Vietnamese Pho Bo with Spiced Beef Broth

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Fragrant and aromatic beef noodle soup featuring slow-simmered spiced broth, tender slices of beef, and fresh herbs for a classic Vietnamese comfort meal. This vietnamese-inspired beef ready in about 300 minutes pairs beef bones, brisket, pho rice noodles 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

• 2 lbs, marrow and knuckle bones beef bones
• 1/2 lb, thinly sliced brisket
• 8 oz pho rice noodles
• 1 large, halved onion
• 3-inch piece, halved ginger
• 3 whole star anise
• 1 cinnamon stick
• 4 whole cloves
• 2 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tsp salt
• 2 cups bean sprouts
• 1/2 cup Thai basil
• 1/4 cup cilantro
• for serving lime wedges
• optional, for serving sliced jalapeños
• 2, thinly sliced scallions

Instructions

1. Step 1: Preheat oven to 450°F. Place 2 lbs beef bones on a baking sheet and roast for 30 minutes until browned.
2. Step 2: Char 1 large halved onion and 3-inch halved ginger under broiler or over an open flame until blackened edges appear, about 5 minutes.
3. Step 3: In a large stockpot, add roasted bones, charred onion and ginger, 3 star anise, 1 cinnamon stick, 4 cloves, and 2 cardamom pods. Cover with 5 quarts water and bring to a boil, skimming foam for 15 minutes.
4. Step 4: Lower heat and simmer broth gently for at least 4 hours, uncovered, adding 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tsp salt in the last hour.
5. Step 5: Soak 8 oz pho rice noodles in hot water for 20 minutes until softened, then drain.
6. Step 6: Thinly slice 1/2 lb brisket and briefly blanch in boiling broth until just cooked, about 30 seconds.
7. Step 7: Divide noodles into 4 serving bowls, top with brisket slices and 2 sliced scallions. Ladle hot broth over noodles and beef.
8. Step 8: Serve pho with 2 cups bean sprouts, 1/2 cup Thai basil, 1/4 cup cilantro, lime wedges, and sliced jalapeños on the side for customization.