Slow-Simmered Beef Pho with Charred Cinnamon Broth

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

A fragrant Vietnamese noodle soup featuring tender beef slices in a deeply aromatic broth infused with charred cinnamon and star anise. This vietnamese-inspired soups ready in about 240 minutes pairs pounds beef bones, quarts water, sticks cinnamon sticks 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: 30 min Cook: 210 min Serves 6 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a large dry skillet over medium-high heat and char 2 cinnamon sticks, 5 star anise, 4 cloves, 3-inch halved ginger, and 1 large halved onion for 5-7 minutes until fragrant and blackened on some edges, then transfer to a large stockpot.
  2. Step 2: Add 3 pounds beef bones and 4 quarts cold water to the pot with spices, bring to a boil, then reduce to a gentle simmer and skim off any foam for 3 hours.
  3. Step 3: Stir in 1 tablespoon rock sugar, 1 tablespoon salt, and 1/4 cup fish sauce, simmer for another 30 minutes to deepen flavor.
  4. Step 4: Meanwhile, soak 12 ounces rice noodles in warm water for 20 minutes until pliable, then drain.
  5. Step 5: Bring a separate pot of water to boil and blanch the noodles for 30 seconds until tender but firm, then drain.
  6. Step 6: Place a handful of noodles in each bowl, top with 2 ounces thinly sliced raw beef sirloin.
  7. Step 7: Ladle boiling hot broth over the beef and noodles, which will cook the beef instantly.
  8. Step 8: Garnish with 3 thinly sliced green onions, 1/2 cup chopped cilantro, 1 cup fresh bean sprouts, lime wedges, and 1/4 cup jalapeño slices to taste.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Beef Pho with Charred Cinnamon Broth take to make?

Total time is about 240 minutes (30 min prep + 210 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 with Charred Cinnamon 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 pounds beef bones from drying out.

Can I substitute ingredients in Slow-Simmered Beef Pho with Charred Cinnamon 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-Simmered Beef Pho with Charred Cinnamon Broth 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-Simmered Beef Pho with Charred Cinnamon Broth?

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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