Slow-Cooked Vietnamese Beef Pho Broth with Rice Noodles

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

A fragrant and deeply savory beef broth simmered for hours with warm spices, served with tender rice noodles and fresh herbs for a classic pho experience. This Vietnamese-inspired soup recipe, ready in about 380 minutes, pairs beef bones (marrow and knuckle), onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 360 min Serves 6 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Char 1 large halved onion and 4-inch sliced ginger under a broiler or directly over flame until blackened, about 5 minutes. Rinse off any ash and set aside.
  2. Step 2: In a large stockpot, add 3 lbs beef bones and cover with 5 quarts cold water. Bring to a boil and boil vigorously for 10 minutes, then drain and rinse bones to remove impurities.
  3. Step 3: Return cleaned bones to the pot, add charred onion, ginger, 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Simmer gently uncovered for at least 6 hours, skimming foam every 30 minutes.
  4. Step 4: After simmering, remove bones and strain the broth through a fine mesh sieve. Add 1/4 cup fish sauce and 1 tbsp rock sugar. Adjust seasoning with salt or more fish sauce to taste.
  5. Step 5: Prepare 12 oz rice noodles according to package instructions and divide into serving bowls. Top with thinly sliced raw 1/2 lb beef sirloin.
  6. Step 6: Pour the hot broth over the beef and noodles to cook the beef slices gently. Serve with 1 cup bean sprouts, 1/2 cup Thai basil, 1/4 cup cilantro, lime wedges, and thin jalapeño slices on the side for garnish.

Frequently asked questions

How long does Slow-Cooked Vietnamese Beef Pho Broth with Rice Noodles take to make?

Total time is about 380 minutes (20 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 with 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 onion from drying out.

Can I substitute ingredients in Slow-Cooked Vietnamese Beef Pho Broth with 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 Slow-Cooked Vietnamese Beef Pho Broth with Rice Noodles 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 Slow-Cooked Vietnamese Beef Pho Broth with 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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