Vietnamese Pho with Slow-Simmered Beef Broth and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant, clear beef broth simmered slowly with aromatic spices, served with tender rice noodles and thinly sliced beef for an authentic Vietnamese soup experience. This vietnamese-inspired soups ready in about 400 minutes pairs beef bones, large, halved onion, inch piece, sliced ginger 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: 40 min Cook: 360 min Serves 4 Vietnamese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 450°F. Place 3 lbs beef bones on a baking sheet and roast for 30 minutes until browned.
  2. Step 2: Transfer the roasted bones to a large stockpot. Add 1 large halved onion and 3-inch sliced ginger (both charred under broiler for 5 minutes until blackened). Pour in 5 quarts cold water.
  3. Step 3: Add 4 whole star anise, 2 cinnamon sticks, 5 whole cloves, 3 cardamom pods, 2 tbsp salt, 1/4 cup fish sauce, and 1 tbsp rock sugar. Bring to a boil, then reduce to a low simmer and cook uncovered for at least 6 hours, occasionally skimming foam and fat from the surface.
  4. Step 4: About 30 minutes before serving, soak 12 oz rice noodles in warm water for 20 minutes, then drain.
  5. Step 5: To serve, blanch the thinly sliced 1/2 lb top sirloin steak in boiling water for 10 seconds until just cooked.
  6. Step 6: Divide noodles among 4 bowls, top with cooked beef slices, sliced 3 green onions, and 1/4 cup chopped fresh cilantro. Ladle the hot broth over the noodles and beef. Serve with 1 cup bean sprouts and 4 lime wedges on the side for garnish.

Equipment for this recipe

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Frequently asked questions

How long does Vietnamese Pho with Slow-Simmered Beef Broth and Rice Noodles take to make?

Total time is about 400 minutes (40 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 Broth and 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 with Slow-Simmered Beef Broth and 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 with Slow-Simmered Beef Broth and Rice Noodles 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 with Slow-Simmered Beef Broth and Rice Noodles?

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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