Slow-Simmered Vietnamese Pho Broth with Rice Noodles

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

A clear, fragrant beef broth simmered for hours with spices and aromatics, served over delicate rice noodles for a comforting Vietnamese classic. This vietnamese-inspired soups ready in about 405 minutes pairs beef marrow bones, large, halved onion, inch piece, halved ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 360 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 450°F. Place 3 lbs beef marrow bones, 1 halved onion, and 3-inch halved ginger on a baking sheet and roast for 30 minutes until browned and fragrant.
  2. Step 2: Transfer bones, onion, and ginger to a large stockpot. Add 5 quarts water along with 4 star anise, 4 cloves, 1 cinnamon stick, and 3 cardamom pods. Bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 6 hours, skimming off any foam every 30 minutes.
  3. Step 3: After simmering, strain broth through a fine-mesh sieve into a clean pot. Discard solids. Stir in 3 tbsp fish sauce, 1 tbsp rock sugar, and 1 tbsp salt; taste and adjust seasoning.
  4. Step 4: Meanwhile, soak 12 oz rice noodles in hot water for 20 minutes until pliable, then drain.
  5. Step 5: To serve, divide noodles into 4 bowls. Top with thinly sliced raw 8 oz beef sirloin, then ladle boiling hot broth over the top to cook the beef.
  6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 1/4 cup sliced green onions, 1/4 cup fresh cilantro, thinly sliced jalapeño, and lime wedges for squeezing.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Vietnamese Pho Broth with Rice Noodles 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 Rice Noodles?

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 Vietnamese Pho Broth with Rice Noodles?

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 Rice Noodles 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 Rice Noodles?

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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