Slow-Simmered Beef Pho Broth with Fresh Rice Noodles

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

A deeply flavored beef broth simmered for hours with traditional spices, served over delicate rice noodles with fresh herbs. This vietnamese-inspired beef ready in about 390 minutes pairs beef marrow bones, beef brisket, medium, halved onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 360 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Char 2 medium halved onions and 4-inch halved ginger piece under broiler or over flame until blackened, about 5 minutes, then rinse under hot water.
  2. Step 2: In a large stockpot, add 2 lbs beef marrow bones and 1 lb beef brisket. Cover with 4 quarts cold water and bring to a rolling boil for 10 minutes. Drain and rinse bones and brisket to remove impurities.
  3. Step 3: Return bones and brisket to pot with 4 quarts fresh water. Add charred onions, ginger, 4 star anise, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt.
  4. Step 4: Simmer gently uncovered for at least 6 hours, occasionally skimming foam and fat until broth is clear and flavorful.
  5. Step 5: Remove brisket after 1.5 hours and slice thinly once cooled.
  6. Step 6: Prepare 14 oz dried rice noodles according to package instructions, typically soaking in hot water until tender, about 10 minutes.
  7. Step 7: To serve, divide noodles among 4 bowls. Top with sliced brisket, 1/2 cup thinly sliced white onion, 1 cup bean sprouts, 1 cup Thai basil, 1/2 cup cilantro, and jalapeño slices.
  8. Step 8: Ladle hot broth over bowls and serve with lime wedges to squeeze on top.

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Frequently asked questions

How long does Slow-Simmered Beef Pho Broth with Fresh Rice Noodles take to make?

Total time is about 390 minutes (30 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-Simmered Beef Pho Broth with Fresh 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 beef marrow bones from drying out.

Can I substitute ingredients in Slow-Simmered Beef Pho Broth with Fresh 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-Simmered Beef Pho Broth with Fresh Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Beef Pho Broth with Fresh Rice Noodles?

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.

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