Quick Beef Pho Recipe

Vietnamese pho is a delicious and comforting soup, but the traditional version involves simmering a complex master stock for hours on end. I’ve come up with this Quick Beef Pho, a simplified version which takes a fraction of the time while still delivering all the rich, aromatic goodness you love. This recipe is perfect for busy weeknights when you’re craving something warm, comforting, and packed with flavour. The beef stock base gets its flavour from aromatic garlic, ginger, star anise and cloves, while fish sauce and brown sugar give it the right balance of savoury and sweet. I like to top off my pho with bean sprouts, coriander, chilli, spring onion and a squeeze of lime juice, but feel free to get creative!

Can you make Quick Beef Pho ahead of time?

This Quick Beef Pho is best cooked and served immediately.

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Quick Beef Pho Recipe

Quick Beef Pho

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  • Total Time: 35 mins
  • Yield: 4 1x


  • 200 g (7 oz) flat, wide rice noodles
  • 400 (14 oz) g beef eye fillet
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil


  • 2 litres beef stock (or 3 beef stock cubes crumbled and 8 cups of water)
  • 4 garlic cloves, peeled and bruised
  • 1 thumb ginger, roughly sliced
  • 2 star anise
  • 4 whole cloves
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar

To serve

  • 2 handfuls of bean sprouts
  • ½ bunch coriander/cilantro
  • 1 lime, sliced into wedges
  • Sliced chilli (optional)
  • Spring onion/scallion (optional)


  1. Cook rice noodles as per packet instructions, less 2 minutes. Rinse with cold water and set aside.
  2. In a large pot, add all broth ingredients. Bring to a boil, then simmer uncovered on medium heat for 20 minutes.
  3. Meanwhile, season the beef with salt and pepper.
  4. Heat the olive oil in a large pan on high heat. Sear the beef on both sides for 1-2 minutes per side to create a crust (so that the beef is seared all over but still raw in the centre). Allow to rest while broth cooks (note 1).
  5. Slice the beef thinly. Arrange the noodles and beef in individual serving bowls. Ladle with broth; the heat from the broth will cook the beef to perfection.
  6. Serve topped with bean sprouts, coriander, lime, sliced chilli and spring onion (if using).


Note 1 – You can completely bypass this step and place the beef into the serving bowls raw. The heat from the broth cooks the thinly sliced beef. Searing the beef first creates a more intense depth of flavour.


This Quick Beef Pho is best cooked and served immediately. 


This Quick Beef Pho is best cooked and served immediately. 

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: beef, beef pho, Quick Beef Pho
  • Method: pan seer, boil
  • Cuisine: Vietnamese