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Vietnamese Pho is a one-of-a-kind soup known for its aromatic beef broth served over tender rice noodles, beef sirloin, fresh herbs, and other garnishes. |

Vietnamese Pho

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Gluten Free


Vietnamese Pho is a one-of-a-kind soup known for its incredibly aromatic broth seasoned with fragrant spices served over tender rice noodles, beef sirloin, fresh herbs, and other garnishes. These days, you don't have to leave the house to enjoy this traditional soup at home. You just need about 30 minutes and a handful of simple ingredients!


  • 1 (14 ounce) package dried rice stick noodles
  • 12 cups Asian beef broth, homemade or store bought
  • 8 ounces frozen thin raw beef sirloin slices (optional)
  • 6 cups bean sprouts
  • 1 cup fresh cilantro or Thai basil, chopped
  • 1 lime, sliced in wedges
  • 1 jalapeno, sliced (optional)
  • chili garlic hot sauce (optional)


  1. Fill a large mixing bowl with cold water. Add the dried rice stick noodles and allow it to soak until softened and pliable, about 20 minutes.
  2. Bring a large pot of water to a boil over high heat. Add noodles and cook until tender and fully cooked, about 2-3 minutes (or according to the package instructions). You can also cook the dried noodles without soaking but it will take slightly longer to fully cook them. Drain well.
  3. In a separate stockpot, add beef broth and bring to a boil over high heat.
  4. Assemble the pho by dividing the noodles evenly into ramen bowls. Top with raw beef slices or reserved cooked beef oxtail meat from homemade Asian Beef Broth. Ladle the boiling hot broth over the noodles.
  5. Top with bean sprouts, cilantro or basil, lime juice, jalapeno, and chili garlic hot sauce (if using).


How to store: To save leftover pho for later, you'll want to separate the noodles from the broth, as the noodles can absorb too much liquid and disintegrate. Store them in airtight containers in the fridge for 3-4 days.

How to reheat: You can microwave leftover pho, but it's best to reheat it in a pot on the stove until fully heated through.

How to freeze: Freeze leftover broth in an airtight container for 3-4 months. Thaw in the fridge before making a fresh pot of this Vietnamese pho recipe.

  • Prep Time: 5 minutes
  • Soak Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vietnamese