Slow-Cooked Vietnamese Beef Pho Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, deeply flavored beef broth simmered with traditional spices, perfect for classic Vietnamese pho noodle soup. This vietnamese-inspired 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.

★ 4.2 (13 ratings) Prep: 45 min Cook: 360 min Serves 8 Vietnamese cuisine 150 cal/serving
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Ingredients

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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