Slow-Simmered Pho Bo with Aromatic Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A fragrant Vietnamese beef noodle soup simmered for hours with star anise and cinnamon, served with fresh herbs and tender beef slices. This vietnamese ready in about 270 minutes pairs beef marrow bones, beef brisket, large, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lbs beef marrow bones
• 1 lb beef brisket
• 1 large, halved onion
• 3-inch piece, halved ginger
• 4 whole star anise
• 2 cinnamon sticks
• 5 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 2 tsp salt
• 12 oz pho rice noodles
• 1/2 lb thinly sliced raw beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 4 lime wedges
• 1/4 cup sliced jalapeño

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 lbs beef marrow bones and 1 lb beef brisket on a baking sheet and roast for 25 minutes until deeply browned.
2. Step 2: Char 1 large halved onion and 3-inch halved ginger over an open flame or under broiler until blackened edges appear, about 5 minutes.
3. Step 3: In a large stockpot, add roasted bones, brisket, charred onion, and ginger, 4 whole star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods. Cover with 5 quarts cold water and bring to a boil, then reduce to a gentle simmer.
4. Step 4: Skim foam off the surface every 30 minutes. Simmer uncovered for 4 hours.
5. Step 5: After simmering, remove brisket and set aside to cool. Strain broth through a fine sieve into another pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt, adjusting seasoning to taste.
6. Step 6: Soak 12 oz pho rice noodles in warm water for 20 minutes, then blanch in boiling water for 1 minute until tender. Drain well.
7. Step 7: Thinly slice cooled brisket and arrange in soup bowls over noodles. Pour boiling broth over brisket to cook the raw sirloin slices (add 1/2 lb thinly sliced raw beef sirloin on top).
8. Step 8: Serve pho with 1 cup bean sprouts, 1/2 cup fresh basil leaves, 4 lime wedges, and 1/4 cup sliced jalapeño on the side for guests to add as desired.