Lazy Pho With Rice Noodles and Frozen Potstickers

Why You’ll Love This Recipe

• Fast comfort-food vibes: pho-ish broth plus dumplings in about 20 minutes.
• Big flavor with minimal work thanks to ginger, garlic, and optional star anise.
• Freezer- and pantry-friendly: uses store-bought broth, dried noodles, and frozen potstickers.
• Totally customizable: make it mild, spicy, or extra saucy at the table.

Grocery List

• Produce: Fresh ginger, garlic, cilantro, lime
• Dairy: None (optional: serve with a soft-boiled egg, not dairy)
• Pantry: Beef broth or chicken broth, star anise (optional), soy sauce, fish sauce (optional), dried rice noodles, sriracha, hoisin sauce
• Frozen: Frozen potstickers (pork, chicken, or veggie)

Full Ingredients

Broth Base

• 6 cups (1.4 L) rich beef broth or chicken broth (low-sodium preferred)
• 1 (2-inch / 5 cm) piece fresh ginger, thinly sliced (no need to peel if washed well)
• 3 cloves garlic, lightly smashed
• 2 star anise pods (optional)
• 1 tbsp low-sodium soy sauce
• 1 tbsp fish sauce (optional, but highly recommended for depth)

Noodles and Dumplings

• 6 oz (170 g) dried rice noodles (pho noodles or rice sticks; about 2 generous portions)
• 10 to 12 frozen potstickers (about 8–10 oz / 225–280 g)

Garnishes (Choose Your Own Adventure)

• 1 cup loosely packed cilantro leaves (tender stems are fine)
• 1 lime, cut into 4 to 6 wedges
• 1 to 2 tbsp hoisin sauce, to taste
• 1 to 2 tsp sriracha, to taste

Step-by-Step Instructions

Step 1: Build the quick pho-ish broth

In a medium-to-large pot (at least 4 quarts / 3.8 L), add the broth, sliced ginger, smashed garlic, and star anise (if using). Set over medium-high heat and bring to a boil, about 4 to 6 minutes.

Once boiling, reduce heat to maintain a gentle simmer. Simmer for 5 minutes so the aromatics perfume the broth.

Step 2: Season and taste

Stir in the soy sauce and fish sauce (if using). Simmer for 1 minute, then taste the broth.

If your broth is already well-seasoned, you may not need anything else. If it tastes flat, add up to 1 more teaspoon soy sauce (or a small splash of fish sauce) and re-taste.

Step 3: Cook the potstickers in the broth

Add the frozen potstickers directly to the simmering broth. Keep the broth at a steady simmer (not a rolling boil) and cook for 5 to 7 minutes, stirring gently once or twice so they don’t stick to the bottom.

They’re done when they’re heated through and floating, and the filling is hot.

Step 4: Add noodles at the right time

Reduce heat slightly to maintain a gentle simmer. Add the dried rice noodles and stir to submerge.

Cook according to package directions, typically 2 to 4 minutes, until the noodles are just tender. Keep an eye on them: rice noodles can go from perfect to overly soft quickly.

Step 5: Finish the broth and remove whole spices (optional)

Turn off the heat. If you used star anise, use a spoon or tongs to remove the pods. You can also remove larger ginger slices and garlic pieces for a cleaner bowl, or leave them in if you like extra bite.

Let the pot sit for 1 minute so the noodles relax and the broth settles.

Step 6: Assemble bowls and garnish

Divide noodles, potstickers, and broth between 2 large bowls. Top each bowl with a generous handful of cilantro.

Serve with lime wedges on the side. At the table, let everyone add hoisin (for sweetness and depth) and sriracha (for heat) to taste.

Pro Tips

• Use a “good” broth: Since this is a shortcut recipe, the broth brand matters. Choose one labeled “rich” or “bone broth” style for better body.
• Don’t overcook rice noodles: Stop at just tender. They’ll continue softening in the hot broth.
• Keep the simmer gentle: A hard boil can break dumpling wrappers and make the broth cloudy.
• Want deeper spice? Lightly toast the star anise in the dry pot over medium heat for 30 seconds before adding broth (optional but very effective).
• Make it restaurant-style at the table: Put hoisin and sriracha on the table and let everyone adjust their bowl.

Variations

• Extra veg: Add 2 cups baby spinach or thinly sliced bok choy during the last 1 minute of cooking until just wilted.
• Spicy ginger: Add 1 to 2 teaspoons chili crisp or chili oil to each bowl along with the sriracha.
• More pho-ish aromatics: Add 1 small cinnamon stick and 2 cloves with the star anise; remove before serving.

Storage & Make-Ahead

For the best texture, enjoy this right away. If you have leftovers, store broth and dumplings in one airtight container and noodles in a separate container (refrigerate both). Chill up to 3 days. Reheat the broth and dumplings in a pot over medium heat until simmering and hot, about 5 to 7 minutes, then add noodles just long enough to warm through, about 30 to 60 seconds. If noodles have absorbed too much broth, add a splash of water or extra broth when reheating.

Nutrition (per serving)

Approximate, will vary by broth and dumpling brand. Per 1 of 2 servings: Calories: 620; Protein: 22 g; Carbohydrates: 78 g; Fat: 24 g; Fiber: 3 g; Sodium: 1650 mg.