Easy 30 Minute Pho

30 Minute Pho recipe by @beardandbonnet on www.thismessisours.com

Pho is my thang. I used to only order it at restaurants and was convinced it was extremely hard to make because it is SO good! My cravings for pho last year became quite pricey because I was so obsessed with it that I craved it on a weekly basis.  

30 Minute Pho recipe by @beardandbonnet on www.thismessisours.com

So, during the first little cold snap here in Long Beach when I declared it was time for pho Todd requested that I try to figure out how to make it myself – you know, so my pho habit doesn’t break the bank this fall and winter.

30 Minute Pho recipe by @beardandbonnet on www.thismessisours.com

I have made a few versions and this is by far my favorite – I mean seriously, 30 minutes!!! It’s a busy ladies dream come true. The broth is so rich and fragrant that I am totally guilty of just heating it up on its own for breakfast and sipping it while I watch the morning news. 

Go ahead, grab a bowl and a pair of chopsticks – prepare to sip and slurp your way through one of the tastiest bowls of pho you will ever have! 

30 Minute Pho recipe by @beardandbonnet on www.thismessisours.com


30 Minute Pho

  • Author: Beard and Bonnet
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x


make a few batches of the broth at once and store the extra broth in mason jars in the fridge. It is the perfect sip when you are feeling under the weather or are looking for a quick light lunch on the go.



Optional pho toppings

  • Firm tofu, sliced very thin or cubed small
  • Baby bok choy, cut into 1-inch pieces
  • 1 large carrot, julienne
  • 1 heaping cup of bean sprouts
  • 1 bulb of fennel sliced thin
  • 1 jalapeno sliced thin
  • fresh basil, torn
  • fresh cilantro leaves
  • 1 lime sliced into wedges


  1. Bring a large pot of salted water to a boil for the noodles.
  2. In a stock pot, heat the oil over medium-high heat. Then sauté the ginger and garlic for about a minute – until very fragrant. Add the water, liquid stock concentrate, star anise, cinnamon, peppercorns and soy sauce. Bring to a simmer then reduce the heat to keep a gentle simmer. Cook for 20 minutes, uncovered.
  3. While the stock cooks prepare your desired garnishes and place them on a plate or two to serve at the table.
  4. Cook the noodles according to the package directions, drain and rinse then divide the noodles between 4 wide soup bowls.
  5. When the stock is finished cooking, strain through a fine-mesh strainer. Taste for salt and season with more gluten free soy sauce if desired. Right before serving bring the broth to a boil over high heat.
  6. To serve, top the noodles with desired garnishes then ladle or pour the boiling stock over the top. Sprinkle fresh herbs and squeeze lime juice over the top.


If you don’t have Massel you can substitute the water and Massel for 8 cups of good quality vegan broth that is chicken flavored.

Adapted from Gluten Free Pasta by Robin Asbell

Recipe Card powered byTasty Recipes




  1. JERamos November 12, 2015 at 6:50 am

    This is exciting! I love Pho! Thanks so much for sharing.

  2. Amanda November 26, 2015 at 7:32 am

    Simply brilliant! ‘The broth is so rich and fragrant that I am totally guilty of just heating it up on its own for breakfast and sipping it while I watch the morning news..’ lol that’s pretty much what I would love to do. Nonetheless, really good recipe, thank you for sharing.

    1. Meg November 26, 2015 at 8:21 am

      YES!!! Amanda, I totally drink mugs full of broth for breakfast too. It is my favorite way to start a chilly morning 🙂 Thank you so much for sharing, you totally made my day!

  3. Maverick June 8, 2016 at 12:18 pm

    i love phó

  4. Christie June 12, 2016 at 11:32 am

    Love this! How long can you store the broth?

    1. Meg June 12, 2016 at 1:53 pm

      Yay! I love sipping on the broth for breakfast, it is so good all by itself. I have stored it up to 3 days, but I am pretty sure it would last for 4 or 5 🙂


Leave A Comment

Your email address will not be published. Required fields are marked *