Instant Pho Bo Concentrate
- Experience the rich, authentic flavors of Vietnamese pho in minutes with this instant pho bo concentrate recipe.
- A quick weeknight solution that delivers restaurant-quality results with minimal effort.
- Customizable with fresh garnishes and your choice of proteins for a perfect bowl every time.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
Scale
- 2 tablespoons Instant Pho Bo Concentrate
- 8 cups water (filtered for best results)
- 8 oz dried rice noodles (banh pho)
- 8 oz beef sirloin or ribeye, very thinly sliced
- 2 cups fresh bean sprouts
- 1 cup fresh herbs (cilantro, Thai basil, mint)
- 2 green onions, thinly sliced
- 1 small white onion, thinly sliced
- 1-inch fresh ginger, sliced
- 2 star anise pods (optional)
- 1 cinnamon stick (optional)
- 1 lime, cut into wedges
- Hoisin sauce, for serving
- Sriracha sauce, for serving
- 1 jalapeño or Thai chili, thinly sliced (optional)
Instructions
- Prepare all toppings: slice beef thinly, wash bean sprouts, chop herbs, and slice green onions.
- Bring 8 cups water to a boil in a large pot.
- Add the Instant Pho Bo Concentrate and stir until completely dissolved (about 1 minute). Add star anise and cinnamon if using.
- Reduce heat to medium-low and let simmer for 5 minutes.
- Meanwhile, prepare rice noodles according to package directions until pliable but slightly firm.
- Add prepared rice noodles to the simmering broth and cook for 2-3 minutes until al dente.
- Add the thinly sliced beef to the hot broth and stir gently for 1-2 minutes until just cooked.
- Divide noodles among serving bowls, then ladle the hot broth and beef over the noodles.
- Garnish each bowl with bean sprouts, fresh herbs, sliced green onions, and jalapeños as desired.
- Serve immediately with hoisin sauce, sriracha, and lime wedges on the side.
Notes
- For maximum flavor, char your onion and ginger under the broiler before adding to the broth.
- Store broth, noodles, and garnishes separately if making ahead.
- Partially freezing the beef for 20 minutes makes it easier to slice paper-thin.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 680
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 42
- Fiber: 3
- Protein: 22
- Cholesterol: 45
Keywords: instant pho bo concentrate, pho broth, vietnamese noodle soup, instant pho recipe, pho seasoning, quick pho, beef noodle soup