Slow-Simmered Beef Broth with Rice Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant soup featuring tender beef slices and rice noodles in a deeply flavored broth infused with aromatic spices. This Vietnamese recipe, ready in about 525 minutes, pairs Beef bones, Beef brisket, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 495 min Serves 4 Vietnamese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large stockpot, combine 907g beef bones, 454g beef brisket, 200g halved onions, 100g halved ginger, 3 star anise, 5g cinnamon stick, 15g coriander seeds, and 6 cloves. Add 1.9L water and bring to a gentle boil over medium-high heat, skimming off foam for 15 minutes.
  2. Step 2: Reduce heat to low, cover, and simmer for 8 hours, skimming occasionally until broth is rich.
  3. Step 3: Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Return broth to pot and stir in 45ml fish sauce and 15g sugar. Simmer uncovered for 15 minutes.
  4. Step 4: Bring a pot of water to a boil, add 227g rice noodles, and cook for 5 minutes until tender. Drain and rinse under cold water.
  5. Step 5: Divide cooked noodles among 4 bowls. Top with 340g raw beef slices. Ladle hot broth over noodles and beef.
  6. Step 6: Serve immediately with 30g cilantro, 20g Thai basil, 4 lime wedges, and 200g bean sprouts.

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