Pho Bo with Slow-Simmered Beef Broth and Fresh Rice Noodles

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

Classic Vietnamese beef noodle soup featuring aromatic broth simmered for hours, tender beef slices, and fresh herbs. This Vietnamese recipe, ready in about 285 minutes, pairs beef bones, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 lbs, marrow and knuckle bones beef bones
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 4 whole star anise
• 1 large cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 8 oz, thinly sliced beef sirloin
• 8 oz, flat and fresh if possible rice noodles
• 1 cup, rinsed bean sprouts
• 1/2 cup Thai basil
• 4 lime wedges
• 1 small sliced jalapeño
• 2, sliced green onions

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 2 lbs beef bones, 1 large halved onion, and 3-inch sliced ginger on a baking sheet and roast for 30 minutes until browned and fragrant.
2. Step 2: Transfer bones, onion, and ginger to a large stockpot. Add 12 cups water, 4 star anise, 1 large cinnamon stick, 5 cloves, and 3 cardamom pods. Bring to boil, then reduce to simmer for 4 hours, skimming foam every 30 minutes.
3. Step 3: After simmering, strain broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Keep broth hot.
4. Step 4: Prepare 8 oz rice noodles by soaking in hot water for 10 minutes until tender, then drain.
5. Step 5: To serve, divide noodles into 4 bowls. Top each with 2 oz thinly sliced raw beef sirloin and 1/4 cup bean sprouts.
6. Step 6: Ladle hot broth over the beef and noodles; the heat will cook the beef slices. Garnish with 2 tbsp Thai basil, sliced green onions, a few jalapeño slices, and a lime wedge per bowl.