Vietnamese Pho Bo with Slow-Simmered Beef Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant and hearty bowl of beef noodle soup featuring tender slices of beef and fresh herbs in a rich, aromatic broth. This vietnamese-inspired beef ready in about 390 minutes pairs beef bones, large onion, halved, inch piece ginger, sliced 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: Char 1 large halved onion and 3-inch sliced ginger under the broiler for 5 minutes until blackened; rinse with 5 quarts cold water in a large stockpot.
  2. Step 2: Add 3 lbs beef bones, 3 whole star anise, 2 cinnamon sticks, 4 whole cloves, 2 cardamom pods, 1 tbsp rock sugar, and 1 tbsp salt to the pot; bring to a boil, then reduce heat to low and simmer uncovered for 6 hours, skimming impurities every 30 minutes.
  3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot; keep warm on low heat.
  4. Step 4: Cook 12 oz rice noodles according to package instructions until tender but firm; drain and divide among 4 large bowls.
  5. Step 5: Top each bowl with 2 oz thinly sliced raw beef sirloin; ladle the hot broth over the beef and noodles to gently cook the beef.
  6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 1/4 cup thinly sliced green onions, 1/4 cup cilantro leaves, and lime wedges; serve with hoisin and sriracha sauces on the side.

Equipment for this recipe

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Frequently asked questions

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

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