Pho-Inspired Slow Cooker Beef Broth with Rice Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A comforting Vietnamese pho broth slow cooked with aromatic spices and tender beef, served with soft rice noodles and fresh herbs for a soulful meal. This vietnamese ready in about 690 minutes pairs beef marrow bones, beef brisket, onion, halved and charred 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 onion, halved and charred
• 3-inch piece ginger, sliced and charred
• 4 whole star anise
• 5 whole cloves
• 1 stick (3 inches) cinnamon stick
• 3 pods cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar or white sugar
• 12 cups water
• 8 oz dried flat rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/2 cup fresh cilantro
• 4 wedges lime wedges
• 1 small pepper sliced jalapeño peppers

Instructions

1. Step 1: Char 1 large halved onion and 3-inch sliced ginger on an open flame or under broiler until blackened, about 5 minutes per side.
2. Step 2: Place 2 lbs beef marrow bones, 1 lb beef brisket, charred onion, charred ginger, 4 star anise, 5 cloves, 1 cinnamon stick, and 3 cardamom pods into a slow cooker. Add 12 cups water and cook on low for 10-12 hours.
3. Step 3: After cooking, remove brisket and set aside. Strain broth through a fine mesh sieve into a large pot. Add 1/4 cup fish sauce and 1 tbsp rock sugar to the broth; simmer gently for 10 minutes to blend flavors.
4. Step 4: Meanwhile, soak 8 oz dried flat rice noodles in warm water for 30 minutes until pliable, then briefly boil in water for 1-2 minutes until tender but firm. Drain well.
5. Step 5: Thinly slice reserved brisket. To serve, divide noodles among bowls, top with brisket slices, ladle hot broth over, and garnish with 1 cup bean sprouts, 1/2 cup Thai basil, 1/2 cup cilantro, sliced jalapeño, and lime wedges on the side.