Slow-Simmered Beef Pho with Fresh Herbs and Rice Noodles

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A fragrant broth simmered for hours with beef bones and spices, served with tender rice noodles and a generous helping of fresh herbs. This Vietnamese recipe, ready in about 210 minutes, pairs beef bones, ginger, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 lb beef bones
• 2 tbsp ginger
• 2 tbsp garlic
• 2 cinnamon sticks
• 1 tbsp coriander seeds
• 1 star anise
• 2 cloves
• 1 onion
• 4 cups low-sodium beef broth
• 2 tbsp fish sauce
• 1 tsp sugar
• 12 oz dried flat rice noodles
• 1 lb flank steak
• 1/4 cup fresh cilantro
• 1/4 cup fresh Thai basil
• 1/4 cup bean sprouts
• 2 scallions
• 1 lime

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

Instructions

1. Step 1: Place 2 lb beef bones in a large pot and cover with 8 cups cold water. Bring to a boil, then reduce heat to low and skim off any foam that rises to the surface. Simmer for 2 hours.
2. Step 2: Add 2 tbsp julienned ginger, 2 tbsp minced garlic, 2 cinnamon sticks, 1 tbsp coriander seeds, 1 star anise, 2 cloves, and 1 quartered onion. Continue simmering for 2 more hours, skimming occasionally.
3. Step 3: Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return to low heat and add 4 cups low-sodium beef broth, 2 tbsp fish sauce, and 1 tsp sugar. Simmer gently for 15 minutes.
4. Step 4: Cook 12 oz dried flat rice noodles according to package directions until al dente, then rinse under cold water to stop cooking.
5. Step 5: Slice 1 lb flank steak thinly against the grain. Divide 3 oz cooked rice noodles and 3 oz sliced flank steak among 4 bowls. Pour hot broth over the noodles and steak until bowls are nearly full.
6. Step 6: Top each bowl with 1 tbsp chopped cilantro, 1 tbsp chopped Thai basil, 2 tbsp bean sprouts, and 1 sliced scallion. Serve with lime wedges on the side.