Slow-Simmered Beef Pho with Brisket and Tendon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A fragrant bowl of Vietnamese pho featuring tender brisket, beef tendon, and delicate rice noodles in a richly spiced broth. This vietnamese-inspired soups ready in about 465 minutes pairs beef bones, brisket, beef tendon 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 lb brisket
• 0.5 lb beef tendon
• 1 large, halved onion
• 3-inch piece, halved ginger
• 4 pods star anise
• 5 whole cloves
• 1 large cinnamon stick
• 3 pods cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 2 tsp salt
• 14 oz dried rice noodles
• 0.5 lb thinly sliced rare beef
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 4 wedges lime wedges
• 1 small sliced jalapeño
• 1/4 cup chopped cilantro
• 3 thinly sliced scallions

Instructions

1. Step 1: Char 1 large halved onion and 3-inch halved ginger over an open flame or under broiler until blackened, about 10 minutes, then rinse and set aside.
2. Step 2: In a large stockpot, add 3 lbs beef bones and cover with 5 quarts cold water. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 10 minutes. Drain and rinse the bones to remove impurities.
3. Step 3: Refill the pot with fresh 5 quarts water, add the cleaned bones, 1 lb brisket, 0.5 lb beef tendon, the charred onion and ginger, 4 star anise pods, 5 whole cloves, 1 cinnamon stick, and 3 cardamom pods. Simmer gently, uncovered, for 6 hours, skimming foam every 30 minutes.
4. Step 4: After 6 hours, remove brisket and tendon. Slice brisket thinly and cut tendon into bite-size pieces. Continue simmering bones for another hour to concentrate broth.
5. Step 5: Strain broth through a fine mesh into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt. Adjust seasoning to taste and keep broth hot.
6. Step 6: Soak 14 oz dried rice noodles in warm water for 30 minutes, then drain.
7. Step 7: Bring a pot of water to boil and blanch noodles for 30 seconds until tender but firm, then drain and divide among 6 bowls.
8. Step 8: Arrange sliced brisket, tendon, and 0.5 lb thinly sliced rare beef over noodles. Pour hot broth over to cook rare beef.
9. Step 9: Serve pho with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 4 lime wedges, 1 small sliced jalapeño, 1/4 cup chopped cilantro, and 3 sliced scallions on the side for garnish.