This is my Cheats Pho recipe, its an easy version based on the Traditional Beef Pho. I use this recipe for midweek meals. When I crave this fresh, herbaceous Vietnamese soup, but I don’t have a spare 4 hours up my sleeve. It’s as close as I have gotten to the flavour of a traditional pho. It uses store-bought stocks. This cuts out the 3 plus hours of simmer time needed for an authentic Beef Pho Broth.

I came up with this recipe because my son loves ordering it at Vietnamese restaurants. He has loved it since he was a baby. We would go to our local farmers markets and visit the Pho stall there every Sunday for breakfast. The aunty/ nephew team at the stall would always give us a little bowl for free for our son. It became a much loved Sunday tradition for our little family.

The Pho stall is no longer at the farmers market. It was so good that they ended up opening a restaurant in Marrickville in Sydney’s Inner West. If you are ever in the area, and you’re craving this delicious traditional Vietnamese Soup, visit Eat Fuh. I highly recommend it for a steaming bowl of comforting goodness.

Anyway I digress, back to this Easy Beef Pho recipe.

History of Pho

Pho likely originated in the early 20th century in northern Vietnam, probably in Hanoi. Its exact origins remain unclear, but both Chinese and French cuisines likely influenced its development.The French introduced beef to Vietnam during their colonial rule. This introduction likely influenced the creation of beef-based pho.

Pho began as a simple dish, consisting of broth, rice noodles, herbs, and beef or chicken. Sold by street vendors and consumed for breakfast or as a late-night snack. Over time it evolved into the beloved dish we know today, with various regional and personal variations.

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Ingredients you need to make this Easy Beef Pho

We have used ingredients that are readily available in supermarkets for ease and quick cooking, these include:

• Aromatics (onion and ginger)
• Spices (cinnamon, star anise, cloves, coriander seeds)
• Broth- chicken stock (Campbells), beef bone broth (Maggie Beers) and pho stock cube (Bao Long Seasoning Cubes, available at Woolworths or Asian supermarkets)
• Sugar
• Fish sauce
• Meat – We use eye fillet (not traditional but delicious and easy to slice thin)
• Rice noodles (Banh Pho)
• To serve – Bean sprouts, mint, coriander (cilantro), shallots (scallions), birds eye chillies, fresh lime wedges, hoisin sauce and sriracha sauce

Tips for making Cheats Beef Pho

• Eye Fillet – The eye fillet needs to be sliced super thin. The hot stock you pour on top of it is the only thing that will cook the beef. If your beef is sliced too thick, the stock will not cook it through. Although the beef is meant to be served rare, it is not meant to be raw. To achieve thin slices, freeze the eye fillet first. Let it thaw slightly, then cut it while it’s still partially frozen. It will be much easier to get that thin slice.
• Banh Pho (rice noodles) will cook by pouring just boiled water over them. Let them sit for 10 minutes. Then, drain and serve straight into the bowls. If you are preparing the noodles ahead of time, rinse them thoroughly under cold water. This will ensure they do not stick together.
• Spices and Aromatics – Use a tea infuser to pop the spices in. This makes them easier to remove. Otherwise, you will need to strain the broth through a sieve.

Final Thoughts

With this simplified Beef Pho recipe, you can recreate the soul-warming flavours of Vietnam in your own kitchen. Whether you’re seeking comfort on a chilly day or craving a bowl of something flavourful, this easy pho recipe delivers.. It is nourishing too. Gather your ingredients. Summon your inner chef. Let the magic of homemade Pho transport you to the bustling streets of Hanoi. Bon appétit!