Quick and Easy Homemade Pho
This take on the traditional Vietnamese homemade pho soup combines citrus flavours, beef broth and red curry paste for a spicy, filling soup!
Pho is one of my favourites, especially the day after a crazy night out on the town! It's the ultimate comfort food after a long day, and the perfect cure for a cold or hangover. There's just something so comforting about a big bowl of soup!
This Homemade Pho is great for a Friday night in relaxing after a long work day, and it's also a filling meal to make quickly before a night out – I love this recipe primarily because it is so simple, easy and quick to make and it is so versatile.
This broth has not been developed over a long period of time because oftentimes I value convenience and timesavers over crazy complicated recipes, but if you have time on your hands this soup broth can simmer for up to an hour!
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I've tried to put forth one of the most basic variations of homemade pho with cilantro, bean sprouts and scallions as garnishes, but you could also use matchstick cut carrots, fresh spinach or kale, mushrooms, and many more fresh vegetables for added nutrition. I've also added a bit of citrus to the broth to develop a deeper, richer flavour with a lot of kick!
The steak is best cooked rare to medium-rare since you will be essentially using it as a garnish on top of or in the hot soup, which will continue to cook the meat more. It all depends on personal preference how well done you like your meat, but I prefer a little pink in the centre. Who doesn't like a delectable, perfect medium rare steak?! Combined with the recipe, punchy flavours of the soup, you'll be filled up and satisfied in no time.
Grab some Glass meal prep bowls if you plan on packing this up for lunch to reheat later!
And of course I get all my grass-fed beef from Butcher Box!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 3 tbsp olive oil divided
- 1 shallot or small onion diced
- 1 clove garlic minced
- 1 inch piece of ginger minced
- 4 cups beef broth
- 1 cup water
- 1 thin striploin steak
- 1 tbsp red curry paste divided in half
- 1 tsp lemon juice
- 1 tsp lime juice
- 2 tbsp soy sauce
- 1/2 tsp fish sauce
- 1 tbsp chili paste
- Salt and pepper to taste
- 1/2 package rice noodles
- 1 handful cilantro chopped
- 3 green onions chopped
- 1 handful bean sprouts
- 1 lime cut into wedges
Ingredients
Garnishes
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- Start by marinating steak with 1/2 tbsp red curry paste combined with olive oil, salt and pepper. Set aside. Heat 1 1/2 tbsp of olive oil in a large pot with fitted lid on med-high heat. Saute onion, garlic and ginger for 5 min, until fragrant and softened.
- Add other 1/2 tbsp of red curry paste, sauté for 2 min. Add broth and water, bringing to a boil. Add lemon and lime juices, soy sauce, chili paste, and fish sauce. Simmer for 15 minutes with lid on. During this time, garnishes can be chopped and prepared.
- After preparing garnishes and placing in small bowls so guests can self-serve, heat remaining oil over high heat until oil starts to smoke. Cook steak for 1-2 minutes on each side, or until cooked rare to medium-rare (it will cook more in the hot soup).
- Bring soup back to a boil, and add rice noodles, cooking for 3-5 min. If possible, remove noodles from the broth to prevent them from soaking it all up.
- Serve pho in large bowls with noodles and broth, garnishing with chopped vegetables as desired.
- Add extra hot sauce if you're brave!
I love Pho! What are your variations on the recipe? I'd love to hear in the comments!
This sounds like an easy, yummy way to make pho! Ty!
Yay! Let me know if you try it Anne 🙂
Just made this and I’m making this at home instead of going out! Just added jalapeño! 😌
Woooo hooooo! Hope you like it 🙂
Yum. Cant wait to clock out so I can go Pho-shopping. LOL
Let me know when you try it Josalynn!!
Hi! Do you mean take the noodles out of the broth after 3-5 min or cook in a separate pot for second part of instruction #4
Hey Kathryn! You can cook the noodles directly in the broth themselves then remove them after the 3-5 min or you can cook them in boiling water and drain then keep them in a container separately from the broth, it’s up to you! I just make the suggestion of storing the noodles separately unless you’re eating the pho because they can soak up most of the liquid. If you’re going to eat everything right away though and don’t plan on having leftovers, you’re fine to just leave the noodles in the broth.
This was SO good. Would not change a thing. This WILL be a staple in my home. I have had the worst cold and made this last night to clear up my chest and nose. I added a little extra chili paste before eating. THANK YOU.
YAY!!! So happy to hear that Kristi! So glad it helped with your cold, it’s that time of year again UGH! Hope you feel better soon!
Hello. Can you use chicken and chicken broth instead to make a chicken pho?
Or do I need to do something different?
Thank you, look delicious!
You definitely could Magnus, that sounds like a great idea!
My son and I are going to make this today. He’s very excited. Lovss Pho.
Yay!!! Let me know how you like it Dawn 🙂
How spicy is this? I want to make it for my daughter, she is 5.
Hey Jessica! I would say it’s medium-level spice so leave out the chili paste if you’d like to make it less spicy 🙂