Slow-Simmered Pho Broth with Marinated Filet Mignon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A fragrant Vietnamese beef noodle soup featuring a rich, slow-simmered broth infused with traditional spices and tender filet mignon marinated for 24 hours. This vietnamese ready in about 270 minutes pairs beef bones, large, halved onion, inch piece, halved ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 bones
• 1 large, halved onion
• 3-inch piece, halved ginger
• 5 whole star anise
• 2 sticks cinnamon sticks
• 6 whole cloves
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 4 quarts water
• 1 lb, thinly sliced filet mignon
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 cloves minced garlic
• 8 oz thin rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1 lime, cut into wedges lime wedges
• 1 small sliced jalapeño
• 3 stalks, sliced green onions

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 lbs beef bones, 1 large halved onion, and 3-inch halved ginger on a baking sheet and roast for 30 minutes until browned and aromatic.
2. Step 2: Transfer roasted bones, onion, and ginger to a large stockpot. Add 4 quarts water, 5 whole star anise, 2 cinnamon sticks, and 6 whole cloves. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 4 hours, skimming foam every 30 minutes.
3. Step 3: After 4 hours, strain the broth through a fine sieve into a clean pot. Stir in 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Keep broth hot on low heat.
4. Step 4: Meanwhile, marinate 1 lb thinly sliced filet mignon with 2 tbsp soy sauce, 1 tsp sugar, and 2 minced garlic cloves. Cover and refrigerate for 24 hours to tenderize and infuse flavor.
5. Step 5: Cook 8 oz thin rice noodles according to package instructions until tender but firm, about 4 minutes, then drain and divide among serving bowls.
6. Step 6: Bring broth back to a boil and ladle hot broth over noodles. Top each bowl with marinated raw filet mignon slices so the heat of the broth cooks the beef.
7. Step 7: Garnish with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 3 sliced green onions, 1 sliced jalapeño, and lime wedges. Serve immediately.