Slow-Simmered Lemongrass Beef Pho Broth

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A fragrant and deeply savory Vietnamese beef pho broth infused with fresh lemongrass and warming spices, perfect for a comforting noodle soup. This Vietnamese-inspired soup recipe, ready in about 380 minutes, pairs beef marrow bones, beef brisket, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 2 pounds beef marrow bones
• 1 pound beef brisket
• 3 stalks, bruised and halved lemongrass stalks
• 1 large, halved onion
• 3-inch piece, sliced ginger
• 4 whole star anise
• 5 whole cloves
• 1 large cinnamon stick
• 1/4 cup fish sauce
• 1 tablespoon rock sugar
• 1 tablespoon salt
• 5 quarts water

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

Instructions

1. Step 1: Place 2 pounds beef marrow bones and 1 pound beef brisket in a large stockpot and cover with 5 quarts cold water. Bring to a boil over high heat and boil vigorously for 10 minutes to release impurities; then drain and rinse bones and meat under cold water to remove scum.
2. Step 2: Return cleaned bones and brisket to the pot. Add 3 bruised and halved lemongrass stalks, 1 large halved onion, 3-inch sliced ginger, 4 star anise, 5 cloves, and 1 large cinnamon stick. Fill with fresh 5 quarts water if needed, and bring to a gentle simmer over medium-low heat.
3. Step 3: Simmer uncovered for 6 hours, occasionally skimming any foam or fat from the surface, until broth is deeply fragrant and flavorful, and brisket is tender.
4. Step 4: Remove brisket, strain broth through a fine mesh sieve, discarding solids. Return broth to pot, add 1/4 cup fish sauce, 1 tablespoon rock sugar, and 1 tablespoon salt. Simmer for 15 more minutes to balance flavors. Keep hot for serving with noodles and fresh herbs.