Slow-Simmered Pho Broth with Tender Beef Slices

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

A fragrant Vietnamese beef noodle soup featuring a rich, clear broth simmered with traditional spices and thinly sliced tender beef. This vietnamese-inspired soups ready in about 240 minutes pairs beef marrow bones, large, halved onion, inch piece, halved lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 195 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Char 1 large halved onion and 3-inch ginger piece over an open flame or under broiler for 5-7 minutes until blackened and fragrant. Set aside.
  2. Step 2: In a large stockpot, add 2 lbs beef marrow bones, 14 cups water, charred onion, and ginger. Bring to a boil, then reduce heat to low and simmer uncovered for 5 minutes. Skim off any impurities that rise to the surface.
  3. Step 3: Add 4 star anise, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt to the pot. Simmer gently for 3 hours, adding water as needed to maintain broth volume.
  4. Step 4: Toward the end, soak 12 oz dried rice noodles in warm water for 30 minutes until pliable, then drain.
  5. Step 5: Prepare toppings: slice 8 oz beef sirloin as thinly as possible, slice 3 green onions, chop 1/4 cup cilantro, rinse 1 cup bean sprouts, and slice 1/4 cup jalapeños.
  6. Step 6: To serve, bring broth to a rolling boil and strain through a fine mesh sieve into another pot. Divide softened noodles into 4 bowls, top each with raw beef slices, then ladle hot broth over to gently cook the beef.
  7. Step 7: Garnish with green onions, cilantro, bean sprouts, Thai basil, jalapeños, and lime wedges to squeeze over before eating.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Pho Broth with Tender Beef Slices take to make?

Total time is about 240 minutes (45 min prep + 195 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 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 beef marrow bones from drying out.

Can I substitute ingredients in Slow-Simmered Pho Broth with Tender Beef 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 Tender Beef 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 Tender Beef 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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