Slow-Simmered Beef Phở with Fresh Herb Garnish

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

A comforting Vietnamese noodle soup featuring tender beef broth simmered for hours, delicate rice noodles, and an array of fresh herbs and aromatics. This Vietnamese-inspired soup recipe, ready in about 270 minutes, pairs beef marrow 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: 240 min Serves 4 Vietnamese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Char 1 large halved onion and 4-inch halved ginger piece under a broiler or on a gas flame until blackened, about 5 minutes. Set aside.
  2. Step 2: In a large stockpot, add 2 lbs beef marrow bones, 1 lb beef brisket, and 14 cups water. Bring to a boil, then reduce to a simmer and cook for 1 hour, skimming impurities every 15 minutes.
  3. Step 3: Add charred onion, ginger, 4 star anise, 5 cloves, 2 cinnamon sticks, 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Simmer gently, partially covered, for 3 more hours.
  4. Step 4: Remove brisket and set aside to cool, then slice thinly. Strain broth through a fine mesh sieve into another pot, discarding solids.
  5. Step 5: Cook 8 oz dried rice noodles according to package instructions until tender. Drain and divide into 4 bowls.
  6. Step 6: Top noodles with sliced brisket, 1/2 cup bean sprouts, 1/2 cup Thai basil, 1/2 cup cilantro, 3 sliced green onions, and 1/4 cup jalapeño slices. Ladle hot broth over and serve with lime wedges.

Frequently asked questions

How long does Slow-Simmered Beef Phở with Fresh Herb Garnish take to make?

Total time is about 270 minutes (30 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 Phở with Fresh Herb Garnish?

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 Phở with Fresh Herb Garnish?

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 Phở with Fresh Herb Garnish 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 Phở with Fresh Herb Garnish?

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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