Saigon-Style Beef Pho with Aromatic Broth
A fragrant Vietnamese noodle soup featuring tender beef slices immersed in a clear, spiced broth with fresh herbs and rice noodles. This vietnamese-inspired beef ready in about 260 minutes pairs beef bones, large, halved onion, inch piece, halved lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.
Ingredients
- 3 lbs beef bones
- 1 large, halved onion
- 3-inch piece, halved lengthwise ginger
- 4 whole star anise
- 2 sticks cinnamon sticks
- 5 whole cloves
- 3 whole cardamom pods
- 1/4 cup fish sauce
- 1 tbsp rock sugar
- 1 tbsp salt
- 12 oz, flat pho noodles rice noodles
- 1/2 lb, thinly sliced beef sirloin
- 1/4 cup, chopped green onions
- 1/4 cup, chopped cilantro
- 1 cup bean sprouts
- 4 lime wedges
- 1/2 cup Thai basil leaves
- 1/4 cup jalapeño slices
Instructions
- Step 1: Char 1 large halved onion and 3-inch halved ginger over an open flame or under broiler for 5-7 minutes until blackened and fragrant.
- Step 2: In a large stockpot, add 3 lbs beef bones, the charred onion, and ginger, along with 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Cover with 5 quarts cold water.
- Step 3: Bring to a boil then reduce to a simmer, skimming foam for 10 minutes. Simmer gently for 4 hours uncovered.
- Step 4: After simmering, strain the broth through a fine sieve. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt to the broth, stirring until dissolved.
- Step 5: Meanwhile, soak 12 oz flat pho rice noodles in hot water for 15 minutes or until pliable; drain.
- Step 6: To serve, place a handful of noodles in each bowl, top with thinly sliced 1/2 lb raw beef sirloin. Ladle the hot broth over the beef to gently cook it.
- Step 7: Garnish with 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup jalapeño slices, and lime wedges. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saigon-Style Beef Pho with Aromatic Broth 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 Saigon-Style Beef Pho with Aromatic Broth?
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 Saigon-Style Beef Pho with Aromatic Broth?
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 Saigon-Style Beef Pho with Aromatic Broth 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 Saigon-Style Beef Pho with Aromatic Broth?
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.
