Slow-Simmered Beef Pho with Charred Spice Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A deeply aromatic Vietnamese beef pho featuring a clear, slow-simmered broth infused with charred star anise, cinnamon, and ginger, served over tender rice noodles with fresh herbs. This vietnamese ready in about 285 minutes pairs pounds beef marrow bones, pound beef brisket, large, halved onion 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 pounds beef marrow bones
• 1 pound beef brisket
• 1 large, halved onion
• 4-inch piece, halved lengthwise ginger
• 5 whole star anise
• 2 sticks cinnamon sticks
• 4 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tablespoon rock sugar
• 2 teaspoons salt
• 16 cups water
• 12 ounces rice noodles (pho noodles)
• 2 cups bean sprouts
• 1 cup fresh Thai basil leaves
• 1/2 cup chopped fresh cilantro
• 1/2 cup fresh mint leaves
• 1 lime, cut into wedges lime wedges
• 1/2 cup jalapeno slices
• 8 ounces thinly sliced raw beef sirloin

Instructions

1. Step 1: Char 1 large halved onion and 4-inch piece of halved ginger directly over an open flame or under the broiler for 5-7 minutes until blackened and fragrant; set aside.
2. Step 2: In a large stockpot, add 3 pounds beef marrow bones and 1 pound beef brisket, cover with 16 cups cold water, and bring to a boil over high heat; simmer and skim off impurities for 15 minutes.
3. Step 3: Add the charred onion, ginger, 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods to the pot. Simmer gently over low heat for 4 hours, partially covered.
4. Step 4: After 4 hours, remove bones and brisket; strain broth through a fine sieve into a clean pot. Add 1/4 cup fish sauce, 1 tablespoon rock sugar, and 2 teaspoons salt; stir and keep warm.
5. Step 5: Slice the rested brisket thinly against the grain.
6. Step 6: Soak 12 ounces rice noodles in warm water for 30 minutes, then blanch in boiling water for 1 minute until tender; drain.
7. Step 7: Divide noodles among 4 bowls, top with sliced brisket and 8 ounces thinly sliced raw beef sirloin.
8. Step 8: Ladle hot broth over the meat and noodles to cook the raw beef.
9. Step 9: Serve immediately with 2 cups bean sprouts, 1 cup Thai basil, 1/2 cup chopped cilantro, 1/2 cup mint leaves, lime wedges, and jalapeno slices on the side for garnishing.