Slow-Simmered Beef Pho with Fresh Herb Bouquet

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A fragrant Vietnamese beef noodle soup simmered for hours with star anise and cinnamon, complemented by fresh herbs and tender rice noodles. This Vietnamese-inspired soup recipe, ready in about 390 minutes, pairs beef bones, water, 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 bones
• 5 quarts water
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 5 whole star anise
• 2 cinnamon sticks
• 4 whole cloves
• 3 cardamom pods
• 1 tablespoon rock sugar
• 2 tablespoons salt
• 1/4 cup fish sauce
• 12 ounces rice noodles (pho noodles)
• 1/2 pound beef sirloin, thinly sliced
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 1/4 cup cilantro sprigs
• 4 lime wedges
• 1 small sliced jalapeño
• 1/4 cup green onions, thinly sliced

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

Instructions

1. Step 1: Rinse 3 pounds beef bones under cold water and place in a large stockpot with 5 quarts cold water. Bring to a boil over high heat and boil vigorously for 10 minutes, then drain and rinse the bones to remove impurities.
2. Step 2: Return cleaned bones to the pot with 5 quarts fresh water. Char 1 large halved onion and 3-inch halved ginger over an open flame or in a broiler for 5 minutes until slightly blackened, then add to the pot along with 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods tied in a cheesecloth.
3. Step 3: Simmer the broth gently over low heat for 6 hours, skimming foam occasionally. Add 1 tablespoon rock sugar and 2 tablespoons salt after 4 hours, continuing to simmer.
4. Step 4: Strain the broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce and keep the broth hot on low heat.
5. Step 5: Soak 12 ounces rice noodles in warm water for 20 minutes until pliable, then drain. Bring a pot of water to a boil and cook noodles for 1 minute until tender but firm; drain and divide into 4 bowls.
6. Step 6: Arrange 1/2 pound thinly sliced raw beef sirloin on a plate. Pour the hot broth over noodles and raw beef to cook the meat instantly.
7. Step 7: Serve with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup cilantro sprigs, 1/4 cup sliced green onions, 4 lime wedges, and sliced jalapeño to garnish and customize flavor.