Vietnamese Pho soup

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That easy Vietnamese Pho soup Include rice noodles in a tasty broth with your choice of meat and topped with fresh herbs and vegetables. It tastes and tastes authentic without all the work!

Sometimes recipes with unknown names like Haricots Verts or Pörkölt It may seem intimidating, but DO NOT BE FOOLED because most of the time they are very easy to do! This pho recipe is simple and delicious!

Pho (pronounced "Fuh") is a Vietnamese noodle soup made with broth, rice noodles, meat, and fresh side dishes. Basically, Vietnamese street food has made its way into the American food culture and has won our hearts (and stomachs). It's deliciously simple, very tasty, and highly customizable!

Authentic Pho against this Quick Pho:

I love authentic pho soup, but I wanted to create a recipe that tastes great and tastes authentic, but doesn't take hours to prepare or use hard-to-find ingredients. This Vietnamese pho recipe is exactly that!

Vietnamese restaurants often simmer all day to create that rich, traditional, and welcoming blend of flavors that we all know and love. Instead of slowly cooking the bones for hours, in this pho recipe I use canned broth and simmer it with onion, ginger, and spices.

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Ingredients in Pho:

Broth:

  • Chicken / beef broth: I recommend chicken broth if you prepare chicken, shrimp, or pork. 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, red chili paste, cinnamon, salt and pepper.

Noodles: I use an 8 oz. dry rice noodle package noodles, but you can use any kind of FINE rice noodles.

Meat– raw chicken, pork, steak or shrimp. It is important to cut the meat as little bit as possible, against the grain. Meat is much easier to cut when lightly frozen, so don't be afraid to put it in the freezer for an hour before cutting it.

  • Veal pho (phở bò): 1/2 pound sirloin steak, flank steak, breast 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 loin. 1 pound seasoned with salt and pepper and charred in a little oil, over high heat, at first, until golden brown on all sides (about 10 minutes). Let stand while the broth is cooking and then cut into very thin slices.
  • Shrimp: raw, shells removed.

Garnishes– These are the ones that make pho soup really shine!

  • Green onions
  • Fresh jalapeño peppers or Thai red chili peppers
  • Fresh herbs (coriander, basil leaves, mint leaves)
  • Fresh bean sprouts (if your grocery store doesn't have these, check with your local Asian grocery store).
  • Lemon slices
  • Sriracha hot sauce

How to make pho soup:

Make broth:

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

Prepare the noodles: Prepare the rice noodles according to the package directions. Once smooth, drain, rinse and set aside.

Prepare the garnishes: Prepare the garnishes in individual small serving bowls: coriander, basil, green onion, bean sprouts, lime wedges, and sliced ​​chili peppers.

Add meat to the broth:

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

Mount: Add cooked rice noodles to individual bowls and top with hot broth. Stack with your favorite garnishes.

For the Pho Pot instant soup:

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

For the slow cooker Pho soup:

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

Adaptations:

To replace leftovers / cooked meat: This is a great recipe for using cooked leftovers like roast chicken, shredded pork, or beef. Add cooked meat to the bowls with the noodles and top with the hot broth. Then add toppings.

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

FORWARD AND FREEZE INSTRUCTIONS:

To skip: Prepare only the broth in advance! Prepare the broth several days in advance and, after allowing it to cool, cover it and store it in the refrigerator. Reheat on the stove when you are ready to eat and continue with step 4 in the recipe.

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

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Vietnamese Pho soup

This easy Vietnamese Pho recipe is authentic in flavor, without the work! It is made with rice noodles, broth, and a selection of chicken, beef, pork, or shrimp.

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Course: main course, garnish, soup

Cuisine: Vietnamese

Preparation time: 20 minutes.

Cook time: 40 minutes.

