Easy Beef Pho

Easy Beef Pho surved in a bowl on a countertop
Photography by Jason Little | Food styling by Johanna Brannan Lowe
Enjoy the flavors of traditional phở with this simplified version, featuring store-bought beef broth with star anise, ginger, soy sauce and fish sauce. This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table.

SERVING SIZE: 3 cups (850 grams)
PREP TIME: 30 minutes
COOKING TIME: 30 minutes


  • 2 star anise pods
  • 8 cups (1,890 milliliters) unsalted beef broth
  • 2½ cups very thinly sliced yellow onion (about 1 large onion)
  • 3-inch piece ginger, peeled and thinly sliced
  • 2 cloves smashed garlic
  • 1 tablespoon (15 milliliters) less-sodium soy sauce
  • 1 teaspoon (5 milliliters) fish sauce
  • 8 ounces thin brown rice noodles
  • 12 ounces beef eye of round, sliced -inch thick
  • 2 cups bean sprouts
  • 1 small jalapeño, thinly sliced
  • 4 scallions, sliced into 1-inch pieces
  • ½ cup basil leaves
  • ½ cup cilantro leaves
  • 2 teaspoons Sriracha sauce
  • 2 teaspoons hoisin sauce
  • 4 lime wedges


  1. Heat a large stockpot over medium heat. Add star anise and toast for 1 to 2 minutes, stirring occasionally, until fragrant.
  2. Pour in beef broth and add onion.
  3. Wrap ginger slices in a piece of cheesecloth, tie the ends together to secure and add to broth. Increase heat to medium-high and bring to a boil.
  4. Reduce heat, cover and simmer for 30 minutes.
  5. Remove ginger sachet and star anise pods and discard.
  6. Stir in soy and fish sauces.
  7. While broth is simmering, bring a medium pot of water to a boil. Add rice noodles and cook according to package instructions. Drain, rinse thoroughly with cold water and set aside.
  8. Add beef to broth and simmer for 2 to 3 minutes until internal temperature reaches 145°F.
  9. Divide noodles among 4 bowls and ladle hot broth with beef over noodles.
  10. Season each bowl with Sriracha and hoisin sauces and juice from a lime wedge.
  11. Serve bean sprouts, jalapeño slices, scallion, basil and cilantro as garnishes.

Cooking note: Freeze beef for 1 hour prior to slicing to make it easier to cut.

Nutrition per serving: 430 calories, 4g total fat, 2g saturated fat, 49mg cholesterol, 687mg sodium, 66g carbohydrate, 8g fiber, 6g sugar, 36g protein, N/A potassium, N/A phosphorus

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Rachael Hartley
Rachael Hartley, RD, LD, is a Columbia, SC, based private practice dietitian and blogger at The Joy of Eating. Connect with her there and on Twitter, Facebook and Instagram.