Spicy Vietnamese Pho Broth with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and aromatic beef broth simmered for hours with spices, served with tender rice noodles and fresh herbs. This vietnamese-inspired soups ready in about 270 minutes pairs marrow and knuckle bones beef bones, large, halved onion, inch piece, sliced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Cook: 240 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with 12 cups water. Bring to a boil and boil vigorously for 10 minutes to remove impurities. Drain and rinse bones.
  2. Step 2: Return cleaned bones to pot with 12 cups fresh water, add 1 halved onion and 3-inch sliced ginger, 4 whole star anise, 1 cinnamon stick, and 5 cloves. Simmer gently, uncovered, for 4 hours, skimming foam occasionally.
  3. Step 3: After 4 hours, strain broth and discard solids. Stir in 1/4 cup fish sauce and 1 tbsp rock sugar. Keep broth hot.
  4. Step 4: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable, then drain.
  5. Step 5: Bring broth back to a boil. Blanch noodles in boiling water for 30 seconds and divide into 4 bowls. Top each with 2 oz thinly sliced raw beef sirloin.
  6. Step 6: Ladle boiling broth over the beef and noodles to cook the meat. Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil, lime wedges, and sliced jalapeño on the side.

Equipment for this recipe

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Frequently asked questions

How long does Spicy Vietnamese Pho Broth with Rice Noodles take to make?

Total time is about 270 minutes (30 min prep + 240 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 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 large, halved onion from drying out.

Can I substitute ingredients in Spicy 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 Spicy 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 Spicy 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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