Total time: 1 hour

Servings: 6

Calories: 178kcal

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Ingredients

  • 8 ounces dried rice noodle noodles

  • Desired meat: raw chicken, pork, fillet or shrimp * (See notes)

  • 1 large yellow onion, quartered

  • 2 (2-inch pieces) fresh ginger, unpeeled and halved, lengthwise

  • 6 cups broth (chicken, beef, or vegetables, depending on protein choice)

  • 2 cups of water

  • 1/4 teaspoon ground coriander

  • 1 whole tooth (optional)

  • 1 1/2 tablespoons of fish sauce

  • ¼ teaspoon of hoisin sauce

  • ¼ teaspoon red chili paste (sambal oelek)

  • 1 cinnamon stick

  • salt and freshly ground black pepper

To decorate (this is where the pho soup shines!):

  • 4 chopped green onions

  • 2 fresh jalapeño peppers or Thai red chili peppers, thinly sliced ​​and seeded

  • 1 bunch fresh cilantro, chopped

  • 1 bunch of Thai basil leaves

  • 1 cup fresh bean sprouts

  • 2 limes, cut into wedges

  • Sriracha hot sauce, or additional red chili paste, for heating, optional

Usual US USA – Metric

Instructions

  • Place a large pot and dry over medium heat, add the onion halves and the pieces of ginger. Cook for 4 minutes, stirring occasionally.
  • Add the broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, garlic chili paste, cinnamon stick, and a pinch of salt and freshly ground pepper. Bring to a slow boil, then reduce the heat and simmer for 30 minutes.
  • Meanwhile, prepare the noodles according to the package directions. Once smooth, drain, rinse and set aside.
  • Prepare the garnishes in individual small serving bowls: coriander, basil, green onion, bean sprouts, lime wedges, and sliced ​​chili peppers.
  • 1-5 minutes before the broth is done cooking, add the desired meat to the broth for cooking, just until done (2-3 minutes for raw chicken or pork, thinly sliced, 1-2 minutes for shrimp or thinly sliced ​​fillets).
  • Discard the ginger, cloves, cinnamon stick, and onion chunks from the pot.
  • Divide the noodles into bowls; spoon broth on top (and meat). Add the desired ingredients.

Notes

Protein: It is important to cut the meat as finely as possible against the grain.

  • Beef Pho (phở bò): ½ pound sirloin steak, flank steak or brisket, cut into very thin slices and seasoned with salt and pepper.
  • Chicken Pho (phở gà): Cut the boneless, skinless breasts into very thin pieces against the pimple. Spice with salt and pepper.
  • Pork Pho: Season a 1 pound pork tenderloin with salt and pepper and brown a little oil in a very hot skillet until golden brown on all sides (about 10 minutes). Let stand while the broth is cooking and then cut into very thin slices.
  • Shrimp: raw, shells removed.

To replace leftovers / cooked meat: This is a great recipe for using cooked leftovers like roast chicken, shredded pork, or beef. Add cooked meat to the bowls with the noodles and top with the hot broth. Then add toppings. Vegetarian / vegan pho: Substitute vegetable or mushroom broth, substitute sautéed mushrooms and bok choy for meat, and omit fish sauce. Make advance instructions: The broth can be prepared several days in advance. Let cool, cover and store in the refrigerator. Reheat on the stove. Freezing instructions: Freeze only the broth. Allow it to cool completely and store it in a freezer-safe bag or container for 4-5 months. Pho Instant Pot: Cook the noodles according to the instructions. Assemble toppings. Rotate IP to skipped configuration. Add onion and ginger and cook for a few minutes. Turn off the pot. Add the broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, garlic chili paste, cinnamon stick, and a pinch of salt and freshly ground pepper. Turn the valve to sealed, apply the lid and cook at manual / high pressure for 10 minutes with a controlled quick release after the timer sounds. Flip to sauté and add shrimp, pork, or chicken, and cook until done. Assemble the bowls as indicated. Pho slow cooker: Cook the onion and ginger in a hot skillet, then add to the slow cooker with broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, garlic and chili paste, cinnamon stick, and a pinch of salt and freshly ground pepper. (For pho chicken, add skinless chicken thighs and cook in a slow cooker with broth.) Cook over low heat for 6-8 hours or on high for 3-4 hours. Discard the ginger, cloves, cinnamon stick, and onion. Prepare the noodles according to the instructions. Assemble toppings.

Nutrition

Calories: 178kcal | Carbohydrates: 42 g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1373mg | Potassium: 131mg | Fiber: 2g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1 mg

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

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Pho Vietnamese Sopa

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