Slow-Simmered Beef Phở with Fresh Herb Garnish

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A comforting Vietnamese noodle soup featuring tender beef broth simmered for hours, delicate rice noodles, and an array of fresh herbs and aromatics. This Vietnamese-inspired soup recipe, ready in about 270 minutes, pairs beef marrow bones, beef brisket, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 lbs beef marrow bones
• 1 lb beef brisket
• 1 large, halved onion
• 4-inch piece, halved lengthwise ginger
• 4 whole star anise
• 5 whole cloves
• 2 cinnamon sticks
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 8 oz, dried rice noodles
• 2 cups bean sprouts
• 1/2 cup thai basil leaves
• 1/2 cup cilantro leaves
• 1, cut into wedges lime
• 1/4 cup jalapeño slices
• 3, sliced thin green onions

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 4-inch halved ginger piece under a broiler or on a gas flame until blackened, about 5 minutes. Set aside.
2. Step 2: In a large stockpot, add 2 lbs beef marrow bones, 1 lb beef brisket, and 14 cups water. Bring to a boil, then reduce to a simmer and cook for 1 hour, skimming impurities every 15 minutes.
3. Step 3: Add charred onion, ginger, 4 star anise, 5 cloves, 2 cinnamon sticks, 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Simmer gently, partially covered, for 3 more hours.
4. Step 4: Remove brisket and set aside to cool, then slice thinly. Strain broth through a fine mesh sieve into another pot, discarding solids.
5. Step 5: Cook 8 oz dried rice noodles according to package instructions until tender. Drain and divide into 4 bowls.
6. Step 6: Top noodles with sliced brisket, 1/2 cup bean sprouts, 1/2 cup Thai basil, 1/2 cup cilantro, 3 sliced green onions, and 1/4 cup jalapeño slices. Ladle hot broth over and serve with lime wedges.