Ginger-Scented Vietnamese Pho Broth with Rice Noodles
A fragrant and clear broth simmered with ginger and spices, served with tender rice noodles and fresh herbs for a classic Vietnamese pho experience. This vietnamese-inspired soups ready in about 420 minutes pairs beef bones, inch piece fresh ginger, smashed, large yellow onion, halved and charred for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 3 lbs beef bones
- 3-inch piece fresh ginger, smashed
- 1 large yellow onion, halved and charred
- 4 whole star anise
- 4 whole cloves
- 1 stick (3 inches) cinnamon stick
- 1/4 cup fish sauce
- 1 tbsp rock sugar or white sugar
- 1 tbsp salt
- 8 oz rice noodles (pho noodles)
- 1 cup bean sprouts
- 1/2 cup fresh Thai basil leaves
- for serving lime wedges
- 1 small sliced jalapeño
- 8 oz, raw thinly sliced beef sirloin
Instructions
- Step 1: Place 3 lbs beef bones in a large stockpot, cover with cold water, and bring to a rolling boil for 10 minutes. Drain and rinse bones to remove impurities.
- Step 2: Return cleaned bones to the pot, add 3-inch smashed ginger piece, 1 large halved and charred yellow onion, 4 star anise, 4 cloves, and 1 cinnamon stick. Fill the pot with 5 quarts fresh water and bring to a boil.
- Step 3: Reduce heat to low and simmer uncovered gently for 6 hours, skimming foam occasionally for a clear broth.
- Step 4: After 6 hours, add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Simmer for an additional 30 minutes, then strain the broth through a fine mesh sieve.
- Step 5: Meanwhile, soak 8 oz rice noodles in hot water for 20 minutes until pliable, then blanch in boiling water for 1 minute and drain.
- Step 6: To serve, place noodles in bowls, top with thinly sliced 8 oz raw beef sirloin, and ladle hot broth over the meat to cook it gently.
- Step 7: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, lime wedges, and sliced jalapeño according to taste.
Frequently asked questions
How long does Ginger-Scented Vietnamese Pho Broth with Rice Noodles take to make?
Total time is about 420 minutes (30 min prep + 390 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 Ginger-Scented Vietnamese Pho Broth with 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 beef bones from drying out.
Can I substitute ingredients in Ginger-Scented Vietnamese Pho Broth with 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 Ginger-Scented Vietnamese Pho Broth with 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 Ginger-Scented Vietnamese Pho Broth with 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
- ★★★★★
This is the best pho broth I've ever made. Will be my go-to recipe!
- ★★★★★
Perfect balance of spices, and the rice noodles cooked up perfectly.
- ★★★★★
The ginger aroma was incredible! My whole family asked for seconds.
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