Beef Pho Bone Stock

This rich and aromatic beef pho bone stock, made in partnership with Nature’s Intent Organic Apple Cider Vinegar, is made with warm spices including cinnamon, cloves and coriander.


In this Post: Everything you need for Beef Pho Bone Stock

Having grown up eating Vietnamese food almost once a week, it is no surprise that I continue to crave it regularly as an adult. Now that the temps are finally starting to cool down, I find myself craving the comfort of the warm, fragrant pho noodle soup even more than usual. 

Seasoning Beef Bones

Since I’ve already shared my very popular chicken and shrimp pho recipes, I decided it was high time to make a slow cooker beef pho stock. For an even richer flavor, I love roasting the bones in a hot oven for about 30 minutes until they become golden brown and start to caramelize. I like to sprinkle them with salt and pepper but that’s completely optional.

Adding Cider Vinegar to Beef Pho Stock

The other secret to my beef pho stock is a splash of Nature’s Intent Organic Apple Cider Vinegar. Since beef has a naturally higher fat content than shrimp or chicken, the acidity from the vinegar helps balance out the flavor.

Beef Pho Bone Stock
Beef Pho Noodle Soup Stock Recipe

While completely optional, one great way to cut down on the fat and calories is to refrigerate the stock overnight. As the stock chills, the fat naturally rises to the top and you can easily remove the thick top layer of fat that forms overnight before reheating the aromatic beef pho stock.

What do you serve with beef pho?

Rice noodles are a good base to start with but I’ve also used shredded cabbage to keep it low carb.

Beef Pho Bone Stock Recipe

For aromatics and added flavor, I like to go crazy with jalapeño, lime, cilantro, bean sprouts, sriracha, hoisin and more. You can also serve it with thinly sliced raw beef if you wish but the stock is fragrant enough without any added protein. The options are endless.

Your chopsticks are waiting.

Beef Pho

Beef Pho Bone Stock

4.72 stars average
This rich and aromatic beef pho bone stock is made with warm spices including cinnamon, cloves and coriander.
PREP: 10 minutes
COOK: 8 hours 20 minutes
TOTAL: 8 hours 30 minutes
Servings: 8


  • 5 pounds beef bones
  • 2 medium yellow onions (halved)
  • 3-inch piece ginger root
  • 6 whole cloves
  • 3 star anise
  • 3 tablespoons fish sauce
  • 2 tablespoons Nature’s Intent Organic Apple Cider Vinegar
  • 2 tablespoons brown sugar
  • 1 stick cinnamon
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • rice noodles, thinly sliced raw beef (such as eye of round or sirloin), bean sprouts, lime wedges, hoisin sauce, cilantro, jalapeño, etc. (optional ingredients to make pho)


  • Preheat oven to 450 degrees and place beef bones on a large baking sheet in a single layer. Roast bones until browned, about 30 minutes.
  • Place roasted beef bones and all remaining ingredients in a large slow cooker and cover with 12-16 cups water (depending on the size of your slow cooker.) Heat on Low for 8 hours. 
  • Remove beef bones and strain stock over a fine mesh strainer. Discard bones and remaining ingredients caught in the strainer. Check stock for flavor and season with salt to taste. 


Nutrition Facts are for stock only.


Serving: 2cupsCalories: 96kcalCarbohydrates: 13.7gProtein: 10.2gFat: 0.6gSaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 1475mgFiber: 1.2gSugar: 7.2g

For more healthy and easy dinner recipes, check out my Pinterest board!

24 thoughts on “Beef Pho Bone Stock”

  1. Hello
    I made the beef pho bone stock and have a couple questions.
    First, can this be used as a regular beef broth and second, my husband was concerned since there was no salt, could this broth be canned and placed on a shelf?

    1. Yes, this can be used with lots of recipes. And while I don’t have it listed, I do add salt at the end for flavor, though I’m unsure of what amount would need to be added for this to be canned and stored in dry storage.

    1. I absolutely love phò and want to start making it regularly. That in mind…is this recipe conducive to home canning? Any suggestions to making my endeavor more successful?

      1. This was amazing! I did it all in the oven – roasted beef feet for 30 minutes, added everything else that isn’t liquid and roasted another 20 minutes, then tossed all the liquids in and cooked with a lid on for 4 hours. After it cooled and I skimmed the fat, I reheated it with thinly sliced onion and some chopped bok choy to keep it low cal for a 5:2 fast day. Next time I’ll make way more!

  2. I LOVE Pho and I just made a big batch of bone broth for the freezer. Adding apple cider vinegar is a great idea to balance the rich flavor. We will be having this very soon.

Leave a Comment

Your email address will not be published. Required fields are marked *

Your feedback is important to us. Rate what you thought of this.

This site uses Akismet to reduce spam. Learn how your comment data is processed.