Slow-Simmered Vietnamese Beef Pho Broth

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

A fragrant, slow-simmered broth infused with star anise and cinnamon, perfect for a classic Vietnamese beef pho. This vietnamese ready in about 405 minutes pairs beef bones, onion, ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, 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.

★ 4.1 (10 ratings) Prep: 45 min Cook: 360 min Serves 8 Vietnamese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 450°F. Place 3 lbs of beef bones on a baking sheet and roast for 30 minutes until browned, turning halfway to develop deep color.
  2. Step 2: In a large stockpot, add the roasted beef bones, 1 large halved onion, and 3 inches sliced ginger root. Pour in 5 quarts of water and bring to a vigorous boil over high heat.
  3. Step 3: Skim off any scum that rises to the surface during the first 20 minutes of boiling to ensure a clear broth.
  4. Step 4: Toast 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods in a dry skillet over medium heat for 3 minutes until fragrant, then add them to the pot.
  5. Step 5: Reduce heat to low and simmer gently, uncovered, for at least 6 hours, adding 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt halfway through. Maintain a gentle simmer and occasionally skim any impurities.
  6. Step 6: Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning if necessary. Keep warm until ready to serve.

Frequently asked questions

How long does Slow-Simmered Vietnamese Beef Pho Broth 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 Vietnamese Beef Pho Broth?

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 Vietnamese Beef Pho Broth?

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 Vietnamese Beef Pho Broth for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Vietnamese Beef Pho Broth?

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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