Lemongrass-Ginger Vietnamese Pho Broth with Rice Noodles

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

A fragrant Vietnamese pho broth infused with lemongrass and ginger served with tender rice noodles and fresh herbs for a comforting bowl. This Vietnamese-inspired soup recipe, ready in about 260 minutes, pairs beef bones, lemongrass stalks, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 240 min Serves 6 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with 12 cups water. Bring to a boil over high heat and boil vigorously for 10 minutes, then drain and rinse bones to remove impurities.
  2. Step 2: Return cleaned bones to the pot with 2 bruised lemongrass stalks cut into 3-inch pieces, 3-inch sliced fresh ginger, 1 halved and charred onion, 3 whole star anise, 4 whole cloves, and 1 cinnamon stick. Fill with 12 cups fresh water if needed.
  3. Step 3: Bring to a simmer over medium heat, skimming any foam, and cook gently uncovered for at least 4 hours to develop a clear, fragrant broth.
  4. Step 4: Strain broth through a fine-mesh sieve into a clean pot. Stir in 1/4 cup fish sauce and 1 tbsp sugar. Keep warm.
  5. Step 5: Meanwhile, prepare 8 oz dried rice noodles by soaking in hot water for 10 minutes until tender, then drain.
  6. Step 6: To serve, divide noodles into bowls and ladle hot broth over them. Garnish with 1 cup bean sprouts, 1/4 cup fresh basil leaves, 4 lime wedges, 1 thinly sliced jalapeño, and 3 sliced green onions for a fragrant, fresh pho experience.

Frequently asked questions

How long does Lemongrass-Ginger Vietnamese Pho Broth with Rice Noodles take to make?

Total time is about 260 minutes (20 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 Lemongrass-Ginger 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 Lemongrass-Ginger 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 Lemongrass-Ginger 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 Lemongrass-Ginger 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.

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