Hương Vị Phở Bò: Slow-Simmered Beef Phở with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A fragrant, aromatic beef noodle soup with a rich, slow-simmered broth, tender beef slices, and a medley of fresh herbs, served with rice noodles for a balanced and comforting meal. This Vietnamese-inspired soup recipe, ready in about 300 minutes, pairs beef shank, beef chuck, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1.5 lbs beef shank
• 2 lbs beef chuck
• 4 inches ginger
• 2 large shallots
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 cinnamon stick
• 3 star anise
• 1 tsp black peppercorns
• 1 bay leaf
• 10 cups water
• 2 tbsp fish sauce
• 2 tbsp sugar
• 12 oz rice noodles
• 1 cup Thai basil
• 1/2 cup cilantro
• 1/2 cup mint leaves
• 1/2 cup bean sprouts
• 1/4 cup scallions
• 1 lime

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large stockpot, combine 1.5 lbs beef shank, 2 tbsp coriander seeds, 1 tbsp fennel seeds, 1 cinnamon stick, 3 star anise, 1 tsp black peppercorns, 1 bay leaf, 4 inches ginger (sliced), and 2 large shallots (quartered). Add 10 cups water and bring to a gentle simmer over medium heat, skimming off foam for 15 minutes.
2. Step 2: Reduce heat to low, cover, and simmer for 4 hours, skimming occasionally, until broth is rich and meat is tender. Strain through a fine-mesh sieve into a clean pot, discarding solids. Return broth to pot, add 2 tbsp fish sauce and 2 tbsp sugar, and stir until dissolved; taste and adjust seasoning.
3. Step 3: While broth simmers, prepare rice noodles: place 12 oz rice noodles in a bowl, cover with hot water for 10 minutes, then drain. Bring 4 cups water to a boil in a pot, add noodles, and cook for 2 minutes until tender; drain.
4. Step 4: Divide 12 oz cooked noodles among 4 bowls. Top with 1/2 lb thinly sliced beef chuck (raw), pour 2 cups hot broth over until meat is cooked through (1-2 minutes). Garnish with 1/4 cup Thai basil, 1/4 cup cilantro, 1/4 cup mint, 1/2 cup bean sprouts, and 1/4 cup chopped scallions. Serve immediately with lime wedges.