There’s something deeply satisfying about a steaming bowl of pho—the kind that wraps you in warmth, soothes your senses, and fills the kitchen with rich, aromatic steam. This quick version of the beloved Vietnamese classic offers bold flavors in just one hour, without compromising the deep complexity traditionally associated with slow-simmered pho. Fragrant spices, charred aromatics, and fresh garnishes come together with savory broth and tender beef to create a noodle soup that tastes like it’s been simmering all day.
Ingredient Breakdown
The flank steak is the star protein in this pho. By placing it in the freezer briefly, it firms up just enough to allow for razor-thin slices. When cut against the grain, the beef becomes tender and silky once submerged in hot broth, cooking almost instantly in the bowl.
Aromatic and essential, the spice trio of cinnamon sticks, star anise, and whole black peppercorns creates the unmistakable pho aroma. Toasting these spices briefly awakens their natural oils and intensifies the warmth they bring to the broth.
The soup base is anchored by deeply charred onions and ginger, combined with smashed garlic cloves. As they caramelize in the pot, they offer a smoky sweetness that complements the savory notes of the beef broth. This flavorful base is what gives the pho its rich and layered taste, even in a shorter cooking time.
Fish sauce and sugar strike the balance of salty, savory, and slightly sweet. The fish sauce introduces umami depth, while just a teaspoon of sugar rounds out the sharpness of the aromatics and spices.
For optimal texture, fresh rice stick noodles labeled “bánh phở tươi” are best. They soften in seconds, have a pleasant bite, and serve as the perfect canvas for the broth and toppings. Their ability to soak up flavor without becoming mushy makes them ideal.
Toppings and garnishes are what truly personalize a bowl of pho. Thinly sliced red onions, jalapeño rounds, mung bean sprouts, fresh lime wedges, and Thai basil offer crunch, heat, and brightness. Hoisin sauce, Sriracha, and extra fish sauce on the side let each person tailor their bowl to their taste.
Step-by-Step Preparation Guide
Begin by toasting the cinnamon sticks, star anise, and peppercorns in a dry pot. Within minutes, the kitchen fills with a warm, spiced aroma—a signal that the oils have been activated and are ready to flavor the broth.
Next, add canola oil and toss in thick slices of white onion and ginger. Let them develop charred spots and deep color without stirring too often. This caramelization infuses the broth with a slightly smoky, roasted layer of flavor that’s vital to pho’s complexity.
Once charred, pour in the beef broth and add the smashed garlic and toasted spices. Bring everything to a boil, then reduce to a simmer and let it cook uncovered. In just 30 minutes, you’ll have a deeply flavorful broth that tastes like it’s been simmering for hours.
While the broth bubbles away, prepare the toppings. Arrange the red onion, jalapeño, lime wedges, sprouts, and Thai basil on a platter and refrigerate. Chilled garnishes add brightness and contrast to the steaming soup.
Retrieve the steak from the freezer and slice it very thinly, ideally no thicker than 1/8 inch, on a slight diagonal. Lay the slices flat on a plate and refrigerate to keep them cold until assembly time.
Strain the finished broth, discard the solids, and return the liquid to the pot. Stir in the fish sauce and sugar, and let it come back to a gentle boil. Meanwhile, bring a large pot of water to a boil and quickly cook the noodles—just 5 seconds is enough to loosen and soften them.
To assemble, divide the noodles into bowls and neatly shingle the sliced steak on top. Ladle the hot broth over the beef, letting the residual heat gently cook the slices to tender perfection. Serve with the chilled garnish plate and condiments for guests to customize their pho experience.
Recipe Tips & Frequently Asked Questions
Use a sharp knife for slicing the beef thinly after freezing
This ensures precision and helps achieve those delicate slices that cook instantly in the broth.
Toast spices until aromatic but not burnt for clean flavor
Over-toasting can introduce bitterness; a fragrant, golden roast is ideal.
Don’t skip charring the onions and ginger—it adds crucial depth
This single step makes a huge difference in developing complexity in a short simmer time.
