Pho Bo with Slow-Simmered Beef Broth and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese noodle soup featuring tender beef slices in a rich, aromatic broth served with fresh herbs and rice noodles. This vietnamese-inspired soups ready in about 260 minutes pairs beef bones, water, large, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 240 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs beef bones in a large stockpot with 12 cups water. Bring to boil over high heat and boil for 10 minutes, then drain and rinse bones to remove impurities.
  2. Step 2: Return bones to the pot with 12 cups fresh water, add 1 large halved onion and 3-inch halved ginger piece, 4 star anise, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, and 1 tbsp rock sugar. Bring to a simmer, cover partially, and simmer gently for 4 hours, skimming foam occasionally.
  3. Step 3: After simmering, strain the broth through a fine sieve into a clean pot. Stir in 1/4 cup fish sauce and adjust salt to taste.
  4. Step 4: Soak 8 oz rice noodles in hot water for 15 minutes until soft, then drain and divide among 4 bowls.
  5. Step 5: Arrange thinly sliced 1/2 lb beef sirloin on top of noodles. Pour hot broth over the beef to cook it instantly.
  6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 1/4 cup chopped cilantro, 1/4 cup sliced green onions, sliced jalapeños to taste, and lime wedges on the side.

Equipment for this recipe

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Frequently asked questions

How long does Pho Bo with Slow-Simmered Beef Broth and Fresh Herbs 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 Pho Bo with Slow-Simmered Beef Broth and Fresh Herbs?

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 with Slow-Simmered Beef Broth and Fresh Herbs?

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 with Slow-Simmered Beef Broth and Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Slow-Simmered Beef Broth and Fresh Herbs?

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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