Spiced Wagyu Beef Pho with 24-Hour Bone Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and aromatic Vietnamese noodle soup featuring tender wagyu beef slices and a deeply flavored bone broth simmered for 24 hours. This vietnamese-inspired beef ready in about 1500 minutes pairs wagyu beef brisket, thinly sliced, beef marrow bones, large onion, halved and charred for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

★ 5.0 (1122 ratings) Prep: 60 min Cook: 1440 min Serves 4 Vietnamese cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 4 lbs beef marrow bones in a large stockpot and cover with 5 quarts cold water. Bring to a boil over high heat, then reduce to a low simmer, skimming impurities for 10 minutes.
  2. Step 2: Add 1 charred halved onion, 4-inch sliced charred ginger, 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods to the pot. Simmer uncovered for 24 hours over very low heat, adding water as needed to maintain the level.
  3. Step 3: After 24 hours, strain broth through a fine mesh sieve into a clean pot. Add 1/4 cup fish sauce and 1 tbsp rock sugar, stirring until dissolved. Keep broth hot.
  4. Step 4: Soak 12 oz rice noodles in warm water for 30 minutes, then briefly blanch in boiling water for 1-2 minutes until tender. Drain well.
  5. Step 5: Divide noodles into 4 bowls. Arrange 12 oz thinly sliced wagyu brisket atop each bowl.
  6. Step 6: Ladle the steaming hot broth over the noodles and beef, cooking the thin slices to tender pink.
  7. Step 7: Serve with 2 cups bean sprouts, 1 cup Thai basil leaves, 4 lime wedges, 1/4 cup sliced jalapeños, and 1/4 cup thinly sliced scallions on the side for garnish and seasoning.

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Frequently asked questions

How long does Spiced Wagyu Beef Pho with 24-Hour Bone Broth take to make?

Total time is about 1500 minutes (60 min prep + 1440 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 Spiced Wagyu Beef Pho with 24-Hour Bone 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 marrow bones from drying out.

Can I substitute ingredients in Spiced Wagyu Beef Pho with 24-Hour Bone 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 Spiced Wagyu Beef Pho with 24-Hour Bone Broth 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 Spiced Wagyu Beef Pho with 24-Hour Bone Broth?

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.

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