Vietnamese-Inspired Aussie Beef Pho with Native Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant twist on classic Vietnamese pho, combining tender Australian beef with native herbs for a fresh and aromatic broth. This vietnamese-inspired soups ready in about 230 minutes pairs thinly sliced beef brisket, beef bones, large, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 210 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, place 1 kg beef bones, 1 large halved onion, and 5 cm sliced ginger. Cover with 4 liters water and bring to a boil. Lower heat and simmer uncovered for 3 hours, skimming impurities regularly.
  2. Step 2: Add 4 star anise, 1 cinnamon stick, 4 cloves, 3 tbsp fish sauce, and 1 tbsp rock sugar to the broth. Simmer for another 30 minutes until fragrant and flavorful.
  3. Step 3: Strain broth through a fine sieve into a clean pot, discarding solids. Keep broth hot on low heat.
  4. Step 4: Prepare 200 g soaked rice noodles according to package instructions and divide among 4 large bowls.
  5. Step 5: Place 500 g thinly sliced raw beef brisket on top of noodles; pour hot broth over to cook the beef to tender perfection.
  6. Step 6: Garnish each bowl with 1/2 cup native mint leaves, 1 tsp crushed lemon myrtle leaves, 1 cup bean sprouts, 1/4 cup chopped coriander, sliced red chili, and a lime wedge to squeeze before eating.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese-Inspired Aussie Beef Pho with Native Herbs take to make?

Total time is about 230 minutes (20 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-Inspired Aussie Beef Pho with Native 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 thinly sliced beef brisket from drying out.

Can I substitute ingredients in Vietnamese-Inspired Aussie Beef Pho with Native 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-Inspired Aussie Beef Pho with Native Herbs 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-Inspired Aussie Beef Pho with Native 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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