Slow-Simmered Pho Broth with Beef Brisket and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A deeply flavorful beef broth simmered with aromatic spices, served with tender brisket slices and soft rice noodles for a classic Vietnamese soup experience. This vietnamese-inspired beef ready in about 390 minutes pairs thinly sliced beef brisket, marrow and knuckle bones beef bones, large, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 1 lb, thinly sliced beef brisket
• 2 lbs, marrow and knuckle bones beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 8 oz dried rice noodles
• 3 stalks, thinly sliced green onions
• 1/4 cup, chopped fresh cilantro
• 1 cup, rinsed bean sprouts
• 4, for serving lime wedges
• 1/2 cup, for garnish fresh Thai basil
• to taste sliced chili peppers

Instructions

1. Step 1: Place 2 lbs beef bones in a large stockpot and cover with 5 quarts of cold water. Bring to a boil and boil vigorously for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return cleaned bones to the pot with 1 large halved onion and 3-inch halved ginger. Char the onion and ginger directly over a gas flame or under a broiler for 5 minutes until edges are blackened, then add to pot along with 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods.
3. Step 3: Simmer the broth gently, uncovered, for 6 hours, skimming foam and fat occasionally. Add 1 tbsp rock sugar, 1/4 cup fish sauce, and 1 tbsp salt during the last hour of cooking.
4. Step 4: About 20 minutes before serving, soak 8 oz dried rice noodles in warm water for 15 minutes, then drain.
5. Step 5: Bring a separate pot of water to boil and blanch the sliced 1 lb beef brisket for 30 seconds until just tender, then remove.
6. Step 6: To serve, divide noodles between bowls, top with brisket slices, ladle hot broth over to warm everything through. Garnish with 3 thinly sliced green onions, 1/4 cup chopped cilantro, 1 cup rinsed bean sprouts, fresh Thai basil, sliced chili peppers, and lime wedges on the side.