Pho Bo with Slow-Simmered Beef Broth and Rice Noodles

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A fragrant and hearty bowl of Vietnamese beef pho featuring slow-simmered broth, tender beef slices, and fresh herbs. This Vietnamese-inspired beef recipe, ready in about 270 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 420 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 onion
• 4-inch piece, halved lengthwise ginger
• 4 whole star anise
• 5 whole cloves
• 1 large (3-inch) cinnamon stick
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tsp salt
• 12 oz dried rice noodles
• 1/2 lb thinly sliced raw beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup cilantro sprigs
• 1/4 cup thinly sliced green onions
• 4 lime wedges
• 1 small sliced jalapeños
• for serving hoisin sauce

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 and cover with 5 quarts cold water. Bring to a boil over high heat and boil vigorously for 10 minutes. Drain and rinse bones and brisket under cold water to remove impurities.
2. Step 2: Return cleaned bones and brisket to pot with 5 quarts fresh water. Add 1 large halved onion and 4-inch halved ginger piece, charred over an open flame or dry pan until blackened, then added to pot. Add 4 star anise, 5 cloves, 1 large cinnamon stick, and 3 cardamom pods in a spice sachet or directly.
3. Step 3: Simmer broth gently, uncovered, for at least 4 hours, occasionally skimming foam and fat from the surface. After 3 hours, add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tsp salt. Continue simmering until beef brisket is tender, about 1 hour more.
4. Step 4: Remove brisket and set aside to cool, then thinly slice. Strain broth through a fine mesh sieve into another pot and keep hot.
5. Step 5: Prepare 12 oz dried rice noodles by soaking in hot water for 8-10 minutes until soft but not mushy, then drain.
6. Step 6: To serve, divide noodles among bowls, top with thinly sliced raw beef sirloin (1/2 lb total divided) and sliced cooked brisket. Ladle boiling hot broth over the beef to cook the raw slices instantly.
7. Step 7: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, 1/4 cup cilantro sprigs, 1/4 cup thinly sliced green onions, lime wedges, jalapeño slices, hoisin, and sriracha sauces on the side.