Slow-Simmered Vietnamese Pho Broth with Beef and Rice Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A fragrant and clear beef broth simmered with spices, served with tender slices of beef and delicate rice noodles for a classic Vietnamese pho. This vietnamese-inspired beef ready in about 400 minutes pairs beef bones, large onion, halved, inch piece ginger, sliced 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
• 1 large onion, halved
• 3-inch piece ginger, sliced lengthwise
• 4 star anise pods
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 crushed cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 5 quarts water
• 12 oz rice noodles (pho noodles)
• 1/2 lb beef sirloin, thinly sliced
• 3 stalks green onions, sliced
• 1/4 cup cilantro leaves
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 4 wedges lime wedges
• to taste sliced jalapeños

Instructions

1. Step 1: Preheat oven to 450°F. Place 3 lbs beef bones, 1 large halved onion, and 3-inch sliced 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 5 quarts water, 4 star anise pods, 2 cinnamon sticks, 5 cloves, and 3 crushed cardamom pods. Bring to a boil over high heat, then reduce to low and simmer gently, uncovered, for at least 6 hours, skimming impurities every 30 minutes.
3. Step 3: After simmering, strain broth through a fine mesh sieve into a clean pot. Stir in 1/4 cup fish sauce and 1 tbsp rock sugar. Keep broth hot on low heat.
4. Step 4: Soak 12 oz rice noodles in warm water for 20 minutes until pliable, then drain.
5. Step 5: To serve, divide noodles between 4 bowls. Top each with 1/8 lb thinly sliced raw beef sirloin. Ladle hot broth over the beef and noodles; the heat will gently cook the beef.
6. Step 6: Garnish each bowl with 3 sliced green onions, 1 tbsp cilantro leaves, 1/4 cup bean sprouts, fresh Thai basil leaves, lime wedges, and jalapeño slices to taste.