Pho Bo with Slow-Simmered Beef Broth

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A fragrant and hearty bowl of beef noodle soup featuring tender slices of beef and fresh herbs in a rich, aromatic broth. This Vietnamese-inspired beef recipe, ready in about 390 minutes, pairs beef bones, onion, halved, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 beef bones
• 1 large onion, halved
• 3-inch piece ginger, sliced
• 3 whole star anise
• 2 cinnamon sticks
• 4 whole cloves
• 2 cardamom pods
• 5 quarts water
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz rice noodles (pho noodles)
• 8 oz beef sirloin, thinly sliced
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 4 lime wedges
• 1/4 cup green onions, thinly sliced
• 1/4 cup cilantro leaves
• to serve hoisin sauce
• to serve sriracha sauce

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

Instructions

1. Step 1: Char 1 large halved onion and 3-inch sliced ginger under the broiler for 5 minutes until blackened; rinse with 5 quarts cold water in a large stockpot.
2. Step 2: Add 3 lbs beef bones, 3 whole star anise, 2 cinnamon sticks, 4 whole cloves, 2 cardamom pods, 1 tbsp rock sugar, and 1 tbsp salt to the pot; bring to a boil, then reduce heat to low and simmer uncovered for 6 hours, skimming impurities every 30 minutes.
3. Step 3: After simmering, strain the broth through a fine mesh sieve into a clean pot; keep warm on low heat.
4. Step 4: Cook 12 oz rice noodles according to package instructions until tender but firm; drain and divide among 4 large bowls.
5. Step 5: Top each bowl with 2 oz thinly sliced raw beef sirloin; ladle the hot broth over the beef and noodles to gently cook the beef.
6. Step 6: Garnish with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 1/4 cup thinly sliced green onions, 1/4 cup cilantro leaves, and lime wedges; serve with hoisin and sriracha sauces on the side.