Slow-Simmered Beef Pho with Charred Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A classic Vietnamese beef noodle soup featuring a rich, aromatic broth infused with charred cinnamon, star anise, and cloves, served with tender rice noodles and fresh herbs. This vietnamese-inspired soups ready in about 270 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 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 pounds beef marrow bones
• 1 pound beef brisket
• 1 large, halved onion
• 4-inch piece, halved lengthwise ginger
• 2 sticks cinnamon sticks
• 4 whole star anise
• 5 whole cloves
• 3 pods cardamom pods
• 1/4 cup fish sauce
• 1 tablespoon rock sugar
• 1 tablespoon salt
• 5 quarts water
• 12 ounces rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/2 cup fresh cilantro
• 3, thinly sliced scallions
• 4 wedges lime wedges
• 1/4 cup sliced jalapeños

Instructions

1. Step 1: Preheat a large stockpot over medium-high heat, then char 1 large halved onion and 4-inch halved ginger piece directly on the flame or in a dry pan until edges are blackened, about 5 minutes per side, releasing smoky aroma.
2. Step 2: Add 3 pounds beef marrow bones, 1 pound beef brisket, charred onion, and ginger into a 5-quart pot. Pour in 5 quarts cold water and bring to a boil over high heat, skimming off scum for 15 minutes to keep broth clear.
3. Step 3: In a dry skillet over medium heat, toast 2 cinnamon sticks, 4 star anise, 5 cloves, and 3 cardamom pods until fragrant, about 2 minutes, then add to the pot along with 1/4 cup fish sauce, 1 tablespoon rock sugar, and 1 tablespoon salt.
4. Step 4: Reduce heat to low and simmer broth uncovered for 4 hours, adding water as needed to maintain level, until beef is tender and broth is deeply flavored.
5. Step 5: Remove beef brisket and bones; strain broth through a fine sieve into a clean pot and keep hot.
6. Step 6: Soak 12 ounces rice noodles in warm water for 20 minutes then blanch in boiling water for 30 seconds until soft; drain well.
7. Step 7: Thinly slice the cooled brisket against the grain.
8. Step 8: To assemble, divide noodles between bowls, top with sliced brisket, 1 cup bean sprouts, 1/2 cup Thai basil, 1/2 cup cilantro, and 3 thinly sliced scallions.
9. Step 9: Ladle hot broth over noodles and serve with 4 lime wedges and 1/4 cup sliced jalapeños on the side for squeezing and adding heat.