How Long To Cook Pho Noodles?

How long does it take to cook rice noodles?
  1. Pour boiling hot water over dried Banh Pho noodles and let stand 15 to 20 minutes; OR.
  2. Soak in cold water for 30 minutes, then boil 3 to 5 minutes, until they have softened but are still chewy. Narrower ones will want 3 minutes, the thicker ones will want closer to the 5 minute range.

Pho is a traditional Vietnamese noodle soup dish that is beloved by many. It’s a hearty and delicious meal that is composed of many savory ingredients. The star of the dish, of course, is the noodles. A key element of preparing pho is properly cooking the noodles. The type and size of noodles used, as well as the cooking time, all affect the outcome of the dish. It’s important to understand how long to cook pho noodles and the methods used in order to ensure a flavorful and heartwarming bowl of pho. In this blog post, we will discuss the basics of how long to cook pho noodles, different types of noodles used, and tips for preparing the perfect bowl of pho. We hope that this post will provide readers with the knowledge needed to create delicious and authentic pho for their family and friends.

Ingredients in Pho:


  • Chicken/beef broth: I recommend chicken broth if making chicken, shrimp or pork pho. Use beef broth for beef pho or vegetable broth for vegetarian pho.
  • Yellow onion and fresh ginger.
  • Spices: ground coriander, cloves, fish sauce, hoisin sauce, soy sauce, red chili paste, cinnamon, salt and pepper.
  • Noodles: I use an 8 oz. package of dried rice vermicelli noodles, but you can use any kind of THIN rice noodles.

    Meat– chicken, pork, steak or raw shrimp. It’s crucial to cut the meat as thinly and against the grain as you can. Don’t be afraid to place the meat in the freezer for an hour before slicing because it will be much simpler to cut when it is slightly frozen.

  • Beef pho (phở bò): ½ lb. sirloin steak, flank steak, brisket, or round eye, seasoned with salt and pepper
  • Chicken (phở gà): 1 or 2 boneless, skinless chicken breasts, sliced very thinly and seasoned with salt and pepper
  • Pork tenderloin. 1 lb. seasoned with salt and pepper and seared in a little bit of oil, over high heat, at the beginning, until browned on all sides (about 10 minutes). Allow to rest while broth cooks and then cut into very thin slices.
  • Shrimp: raw, shells removed.
  • Garnishes: these are what make pho soup really shine!

  • Green onions
  • Fresh jalapeño peppers or red Thai chili peppers
  • Fresh herbs (cilantro, basil leaves, mint leaves)
  • Fresh bean sprouts (if your grocery store doesn’t carry these check your local asian grocery store).
  • Lime wedges
  • Sriracha hot sauce
  • Authentic Pho vs. this Quick Pho:

    I adore traditional pho soup, but I wanted to develop a recipe that is flavorful and quick to prepare without requiring expensive or difficult-to-find ingredients. This pho recipe is exactly that!.

    Vietnamese restaurants typically simmer their broth all day to produce that luscious, well-known, and beloved combination of flavors. In this pho recipe, I use canned broth and simmer it with onion, ginger, and spices rather than slow cooking the bones for hours.

    Garnishes arranged alongside the pho bowl:

  • 1 sprig spearmint
  • 1 sprig Thai basil
  • 1 sprig cilantro
  • 200 g bean sprouts
  • birds eye chili, , cut into thin rings
  • 2 lime, , cut into wedges
  • 200 g fish sauce, plus more to taste
  • 2 limes, each cut into 4 wedges
  • Hoisin sauce
  • Sriracha
  • Place a wire cooling rack over the flame of a burner, set to high heat. Place ginger and onions on the rack and turn it occasionally until the skin becomes slightly blackened on all sides. It will take about 10 to 15 minutes.
  • Place the bones in a stockpot and immerse in cold water. Bring to a boil over high heat. Boil vigorously for 5 minutes to allow impurities to release from the bone. Tip the bones into a sink. When cool enough to handle, rinse the bones under running water and carefully remove any debris from them. Clean the stockpot, return the bones to the pot.
  • Add just enough cold water to immerse the bones. Bring to boil over high heat, While the broth is boiling, skim off any impurities on the surface for 15 minutes to ensure a clean, clear broth, then reduce the heat to a low simmer. Add brisket, charred onions, ginger, star, anise, cinnamon, fennel, cloves, coriander, fish sauce, sugar, and salt.
  • Gently simmer uncovered for 1 1/2 hours. When the brisket is tender, remove it from the broth and place it in cold water to cool. Drain and keep in the refrigerator for use later.
  • Continue simmering for 3 1/2 hours, top up the water as necessary to just immerse the bones.
  • Strain the broth through a fine strainer. Discard the bones and the spices. Adjust the final volume of the broth to 4 liters. Skim off the oil on the surface as much as possible. Season the broth with additional salt, fish sauce and rock sugar if desired.
  • Blanch the rice noodles in boiling water for 20 seconds. Drain, then transfer back to the bowl. Place a few pieces of beef brisket and raw sirloin on top of the noodles. Bring the broth to rolling boil. Ladle the broth evenly over the raw meat and other ingredients.
  • Garnish with spring onion and coriander to each bowl.
  • Serve hot with some bean sprouts, basil, and lime.
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    How long do pho noodles boil?

    Place the noodles in a sieve and submerge it in the boiling water only when you’re ready to serve (not before). Stir the noodles with a long spoon or chopsticks to ensure even cooking. Just blanch them for 10 to 20 seconds, or until they’re soft but still chewy.

    Can you over boil pho?

    If there is prolonged vigorous boiling during the lengthy cooking of a traditional pot of pho, the impurities get suspended into the broth, which makes the pho broth very cloudy and taste slightly off, occasionally a little dirty.

    Why does pho take so long to make?

    The time needed to simmer the broth can take up to 12 hours or longer for pho of restaurant-quality. The reason for the lengthy boiling process is straightforward: It takes time for the bones’ marrow to dissolve into the water.

    How do you make pho noodles not soggy?

    In order to keep the noodles chewy but not mushy, I learn the Thai secret of soaking the noodles in warm water before stir-frying them. I tried using this technique to prepare pho noodles, and the outcome was fantastic. I consistently obtained perfectly cooked pho noodles.

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