Vietnamese Pho Noodle Casserole

Name: Vietnamese Pho Noodle Casserole
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 lb (900 g) beef brisket, cut into 1½-inch (4 cm) chunks, trimmed, cut into chunks; 2 large (400 g) yellow onions, halved, halved, unpeeled (for broth); 3 inch piece (75 g) fresh ginger, halved lengthwise, unpeeled (for broth); 4 whole star anise pods; 1 3-inch (7.5 cm) stick (1 stick) cinnamon stick; 4 whole whole cloves; 1 teaspoon (5 g) black peppercorns; 6 cups (1440 ml) unsalted beef broth; 2 tablespoon (30 ml) fish sauce; 8 oz (225 g) dried rice noodles (banh pho), slightly broken into 2–3 inch pieces; to taste kosher salt; to taste black pepper; 4 whole (40 g) fresh scallions, chopped, white and light green parts separated (optional); ½ cup (12 g) fresh cilantro, leaves only (optional); 1 whole lime, cut into wedges (optional); 2 tablespoon (30 ml) sriracha or other hot sauce (optional)

From the MyKitchenBank Kitchen

A baked casserole inspired by Vietnamese pho, combining tender beef brisket, rice noodles, and an aromatic broth infused with star anise, cinnamon, cloves, and ginger. Unlike traditional pho served as a soup, this casserole layers everything together and bakes until the noodles absorb the fragrant, savory broth, creating a cozy, one-dish meal with all the complex flavors you love about pho.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 3 hr
Total: 4 hr 35 min
Makes: 1 casserole (6 servings)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

2 lb (900 g) beef brisket, cut into 1½-inch (4 cm) chunks, trimmed, cut into chunks
2 large (400 g) yellow onions, halved, halved, unpeeled (for broth)
3 inch piece (75 g) fresh ginger, halved lengthwise, unpeeled (for broth)
4 whole star anise pods
1 3-inch (7.5 cm) stick (1 stick) cinnamon stick
4 whole whole cloves
1 teaspoon (5 g) black peppercorns
6 cups (1440 ml) unsalted beef broth
2 tablespoon (30 ml) fish sauce
8 oz (225 g) dried rice noodles (banh pho), slightly broken into 2–3 inch pieces
to taste kosher salt
to taste black pepper
4 whole (40 g) fresh scallions, chopped, white and light green parts separated (optional)
½ cup (12 g) fresh cilantro, leaves only (optional)
1 whole lime, cut into wedges (optional)
2 tablespoon (30 ml) sriracha or other hot sauce (optional)

Equipment (7)

Large (5-quart / 4.7 L) Dutch oven or heavy casserole with lid
Large stockpot or saucepan for the initial broth
Cutting board
Chef's knife
Wooden spoon
Tongs
Instant-read thermometer (optional but helpful)

Steps

Before you start

Preheat oven to 325°F (163°C) 15 minutes before baking
Trim excess fat from the beef brisket, leaving a thin layer for flavor
Measure out all dry spices so they're ready to toast
Read through the recipe: the beef simmers first on the stovetop to build broth, then the whole dish bakes in the oven

