Slow-Simmered Pho Broth with Beef and Pork Slices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A richly layered Vietnamese noodle soup featuring a fragrant broth simmered with beef and pork bones, served with tender slices of meat and traditional accompaniments. This vietnamese-inspired soups ready in about 390 minutes pairs pounds beef bones, pound pork bones, large, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 30 min Cook: 360 min Serves 4 Vietnamese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 pounds beef bones and 1 pound pork bones in a large stockpot and cover with 5 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 1 large halved onion and 3-inch halved ginger piece. Toast 4 star anise, 1 cinnamon stick, 5 cloves, and 3 cardamom pods in a dry pan over medium heat for 2 minutes until fragrant, then add to pot. Fill pot with 5 quarts fresh water and simmer gently over low heat for 6 hours, skimming foam occasionally.
  3. Step 3: After 6 hours, strain broth through a fine sieve into a clean pot. Add 1/4 cup fish sauce, 1 tablespoon rock sugar, and 1 teaspoon salt. Keep broth hot on low heat.
  4. Step 4: Soak 12 ounces dried rice noodles in warm water for 20 minutes until pliable, then drain.
  5. Step 5: Bring a separate pot of water to boil. Blanch noodles for 30 seconds until soft but firm, drain and divide into 4 serving bowls.
  6. Step 6: Arrange 8 ounces thinly sliced beef sirloin and 6 ounces thinly sliced pork tenderloin on top of noodles.
  7. Step 7: Ladle the steaming hot broth over the noodles and raw meat slices, allowing the heat to cook the meat gently.
  8. Step 8: Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 1/4 cup chopped cilantro, 4 lime wedges, 1/4 cup sliced jalapeño peppers, 1/4 cup hoisin sauce, and 2 tablespoons Sriracha sauce on the side for customization.

Frequently asked questions

How long does Slow-Simmered Pho Broth with Beef and Pork Slices 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 Pho Broth with Beef and Pork Slices?

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 Pho Broth with Beef and Pork Slices?

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 Pho Broth with Beef and Pork Slices 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 Pho Broth with Beef and Pork Slices?

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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