Slow-Simmered Pho Broth with Tender Beef and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese noodle soup featuring a rich, slow-simmered beef broth with aromatic spices, tender slices of beef, and fresh herbs for authentic flavor. This vietnamese-inspired vietnamese ready in about 280 minutes pairs beef bones, quarts water, large, halved onion 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.

★ 4.4 (8 ratings) Prep: 40 min Cook: 240 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 3 lbs beef bones in a large stockpot with 4 quarts water and bring to a boil over high heat. Boil vigorously for 10 minutes, then drain and rinse bones to remove impurities.
  2. Step 2: Return the cleaned bones to the pot with 4 quarts fresh water. Add 1 large halved onion and 3-inch halved ginger piece directly onto a baking sheet and char under broiler for 8 minutes until blackened edges appear, then add to pot.
  3. Step 3: Tie 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods in a cheesecloth bundle and add to broth along with 1 tbsp rock sugar and 1/4 cup fish sauce. Simmer gently over low heat uncovered for at least 4 hours, skimming any foam every 30 minutes.
  4. Step 4: Meanwhile, soak 14 oz dry pho noodles in warm water for 30 minutes until pliable, then drain.
  5. Step 5: To serve, bring broth to a rolling boil. Blanch noodles in boiling water for 30 seconds, then drain and divide among 4 bowls.
  6. Step 6: Top noodles with 8 oz thinly sliced raw beef sirloin; ladle hot broth over the beef to cook it instantly.
  7. Step 7: Garnish each bowl with 1/2 cup fresh Thai basil leaves, 1/4 cup chopped cilantro, 1 cup bean sprouts, 2 sliced green onions, thin slices of 1 jalapeño, and 4 lime wedges on the side to squeeze over before eating.

Frequently asked questions

How long does Slow-Simmered Pho Broth with Tender Beef and Fresh Herbs take to make?

Total time is about 280 minutes (40 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 Pho Broth with Tender Beef and 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 bones from drying out.

Can I substitute ingredients in Slow-Simmered Pho Broth with Tender Beef and 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 Pho Broth with Tender Beef and 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 Pho Broth with Tender Beef and Fresh Herbs?

Vietnamese vietnamese 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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