Vietnamese beef pho is one of the world’s most beloved noodle soups, known for its deeply aromatic broth, tender rice noodles, and fresh herbal toppings. Traditionally, crafting an authentic pho broth involves simmering beef bones for hours—or even days—to extract rich, complex flavors. But renowned chef Jet Tila, star of Food Network’s Ready Jet Cook, has perfected a shortcut version that delivers restaurant-quality results in about one hour, with just 20 minutes of active prep time.
Featured in an episode of his show and adapted from his cookbook 101 Asian Dishes You Need to Cook Before You Die, this “quick” beef pho uses a clever hack: store-bought beef base (like Better Than Bouillon) to build an intensely flavorful broth without the long simmer. The result is a steaming bowl that’s fragrant with star anise, cinnamon, and ginger—close to 90% of the traditional taste, but accessible for weeknight dinners.
This recipe serves 2 large bowls or 4 smaller ones, making it perfect for a cozy meal.
Ingredients
For the Pho Broth:
- 2 tablespoons beef bouillon or base
- 1 tablespoon Vietnamese fish sauce
- 1 tablespoon white sugar
- One 2-inch piece fresh ginger, sliced into thin tiles
- ½ yellow onion, roughly diced
- Pinch of kosher salt
- 2 whole cloves
- 2 whole star anise
- 1 cinnamon stick
- 1 quart (about 1 liter) water
For Assembly:
- ½ pound thin rice stick noodles (bánh phở)
- ½ pound beef strip loin, sirloin, or eye of round, sliced paper-thin (partially freeze the meat for easier slicing, or purchase pre-sliced shabu-shabu style)
- 1 cup fresh Vietnamese or Thai basil leaves
- 1 cup bean sprouts
- ½ cup cilantro leaves
- 4-5 jalapeño or serrano chiles, thinly sliced
- 4 scallions, thinly sliced on the bias
- ½ yellow onion, sliced paper-thin
- 1 lime, cut into wedges
- Hoisin sauce and sriracha (or your favorite chili sauce), for serving
Instructions
- Prepare the Broth:
In a 2-quart saucepan, combine the beef base with 1 quart of water and bring to a low boil. Stir in the fish sauce, sugar, sliced ginger, diced onion, and a pinch of salt. Reduce the heat to a gentle simmer.
Bundle the cloves, star anise, and cinnamon stick in a piece of cheesecloth (or use a tea ball strainer for easy removal) and add it to the pot. Let the broth simmer for 30-45 minutes to infuse the spices. Remove the spice bundle and strain the broth if you prefer a clearer liquid. - Cook the Noodles and Prep the Beef:
While the broth simmers, cook the rice noodles according to package instructions—typically by soaking in hot water or a quick boil. Rinse under cold water, drain well, and set aside.
Slice the beef as thinly as possible. The raw slices will cook gently in the hot broth when served. - Assemble the Bowls:
Divide the cooked noodles evenly among your serving bowls.
Top each portion with raw beef slices, paper-thin onion slices, scallions, bean sprouts, basil leaves, cilantro, and sliced chiles—customize to taste, as pho is highly personal.
Bring the broth back to a rolling simmer, then ladle it generously over the ingredients in each bowl. The heat will instantly cook the thin beef to perfect tenderness.
Finish with a squeeze of fresh lime and serve immediately with hoisin sauce and sriracha on the side for drizzling.
Chef’s Tips from Jet Tila
For an extra layer of depth, lightly char the ginger tiles and diced onion under a broiler or directly over a flame before adding them to the broth. If slicing beef feels daunting, look for pre-sliced meat at Asian markets—it’s often labeled for shabu-shabu or hot pot.
This quicker pho proves you don’t need all-day dedication to enjoy a soul-warming bowl of Vietnam’s iconic soup. It’s flavorful, customizable, and ready faster than takeout. Give it a try next time you’re craving that perfect balance of savory, spicy, and fresh!
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