Slow-Simmered Vietnamese Pho Broth with Rare Beef Slices
A fragrant, clear beef broth simmered with spices for hours, served with thinly sliced rare beef and fresh herbs for a classic Vietnamese noodle soup experience. This vietnamese-inspired beef ready in about 405 minutes pairs beef bones with marrow, large onion, halved and charred, inch piece ginger, sliced and charred 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.
Ingredients
- 3 lbs beef bones with marrow
- 1 large onion, halved and charred
- 3-inch piece ginger, sliced and charred
- 4 whole star anise
- 1 cinnamon stick
- 5 whole cloves
- 3 cardamom pods
- 1/4 cup fish sauce
- 1 tbsp rock sugar
- 2 tsp salt
- 12 oz rice noodles (banh pho)
- 8 oz beef sirloin, thinly sliced
- 1 cup bean sprouts
- 1/2 cup fresh basil leaves
- 1/4 cup fresh cilantro
- 4 lime wedges
- 1/4 cup sliced green onions
- 1 small sliced red chili
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 3 lbs beef bones with marrow under cold water. Place in a large stockpot and cover with cold water, bring to a boil for 10 minutes to remove impurities. Drain and rinse bones.
- Step 2: Refill pot with 5 quarts fresh water, add the cleaned bones, 1 large halved onion and 3-inch sliced ginger charred over an open flame or under broiler until blackened (about 5 minutes), 4 whole star anise, 1 cinnamon stick, 5 cloves, and 3 cardamom pods. Bring to a boil, then reduce heat to low and simmer gently uncovered for 6 hours, skimming any foam every 30 minutes.
- Step 3: After simmering, strain broth through a fine sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt. Adjust seasoning to taste. Keep broth hot.
- Step 4: Prepare 12 oz rice noodles by soaking in hot water for 15 minutes, then drain.
- Step 5: To serve, blanch noodles in boiling water for 30 seconds and divide into 4 large bowls. Top each with 2 oz thinly sliced raw beef sirloin.
- Step 6: Ladle the steaming hot broth over the beef and noodles to gently cook the raw slices.
- Step 7: Garnish each bowl with 1/4 cup sliced green onions, 1 cup bean sprouts, 1/2 cup fresh basil leaves, 1/4 cup fresh cilantro, sliced red chili to taste, and lime wedges on the side.
Frequently asked questions
How long does Slow-Simmered Vietnamese Pho Broth with Rare Beef Slices 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 Pho Broth with Rare 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 bones with marrow from drying out.
Can I substitute ingredients in Slow-Simmered Vietnamese Pho Broth with Rare 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 Vietnamese Pho Broth with Rare 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 Vietnamese Pho Broth with Rare Beef Slices?
Vietnamese beef 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.
