Gluten-Free Vietnamese Pho with Homemade Bone Broth

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A fragrant and clear Vietnamese pho broth simmered with beef bones and spices, served with tender rice noodles and fresh herbs for an authentic homemade experience. This Vietnamese-inspired sushi recipe (gluten free), ready in about 405 minutes, pairs beef marrow bones, onion, halved, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 3 lbs beef marrow bones
• 1 large onion, halved
• 4 slices ginger, sliced
• 4 star anise pods
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 3 tbsp fish sauce
• 1 tbsp rock sugar
• 12 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1 lime wedges
• 2 sliced jalapeño peppers
• 1/2 cup green onions, sliced
• 1/4 cup fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 lbs beef marrow bones and 1 large halved onion on a baking sheet and roast for 30 minutes until browned and fragrant.
2. Step 2: Transfer bones and onion to a large stockpot and add 4 slices ginger, 4 star anise pods, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Cover with 5 liters cold water and bring to a boil, then reduce to a simmer.
3. Step 3: Simmer uncovered for 6 hours, skimming foam and impurities every 30 minutes, until broth is rich and clear.
4. Step 4: Strain broth through a fine mesh sieve into a clean pot. Add 3 tbsp fish sauce and 1 tbsp rock sugar, stirring until dissolved. Keep broth hot.
5. Step 5: Soak 12 oz rice noodles in hot water for 10 minutes until soft, then drain.
6. Step 6: To serve, divide noodles into 6 bowls. Ladle hot broth over noodles, then top with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/2 cup sliced green onions, 1/4 cup fresh cilantro, sliced jalapeños, and lime wedges for squeezing.