Slow-Simmered Pho Bo with Aromatic Spices

By AislePrompt Test Kitchen · 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-inspired 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.