Cheat’s Beef Pho

This pho recipe might only take 30 minutes, but it’s packed with flavour!

This is THE meal I make when I don’t feel like cooking but still want something warm, nourishing and wildly delicious. Traditional pho is a labour of love, with hours of simmering to develop that deep, rich broth. But who has time for that on a Wednesday night when the kids are asking for snacks every five minutes and you’re staring at an empty fridge?

That’s where this Cheat’s Beef Pho comes in. It delivers all the fragrant, comforting goodness of pho in just 30 minutes (yes, really!). Thanks to a few simple aromatics and store-bought beef stock, you get a flavour-packed broth without the wait. The beef is lightly cooked in the broth (because not everyone is into rare slices of beef floating in their soup), and the toppings? Completely customisable – so whether you go heavy on the lime, extra sriracha, or all the crispy bean sprouts, you can make it exactly how you like it.

This is the perfect weeknight dinner – minimal chopping, quick to prepare and a great way to stretch one or two steaks across four people. Plus, if you prep the broth and toppings ahead of time, dinner is basically done before you even start cooking. Easy, budget-friendly and seriously good – this one’s a keeper.

What is the best steak to use when making Cheat’s Beef Pho?

Here are a few options in order of preference:

1. Beef eye fillet (tenderloin) – This is my favourite cut for this recipe. It is lean yet luxuriously melt-in-the-mouth tender. It is, however, one of the more expensive cuts available and there absolutely are alternatives (below) that are equally delicious if you are wanting a more affordable option.
2. Beef scotch fillet (rib eye) – This has a good balance of tenderness and marbling. It has a slightly higher fat content, which offers a deeper depth of flavour. However, due to the marbling it may not be as uniformly tender as eye fillet (above). Its pricepoint is higher, similar to eye fillet.
3. Porterhouse (strip steak) – I most regularly use this cut when I make pho. It is a more affordable option and, although it has more structure than the above options, it still remains tender when cooked quickly in the broth.
4. Rump (sirloin) – The most affordable option, with a stronger, more meaty bite, this will have a firmer texture in comparison to porterhouse (above) but is equally delicious.

What toppings can I add for variety?

Try adding boiled eggs, fried shallots, julienned carrot, or bok choy for extra flavour and texture.

Watch how to make Cheat’s Beef Pho

What are some other Asian-style soups?

If you enjoyed Cheat’s Beef Pho, I think you’ll love:

Quick Creamy Miso Chicken Ramen
Poached Chicken Asian Soup
Coconut Red Curry Noodle Soup
Wonton Dumpling Soup

Cheat’s Beef Pho

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With this Cheat’s Beef Pho recipe you can create and enjoy the delicious beef and noodle soup at home in just 30 minutes, flavoured with simple aromatic ingredients.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

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BROTH

• 200 g (7 oz) flat, thin rice noodles
• 2 litres (8 cups) low-sodium beef stock 
• 4 garlic cloves, peeled and bruised
• 1 thumb-sized piece of fresh ginger, roughly sliced
• 2 star anise
• 4 cloves
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 300 g (101/2 oz) beef eye fillet (tenderloin), very thinly sliced (see note 1 for substitutions)

TO SERVE

• 2 handfuls of bean sprouts
• ½ bunch coriander (cilantro)
• 1 lime, sliced into wedges
• 1 red onion, halved and sliced 
• Sliced chilli (optional)
• Sliced spring onion (scallion) (optional)
• ¼ cup (60 ml) hoisin sauce
• ¼ cup (60 ml) sriracha (optional)

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Instructions

1. Prepare the noodles – Cook the rice noodles according to the packet instructions, reducing the cooking time by 2 minutes. Rinse with cold water to stop the cooking process, then drain and set aside.
2. Make the broth – In a large pot, combine the beef stock, garlic, ginger, star anise, cloves, fish sauce and brown sugar. Bring to the boil, then reduce the heat to low, cover and simmer for 18 minutes. Remove the garlic and ginger using a slotted spoon and discard.
3. Cook the beef – Drop the thinly sliced beef into the simmering broth for 30 seconds. Remove with a slotted spoon and set aside on a plate. The beef will finish cooking in the hot broth when served.
4. Assemble the bowls – Divide the noodles and beef among four bowls. Ladle the hot broth over the top, taking care to remove and discard any remaining aromatics (star anise, cloves, etc.).
5. Add the toppings – Top with bean sprouts, coriander, lime wedges, red onion and the chilli and spring onion (if using). Drizzle with hoisin sauce and sriracha, if desired. Serve immediately and enjoy!

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Slice the beef as thinly as you can (1–2 mm/1/16 inch thick). To make it easier to slice, partially freeze the beef for 30 minutes, then slice. Beef eye fillet (tenderloin) or scotch fillet (rib eye) can also be used and provide the most tender results. Porterhouse (strip) and rump (sirloin) are more affordable options, which can also be used, but they will have a firmer end texture. 

 

Make Ahead

Broth and noodles – Prepare the broth and cook the noodles ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. Reheat the broth on the stove before serving.

Toppings – Wash and slice all the vegetables up to 1 day in advance and store in airtight containers in the fridge.

Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. While the noodles and toppings will soften, the soup remains delicious. Try and store the noodles separately if possible. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Quick and Easy, Beef
• Method: Stove-Top
• Cuisine: Vietnamese-Inspired