Only cook the noodles for a few seconds to prevent mushiness
Fresh noodles are delicate and only need a brief dip in hot water.
Keep garnishes chilled until serving for vibrant contrast
Cool herbs and veggies balance the broth’s warmth beautifully.
Can I make the broth ahead of time and reheat later?
Yes, the broth can be made a day ahead and stored in the refrigerator. Reheat just before serving.
What cut of beef can I use if flank steak isn’t available?
Sirloin, eye of round, or top round are good alternatives for thin slicing.
Are dried noodles okay to use instead of fresh?
Yes, just cook them according to the package instructions and rinse to remove excess starch.
Can I skip fish sauce or substitute something else?
Soy sauce can be used, but the depth of fish sauce is hard to replicate.
How do I prevent the noodles from sticking together?
Rinse them with hot water after draining and toss lightly to separate before adding to bowls.
What to Serve With This Recipe
Vietnamese-style spring rolls with shrimp or tofu make an excellent companion to pho—light, fresh, and ideal for dipping. Pickled vegetables like carrots and daikon offer a tangy counterpoint to the soup’s richness. For drinks, a tall glass of Thai iced tea or a floral iced jasmine tea provides a cooling effect. At the table, offer lime wedges, extra herbs, chili oil, and fish sauce so each person can fine-tune their bowl to perfection.
Creative Variations
Try swapping in chicken breast or tofu for a lighter variation. Add earthy shiitake mushrooms or tender bok choy for a more vegetable-forward bowl. If you can’t find fresh noodles, use dried rice noodles—just be sure not to overcook them. For an unexpected twist, top your pho with a soft-boiled egg for extra richness and a beautiful presentation.
This 1-hour beef pho delivers all the comforting, aromatic magic of the traditional version in a fraction of the time. With its deeply spiced broth, tender beef slices, and vibrant toppings, it’s a fast-track to flavor that feels anything but rushed. Whether you’re new to pho or a longtime fan, this recipe brings a little soul, spice, and warmth to the table—perfect for cozy nights or flavorful gatherings.
Ingredients
1 pound fresh rice stick noodles (“bánh phở tươi” as labeled)
12 ounces flank steak
4 cinnamon sticks
3 star anise pods
3 tablespoons whole black peppercorns
1 tablespoon canola oil
2 large white onions (about 1 pound), halved and sliced into 1/2-inch thick pieces
One 6-inch piece unpeeled ginger, sliced into 1/4-inch-thick rounds
3 quarts low-sodium beef broth
6 cloves unpeeled garlic, lightly smashed
1/4 cup fish sauce, plus extra for serving
1 teaspoon sugar
1/2 small red onion, thinly sliced
1 jalapeño pepper, cut into thin rounds
1 lime, cut into wedges
3 cups mung bean sprouts
1 small bunch Thai basil
Hoisin sauce and Sriracha, for serving
Instructions
Begin by halving the flank steak lengthwise, then place it in the freezer. This firming step, which takes about 30 minutes, allows for ultra-thin slicing that’s essential for traditional pho texture.
While the beef chills, toast the whole spices. In a large Dutch oven or wide, heavy-bottomed pot over medium-high heat, add the cinnamon sticks, star anise pods, and black peppercorns. Stir frequently until they release their aroma and darken slightly—this takes about 3 minutes. Remove them from the pot and set aside.
Raise the heat to high and pour the canola oil into the same pot. Add the sliced white onions and ginger coins. Cook, stirring now and then, until they develop deep charred spots and caramelization, about 5 minutes. Carefully pour in the beef broth. Add the smashed garlic cloves and reserved toasted spices, stirring to combine. Let the broth come to a rolling boil, then reduce to a strong simmer and let it bubble away gently for 30 minutes to draw out maximum flavor.
Meanwhile, fill a large stockpot halfway with water, cover, and set it over high heat to boil. As the broth simmers, prepare the garnishes: arrange the red onion slices, jalapeño rounds, lime wedges, bean sprouts, and Thai basil on a small serving plate. Cover and refrigerate to keep them crisp and fresh.
