Authentic Vietnamese Pho Broth with Beef and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, clear beef broth simmered with aromatic spices, served with rice noodles and tender beef, embodying the soul of Vietnamese street food. This vietnamese-inspired soups ready in about 270 minutes pairs (marrow bones) beef bones, (3-inch), sliced ginger, large, quartered onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, 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.

Prep: 25 min Cook: 245 min Serves 6 Vietnamese cuisine 300 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large pot, combine 4 lbs beef bones, 3-inch sliced ginger, 2 quartered onions, 1 star anise, 1 cinnamon stick, 1 clove, and 2 cardamom pods. Add cold water to cover by 2 inches, then bring to a boil.
  2. Step 2: Skim off foam, reduce heat to low, cover, and simmer for 4 hours, skimming occasionally for clear broth.
  3. Step 3: Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Return to low heat, add 1/4 cup fish sauce and 2 tbsp sugar, stirring until dissolved.
  4. Step 4: Bring broth to a gentle simmer, add 1.5 lbs thinly sliced flank steak, and cook for 2-3 minutes until just opaque.
  5. Step 5: Cook 12 oz rice noodles in boiling water for 5 minutes until tender, drain, and rinse under cold water.
  6. Step 6: Divide noodles among bowls, top with cooked steak, ladle hot broth over, and garnish with 1 bunch chopped cilantro, 1 bunch chopped Thai basil, and serve with 1/2 cup bean sprouts on the side.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Authentic Vietnamese Pho Broth with Beef and Rice Noodles take to make?

Total time is about 270 minutes (25 min prep + 245 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 Authentic Vietnamese Pho Broth with Beef and Rice Noodles?

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 (marrow bones) beef bones from drying out.

Can I substitute ingredients in Authentic Vietnamese Pho Broth with Beef and Rice Noodles?

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 Authentic Vietnamese Pho Broth with Beef and Rice Noodles for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Authentic Vietnamese Pho Broth with Beef and Rice Noodles?

Vietnamese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes