Lemongrass-Infused Vietnamese Beef Pho

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, slow-simmered beef broth infused with lemongrass and star anise, served over tender rice noodles and thinly sliced beef for a comforting Vietnamese classic. This vietnamese-inspired soups ready in about 270 minutes pairs beef bones, beef brisket, whole star anise 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: 30 min Cook: 240 min Serves 6 Vietnamese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large stockpot, add 2 lbs beef bones and 1 lb beef brisket with 16 cups water. Bring to boil, then reduce to a simmer and skim impurities for 15 minutes.
  2. Step 2: Add 2 bruised lemongrass stalks, 4 star anise, 1 cinnamon stick, 3-inch sliced charred ginger, and 1 halved charred onion. Simmer uncovered for 4 hours to develop deep flavor.
  3. Step 3: Remove brisket, slice thinly, and set aside. Strain broth through a fine sieve into another pot. Season broth with 1/4 cup fish sauce and 1 tbsp rock sugar, adjusting to taste.
  4. Step 4: Prepare 12 oz soaked rice noodles according to package instructions. Divide noodles into bowls, top with sliced brisket and 8 oz thinly sliced raw beef sirloin.
  5. Step 5: Pour hot broth over noodles and beef to gently cook the raw slices. Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil, lime wedges, and sliced jalapeño on the side.

Equipment for this recipe

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Frequently asked questions

How long does Lemongrass-Infused Vietnamese Beef Pho take to make?

Total time is about 270 minutes (30 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-Infused Vietnamese Beef Pho?

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-Infused Vietnamese Beef Pho?

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-Infused Vietnamese Beef Pho 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-Infused Vietnamese Beef Pho?

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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