Slow-Simmered Vietnamese Beef Pho Broth with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant and richly layered beef broth slowly simmered with aromatic spices, served over tender rice noodles and fresh herbs for a classic Vietnamese pho experience. This vietnamese-inspired soups ready in about 270 minutes pairs pounds beef marrow bones, pound beef brisket, 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.

Ingredients

• 3 pounds beef marrow bones
• 1 pound beef brisket
• 1 large, halved onion
• 4-inch piece, halved lengthwise ginger
• 5 whole star anise
• 2 sticks cinnamon sticks
• 4 whole cloves
• 3 pods cardamom pods
• 1/4 cup fish sauce
• 1 tablespoon rock sugar
• 1 tablespoon salt
• 5 quarts water
• 12 ounces dried rice noodles
• 2 cups bean sprouts
• 1 cup fresh Thai basil leaves
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges lime wedges
• 1/4 cup jalapeño slices
• 4, thinly sliced green onions

Instructions

1. Step 1: Place 3 pounds beef marrow bones and 1 pound beef brisket in a large stockpot with 5 quarts water. Bring to a boil over high heat and boil for 10 minutes, then drain and rinse bones and brisket to remove impurities.
2. Step 2: Return bones and brisket to the pot with 5 quarts fresh water. Add 1 large halved onion and 4-inch halved ginger, then bring to a gentle simmer over medium-low heat.
3. Step 3: Toast 5 star anise, 2 cinnamon sticks, 4 cloves, and 3 cardamom pods in a dry skillet over medium heat for 2 minutes until fragrant, then add to the pot.
4. Step 4: Simmer the broth uncovered for 4 hours, occasionally skimming foam and fat from the surface.
5. Step 5: After 3 hours, add 1/4 cup fish sauce, 1 tablespoon rock sugar, and 1 tablespoon salt to the broth; continue simmering for 1 hour.
6. Step 6: Remove bones, brisket, onion, ginger, and spices from the broth. Slice the brisket thinly against the grain.
7. Step 7: Soak 12 ounces dried rice noodles in warm water for 20 minutes until pliable, then drain.
8. Step 8: Bring a pot of water to a rolling boil and blanch noodles for 1 minute until tender; drain immediately.
9. Step 9: Divide noodles into 4 bowls, top with sliced brisket, 1/2 cup bean sprouts, 1/4 cup fresh Thai basil leaves, 2 tablespoons cilantro, and sliced green onions.
10. Step 10: Ladle hot broth over the bowls until noodles are submerged. Serve immediately with lime wedges and jalapeño slices on the side for customization.