Homemade Pho Recipes That Are Better Than Takeout
This shrimp and noodle bowl is not only tastier than takeout—it's faster, too! Thanks to cinnamon, ginger, and star anise, the broth for this super-fast pho develops big flavor in just 30 minutes.
Beefy Noodle Broth Bowl
Twirl your chopsticks (or fork—we won't judge) around soba noodles, and scoop up bok choy, beef sirloin, and grape tomatoes. You can make this noodle bowl a little extra special by using homemade beef bone broth as a base.
Chicken Pho Ga
Fresh herbs, ginger, and coriander seeds all play a role in giving this slow-cooked chicken and rice noodle bowl its flair. After one taste of this pho recipe's broth, you'll forget all about chicken noodle soup.
Gluten-Free Asian Beef and Noodle Bowl
That's right: You can enjoy a broth-filled noodle bowl that's delicious—and gluten-free, too. Juicy beef roast, shiitake mushrooms, and sugar snap pea pods make this a hearty dish that your gluten-free friends—and everyone else—will request again.
Banh Mi Ramen Noodle Bowl
This isn't your boring store-bought ramen. We turned up the volume on these noodles by adding pork tenderloin and a spicy Sriracha-flavor broth. And we added a cool crunch at the end with fresh radish and cucumber slices. No more instant ramen for you!
Chicken and Mushroom Pho
If slow cooker chicken simmered in a garlic, ginger, and coriander seed broth isn't enough for you, we stirred in shiitake and dried porcini mushrooms to give this pho even more flavor. Before you dig in, top your bowl with a few fresh herbs to turn this recipe into a real masterpiece.
Soba Noodle Bowl
This bowl isn't just chicken, noodles, and broth—it's also loaded with fresh veggies! Carrots and sugar snap peas make this bowl a little more nutritious, while thin slices of jalapeno pepper give each bite an extra kick.
Make-Ahead Beef and Udon Noodle Bowl
Each bite of this noodle and beef broth bowl is bursting with new flavors—beef tips, napa cabbage, and water chestnuts. And if you have a busy week coming up, you can prep the ingredients for this recipe ahead of time, freeze for up to a month, then cook for 20 minutes for a super-speedy weeknight dinner.