scallions: These provide a subtle onion flavour and a bit of colour to your pho. They’re simple but add so much to the final dish.
- Lime Wedges: A squeeze of lime just before eating brightens up the whole bowl and adds a zesty finish.
- Hoisin Sauce and Sriracha Sauce: These are optional, but I love adding a swirl of hoisin for sweetness and sriracha for heat. You can adjust the amount to your taste.
How to Make Pho Hanoi
Prepare the Aromatics
Start by slicing the onion and ginger in half lengthwise with a sharp knife. For the garlic, just give it a light crush with the flat of your knife to peel it. Once that’s done, pop the onion, ginger, and garlic onto a baking sheet and broil them in the oven for about 3-5 minutes on each side, or use a high flame on your gas stove. You want them to get a nice char in spots (don’t worry if a few pieces get too charred, just set them aside).
Toast the Spices
In a saucepan, add the cinnamon sticks, star anise, and cloves. Toast them over medium-low heat for about 2 minutes, stirring frequently so they don’t burn. The smell will be amazing when they’re ready! Once toasted, remove them from the heat and set aside.
Prepare the Spices and Beef Broth
Wrap the toasted cinnamon, star anise, and cloves in a piece of cheesecloth, tying it into a little satchel. Do the same with the charred ginger and garlic. Now, in a large stockpot, add your beef broth, the onion, and both spice satchels. Cover and let it all simmer for at least 30 minutes—this gives the spices and aromatics time to infuse into the broth and create that rich, savoury flavour we’re after for this Pho Hanoi.
Taste and Adjust the Broth
After about 30 minutes, taste the broth to check if the spices have infused well. If needed, you can adjust the seasonings at this point. Remove the satchels from the pot anywhere between 30 to 45 minutes. You’re looking for that perfect balance of savoury goodness in the broth!
Prepare the Toppings and Noodles
While the broth is simmering, prepare your beef. If it’s pre-cut, just keep it in the fridge until you’re ready to serve. Thinly slice the yellow onions, scallions, and peppers, and arrange them on a serving platter. Don’t forget the bean sprouts, lime wedges, and herbs to complete the toppings.
In another pot, bring water to a boil and cook the rice noodles according to the package instructions. Once they’re done, drain them and rinse with cool water to stop the cooking process. I like to divide them evenly into individual bowls, but you can also keep them in one large bowl if you prefer.
Assemble and Serve Pho
Now that the broth is ready, it’s time to assemble your Pho Hanoi bowls. Make sure the broth is nice and hot—it will cook the beef when you pour it over. Layer the noodles and thinly sliced raw beef in each bowl, then ladle the hot broth over the top. Add your toppings as desired—scallions, herbs, lime wedges, and a splash of hoisin or sriracha if you like a bit of extra flavour.
Now, dig in and enjoy your homemade Pho Hanoi! It’s the perfect dish for a cozy meal at home, with all the bold flavours of a traditional Vietnamese pho.
Recipe Tips for the Best Pho
- Don’t rush the broth simmering. Give the broth at least 30 minutes to simmer so the spices and aromatics have time to fully infuse. The longer it simmers, the richer the flavour will be!
- Char the aromatics well. Make sure the onion, garlic, and ginger get a good char. This adds a smoky depth to the broth that really enhances the overall flavour.
- Slice the beef thinly. Thin slices of beef are key to achieving that perfect pho texture. When you pour the hot broth over it, the beef will cook quickly and remain tender.
- Adjust the seasoning to your taste. After tasting the broth, feel free to tweak the seasoning. Everyone’s taste preferences are different, so don’t be afraid to add a little more fish sauce or sugar if needed.
- Rinse the noodles after cooking. Rinsing the noodles with cool water helps stop the cooking process and prevents them from becoming too soft. This keeps them perfect for serving!
Storage
To store leftovers, keep the broth, noodles, and toppings separate in airtight containers. The broth can be stored in the fridge for up to 3 days, while the noodles should be eaten within 1-2 days for the best texture.
