Slow-Simmered Beef Pho Broth with Rice Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A fragrant, clear beef broth simmered for hours with spices, served over tender rice noodles and fresh herbs for a classic Vietnamese pho experience. This vietnamese-inspired beef ready in about 380 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 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 marrow bones
• 1 lb beef brisket
• 1 large onion, halved and charred
• 3-inch piece ginger, sliced and charred
• 4 whole star anise
• 1 stick cinnamon stick
• 5 whole cloves
• 2 pods cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz dried rice noodles
• 2 cups bean sprouts
• 1 cup fresh Thai basil leaves
• 4 wedges lime wedges
• 1 small sliced jalapeño
• 1/2 cup thinly sliced green onions

Instructions

1. Step 1: Rinse 3 lbs beef marrow bones and place in a large stockpot. Cover with cold water and bring to a boil over high heat for 10 minutes to remove impurities. Drain and rinse bones thoroughly.
2. Step 2: Return bones to the pot with 1 large halved charred onion and 3-inch sliced charred ginger. Add 4 star anise, 1 cinnamon stick, 5 cloves, and 2 cardamom pods tied in a cheesecloth bundle. Fill with 5 quarts fresh water.
3. Step 3: Bring to a gentle simmer over low heat and cook uncovered for at least 6 hours, occasionally skimming foam and fat from the surface.
4. Step 4: During the last hour, add 1 lb beef brisket and simmer until tender, about 45 minutes. Remove brisket, slice thinly, and set aside.
5. Step 5: Strain broth through a fine mesh sieve and return to pot. Season with 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Keep broth hot.
6. Step 6: Cook 12 oz dried rice noodles according to package instructions until just tender, drain and divide into 4 large bowls.
7. Step 7: Top noodles with sliced brisket, 1/2 cup thinly sliced green onions, 2 cups bean sprouts, 1 cup fresh Thai basil leaves, sliced jalapeño, and lime wedges.
8. Step 8: Ladle hot broth over the bowls and serve immediately.