Spicy Lemongrass Pho with Slow-Simmered Beef Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese noodle soup featuring a spicy lemongrass-infused broth, tender beef slices, and fresh herbs for a warming bowl. This vietnamese-inspired soups ready in about 390 minutes pairs pounds beef bones, pound beef brisket, bruised and chopped lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large stockpot, add 3 pounds beef bones, 1 large halved onion, 3-inch sliced ginger, and 3 bruised lemongrass stalks. Cover with 5 quarts cold water and bring to a boil over high heat. Boil for 10 minutes, then drain and rinse bones and pot to remove impurities.
  2. Step 2: Return cleaned bones, onion, ginger, lemongrass, 4 whole star anise, 1 cinnamon stick, and 5 whole cloves to the pot with 4 quarts fresh water. Simmer gently, uncovered, for 6 hours, skimming foam occasionally.
  3. Step 3: After 4 hours, add 1 pound whole beef brisket to the simmering broth and cook until tender, about 1.5 hours. Remove brisket and let cool; slice thinly against the grain.
  4. Step 4: Stir 1/4 cup fish sauce, 2 tablespoons rock sugar, and 1 teaspoon dried chili flakes into the broth. Strain broth through a fine mesh sieve.
  5. Step 5: Cook 12 ounces rice noodles according to package instructions until tender but still firm. Drain and divide among 6 bowls.
  6. Step 6: Arrange sliced brisket on noodles, ladle hot broth over, and garnish with 2 cups bean sprouts, 1/2 cup fresh Thai basil, 1/2 cup fresh cilantro, 3 thinly sliced scallions, 1/4 cup jalapeño slices, and lime wedges for squeezing.

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Frequently asked questions

How long does Spicy Lemongrass Pho with Slow-Simmered Beef Broth 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 Spicy Lemongrass Pho with Slow-Simmered Beef 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 pounds beef bones from drying out.

Can I substitute ingredients in Spicy Lemongrass Pho with Slow-Simmered Beef 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 Spicy Lemongrass Pho with Slow-Simmered Beef Broth 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 Spicy Lemongrass Pho with Slow-Simmered Beef Broth?

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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