1
Toast the spices
- In a large stockpot or saucepan over medium heat, combine the star anise, cinnamon stick, cloves, and black peppercorns.
- Toast for 2–3 minutes, shaking the pan occasionally, until fragrant and the spices darken slightly.
- You should smell warm, sweet, spicy aromas.
+ Show details− Hide details
Ready when: Spices are fragrant and slightly darkened; cloves release their aroma
Tip: Don't let the spices burn—they should darken slightly, not blacken. If they scorch, start over with fresh spices.
2
Sear the beef
- Add the beef brisket chunks to the pot with the toasted spices.
- Increase heat to medium-high.
- Cook for 6–8 minutes, stirring occasionally, until the meat is browned on the outside but not cooked through.
- You'll see a deep golden-brown crust on the chunks.
+ Show details− Hide details
Ready when: Beef chunks are browned on all sides; spices still visible in the pan
Tip: Don't overcrowd the pan or move the meat too much—let it sit for 1–2 minutes per side to build color.
3
Build the broth base
- Add the halved onions (unpeeled), halved ginger piece, and beef broth to the pot.
- Stir to combine, scraping up any browned bits from the bottom of the pan.
- Bring to a boil over high heat, then reduce to medium-low and simmer for 40 minutes.
- The broth will deepen in color and the beef will begin to tenderize.
- You should see gentle bubbles rising to the surface.
+ Show details− Hide details
Ready when: Broth is fragrant and has a golden-brown color; beef is beginning to break apart slightly when pressed
Tip: Maintain a gentle simmer, not a rolling boil—this keeps the meat tender and the broth clear.
4
Strain and season the broth
- Strain the broth through a fine-mesh sieve into a bowl, discarding the onion skins, ginger, and whole spices (they've given their flavor).
- Return the broth to the pot with the beef.
- Stir in the fish sauce.
- Taste and season with salt and black pepper to taste—the broth should taste savory, slightly sweet, and aromatic.
+ Show details− Hide details
Ready when: Broth is clear and fragrant; beef is visible in the pot
Tip: Start with 1 teaspoon of salt, taste, then add more if needed. Fish sauce is salty, so adjust carefully.
5
Preheat and assembleOven 325°F / 165°C
- Preheat your oven to 325°F (163°C).
- Pour the hot broth with beef into a large 5-quart (4.7 L) Dutch oven or heavy casserole dish.
- Scatter the broken rice noodles evenly over the broth, pressing them down gently so they're mostly submerged.
- Sprinkle the white and light green scallion parts over the top (if using).
+ Show details− Hide details
Ready when: Noodles are scattered and mostly submerged in hot broth
Tip: Don't break the noodles too finely or they'll turn mushy. 2–3 inch pieces are ideal for this casserole.
6
Bake the casseroleOven 325°F / 165°C
- Cover the casserole with its lid (or foil if you don't have a lid) and place it in the preheated 325°F (163°C) oven.
- Bake for 25–30 minutes, until the noodles are tender and have absorbed most of the broth.
- The liquid should be mostly gone, the noodles soft, and the beef very tender—it should shred easily with a fork.
+ Show details− Hide details
Ready when: Noodles are tender and have absorbed most broth; beef easily shreds with a fork; rice noodles are opaque and soft, not al dente
Tip: Open the oven door once at the 20-minute mark to check that the noodles aren't drying out too quickly. If it looks very dry, add 1/2 cup of warm broth.
7
Finish and serve
- Remove the casserole from the oven and let it rest for 5 minutes off heat.
- Fluff the noodles gently with a fork.
- Top with fresh cilantro leaves and remaining scallion greens (if using).
- Serve with lime wedges and sriracha on the side so guests can customize heat and brightness.
+ Show details− Hide details
Ready when: Noodles are fluffed and separated; casserole is warm throughout
Tip: Cilantro and lime are essential for the fresh, bright finish—don't skip them if you want that classic pho flavor.

Good to know

Tips

For extra umami and depth, use homemade beef stock instead of store-bought broth if you have it on hand.
If your casserole noodles end up too thick or too thin, you're controlling the ratio of broth to noodles. For drier results, reduce broth by 1 cup next time; for brothier, increase by 1/2 cup.
Toasting the whole spices before simmering is key—it unlocks their essential oils and is what makes this casserole taste like authentic pho, not just beefy noodle soup.
Vietnamese pho is traditionally served with fresh herbs, acid (lime), and heat (sriracha/hot sauce) on the side—encourage your guests to add these to their own bowls for best flavor.

Make ahead

You can simmer the beef and broth up to 2 days ahead. Cool completely, cover, and refrigerate in an airtight container. Reheat gently on the stovetop over medium-low heat, adding the rice noodles to the hot broth just before baking (skip the earlier broth-simmering step and proceed directly to step 5). This saves 40 minutes on the day you want to serve.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will soften further and absorb more broth over time. To reheat, cover and warm in a 300°F (150°C) oven for 10–15 minutes until heated through, or on the stovetop over medium-low heat with a splash of water or broth if it's too thick. The casserole does not freeze well because the noodles become mushy when thawed.

Substitutions

beef brisket, cut into 1½-inch (4 cm) chunks → beef chuck roast or chuck steak, cut the same size. Chuck has good marbling and becomes tender with slow cooking; simmer time may be slightly shorter (35–38 minutes instead of 40).
dried rice noodles (banh pho) → thin egg noodles or ramen noodles (minus the seasoning packet). Egg and ramen noodles cook faster; reduce baking time to 18–20 minutes and check tenderness earlier.
fish sauce → soy sauce or tamari (use the same volume). You'll lose some of the traditional pho depth, but the casserole will still taste savory and aromatic. Add 1/2 teaspoon of soy sauce more than you would fish sauce to account for less saltiness.
star anise pods → 1/2 teaspoon of fennel seeds, crushed. Fennel gives a similar licorice-forward flavor but is milder. Toast it with the other spices the same way.