Slow-Simmered Pho Broth with Tender Beef and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A fragrant Vietnamese noodle soup featuring a rich, slow-simmered beef broth with aromatic spices, tender slices of beef, and fresh herbs for authentic flavor. This vietnamese ready in about 280 minutes pairs beef bones, quarts water, large, halved onion 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
• 4 quarts water
• 1 large, halved onion
• 3-inch piece, halved lengthwise ginger
• 4 whole star anise
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 pods cardamom pods
• 1 tbsp rock sugar
• 1/4 cup fish sauce
• 14 oz dry pho noodles rice noodles
• 8 oz, thinly sliced beef sirloin
• 1/2 cup leaves fresh Thai basil
• 1/4 cup chopped cilantro
• 1 cup bean sprouts
• 4 wedges lime wedges
• 1 thinly sliced jalapeño
• 2 sliced green onions

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot with 4 quarts water and bring to a boil over high heat. Boil vigorously for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return the cleaned bones to the pot with 4 quarts fresh water. Add 1 large halved onion and 3-inch halved ginger piece directly onto a baking sheet and char under broiler for 8 minutes until blackened edges appear, then add to pot.
3. Step 3: Tie 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods in a cheesecloth bundle and add to broth along with 1 tbsp rock sugar and 1/4 cup fish sauce. Simmer gently over low heat uncovered for at least 4 hours, skimming any foam every 30 minutes.
4. Step 4: Meanwhile, soak 14 oz dry pho noodles in warm water for 30 minutes until pliable, then drain.
5. Step 5: To serve, bring broth to a rolling boil. Blanch noodles in boiling water for 30 seconds, then drain and divide among 4 bowls.
6. Step 6: Top noodles with 8 oz thinly sliced raw beef sirloin; ladle hot broth over the beef to cook it instantly.
7. Step 7: Garnish each bowl with 1/2 cup fresh Thai basil leaves, 1/4 cup chopped cilantro, 1 cup bean sprouts, 2 sliced green onions, thin slices of 1 jalapeño, and 4 lime wedges on the side to squeeze over before eating.