Low-Simmered Vietnamese Pho Broth with Aromatic Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A fragrant, clear beef broth slowly simmered with traditional Vietnamese spices, perfect for a soul-warming bowl of pho. This vietnamese-inspired soups ready in about 390 minutes pairs marrow and knuckle bones 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 180 calories and feeds 8, 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.

Ingredients

• 3 lbs, marrow and knuckle bones beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 sticks, about 3 inches each cinnamon stick
• 6 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 2 tsp salt
• 1 tbsp rock sugar
• 5 quarts water
• 3, cut into 2-inch pieces green onions
• a small handful cilantro stems
• 1 tsp white peppercorns

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot and cover with cold water. Bring to a rapid boil over high heat and boil for 10 minutes. Drain bones and rinse under cold water to remove impurities.
2. Step 2: Return cleaned bones to pot and add 5 quarts fresh water, 1 large halved onion, 3-inch halved ginger, 3 green onions cut into 2-inch pieces, small handful of cilantro stems, 1 tsp white peppercorns, 4 star anise, 2 cinnamon sticks, 6 cloves, and 3 cardamom pods.
3. Step 3: Bring to a boil, then immediately reduce heat to low and simmer gently uncovered for at least 6 hours, skimming foam and fat periodically, until broth is clear and flavorful.
4. Step 4: Add 1/4 cup fish sauce, 2 tsp salt, and 1 tbsp rock sugar during the last 30 minutes of cooking. Strain broth through fine mesh and discard solids. Serve hot with your choice of pho noodles and garnishes.