Slow-Simmered Beef Pho with Fresh Herb Garnishes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A fragrant broth simmered for hours, rich with beef bones and warm spices, served with tender rice noodles and an array of fresh herbs and crunchy bean sprouts. This vietnamese-inspired soups ready in about 405 minutes pairs pounds beef marrow bones, large, halved onion, inch piece, sliced lengthwise ginger 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 large, halved onion
• 3-inch piece, sliced lengthwise ginger
• 4 whole star anise
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tablespoon rock sugar
• 5 quarts water
• 14 ounces rice noodles (banh pho)
• 8 ounces, thinly sliced beef sirloin
• 2 cups, rinsed bean sprouts
• 1 cup Thai basil leaves
• 1/2 cup fresh leaves cilantro
• 3, thinly sliced scallions
• 1, thinly sliced jalapeño
• 4 wedges lime wedges

Instructions

1. Step 1: Place 3 pounds beef marrow bones in a large stockpot and cover with 5 quarts cold water. Bring to a rolling boil over high heat for 15 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return bones to the pot with 5 quarts fresh water. Add 1 large halved onion and 3-inch sliced ginger. Toast 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods in a dry skillet over medium heat for 2 minutes until fragrant, then add to the pot.
3. Step 3: Simmer the broth gently, uncovered, for 6 hours, skimming any foam occasionally. Add 1/4 cup fish sauce and 1 tablespoon rock sugar in the last 30 minutes.
4. Step 4: Soak 14 ounces rice noodles in warm water for 30 minutes, then drain. Bring a separate pot of water to boil and blanch noodles for 1 minute until tender but firm; drain well.
5. Step 5: Arrange 8 ounces thinly sliced beef sirloin on a plate. To serve, divide noodles among bowls, top with raw beef slices, then ladle hot broth over to cook the beef.
6. Step 6: Serve with 2 cups bean sprouts, 1 cup Thai basil leaves, 1/2 cup cilantro, 3 thinly sliced scallions, 1 thinly sliced jalapeño, and 4 lime wedges for garnish and added flavor.