Slow-Simmered Beef Pho with Charred Spice Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply aromatic Vietnamese beef pho featuring a clear, slow-simmered broth infused with charred star anise, cinnamon, and ginger, served over tender rice noodles with fresh herbs. This vietnamese-inspired vietnamese ready in about 285 minutes pairs pounds beef marrow bones, pound beef brisket, large, halved onion 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.

★ 4.4 (8 ratings) Prep: 45 min Cook: 240 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Char 1 large halved onion and 4-inch piece of halved ginger directly over an open flame or under the broiler for 5-7 minutes until blackened and fragrant; set aside.
  2. Step 2: In a large stockpot, add 3 pounds beef marrow bones and 1 pound beef brisket, cover with 16 cups cold water, and bring to a boil over high heat; simmer and skim off impurities for 15 minutes.
  3. Step 3: Add the charred onion, ginger, 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods to the pot. Simmer gently over low heat for 4 hours, partially covered.
  4. Step 4: After 4 hours, remove bones and brisket; strain broth through a fine sieve into a clean pot. Add 1/4 cup fish sauce, 1 tablespoon rock sugar, and 2 teaspoons salt; stir and keep warm.
  5. Step 5: Slice the rested brisket thinly against the grain.
  6. Step 6: Soak 12 ounces rice noodles in warm water for 30 minutes, then blanch in boiling water for 1 minute until tender; drain.
  7. Step 7: Divide noodles among 4 bowls, top with sliced brisket and 8 ounces thinly sliced raw beef sirloin.
  8. Step 8: Ladle hot broth over the meat and noodles to cook the raw beef.
  9. Step 9: Serve immediately with 2 cups bean sprouts, 1 cup Thai basil, 1/2 cup chopped cilantro, 1/2 cup mint leaves, lime wedges, and jalapeno slices on the side for garnishing.

Frequently asked questions

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

Total time is about 285 minutes (45 min prep + 240 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 Spice 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 marrow bones from drying out.

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

Vietnamese vietnamese 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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