Slow-Simmered Beef Pho Broth with Rice Noodles and Herbs

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

A fragrant and rich beef broth simmered with spices and bones, served over tender rice noodles and fresh herbs for a classic Vietnamese soup experience. This vietnamese-inspired beef ready in about 390 minutes pairs beef bones, large, halved onion, inch piece, sliced ginger 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: Place 3 lbs beef bones in a large stockpot and cover with 4 quarts cold water. Bring to a boil over high heat and boil for 10 minutes, then drain and rinse bones to remove impurities.
  2. Step 2: Return cleaned bones to the pot with 4 quarts fresh water. Add 1 large halved onion and 4-inch sliced ginger. Toast 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods in a dry pan over medium heat for 2 minutes until fragrant, then add to the pot.
  3. Step 3: Simmer the broth gently uncovered for at least 6 hours, skimming foam as needed. During the last hour, add 1/4 cup fish sauce and 1 tbsp rock sugar. Taste and adjust seasoning.
  4. Step 4: Soak 8 oz dried rice noodles in warm water for 20 minutes, then drain. Blanch the noodles in boiling water for 30 seconds until tender and drain.
  5. Step 5: To serve, divide noodles into 4 bowls, top with thinly sliced 1/2 lb raw beef sirloin. Ladle the hot broth over the beef to cook it gently.
  6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup cilantro leaves, lime wedges, and sliced jalapeño to taste.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Beef Pho Broth with Rice Noodles and Herbs 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 Rice Noodles and Herbs?

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 from drying out.

Can I substitute ingredients in Slow-Simmered Beef Pho Broth with Rice Noodles and Herbs?

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 Rice Noodles and Herbs 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 Rice Noodles and Herbs?

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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