Slow-Simmered Beef Pho with Aromatic Spices

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fragrant and rich Vietnamese noodle soup featuring tender beef slices and a clear, spiced broth simmered for hours with charred aromatics. This Vietnamese recipe, ready in about 380 minutes, pairs beef bones, onion, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, halved onion
• 3-inch piece, halved ginger
• 4 whole star anise
• 1 large cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 5 quarts water
• 12 oz, flat pho noodles rice noodles
• 8 oz, thinly sliced beef sirloin
• 3 stalks, sliced green onions
• 1/2 cup, chopped cilantro
• 1 cup bean sprouts
• 4 lime wedges
• 1/2 cup Thai basil leaves
• 1 small sliced jalapeño

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

Instructions

1. Step 1: Char 1 large halved onion and 3-inch halved ginger over an open flame or under a broiler until blackened, about 5 minutes each side.
2. Step 2: In a large stockpot, add 3 lbs beef bones and cover with 5 quarts cold water; bring to a boil and simmer for 10 minutes, then drain and rinse bones to remove impurities.
3. Step 3: Return bones to the pot with charred onion, ginger, 4 star anise, 1 large cinnamon stick, 5 cloves, 3 cardamom pods, 1/4 cup fish sauce, and 1 tbsp rock sugar; cover and simmer gently for at least 6 hours, skimming any scum occasionally.
4. Step 4: Strain broth through a fine sieve into a clean pot and keep hot. Meanwhile, cook 12 oz flat rice noodles in boiling water for 3-4 minutes until tender; drain and divide into 4 serving bowls.
5. Step 5: Arrange 8 oz thinly sliced beef sirloin on top of noodles, then ladle the hot broth over the beef to cook it gently.
6. Step 6: Garnish each bowl with sliced 3 green onions, 1/2 cup chopped cilantro, 1 cup bean sprouts, fresh Thai basil leaves, sliced jalapeño, and lime wedges to squeeze as desired.