Pho Bo with Slow-Simmered Beef Broth and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese noodle soup featuring a rich, clear beef broth infused with star anise and cinnamon, served with tender beef slices and fresh herbs. This vietnamese-inspired soups ready in about 390 minutes pairs beef bones, large, halved onion, inch piece, halved ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.4 (12 ratings) Prep: 30 min Cook: 360 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 3 lbs beef bones under cold water. In a large stockpot, add bones, 1 large halved onion, and 3-inch halved ginger piece. Cover with 5 quarts water and bring to a boil. Boil for 10 minutes, then drain and rinse bones to remove impurities.
  2. Step 2: Return cleaned bones to pot with 5 quarts fresh water. Add 4 whole star anise, 1 large cinnamon stick, 4 whole cloves, 3 cardamom pods, 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Simmer gently, uncovered, for at least 6 hours, skimming foam occasionally.
  3. Step 3: About 30 minutes before serving, soak 8 oz rice noodles in warm water for 20 minutes, then drain.
  4. Step 4: Bring a separate pot of water to a boil, blanch noodles for 30 seconds until tender, then drain.
  5. Step 5: Place thinly sliced 8 oz sirloin beef raw into bowls. Pour hot broth over the beef and noodles; the heat will cook the beef slices.
  6. Step 6: Serve pho with 1 cup bean sprouts, 1/4 cup fresh basil leaves, 4 lime wedges, 1/4 cup jalapeño slices, 2 thinly sliced green onions, and 1/4 cup chopped cilantro on the side for garnishing according to taste.

Frequently asked questions

How long does Pho Bo with Slow-Simmered Beef Broth and Rice Noodles take to make?

Total time is about 390 minutes (30 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 with Slow-Simmered Beef Broth and 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 Pho Bo with Slow-Simmered Beef Broth and 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 Pho Bo with Slow-Simmered Beef Broth and Rice Noodles 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 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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