Slow-Simmered Vietnamese Pho Broth with Spiced Beef

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

Fragrant beef broth simmered slowly with traditional spices, served over rice noodles and thinly sliced beef for a classic Vietnamese pho experience. This vietnamese-inspired soups ready in about 390 minutes pairs beef bones, large, halved onion, inch piece, sliced lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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: 30 min Cook: 360 min Serves 6 Vietnamese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Char 2 large halved onions and 4-inch sliced ginger under a broiler or over an open flame until blackened on the surface, about 5 minutes each.
  2. Step 2: In a large stockpot, add 4 lbs beef bones, charred onions, charred ginger, 4 star anise, 2 cinnamon sticks, 5 cloves, 3 cardamom pods, 1/4 cup fish sauce, 1 tbsp rock sugar, 2 tsp salt, and 5 quarts water. Bring to a boil, then reduce to a low simmer.
  3. Step 3: Simmer uncovered for at least 6 hours, skimming foam every 30 minutes, until broth is clear and richly flavored.
  4. Step 4: Strain broth through a fine mesh sieve and return to pot. Meanwhile, soak 12 oz rice noodles in hot water for 10 minutes, then drain.
  5. Step 5: To serve, divide noodles among 6 bowls. Top with thinly sliced 1/2 lb raw beef sirloin. Ladle hot broth over the beef to cook it gently. Garnish each bowl with 3 sliced green onions, 1/4 cup chopped fresh cilantro, 1 cup bean sprouts, and lime wedges on the side.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 390 minutes (30 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 Spiced 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 Spiced 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 Spiced Beef for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced 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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