Easy Vietnamese Beef Pho

Pho is one of Vietnam's most iconic dishes, loved for its fragrant broth, tender slices of beef, fresh herbs, and comforting noodles. Traditionally, pho broth is simmered for hours using beef bones and aromatic spices to develop its signature depth of flavour, making it a labour of love that's often reserved for restaurants or special occasions.

This quick and easy Vietnamese beef pho recipe is designed for home cooks who want all the comforting flavours of pho without spending an entire day in the kitchen. By combining a quality pho stock cube with a few simple upgrades, you can create a rich, aromatic broth in just 30 minutes that's perfect for weeknight dinners, quick lunches, or whenever you're craving a warming bowl of noodle soup.

Whether you're new to Vietnamese cooking or simply looking for a faster alternative to traditional pho, this shortcut version delivers a delicious and satisfying bowl using a pho stock cube or paste, which can be found in many Asian supermarkets and online retailers.

Bao Long Vietnamese Beef Pho Stock Cubes

Quick & Easy: Ready in just 30 minutes using Bao Long Vietnamese Beef Pho Stock Cubes, this recipe gives you a deeply flavourful broth without spending all day making stock from scratch.

Thinly Sliced Tender Beef: Slightly freezing the rib eye before slicing makes it much easier to achieve ultra-thin beef slices, just like the pho shops.

Restaurant-Level Flavour: Fresh herbs, crunchy toppings, lime, and fish sauce make a huge difference. The garnish brings freshness, aroma, texture, and authentic Vietnamese flavour to every bowl.

Easy Vietnamese Beef Pho
Serves: 2
Prep: 15 mins | Cook: 20 mins | Total: 35 mins
Ingredients	Instructions
Soup Base 1 cube Bao Long Vietnamese Beef Pho Stock Cube 1 tbsp Aromat All Purpose Seasoning 750ml water 1 tbsp fish sauce 1 tbsp salt 1/2 tbsp sugar Core Ingredients 200g flat rice noodle sticks (I used Tiger Tiger Rice Stick Noodles — they’re surprisingly good and easy to find in most big supermarkets.) 300g rib eye beef, thinly sliced (You can also replace this with chicken thigh or any protein you like.) Garnish Thai basil (Normal basil works too) Fresh coriander Fresh mint Beansprouts (I like to blanch them briefly to remove the grassy taste.) Thinly sliced onion Red chilli (Bird’s eye chilli if you like extra spice.) 1/4 lime A little sriracha (optional)	1. Prepare the Beef Place the rib eye in the freezer for 20–30 minutes before slicing. This firms up the meat and makes it much easier to cut into thin, restaurant-style slices. 2. Make the Broth and Cook the Beef Add the water into a pot and bring to a gentle simmer. Add in all the soup base seasoning. Stir well until everything fully dissolves. Simmer gently for around 5 minutes. Then add the thinly sliced beef directly into the soup. Cook for around 20–40 seconds until just cooked through and still tender. Avoid overcooking, especially if the slices are very thin. 3. Prepare the Noodles Cook the rice noodles according to the package instructions. Drain well, then rinse under cold water to stop the cooking process and keep the noodles springy and chewy rather than soft or mushy. Divide the noodles into serving bowls. 4. Prepare the Garnish Thinly slice the onion and chilli. Briefly blanch the beansprouts in hot water for 20–30 seconds if preferred. Wash and prepare all herbs and lime wedges. 5. Assemble the Pho Place the cooked beef over the noodles. Carefully pour the hot broth directly into the bowl Top with: Thai basil, Coriander, Mint, Beansprouts, Onion, Chilli Finish with a squeeze of lime and a drizzle of sriracha if you like extra spice. Serve immediately while piping hot!
Nutrition Facts Approx. per serving: 520 kcal, 32g protein, 18g fat, 52g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐

Don't Boil the Beef for Too Long

Thinly sliced beef only needs a few seconds in the hot broth to cook through. Overcooking can make it tough and chewy, so add it right at the end and let the heat of the soup do the work.

Rinse the Noodles After Cooking

After cooking the rice noodles, rinse them briefly under cold water to remove excess starch and prevent them from becoming sticky. This helps maintain the springy texture that's characteristic of a good bowl of pho.

Taste Before Serving

Fish sauce, salt, and stock cubes can vary between brands. Before serving, taste the broth and adjust with a little extra fish sauce, salt, or sugar if needed to achieve the right balance.

Make It Your Own

Pho is highly customisable. Try adding beansprouts, Thai basil, coriander, mint, sliced chillies, spring onions, or a squeeze of lime to create your perfect bowl.

Leftover Broth Keeps Well

The broth can be made ahead of time and stored in the fridge for up to 3 days. Reheat it when ready to serve and prepare fresh noodles and garnishes for the best texture and flavour.

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