Sriracha Pho is a delightful twist on the classic Vietnamese noodle soup, blending rich, aromatic broth with tender noodles, fresh herbs, and a spicy kick from sriracha sauce. It brings together the warm comfort of traditional pho with a lively burst of heat that wakes up your taste buds in the best way.
I love how the sriracha adds just the right amount of spice without overpowering the gentle flavors of the broth and beef. It’s a soup that feels cozy and satisfying but with a little edge that keeps it interesting. Whenever I make this, I like to add extra lime and fresh basil on top—it really brightens everything up and makes me feel like I’m dining at my favorite pho spot.
This recipe is perfect for chilly evenings or anytime you want something soothing yet exciting. I often find myself making a big pot so there’s enough for leftovers, because pho tastes even better the next day. Plus, it’s super fun to customize with extra bean sprouts, sliced jalapeños, or a drizzle more sriracha if you’re feeling bold. It’s definitely become one of my go-to meals when I crave something hearty and full of flavor.
Key Ingredients & Substitutions
Beef Broth: The broth is the heart of pho. I like beef broth for its rich flavor. You can swap with chicken broth for a lighter taste or vegetable broth for a vegetarian version.
Beef: Thinly sliced sirloin or brisket works best. If you want a leaner option, use chicken breast or tofu for a meat-free pho.
Rice Noodles: Use fresh pho noodles if you can find them—they have a soft, chewy texture. Dry rice noodles work fine too; just be careful not to overcook them.
Fresh Herbs & Veggies: Thai basil, cilantro, bean sprouts, and lime add brightness and freshness. Don’t skip the herbs—they really lift the whole soup.
Sriracha: This chili sauce adds the spicy kick that makes this pho special. If you prefer milder heat, try sambal oelek or chili garlic sauce instead.
How Do You Make Pho Broth Taste Deep and Flavorful?
Building a great pho broth takes a few careful steps. The key is to slowly infuse the broth with spices and charred aromatics.
- Char the onion and ginger. This step gives the broth a smoky, rich base.
- Add whole spices like star anise, cinnamon, cloves, and coriander seeds. Toast them lightly beforehand to release their aroma.
- Simmer the broth gently for 30-40 minutes so that all flavors blend and develop fully.
- Strain well to keep your broth clear and clean-tasting.
- Finish with fish sauce for salty depth and adjust seasoning at the end.
Taking your time with these steps makes all the difference for that authentic pho flavor.
Equipment You’ll Need
- Large pot – I recommend a heavy-bottomed one to evenly heat your broth and prevent sticking.
- Skillet or grill pan – perfect for charing the onion and ginger, adding depth to the broth.
- Fine strainer or sieve – helps remove spices and solids for a clear broth.
- Cookware for noodles – a medium pot for boiling rice noodles.
- Sharp knife & chopping board – for slicing beef, herbs, and veggies easily.
- Serving bowls & tongs – for assembling and serving the pho with ease.
Flavor Variations & Add-Ins
- Use chicken or tofu instead of beef for a different protein option, great for lighter or vegetarian versions.
- Add sliced jalapeños or Thai chili peppers for more heat or a tangy vinegar splash for extra brightness.
- Mix in sliced lotus root, bok choy, or mushrooms to boost veggies and texture.
- Swirl in a dash of Hoisin sauce or a squeeze of lime before serving to customize the flavor profile.
How to Make Sriracha Pho
Ingredients You’ll Need:
For the Broth and Spices:
- 8 cups beef broth (or chicken broth for a lighter option)
- 1 small onion, halved
- 3-inch piece of ginger, sliced
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 tsp coriander seeds
- 2 tbsp fish sauce
- Salt and pepper to taste
For the Noodles and Protein:
- 1 lb beef sirloin or brisket, thinly sliced
- 6 oz rice noodles (pho noodles)
- 1 cup cooked shrimp (optional)
Fresh Toppings and Garnishes:
- 1 cup fresh bean sprouts
- 1/2 cup chopped green onions
- 1/2 cup fresh cilantro, chopped
- Fresh Thai basil leaves
- 1-2 limes, cut into wedges
- Jalapeño or chili slices (optional)
- 1-2 tbsp sriracha sauce (adjust to taste)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 40 minutes to simmer the broth, plus a few minutes to cook the noodles and assemble the bowls. Overall, expect around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Broth:
Start by charring the halved onion and sliced ginger in a dry pan or over an open flame for about 5 minutes until they are slightly blackened. This adds rich flavor to your broth.
Next, pour the beef broth into a large pot and add the charred onion, ginger, star anise, cinnamon stick, cloves, and coriander seeds. Bring everything to a gentle boil, then reduce heat and simmer uncovered for 30-40 minutes to let the spices infuse deeply.
2. Strain and Season the Broth:
Remove the solids by straining the broth into a clean pot. Stir in the fish sauce and season with salt and pepper to taste. Keep your broth warm on low heat while you prepare the rest.
3. Cook the Rice Noodles:
Follow the package instructions to cook the rice noodles until they are tender but still have a slight chew. Drain and rinse them with cold water to stop the cooking process, then set aside.
4. Prepare the Proteins:
Thinly slice your raw beef sirloin or brisket. If you’re adding shrimp, make sure they are cooked and peeled before using.
5. Assemble the Pho Bowls:
Divide the cooked noodles between your bowls, then add raw beef slices and shrimp on top.
Carefully ladle the hot broth over the noodles and meats—the heat will cook the thin beef layers gently.
6. Add Fresh Toppings and Sriracha:
Sprinkle fresh bean sprouts, green onions, cilantro, and Thai basil leaves over the soup. Drizzle sriracha sauce on top to add a spicy, tangy kick.
7. Serve with Lime and Extra Heat:
Serve your pho immediately with lime wedges on the side. Squeeze fresh lime juice over your bowl and add jalapeño slices or more sriracha if you like extra spice. Enjoy your warm and flavorful Sriracha Pho!
Can I Use Frozen Shrimp in This Pho?
Yes! Just be sure to thaw the shrimp completely before adding them. The best way is to thaw them overnight in the fridge or quickly under cold running water. Pat them dry to avoid extra moisture in the soup.
How Can I Make This Pho Vegetarian?
Swap the beef broth for vegetable broth and replace the beef and shrimp with tofu or mushrooms. Add extra herbs and veggies like bok choy or carrots to keep it hearty and flavorful.
Can I Make the Broth Ahead of Time?
Absolutely! The broth can be made up to 3 days in advance and kept refrigerated. Reheat gently on the stove before assembling your pho bowls.
How Should I Store Leftover Pho?
Keep noodles, broth, and toppings separate if possible. Store in airtight containers in the fridge for up to 3 days. Reheat broth on the stove and add fresh noodles and toppings just before serving to keep them from getting soggy.