Slow-Simmered Pho Broth with Marinated Filet Mignon

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 recipe, ready in about 270 minutes, pairs beef bones, onion, 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 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

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

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.