Slow-Simmered Beef Pho Broth with Marinated Filet Mignon

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A fragrant Vietnamese beef noodle soup featuring a rich, slow-simmered broth and tender filet mignon marinated for depth of flavor. This Vietnamese recipe, ready in about 385 minutes, pairs beef bones, yellow onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 3 lbs beef bones
• 1 large, halved and charred yellow onion
• 4-inch piece, halved and charred ginger
• 4 whole star anise
• 2 cinnamon sticks
• 6 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 1 lb, thinly sliced filet mignon
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves minced garlic
• 12 oz thin rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 lime wedges
• 1 small sliced jalapeño
• 1/4 cup chopped scallions

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 stockpot and cover with cold water. Bring to a rolling boil over high heat and boil vigorously for 10 minutes. Drain and rinse bones to remove impurities.
2. Step 2: Return bones to the pot, add 1 large halved yellow onion and 4-inch halved ginger piece, both charred until blackened on a hot skillet for 5 minutes. Add 4 star anise, 2 cinnamon sticks, 6 cloves, and 3 cardamom pods. Cover with 5 quarts fresh water and simmer gently for 6 hours, skimming any foam every 30 minutes.
3. Step 3: After 6 hours, strain broth through a fine mesh sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Keep broth hot on low heat.
4. Step 4: Combine 1 lb thinly sliced filet mignon with 2 tbsp soy sauce, 1 tbsp brown sugar, and 2 minced garlic cloves in a bowl. Marinate for at least 24 hours in the refrigerator.
5. Step 5: Bring a large pot of water to boil, cook 12 oz thin rice noodles for 2 minutes until tender but still firm. Drain and rinse with cold water to stop cooking.
6. Step 6: To serve, divide noodles among bowls. Top with marinated filet mignon slices, pour hot broth over to cook meat through. Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 4 lime wedges, 1 small sliced jalapeño, 1/4 cup chopped scallions, and 1/4 cup chopped cilantro.