Slow-Simmered Pho Broth with Spiced Beef and Rice Noodles

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fragrant and deeply flavored Vietnamese beef broth simmered with warm spices, served over tender slices of beef and soft rice noodles. This Vietnamese recipe, ready in about 285 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 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, marrow and knuckle bones beef bones
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 1 large (3 inches) cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1 tbsp rock sugar
• 2 tsp salt
• 1/4 cup fish sauce
• 8 oz, thinly sliced beef sirloin
• 8 oz dried rice noodles
• 1 cup bean sprouts
• 1/2 cup leaves fresh Thai basil
• 4 lime wedges
• 3, thinly sliced scallions
• 1/4 cup chopped cilantro
• 1, thinly sliced, optional jalapeño

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

Instructions

1. Step 1: Preheat the oven to 450°F. Place 3 lbs beef bones on a baking sheet and roast for 30 minutes until browned for added depth of flavor.
2. Step 2: Meanwhile, char 1 large halved onion and 3-inch ginger piece over an open flame or under the broiler for 5-7 minutes until blackened on the surface.
3. Step 3: Transfer roasted bones, charred onion, and ginger to a large stockpot. Add 12 cups cold water and bring to a vigorous boil, skimming off foam and impurities for 15 minutes.
4. Step 4: Add 4 whole star anise, 1 large cinnamon stick, 5 cloves, 3 cardamom pods, 1 tbsp rock sugar, 2 tsp salt, and 1/4 cup fish sauce. Reduce heat and simmer gently, uncovered, for at least 4 hours, occasionally skimming.
5. Step 5: Soak 8 oz dried rice noodles in warm water for 30 minutes, then drain.
6. Step 6: Strain the broth through a fine sieve into a clean pot and keep hot.
7. Step 7: To serve, divide noodles among 4 bowls, top with thin slices of 8 oz raw beef sirloin (the hot broth will cook the meat), then ladle boiling broth over to cook the beef.
8. Step 8: Garnish with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 3 sliced scallions, 1/4 cup chopped cilantro, lime wedges, and optional jalapeño slices for added heat.