Vietnamese Half-and-Half Beef Pho with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant bowl of traditional Vietnamese beef pho featuring a broth made with half beef bones and half brisket, loaded with fresh herbs and rice noodles. This vietnamese-inspired soups ready in about 240 minutes pairs beef bones, beef brisket, large, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 210 min Serves 6 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 lbs beef bones and 2 lbs beef brisket in a large stockpot with 5 quarts of cold water and bring to a gentle boil over high heat. Skim foam for 10 minutes to clarify broth.
  2. Step 2: Char 1 large halved onion and 3-inch halved ginger over an open flame or under the broiler until blackened, about 5 minutes each side; add to the pot along with 4 star anise, 2 cinnamon sticks, and 5 cloves.
  3. Step 3: Reduce heat to low and simmer the broth gently, uncovered, for 3 hours, occasionally skimming fat and impurities.
  4. Step 4: Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt to the broth and simmer for another 30 minutes.
  5. Step 5: Remove the brisket, slice thinly against the grain, and keep warm. Strain the broth through a fine sieve into another pot and keep hot.
  6. Step 6: Cook 12 oz dried rice noodles according to package instructions until tender but firm, then drain.
  7. Step 7: To serve, divide noodles among bowls, top with sliced brisket and 4 sliced scallions, then ladle hot broth over.
  8. Step 8: Garnish with 2 cups bean sprouts, 1 cup fresh Thai basil, 1/2 cup cilantro, lime wedges, and thinly sliced jalapeño to taste.

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Frequently asked questions

How long does Vietnamese Half-and-Half Beef Pho with Fresh Herbs take to make?

Total time is about 240 minutes (30 min prep + 210 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 Vietnamese Half-and-Half Beef Pho with Fresh Herbs?

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 Vietnamese Half-and-Half Beef Pho with Fresh Herbs?

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 Vietnamese Half-and-Half Beef Pho with Fresh Herbs 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 Vietnamese Half-and-Half Beef Pho with Fresh Herbs?

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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