Slow-Simmered Pho Broth with Rare Beef and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant and complex beef broth simmered slowly with spices, served with thin rice noodles and delicate slices of rare beef for a classic Vietnamese pho experience. This vietnamese-inspired beef ready in about 390 minutes pairs beef bones (marrow and knuckle), large onion, halved, inch piece ginger, halved lengthwise 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. 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: 360 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 3 lbs beef marrow and knuckle bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat, then drain and rinse bones to remove impurities.
  2. Step 2: Return the cleaned bones to the pot with 1 large halved onion and 4-inch halved ginger piece charred over an open flame until blackened. Add 5 star anise pods, 1 cinnamon stick, 4 cloves, and 3 cardamom pods in a spice sachet. Fill with 5 quarts fresh water and simmer gently for 6 hours, skimming foam frequently.
  3. Step 3: After simmering, strain broth through a fine mesh sieve. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt; adjust seasoning to taste.
  4. Step 4: Meanwhile, soak 8 oz thin rice noodles in warm water for 20 minutes, then blanch in boiling water for 30 seconds until tender; drain.
  5. Step 5: To serve, divide noodles into 4 bowls. Top with 2 oz thinly sliced raw sirloin beef per bowl; pour hot broth over beef to gently cook it.
  6. Step 6: Garnish with 3 sliced scallions, 1/4 cup chopped cilantro, 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, lime wedges, and 1/4 cup sliced jalapeños for customization.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Pho Broth with Rare Beef and Rice Noodles 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 Rare Beef and Rice Noodles?

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 large onion, halved from drying out.

Can I substitute ingredients in Slow-Simmered Pho Broth with Rare Beef and Rice Noodles?

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 Rare Beef and Rice Noodles 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 Rare Beef and Rice Noodles?

Vietnamese beef 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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