Vietnamese Herb-Infused Pho Soup

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

A fragrant, clear broth infused with lemongrass, ginger, and star anise, topped with silky rice noodles, fresh herbs, and tender beef brisket. This vietnamese-inspired noodles ready in about 150 minutes pairs beef brisket, rice noodles, carrots 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.

★ 4.1 (13 ratings) Prep: 20 min Cook: 130 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 12 cups water, lemongrass, ginger, star anise, and 1 tbsp fish sauce. Bring to a boil, then reduce to a simmer for 1 hour.
  2. Step 2: Add beef brisket and cook for 1.5 hours, or until tender. Stir in carrots and celery, simmer for 20 minutes.
  3. Step 3: Cook rice noodles according to package instructions, then drain and set aside.
  4. Step 4: In a separate bowl, whisk remaining 1 tbsp fish sauce, lime slices, and sriracha. Toss noodles with the sauce.
  5. Step 5: Ladle broth into bowls, top with noodles, beef, herbs, and a drizzle of fish sauce.

Frequently asked questions

How long does Vietnamese Herb-Infused Pho Soup take to make?

Total time is about 150 minutes (20 min prep + 130 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 Herb-Infused Pho Soup?

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 brisket from drying out.

Can I substitute ingredients in Vietnamese Herb-Infused Pho Soup?

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 Herb-Infused Pho Soup 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 Vietnamese Herb-Infused Pho Soup?

Vietnamese noodles 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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