Quick Beef Pho

quick beef pho
Traditionally this Vietnamese soup is cooked low and slow with an incredible master stock. This quick version is perfect for mid-week meals and packs a whole heap of flavour.
  • 200g flat, wide rice noodles
  • 400g beef eye fillet
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper


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

To serve:

  • 2 handfuls bean sprouts
  • 1/2 bunch coriander
  • 1 lime, sliced into wedges
  • Sliced chilli and spring onion to serve (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 the boil, and then simmer uncovered on a medium heat for 20 mins.
  3. Season beef with salt and pepper.
  4. Heat oil in a large pan on high heat. Sear 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 beef thinly. Arrange noodles and beef in individual serving bowls. Ladle with broth, the heat from the broth will cook the beef to perfection (note 2).
  6. Serve topped with bean sprouts, coriander, lime, sliced chilli and spring onion (if using).

Note 1: You can completely by-pass this step and place the beef into the serving bowls raw. The heat from the broth cooks the thinly sliced beef. I like to sear the meat first to create a more intense depth of flavour.

Note 2: I don’t bother straining the soup, I simply pluck out any spices as I serve.

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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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