Pho Bo: Vietnamese Slow-Simmered Beef Noodle Soup

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A fragrant broth slow-simmered with beef bones and spices, served with tender beef slices and delicate rice noodles. This Vietnamese-inspired beef recipe, ready in about 405 minutes, pairs beef marrow bones, beef brisket, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 2 lbs beef marrow bones
• 1 lb beef brisket
• 1 large, halved and charred onion
• 3-inch piece, sliced and charred ginger
• 4 whole star anise
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz dried rice noodles (banh pho)
• 8 oz thinly sliced raw beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 lime wedges
• 1/4 cup sliced jalapenos

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

Instructions

1. Step 1: Place 2 lbs beef marrow bones and 1 lb beef brisket in a large stockpot, cover with 5 quarts cold water, and bring to a boil over high heat. Boil vigorously for 10 minutes, then drain and rinse bones and pot to remove impurities.
2. Step 2: Return bones and brisket to the stockpot with 5 quarts fresh water. Add 1 large halved onion and 3-inch sliced ginger, both charred over an open flame or broiler until blackened, along with 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Simmer gently, uncovered, for 6 hours, skimming foam occasionally.
3. Step 3: After 6 hours, remove bones and brisket. Slice brisket thinly and set aside. Strain broth through a fine sieve into a clean pot. Season broth with 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt, adjusting to taste.
4. Step 4: Soak 12 oz dried rice noodles in warm water for 30 minutes until pliable. Bring a pot of water to a boil, blanch noodles for 30 seconds, then drain.
5. Step 5: To serve, divide noodles into bowls, top with slices of cooked brisket and 8 oz thinly sliced raw beef sirloin. Ladle boiling hot broth over raw beef to cook it gently.
6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 4 lime wedges, and 1/4 cup sliced jalapenos. Serve immediately.