Slow-Simmered Vietnamese Pho Broth with Rare Beef

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

A fragrant, slow-cooked beef broth infused with star anise and cinnamon, served with thinly sliced rare beef and fresh herbs for an authentic pho experience. This vietnamese-inspired soups ready in about 420 minutes pairs beef 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 420 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: 60 min Cook: 360 min Serves 4 Vietnamese cuisine 420 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 on a baking sheet and roast for 30 minutes until deeply browned to develop rich flavors.
  2. Step 2: Char 1 large halved onion and 3-inch halved ginger over an open flame or under a broiler until blackened, about 5 minutes each side, to add depth to the broth.
  3. Step 3: In a large stockpot, combine roasted bones, charred onion and ginger, 4 star anise, 1 cinnamon stick, 5 cloves, and 3 cardamom pods with 5 quarts cold water. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 6 hours, skimming impurities every 30 minutes for a clear broth.
  4. Step 4: 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, then keep warm on low heat.
  5. Step 5: Meanwhile, soak 12 oz rice noodles in warm water for 20 minutes until pliable, then cook in boiling water for 1-2 minutes until tender but firm; drain and divide among 4 bowls.
  6. Step 6: Arrange 8 oz thinly sliced rare beef sirloin atop noodles. Pour the hot broth over the beef and noodles to gently cook the beef.
  7. Step 7: Serve with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 4 lime wedges, 1/4 cup jalapeño slices, 3 thinly sliced scallions, and 1/4 cup chopped cilantro for guests to customize each bowl.

Frequently asked questions

How long does Slow-Simmered Vietnamese Pho Broth with Rare Beef take to make?

Total time is about 420 minutes (60 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 Pho Broth with Rare 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 Vietnamese Pho Broth with Rare 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 Vietnamese Pho Broth with Rare 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 Vietnamese Pho Broth with Rare 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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