Vietnamese Pho with Slow-Simmered Beef and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Vietnamese noodle soup featuring slow-simmered beef broth, tender beef slices, and fresh herbs. This vietnamese-inspired soups ready in about 390 minutes pairs beef bones, large, halved onion, inch piece, halved lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 30 min Cook: 360 min Serves 6 Vietnamese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Char 1 large halved onion and 3-inch halved ginger under a broiler for 5 minutes until blackened on the edges.
  2. Step 2: In a large stockpot, add 3 lbs beef bones and 5 quarts water. Bring to a boil and simmer for 10 minutes, skimming off impurities, then drain and rinse bones.
  3. Step 3: Return cleaned bones to pot with charred onion and ginger, 4 star anise, 5 cloves, 1 large cinnamon stick, and 3 cardamom pods. Add 1/4 cup fish sauce and 1 tbsp rock sugar. Simmer gently, uncovered, for at least 6 hours.
  4. Step 4: Strain broth through a fine mesh sieve into another pot. Keep hot.
  5. Step 5: Soak 12 oz rice noodles in warm water for 20 minutes until pliable, then boil for 1-2 minutes until tender. Drain.
  6. Step 6: Arrange thinly sliced 1/2 lb sirloin steak on a platter.
  7. Step 7: To serve, place noodles in bowls, top with raw beef slices, and ladle hot broth over to cook the meat. Garnish with 2 cups bean sprouts, 1/2 cup fresh Thai basil, 1/2 cup cilantro, lime wedges, and sliced jalapeño if desired.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Pho with Slow-Simmered Beef and Fresh Herbs 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 with Slow-Simmered Beef and Fresh 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 beef bones from drying out.

Can I substitute ingredients in Vietnamese Pho with Slow-Simmered Beef and Fresh 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 Pho with Slow-Simmered Beef and Fresh Herbs 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 with Slow-Simmered Beef and Fresh 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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