Slow-Simmered Pho Broth with Rice Noodles and Beef

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

A fragrant Vietnamese pho featuring a rich, slow-simmered beef broth infused with traditional spices, served over delicate rice noodles and tender beef slices. This vietnamese-inspired soups ready in about 405 minutes pairs beef bones, large, halved onion, inch piece, halved ginger 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: 45 min Cook: 360 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 450°F. Place 3 lbs beef bones, 1 large halved onion, and 3-inch halved ginger on a baking sheet and roast for 30 minutes until browned and fragrant.
  2. Step 2: Transfer the roasted bones, onion, and ginger to a large stockpot and add 5 quarts water, 4 star anise, 1 cinnamon stick, 5 cloves, and 3 cardamom pods. Bring to a boil, then reduce heat to low and simmer gently for 6 hours, skimming impurities every 30 minutes.
  3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce and 1 tbsp rock sugar, adjusting seasoning to balance salty and sweet notes.
  4. Step 4: Meanwhile, soak 12 oz rice noodles in warm water until pliable, then blanch in boiling water for 1 minute until soft but firm, drain, and divide among 4 bowls.
  5. Step 5: Arrange 1/2 lb thinly sliced raw beef sirloin atop noodles. Pour the steaming hot broth over the beef to cook it gently, about 1-2 minutes.
  6. Step 6: Garnish each bowl with 3 sliced green onions, 1/4 cup chopped fresh cilantro, 1 cup fresh bean sprouts, a handful of fresh basil leaves, 1/4 cup jalapeño slices, and serve with 4 lime wedges for squeezing.

Frequently asked questions

How long does Slow-Simmered Pho Broth with Rice Noodles and Beef take to make?

Total time is about 405 minutes (45 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 Rice Noodles and Beef?

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 bones from drying out.

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

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 Rice Noodles and Beef 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 Rice Noodles and Beef?

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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