Asian Beef Pho Noodles with Lemongrass Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Vietnamese-inspired soup with tender beef, rice noodles, and a fragrant lemongrass-infused broth. This asian-inspired beef (vegetarian-friendly) ready in about 210 minutes pairs beef shank, stalks lemongrass, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (8 ratings) Prep: 30 min Cook: 180 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1.5 lbs beef shank, 2 stalks lemongrass (sliced into 1-inch pieces), 1 tbsp grated ginger, 2 star anise, and 1/4 cup chopped scallions into a large pot. Add 12 cups water, bring to a boil, then reduce heat to low, skim off any foam, and simmer uncovered for 3 hours, stirring occasionally, until the beef is tender and the broth is fragrant and golden. Tip: Blanch the beef in boiling water for 2 minutes before simmering to remove impurities.
  2. Step 2: In a large bowl, soak 8 oz rice noodles in cold water for 15 minutes, then drain thoroughly. Add to a pot of boiling water, stir gently to prevent sticking, and cook for 8-10 minutes, or until al dente (firm but not crunchy). Drain well, rinse under cold water, and set aside. Tip: Overcooking noodles will make them mushy; test doneness by tasting a strand.
  3. Step 3: Divide cooked noodles into 4 bowls. Top each with 1/4 of the simmered beef shank, 1/4 of the lemongrass broth, and any remaining scallions. Serve immediately, garnished with additional chopped scallions and a squeeze of lime. Tip: For extra flavor, add a few drops of fish sauce or a drizzle of sesame oil to the broth before serving.

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Frequently asked questions

How long does Asian Beef Pho Noodles with Lemongrass Broth take to make?

Total time is about 210 minutes (30 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asian Beef Pho Noodles with Lemongrass Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef shank from drying out.

Can I substitute ingredients in Asian Beef Pho Noodles with Lemongrass Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asian Beef Pho Noodles with Lemongrass Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asian Beef Pho Noodles with Lemongrass Broth vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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