Half-Coconut, Half-Tomato Vietnamese Pho Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate Vietnamese pho broth combining half coconut milk and half tomato broth for a creamy yet tangy twist on the classic soup. This vietnamese-inspired soups ready in about 285 minutes pairs beef bones, large, halved onion, inch piece, halved ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 45 min Cook: 240 min Serves 6 Vietnamese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 450°F. Place 3 lbs beef bones on a baking sheet and roast for 30 minutes until browned, turning halfway through.
  2. Step 2: Transfer bones to a large stockpot with 12 cups water, 1 large halved onion, 3-inch halved ginger, 3 star anise, 1 cinnamon stick, and 4 cloves. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 4 hours, skimming foam occasionally.
  3. Step 3: After simmering, strain the broth into another pot. Discard solids. Stir in 1/4 cup fish sauce, 1 tbsp salt, 2 cups canned coconut milk, and 2 cups tomato puree, combining half coconut milk and half tomato puree for the broth base. Keep warm.
  4. Step 4: Prepare 8 oz rice noodles according to package instructions, usually soaking in hot water for 10 minutes, then drain.
  5. Step 5: To serve, divide noodles into bowls, top with thinly sliced 12 oz raw beef sirloin, and ladle hot broth over the top to cook the beef.
  6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 4 lime wedges, and 1/4 cup sliced jalapeño peppers for a fresh, layered pho experience.

Frequently asked questions

How long does Half-Coconut, Half-Tomato Vietnamese Pho Broth take to make?

Total time is about 285 minutes (45 min prep + 240 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 Half-Coconut, Half-Tomato Vietnamese Pho 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 bones from drying out.

Can I substitute ingredients in Half-Coconut, Half-Tomato Vietnamese Pho 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 Half-Coconut, Half-Tomato Vietnamese Pho Broth 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 Half-Coconut, Half-Tomato Vietnamese Pho Broth?

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.

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