Simple Lemongrass Pho Brisket

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Simple Lemongrass Pho Brisket

This is another dinner in my Brisket 4 Ways series, and honestly, it was my favorite one this week. It made the perfect cozy, comforting meal for when you just want something warm and satisfying. Okay, first things, this is not a traditional pho recipe. If you want the real deal, there are so many amazing Vietnamese creators who share authentic pho recipes online. But this is my shortcut version. It only takes about 35 minutes instead of hours, and it totally hit the spot when I was craving pho but didn’t have the time (or energy) to make the traditional version. It’s simple, quick, and honestly became my favorite dinner this week.

Notes:

• Customizable: You can use all chicken broth or all beef broth—totally up to you. This recipe is flexible.

• Strain the broth: Once the broth is done simmering, strain it so you’re left with a clean, flavorful soup base.

• Storage: Store the broth and noodles separately to keep the noodles from getting soggy. When reheating, warm the broth and pour it over the noodles to heat them through.

Recipe

Cook Time: 35 minutes
Servings: 4

Ingredients

For the Broth:

• 2 yellow onions, divided (save ½ of one onion, thinly sliced, for toppings)

• 30 oz lemongrass beef broth (about 3 ½ cups)

• 30 oz chicken broth (about 3 ½ cups)

• 4 cups water

• 2 tbsp fish sauce

• 2-inch piece fresh ginger, roughly chopped

• 2 cinnamon sticks

• 8 whole cloves

• 1 tbsp sugar

• 2 star anise

• Salt, to taste

For the Noodles:

• 1 lb rice noodles

For Serving:

• Leftover brisket (recipe here)

• Bean sprouts

• Fresh cilantro

• Lime wedges

• Hoisin sauce

• Sriracha

• ½ thinly sliced yellow onion

• Mint leaves

Directions

1. Chop one and a half onions into quarters. Thinly slice the remaining ½ onion and set aside for toppings.

   

2. In a large pot, add the onion quarters, lemongrass beef broth, chicken broth, water, fish sauce, ginger, cinnamon sticks, sugar, star anise, and cloves. Bring to a boil.

3. Reduce the heat to medium-low and simmer for 30 minutes.

4. Meanwhile, cook the rice noodles according to the package instructions. Drain and rinse well under cold water until the water runs clear—this helps the noodles stay fresh and not sticky.

5. When the broth is done simmering, strain it through a fine mesh strainer into another large pot. Discard the solids.

   

6. To build each pho bowl:

   • Ladle the hot broth into bowls.

   • Add a portion of cooked rice noodles.

   • Top with leftover brisket.

   • Garnish with bean sprouts, cilantro, sliced onion, mint leaves, and a squeeze of lime juice.

   • Add hoisin and sriracha to taste.

     

Enjoy your shortcut pho dinner!