Once the beef is slightly frozen and firm around the edges, slice it thinly—about 1/8 inch thick—cutting against the grain on a slight diagonal. Arrange the slices on a plate and refrigerate until it’s time to serve.
When the broth is ready, strain it into a large bowl to remove all solids, then return the clear broth to the pot. Stir in the fish sauce and sugar, and bring it back to a gentle boil.
Add the fresh rice noodles to the pot of boiling water and stir briefly. Cook for about 5 seconds—just enough to loosen and slightly wilt the noodles—then drain immediately. If they begin sticking together, give them a quick rinse under hot water.
Quickly divide the noodles among four large bowls. Neatly layer the thin beef slices on top of the noodles in a single shingled layer. Ladle the steaming hot broth directly over the beef and noodles, allowing the heat of the broth to cook the meat just until tender.
Serve the pho immediately with the chilled plate of toppings, alongside hoisin sauce, Sriracha, and additional fish sauce for customized flavoring.
1-Hour Beef Pho Recipe
Ingredients
- 1 pound fresh rice stick noodles “bánh phở tươi” as labeled
- 12 ounces flank steak
- 4 cinnamon sticks
- 3 star anise pods
- 3 tablespoons whole black peppercorns
- 1 tablespoon canola oil
- 2 large white onions about 1 pound, halved and sliced into 1/2-inch thick pieces
- One 6-inch piece unpeeled ginger sliced into 1/4-inch-thick rounds
- 3 quarts low-sodium beef broth
- 6 cloves unpeeled garlic lightly smashed
- 1/4 cup fish sauce plus extra for serving
- 1 teaspoon sugar
- 1/2 small red onion thinly sliced
- 1 jalapeño pepper cut into thin rounds
- 1 lime cut into wedges
- 3 cups mung bean sprouts
- 1 small bunch Thai basil
- Hoisin sauce and Sriracha for serving
Instructions
- Begin by halving the flank steak lengthwise, then place it in the freezer. This firming step, which takes about 30 minutes, allows for ultra-thin slicing that’s essential for traditional pho texture.
- While the beef chills, toast the whole spices. In a large Dutch oven or wide, heavy-bottomed pot over medium-high heat, add the cinnamon sticks, star anise pods, and black peppercorns. Stir frequently until they release their aroma and darken slightly—this takes about 3 minutes. Remove them from the pot and set aside.
- Raise the heat to high and pour the canola oil into the same pot. Add the sliced white onions and ginger coins. Cook, stirring now and then, until they develop deep charred spots and caramelization, about 5 minutes. Carefully pour in the beef broth. Add the smashed garlic cloves and reserved toasted spices, stirring to combine. Let the broth come to a rolling boil, then reduce to a strong simmer and let it bubble away gently for 30 minutes to draw out maximum flavor.
- Meanwhile, fill a large stockpot halfway with water, cover, and set it over high heat to boil. As the broth simmers, prepare the garnishes: arrange the red onion slices, jalapeño rounds, lime wedges, bean sprouts, and Thai basil on a small serving plate. Cover and refrigerate to keep them crisp and fresh.
- Once the beef is slightly frozen and firm around the edges, slice it thinly—about 1/8 inch thick—cutting against the grain on a slight diagonal. Arrange the slices on a plate and refrigerate until it’s time to serve.
- When the broth is ready, strain it into a large bowl to remove all solids, then return the clear broth to the pot. Stir in the fish sauce and sugar, and bring it back to a gentle boil.
- Add the fresh rice noodles to the pot of boiling water and stir briefly. Cook for about 5 seconds—just enough to loosen and slightly wilt the noodles—then drain immediately. If they begin sticking together, give them a quick rinse under hot water.
- Quickly divide the noodles among four large bowls. Neatly layer the thin beef slices on top of the noodles in a single shingled layer. Ladle the steaming hot broth directly over the beef and noodles, allowing the heat of the broth to cook the meat just until tender.
- Serve the pho immediately with the chilled plate of toppings, alongside hoisin sauce, Sriracha, and additional fish sauce for customized flavoring.
