Pho Recipe With Egg: Vietnamese Breakfast Bowl With Runny Yolks

This Vietnamese breakfast bowl brings authentic street food flavors to your morning table. A fragrant broth meets tender rice noodles and a perfectly runny yolk for the ultimate comfort dish.

I developed this recipe to capture the essence of traditional pho while making it accessible for home cooks. The key is building layers of flavor in the broth without spending hours in the kitchen.

The secret lies in the egg—soft-boiled to just the right consistency so the yolk creates a rich, velvety sauce when broken. Combined with fresh herbs and lime, it transforms a simple bowl into something extraordinary.

Ready in under 30 minutes, this version delivers restaurant-quality results without the wait. The aromatic broth and tender noodles make it a satisfying start to any day.

Ingredients for Pho Recipe with Egg

A fragrant broth, tender noodles, and runny yolks come together for a Vietnamese-inspired breakfast bowl.

The broth is everything here. Chicken stock is the base, but the magic happens with the aromatics—fresh ginger and garlic are non-negotiable. I grab mine from Whole Foods for quality, but any supermarket works. The spices like star anise and cinnamon should be whole, not ground, to avoid bitterness in the broth. Look for vibrant, firm ginger and plump garlic cloves.

No fish sauce? Soy sauce plus a splash of lime gets you close, but it won’t be the same. Fresh herbs are key—Thai basil and cilantro are ideal, but regular basil works in a pinch (just skip the minty notes). For the eggs, room temperature is crucial for even cooking. If you can’t find rice noodles, udon or soba are decent backups.

The broth keeps well in the fridge for 4-5 days and freezes for 3 months. Soft-boil the eggs fresh though (they don’t reheat well). Store herbs wrapped in damp paper towels to keep them vibrant. The noodles? Soak them in cold water if you’re prepping ahead—prevents clumping.

Step-by-Step Instructions for Pho With Egg

Here’s the method. Straightforward, tested, works every time.

Step 1: Toast Spices and Blooming Aromatics

Heat a dry pot over medium heat and add the 1 tbsp Coriander Seeds, 2 whole Star Anise Pods, and 1 whole Cinnamon Stick. Toast for 1-2 minutes until fragrant and lightly browned—this unlocks their essential oils and deepens the flavor.

Add the 1 whole Yellow Onion, 3 pieces Fresh Ginger, and 6 cloves Garlic Cloves. Cook for another 2-3 minutes until the onion softens and the garlic turns golden. Don’t let it burn; you want sweet, not bitter notes. This creates the aromatic foundation of your broth.

Step 2: Simmer and Infuse the Broth

Pour in the 8 cups Chicken Stock and scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low and let it simmer for 20 minutes so the spices and aromatics infuse the liquid with their flavors.

Strain the broth through a fine-mesh sieve into a clean pot to remove the solids. Discard the spices and aromatics—they’ve given all their flavor to the broth. Return the broth to medium heat and stir in the 2 tbsp Fish Sauce and 1 tbsp Soy Sauce to season it perfectly.

Step 3: Prepare the Noodles and Eggs

While the broth simmers, place the 8 oz Rice Noodles in a large bowl and cover them with hot water. Soak for 5-7 minutes until tender but still slightly firm. Drain and set aside. The noodles will finish cooking in the hot broth, so don’t oversoak them.

In a separate pot, gently lower the 4 whole Large Eggs into boiling water. Cook for 6-7 minutes for a perfectly runny yolk. Use a slotted spoon to transfer them to a bowl of ice water to stop the cooking process. Peel carefully and set aside.

Step 4: Assemble and Serve the Pho

Divide the soaked rice noodles evenly among four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an equal amount. The broth should be steaming hot when it hits the noodles to warm them through.

Place one Large Egg in each bowl, slicing it open just before serving so the yolk runs into the broth. Top with 1 cup Bean Sprouts, 0.5 cup Fresh Thai Basil, 0.5 cup Fresh Cilantro, and 1 whole Jalapeño Pepper (sliced). Serve immediately with lime wedges for squeezing over the top. Each bite should be a balance of rich broth, tender noodles, and creamy yolk.

Essential Equipment for This Recipe

The Right Pot

A heavy-bottomed 5-6 quart pot is ideal for even heat distribution. I use my Le Creuset Dutch oven—it maintains steady medium heat and prevents hot spots that can burn aromatics. Stainless steel works too, just avoid thin aluminum. 🔥

Fine-Mesh Sieve

Straining the broth requires a fine-mesh sieve to catch all spices and aromatics. I recommend the OXO Good Grips model—it fits over most pots and has a sturdy handle. A colander won’t work; the small coriander seeds will slip through.

Egg Timer

For perfectly runny yolks, precision matters. I use a digital timer (my phone works) to count exactly 6 minutes 30 seconds for large eggs. Any longer and the yolk starts to firm up. Prepare an ice bath beforehand to stop the cooking immediately.

Noodle Prep Tools

Soaking rice noodles requires a large bowl and hot water. I use a 4-quart glass mixing bowl—it’s heatproof and easy to pour from. A kitchen scale helps measure 8 oz noodles accurately. Don’t skip this; over-soaked noodles turn to mush in the broth.

Serving Essentials

Deep, wide bowls are traditional for pho. I love my stoneware noodle bowls from World Market—they hold heat well and have enough room for broth, noodles, and toppings. Have tongs ready for placing eggs and a ladle for broth.

Herb Storage

Fresh herbs like Thai basil and cilantro need proper storage. I wrap them in damp paper towels inside ziplock bags in the fridge. This keeps them vibrant for up to 5 days. Avoid washing until ready to use to prevent wilting. 💪

Frequently Asked Questions