Slow-Simmered Pho Broth with Rare Beef and Rice Noodles

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A fragrant and complex beef broth simmered slowly with spices, served with thin rice noodles and delicate slices of rare beef for a classic Vietnamese pho experience. This Vietnamese-inspired beef recipe, ready in about 390 minutes, pairs beef bones (marrow and knuckle), onion, halved, ginger, halved lengthwise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 (marrow and knuckle)
• 1 large onion, halved
• 4-inch piece ginger, halved lengthwise
• 5 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 3 cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar or white sugar
• 1 tbsp salt
• 8 oz thin rice noodles (banh pho)
• 8 oz sirloin beef, thinly sliced
• 3 stalks scallions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 lime wedges
• 1/4 cup sliced jalapeños

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

Instructions

1. Step 1: Place 3 lbs beef marrow and knuckle bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat, then drain and rinse bones to remove impurities.
2. Step 2: Return the cleaned bones to the pot with 1 large halved onion and 4-inch halved ginger piece charred over an open flame until blackened. Add 5 star anise pods, 1 cinnamon stick, 4 cloves, and 3 cardamom pods in a spice sachet. Fill with 5 quarts fresh water and simmer gently for 6 hours, skimming foam frequently.
3. Step 3: After simmering, strain broth through a fine mesh sieve. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt; adjust seasoning to taste.
4. Step 4: Meanwhile, soak 8 oz thin rice noodles in warm water for 20 minutes, then blanch in boiling water for 30 seconds until tender; drain.
5. Step 5: To serve, divide noodles into 4 bowls. Top with 2 oz thinly sliced raw sirloin beef per bowl; pour hot broth over beef to gently cook it.
6. Step 6: Garnish with 3 sliced scallions, 1/4 cup chopped cilantro, 1 cup bean sprouts, 1/2 cup fresh Thai basil leaves, lime wedges, and 1/4 cup sliced jalapeños for customization.