Slow-Cooked Beef Pho Broth with Rice Noodles

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A deeply aromatic beef broth simmered overnight with traditional spices, served with tender rice noodles and fresh herbs for a classic Vietnamese pho experience. This Vietnamese-inspired beef recipe, ready in about 390 minutes, pairs beef bones, onion, halved and charred, ginger, sliced and charred 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 and charred
• 4-inch piece ginger, sliced and charred
• 4 whole star anise
• 2 cinnamon sticks
• 6 whole cloves
• 3 cardamom pods
• 2 tbsp salt
• 1 tbsp rock sugar
• 1/4 cup fish sauce
• 5 quarts water
• 12 oz dry rice noodles (banh pho)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup cilantro leaves
• 4 lime wedges
• 1/4 cup jalapeño slices
• 8 oz thinly sliced raw beef sirloin

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

Instructions

1. Step 1: Place 3 lbs beef bones in a large pot and cover with cold water. Bring to a rolling boil for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Refill the pot with 5 quarts fresh water. Add the cleaned bones, 1 large halved charred onion, 4-inch piece of sliced charred ginger, 4 star anise, 2 cinnamon sticks, 6 cloves, 3 cardamom pods, 2 tbsp salt, and 1 tbsp rock sugar. Bring to a boil then reduce to a low simmer, partially covered, for at least 6 hours, skimming foam occasionally.
3. Step 3: After simmering, strain broth through a fine mesh sieve and discard solids. Stir in 1/4 cup fish sauce and adjust salt to taste.
4. Step 4: Meanwhile, soak 12 oz dry rice noodles in warm water for 20 minutes until pliable. Drain.
5. Step 5: Bring a separate pot of water to boil and briefly blanch noodles for 1 minute until soft but firm. Drain and divide among 4 bowls.
6. Step 6: Arrange 8 oz thinly sliced raw beef sirloin on top of noodles. Pour hot broth over the beef and noodles to cook the meat gently.
7. Step 7: Serve pho with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup cilantro, 4 lime wedges, and 1/4 cup jalapeño slices for garnishing.