Pho Bo: Vietnamese Slow-Simmered Beef Noodle Soup

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

A fragrant broth slow-simmered with beef bones and spices, served with tender beef slices and delicate rice noodles. This vietnamese-inspired beef ready in about 405 minutes pairs beef marrow bones, beef brisket, large, halved and charred onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs beef marrow bones and 1 lb beef brisket in a large stockpot, cover with 5 quarts cold water, and bring to a boil over high heat. Boil vigorously for 10 minutes, then drain and rinse bones and pot to remove impurities.
  2. Step 2: Return bones and brisket to the stockpot with 5 quarts fresh water. Add 1 large halved onion and 3-inch sliced ginger, both charred over an open flame or broiler until blackened, along with 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Simmer gently, uncovered, for 6 hours, skimming foam occasionally.
  3. Step 3: After 6 hours, remove bones and brisket. Slice brisket thinly and set aside. Strain broth through a fine sieve into a clean pot. Season broth with 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt, adjusting to taste.
  4. Step 4: Soak 12 oz dried rice noodles in warm water for 30 minutes until pliable. Bring a pot of water to a boil, blanch noodles for 30 seconds, then drain.
  5. Step 5: To serve, divide noodles into bowls, top with slices of cooked brisket and 8 oz thinly sliced raw beef sirloin. Ladle boiling hot broth over raw beef to cook it gently.
  6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 4 lime wedges, and 1/4 cup sliced jalapenos. Serve immediately.

Frequently asked questions

How long does Pho Bo: Vietnamese 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: Vietnamese 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 marrow bones from drying out.

Can I substitute ingredients in Pho Bo: Vietnamese 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: Vietnamese 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: Vietnamese 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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