Saigon-Style Pho Bo with Aromatic Beef Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A fragrant, slow-simmered beef broth infused with star anise and cinnamon, served over delicate rice noodles and topped with thinly sliced rare beef and fresh herbs. This vietnamese-inspired beef ready in about 390 minutes pairs marrow and knuckle bones beef bones, beef brisket, large, halved and charred onion 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, marrow and knuckle bones beef bones
• 1 lb beef brisket
• 1 large, halved and charred onion
• 3-inch piece, sliced and charred ginger
• 4 whole star anise
• 1 (3-inch) cinnamon stick
• 5 whole cloves
• 2 whole cardamom pods
• 1 tbsp salt
• 4 tbsp fish sauce
• 1 tbsp rock sugar
• 14 oz dried rice noodles
• 1/2 lb, thinly sliced raw beef sirloin
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 1/2 cup, chopped cilantro
• 4 lime wedges
• 2, optional sliced chili
• 1/2 cup thinly sliced white onion

Instructions

1. Step 1: Place 3 lbs beef bones and 1 lb brisket in a large stockpot and cover with cold water. Bring to a rapid boil for 10 minutes to blanch, then drain and rinse bones and pot to remove impurities.
2. Step 2: Refill pot with 5 quarts of fresh water, add the blanched bones and brisket, 1 large halved onion, 3-inch sliced ginger (both charred over open flame or broiler until blackened), 4 star anise, 1 cinnamon stick, 5 cloves, 2 cardamom pods, and 1 tbsp salt. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 6 hours, skimming foam occasionally.
3. Step 3: After 6 hours, remove brisket and set aside to cool. Strain broth through a fine mesh sieve and discard solids. Stir in 4 tbsp fish sauce and 1 tbsp rock sugar, adjusting seasoning to taste.
4. Step 4: Soak 14 oz dried rice noodles in warm water for 30 minutes, then boil in water for 1 minute until soft but firm. Drain and divide into 4 large bowls.
5. Step 5: Thinly slice reserved brisket and add to bowls along with 1/2 lb raw beef sirloin sliced paper-thin.
6. Step 6: Pour the hot broth over the meat and noodles to cook the raw slices slightly.
7. Step 7: Serve each bowl with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/2 cup chopped cilantro, 1/2 cup thinly sliced white onion, lime wedges, and sliced chili for customization.