Traditional Vietnamese Pho Broth with Rice Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A fragrant, slow-simmered beef broth infused with star anise and cinnamon, served with tender rice noodles and fresh herbs for a comforting bowl of pho. This vietnamese-inspired soups ready in about 380 minutes pairs marrow and knuckle bones beef bones, large, halved onion, inch piece, halved lengthwise ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 5 quarts water
• 4 whole star anise
• 2 sticks cinnamon stick
• 5 whole cloves
• 3 pods, lightly crushed cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 2 tsp salt
• 8 oz, dried rice noodles (pho noodles)
• 8 oz thinly sliced beef sirloin
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil
• 1/4 cup, chopped cilantro
• 4 wedges lime wedges
• 1/4 cup jalapeño slices

Instructions

1. Step 1: Char 1 large halved onion and 3-inch halved ginger over an open flame or under a broiler until blackened, about 5 minutes, then rinse under hot water.
2. Step 2: In a large stockpot, add 3 lbs beef bones and cover with 5 quarts cold water. Bring to a rolling boil for 10 minutes, then drain and rinse bones to remove impurities.
3. Step 3: Return bones to pot with charred onion, ginger, 4 whole star anise, 2 cinnamon sticks, 5 cloves, and 3 lightly crushed cardamom pods. Simmer gently, uncovered, for at least 6 hours, skimming foam occasionally.
4. Step 4: After simmering, strain broth through a fine mesh sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 2 tsp salt. Adjust seasoning to taste.
5. Step 5: Prepare 8 oz dried pho rice noodles according to package instructions, usually soaking in hot water for 20 minutes then briefly boiling for 1-2 minutes until tender but chewy.
6. Step 6: To assemble each bowl, place a handful of cooked noodles in a large bowl, top with thinly sliced 4 oz raw beef sirloin, then ladle 1 quart hot broth over the beef to gently cook it.
7. Step 7: Serve garnished with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup chopped cilantro, 4 lime wedges, and 1/4 cup sliced jalapeños for added heat.