Vietnamese Pho Bo with Slow-Simmered Beef Bone Broth

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

A fragrant beef noodle soup featuring a rich, clear broth infused with star anise and cinnamon, served with tender beef slices and fresh herbs. This vietnamese-inspired beef ready in about 390 minutes pairs beef marrow bones, large, halved onion, inch piece, halved ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 360 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 3 lbs beef marrow bones in a large stockpot and cover with cold water. Bring to a boil for 10 minutes to blanch, then drain and rinse bones to remove impurities.
  2. Step 2: Return cleaned bones to the pot with 1 large halved onion and 3-inch halved ginger piece. Char onion and ginger under broiler until slightly blackened (about 5 minutes), then add to pot.
  3. Step 3: Add 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods to the pot. Fill with 5 quarts fresh water and bring to a gentle simmer. Skim foam regularly and simmer uncovered for 6 hours.
  4. Step 4: After simmering, strain the broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce and 1 tbsp rock sugar, taste and adjust seasoning.
  5. Step 5: Soak 8 oz dry rice noodles in warm water for 30 minutes, then drain. Bring a pot of water to boil and blanch noodles for 30 seconds until soft; divide noodles into 4 bowls.
  6. Step 6: Arrange thinly sliced 1/2 lb raw beef sirloin over noodles. Ladle hot broth over beef and noodles to cook beef through.
  7. Step 7: Serve pho with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup cilantro, 4 lime wedges, sliced jalapeño, and 3 thinly sliced green onions on the side for garnishing.

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Frequently asked questions

How long does Vietnamese Pho Bo with Slow-Simmered Beef Bone 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 Vietnamese Pho Bo with Slow-Simmered Beef Bone 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 beef marrow bones from drying out.

Can I substitute ingredients in Vietnamese Pho Bo with Slow-Simmered Beef Bone 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 Vietnamese Pho Bo with Slow-Simmered Beef Bone Broth 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 Pho Bo with Slow-Simmered Beef Bone Broth?

Vietnamese beef 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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