To reheat, warm the broth on the stove and pour it over the noodles and leftover beef. Alternatively, you can cook fresh rice noodles and add them to the heated broth for a quick and delicious bowl of pho.
Frequently Asked Questions (FAQ’s)
Pho Bo refers to the general Vietnamese beef noodle soup, made with a rich, savoury broth and thinly sliced beef. Pho Hanoi, from the northern region, has a lighter, more delicate broth. It focuses on aromatic spices like star anise and cinnamon, with fewer herbs than other pho variations.
Yes, you can use cuts like flank steak, London broil, or rib-eye. Just make sure to slice the beef thinly so it cooks quickly when you pour the hot broth over it.
If you don’t have cheesecloth, you can simply add the spices directly to the broth and strain them out later. Alternatively, a spice bag or even a coffee filter can work as a substitute.
More Soup Recipes
- Italian Sausage Tortellini Soup
- Classic Chicken Noodle Soup
- Jamaican Pumpkin Beef Soup
- Instant Pot Butternut Squash Soup
- Mannish Water
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Quick Style Vietnamese Beef Noodle Pho
Equipment
- Baking Sheet
- Saucepan
- Large Stockpot
- Mixing Bowl
- Strainer
- Ladle
Ingredients
Beef Broth
- 7 cups Beef Broth, Beef Bouillon or Base also works
- 1 tbsp Fish Sauce
- 1 tbsp Sugar
- Fresh Ginger 4-inch piece sliced in half
- ½ Large Yellow Onion
- 3 Garlic Cloves
- 3-4 Star Anise whole
- 5 Cloves whole
- 2 Cinnamon Sticks 3-inches, whole
Pho Toppings
- Flank Steak, London Broil, Round or Rib Eye thinly sliced
- Fresh Herbs – Cilantro, Basil, Thai Basil, Mint, or a mix
- Bean Sprouts
- Jalapeños, Serrano, or Chili Peppers
- Scallions
- Lime Wedges
- Hoisin Sauce
- Sriracha Sauce
Additional Items
- Cheesecloth, optional
Instructions
- With a sharp knife, cut the onion and ginger in half, down its length.
- Peel the garlic cloves by crushing them lightly with the flat of a knife and the heel of your hand.
- On a baking sheet, place the onions, ginger and garlic in the oven under a broiler for 3-5 minutes each side, or use a high flame on a gas stove. Ensure pieces are charred in spots. If there are any overly charred bits, remove and set aside.
- Place the cinnamon sticks, star anise, and cloves in a saucepan and toast over medium-low heat until fragrant, approx. 2 minutes. Stir frequently to prevent burning then remove from heat and set aside.
- Wrap the cinnamon sticks, star anise, and cloves in a piece of cheesecloth and tie it in a satchel. Do the same for the ginger and garlic.
- In a mixing bowl, add the noodles and cover in cool/lukewarm water.
- In a large stockpot, add the broth, onion and both satchels. Cover and simmer for at least 30 minutes. You want to give the spices and aromatics some time to infuse into the broth!
- At the 30-minute mark, taste the broth to see if the spice flavours have infused into the broth; adjust seasonings if necessary. Remove the satchels between the 30 and 45 minute mark.
- Prepare the beef (mine came pre-cut). Keep refrigerated until ready to serve. See notes section for additional tips.
- Prepare the remaining toppings: thinly sliced yellow onions, scallions and peppers. Place on a serving dish. Add bean sprouts, lime wedges and herbs to the serving dish.
- In another large pot, bring water to a boil. Add the rice noodles and cook according to the package instructions. Drain and run under cool water to stop cooking, or evenly divide into individual bowls. See notes section for additional tips.
- Once the broth has finished (flavours infused) and you are ready to serve, prepare the Pho bowls. Note: The broth needs to be hot, to cook the beef.
- Layer the noodles and raw beef (in a single layer to ensure even cooking) then ladle on broth and other toppings as desired.
- Dig in & enjoy!
