Vietnamese Pho Bo with Aromatic Beef Broth and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant and comforting bowl of Vietnamese beef pho featuring slow-simmered broth, tender beef slices, and fresh garnishes for an authentic taste. This vietnamese-inspired beef ready in about 390 minutes pairs beef bones, yellow onion, ginger root 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 and charred yellow onion
• 4-inch piece, sliced and charred ginger root
• 4 whole star anise
• 5 whole cloves
• 1 (3-inch) cinnamon stick
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 2 tbsp rock sugar
• 1 tbsp salt
• 8 oz, thinly sliced against the grain beef sirloin
• 8 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup cilantro leaves
• 3, sliced green onions
• 4 lime wedges
• to taste jalapeño slices

Instructions

1. Step 1: Place 3 lbs beef bones in a large stockpot and cover with cold water. Bring to a boil over high heat and boil for 10 minutes to remove impurities. Drain and rinse bones under cold water to clean.
2. Step 2: Return cleaned bones to pot, add 1 large halved yellow onion and 4-inch sliced ginger (both charred under broiler or open flame until blackened on edges), 4 star anise, 5 cloves, 1 cinnamon stick, and 3 cardamom pods. Cover with 5 quarts fresh water.
3. Step 3: Bring to a boil, then reduce to a gentle simmer. Skim any foam or fat from the surface. Simmer uncovered for at least 6 hours, adding water as needed.
4. Step 4: During the last hour, add 1/4 cup fish sauce, 2 tbsp rock sugar, and 1 tbsp salt to the broth. Taste and adjust seasoning.
5. Step 5: Soak 8 oz rice pho noodles in hot water for 15 minutes, then briefly boil for 1-2 minutes until tender. Drain and divide among 4 bowls.
6. Step 6: Arrange thinly sliced 8 oz raw beef sirloin on top of noodles. Pour boiling hot broth over the beef and noodles to cook the beef slices.
7. Step 7: Serve with 1 cup bean sprouts, 1/2 cup fresh Thai basil, 1/4 cup cilantro, 3 sliced green onions, lime wedges, and jalapeño slices on the side for garnish.