Slow-Simmered Vietnamese Pho with Beef Brisket

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A fragrant, slow-cooked beef broth infused with star anise and cinnamon, served with tender brisket slices and fresh herbs for a comforting bowl of pho. This vietnamese-inspired soups ready in about 400 minutes pairs beef brisket, beef bones, medium, halved onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 lb beef brisket
• 2 lbs beef bones
• 1 medium, halved onion
• 3-inch piece, halved ginger
• 4 whole star anise
• 1 whole cinnamon stick
• 4 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/2 cup chopped cilantro
• 4 wedges lime wedges
• 1/4 cup jalapeño slices
• 3 sliced green onions

Instructions

1. Step 1: Place 2 lbs beef bones and 1 lb beef brisket in a large stockpot and cover with 5 quarts cold water. Bring to a boil over high heat and boil for 10 minutes to release impurities. Drain and rinse bones and brisket under cold water.
2. Step 2: Return bones and brisket to the pot with 5 quarts fresh water. Add 1 medium halved onion and 3-inch halved ginger piece, then toast 4 star anise, 1 cinnamon stick, 4 cloves, and 3 cardamom pods in a dry pan over medium heat for 2 minutes until fragrant, and add to the pot. Simmer uncovered over low heat for 6 hours, skimming foam occasionally.
3. Step 3: After 6 hours, remove bones and brisket. Discard bones; thinly slice brisket and keep warm. Strain broth through a fine mesh sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Adjust seasoning to taste and keep broth hot.
4. Step 4: Soak 8 oz rice noodles in warm water for 20 minutes, then drain. Bring a pot of water to boil, blanch noodles for 1 minute until tender but firm, and drain.
5. Step 5: Divide noodles among 4 bowls. Top each with sliced brisket, 1 cup bean sprouts, 1/2 cup Thai basil, 1/2 cup chopped cilantro, 3 sliced green onions, and jalapeño slices to taste. Ladle hot broth over and serve with lime wedges.