Slow-Cooked Vietnamese Beef Pho Broth

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

A fragrant, deeply flavored beef broth simmered with traditional spices, perfect for classic Vietnamese pho noodle soup. This vietnamese ready in about 405 minutes pairs beef bones with marrow, large onion, halved, inch piece ginger, sliced lengthwise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 8, 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 8 Vietnamese cuisine 150 cal/serving
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Ingredients

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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 and fragrant.
  2. Step 2: While bones roast, char 1 large halved onion and 4-inch sliced ginger over an open flame or in a dry skillet until blackened on the surface, about 5 minutes.
  3. Step 3: Transfer roasted bones to a large stockpot, add charred onion, ginger, 5 whole star anise, 2 cinnamon sticks, 4 whole cloves, 3 cardamom pods, and 5 quarts cold water.
  4. Step 4: Bring to a boil over high heat, then reduce to a gentle simmer and skim foam and impurities off the surface for the first 30 minutes.
  5. Step 5: Add 1 tbsp salt, 1/4 cup fish sauce, and 1 tbsp rock sugar. Simmer uncovered for at least 6 hours, occasionally skimming fat and impurities, until broth is rich and aromatic.
  6. Step 6: Strain broth through a fine mesh sieve, discard solids, and adjust seasoning with more fish sauce or salt as desired. Use immediately for pho soup or refrigerate for up to 3 days.

Frequently asked questions

How long does Slow-Cooked Vietnamese Beef Pho Broth 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 Slow-Cooked Vietnamese Beef Pho 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 with marrow from drying out.

Can I substitute ingredients in Slow-Cooked Vietnamese Beef Pho 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 Slow-Cooked Vietnamese Beef Pho Broth for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Slow-Cooked Vietnamese Beef Pho Broth?

Vietnamese vietnamese 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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