Vietnamese Pho Broth with Herbed Rice Noodles
An authentic Vietnamese pho broth simmered for 12 hours with whole spices and fresh herbs, served with perfectly cooked rice noodles and tender beef. This vietnamese-inspired asian ready in about 750 minutes pairs beef bones, beef brisket, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.
Ingredients
- 2 lbs beef bones
- 1 lb beef brisket
- 8 oz rice noodles
- 3 star anise
- 1 cinnamon stick
- 2 tbsp ginger
- 2 tbsp fish sauce
- 1 cup bean sprouts
- 1/4 cup fresh cilantro
Instructions
- Step 1: Place 2 lbs beef bones in a large stockpot, cover with cold water, and bring to a gentle simmer over medium heat for 20 minutes. Skim off any foam that rises to the surface.
- Step 2: Add 1 lb beef brisket, 3 star anise, 1 cinnamon stick, and 2 tbsp grated ginger to the pot. Simmer uncovered for 12 hours, skimming any fat that accumulates every 2 hours, until broth is rich and flavorful.
- Step 3: Strain broth through a fine-mesh sieve into a clean pot, discarding solids. Return broth to low heat and stir in 2 tbsp fish sauce until fully dissolved.
- Step 4: Cook 8 oz rice noodles in boiling water for 3 minutes until tender but still firm. Divide noodles between bowls, top with thinly sliced cooked brisket, and pour hot broth over. Garnish with 1 cup bean sprouts and 1/4 cup fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vietnamese Pho Broth with Herbed Rice Noodles take to make?
Total time is about 750 minutes (30 min prep + 720 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 Broth with Herbed Rice Noodles?
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 Broth with Herbed Rice Noodles?
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 Broth with Herbed Rice Noodles 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 Pho Broth with Herbed Rice Noodles?
Vietnamese asian 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
