Slow-Simmered Beef Pho with Fresh Herbs
A fragrant Vietnamese soup with deeply flavored broth, tender beef, and vibrant fresh herb garnishes for a comforting bowl. This vietnamese-inspired soups ready in about 160 minutes pairs beef chuck roast, beef bone broth, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 1 lb beef chuck roast
- 6 cups beef bone broth
- 1 large, sliced onion
- 2 tbsp, sliced ginger
- 2 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 2 tbsp fish sauce
- 8 oz rice noodles
- 1 cup bean sprouts
- 1/4 cup, chopped fresh cilantro
- 1/4 cup, chopped fresh mint
- 2 lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 1 lb beef chuck roast in a large pot with 6 cups beef bone broth, 1 sliced onion, 2 tbsp sliced ginger, 2 whole star anise, 1 cinnamon stick, and 4 whole cloves. Bring to a simmer and cook uncovered for 2 hours, skimming foam as it rises.
- Step 2: Remove the beef roast and let cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return broth to pot and add 2 tbsp fish sauce, stirring to combine.
- Step 3: Slice the cooled beef thinly against the grain. Cook 8 oz rice noodles according to package directions until al dente, then drain.
- Step 4: Place cooked rice noodles in bowls. Top with sliced beef, 1 cup bean sprouts, and a generous sprinkle of chopped cilantro and mint. Pour hot broth over the top and serve with lime wedges.
Frequently asked questions
How long does Slow-Simmered Beef Pho with Fresh Herbs take to make?
Total time is about 160 minutes (20 min prep + 140 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 Fresh 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 chuck roast from drying out.
Can I substitute ingredients in Slow-Simmered Beef Pho with Fresh 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 with Fresh 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 with Fresh Herbs?
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.
