Slow-Simmered Beef Pho Broth with Marinated Filet Mignon

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 ready in about 385 minutes pairs beef bones, large, halved and charred yellow onion, inch piece, halved and charred 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 sticks 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 wedges lime wedges
• 1 small sliced jalapeño
• 1/4 cup chopped scallions

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.