Simple Vietnamese Pho with Chicken Stock
A bowl of Vietnamese pho made with a quick chicken stock and fish sauce broth, served with sweet and tangy pickled onions.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving noodle dish uses chicken stock and fish sauce to make a clean, flavorful broth without any complicated steps. Skimming the fat while cooking beef brisket or beef belly keeps the soup light and clean, while mung bean sprouts are added after turning off the heat so residual warmth softens them without losing their crunch. Adding the pickled onions along with their tangy pickling liquid makes the soup even more refreshing.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried rice noodles170 g
- Beef brisket (or beef short plate)150 g
- Mung bean sprouts1 handful, 100 g (heaping)
- Onion1/2 (large)
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Cilantro, basil, mint, etc.to taste
- Lemon juice
- Rice noodle sauce
Broth
- Chicken stock2 tbsp
- Sand lance fish sauce (or dried anchovies)2 tbsp (fish sauce)
- Salta little
- Water5 cups
Pickled onions
- Salt1/3 tsp
- Sugar1/2 tbsp
- Vinegar2 tbsp
- For the meat, you can use thinly sliced beef belly, beef brisket, or thinly sliced beef for bulgogi.
- For fresh herbs, cilantro, mint, or basil are great, but perilla leaves or garlic chives also work well, or you can omit them entirely.
- Instead of chicken stock, you can use fish soy sauce, tuna extract sauce, or beef Dashida.
Steps
Slice the ingredients
Thinly slice the onion, which will be served alongside the pho like a side dish.
Thinly slice the large green onion and chili peppers into rounds as well.
Make the pickled onions
Add 1/2 tbsp sugar, 2 tbsp vinegar, and 1/3 tsp salt to the sliced onions, mix well, and let sit so they soften and absorb the flavors.
If you make the pickled onions first before cooking anything else, they will be properly seasoned by the time the pho is ready.
Soak and boil the rice noodles
Soak the dried rice noodles.
You can follow the time written on the package.
If you pour plenty of rolling boiling water over the noodles, they will soften nicely in about 5 minutes.
Drain, boil in boiling water for around 1 minute until you reach your desired texture, rinse in cold water using a strainer to remove excess starch, and drain well.
Simmer the pho broth
Add 2 tbsp chicken stock and 2 tbsp fish sauce or sand lance fish sauce to 5 cups of water.
Adjust any lacking seasoning with salt.
Instead of chicken stock, you can use fish soy sauce, tuna extract sauce, or beef Dashida.
Once the broth comes to a rolling boil, add the beef...
Skim off the foam and fat that rise as it begins to boil.
Once the beef is fully cooked, add the mung bean sprouts, turn off the heat immediately, and let them soften slightly in the residual heat.
Serve
Place the boiled noodles in a bowl...
Pour in the hot broth along with the toppings as they are, then finish by placing the large green onion and chili peppers on top.
I still find cilantro a bit challenging, so add cilantro, basil, or other herbs to your liking.
And that is how you make an ultra-simple Vietnamese pho.
Ppunwife's tips
- If you make the pickled onions first before cooking anything else, they will be properly seasoned by the time the pho is ready.
- Once the beef is fully cooked, add the mung bean sprouts, turn off the heat immediately, and let them soften slightly in the residual heat.
- Pouring the liquid from the pickled onions into the pho makes the broth taste much more refreshing.
FAQ
How do I season the broth if I don't have chicken stock?
Instead of chicken stock, you can use fish soy sauce, tuna extract sauce, or beef Dashida to flavor the broth.
Can I use a different cut of beef instead of brisket?
Besides beef brisket, you can use thinly sliced beef belly or thin beef slices for bulgogi to suit your taste.
How should I prepare the dried rice noodles?
Pour rolling boiling water over them and soak for about 5 minutes, then boil in boiling water for around 1 minute, and rinse in cold water to wash away excess starch.
When should I add the mung bean sprouts to cook them?
Add the mung bean sprouts after the meat is fully cooked, turn off the heat immediately, and let them soften slightly in the residual heat of the pot.
