Pho Bo Slow-Simmered Beef Noodle Soup

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

A warming bowl of Vietnamese beef noodle soup with aromatic spices and tender slices of beef, perfect for a comforting meal. This vietnamese-inspired beef ready in about 405 minutes pairs beef bones, large, halved onion, inch piece, sliced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 360 min Serves 6 Vietnamese cuisine 420 cal/serving
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Ingredients

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 once halfway through.
  2. Step 2: Transfer roasted bones to a large stockpot. Add 1 large halved onion and 3-inch sliced ginger (both charred over an open flame or broiler until blackened), 4 star anise, 5 cloves, 1 cinnamon stick, and 3 cardamom pods. Cover with 5 quarts water and bring to a boil over high heat.
  3. Step 3: Lower heat to a gentle simmer and cook uncovered for 6 hours, skimming foam and impurities every 30 minutes. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt during the last hour.
  4. Step 4: Soak 14 oz flat rice noodles in hot water for 20 minutes or cook according to package instructions until tender, then drain.
  5. Step 5: To serve, divide noodles into bowls and top with 8 oz thinly sliced raw beef sirloin. Ladle the hot broth over the beef to gently cook it.
  6. Step 6: Garnish with 3 chopped green onions, 1/4 cup chopped fresh cilantro, 1 cup bean sprouts, 1/2 cup fresh basil leaves, lime wedges, and sliced chili as desired.

Equipment for this recipe

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Frequently asked questions

How long does Pho Bo Slow-Simmered Beef Noodle Soup take to make?

Total time is about 405 minutes (45 min prep + 360 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 Pho Bo Slow-Simmered Beef Noodle Soup?

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 Pho Bo Slow-Simmered Beef Noodle Soup?

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 Pho Bo Slow-Simmered Beef Noodle Soup 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 Pho Bo Slow-Simmered Beef Noodle Soup?

Vietnamese beef 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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