How to prepare

Place the marrow bones and brisket in a large pot, cover with cold water, and bring to a boil for 5 minutes. Drain, rinse the meat and bones, and wash the pot to remove impurities.

Heat a dry skillet over medium-high heat. Place the onion and ginger cut-side down and cook for 6 to 8 minutes, turning once, until deeply browned in spots and fragrant.

Return the rinsed bones and brisket to the clean pot with 3 liters of fresh water. Add the charred onion and ginger. Toast the star anise, cinnamon, and cloves in the skillet for 1 to 2 minutes until aromatic, then add them to the pot.

Bring the pot just to a boil, skim the surface, then reduce to a very gentle simmer. Cook uncovered for 3 hours, skimming occasionally, until the brisket is tender. Remove the brisket when it reaches at least 74°C and let it cool briefly before slicing.

Clear aromatic beef broth gently simmering with tender brisket

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Strain the broth into a clean pot and discard the solids. Stir in the fish sauce and rock sugar, then simmer for 5 minutes. Taste and adjust with a little more fish sauce if needed; keep the broth very hot.

Soak or boil the rice noodles according to the package directions until just tender, usually 4 to 6 minutes. Drain and divide among four large bowls. Blanch the bean sprouts in boiling water for 1 minute, then drain well. Thinly slice the cooked brisket against the grain and arrange it over the noodles with the raw sirloin.

Ladle the boiling broth over the beef so the raw sirloin is fully submerged and cooks through in the hot broth, turning opaque and reaching about 74°C before serving. Top with the blanched bean sprouts, cilantro, and Thai basil, then serve immediately with lime wedges.

Finished beef pho topped with herbs, bean sprouts, and lime

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Why this recipe works

Charring the aromatics adds gentle smokiness, while toasted spices perfume the broth and a long, quiet simmer extracts body from the bones. Fresh herbs and lime then sharpen the rich, savory base.

Storage and reheating

How to store it

Strain and refrigerate the broth and toppings separately for up to 4 days. Refrigerate cooked noodles separately and use within 2 days. Chill the broth promptly in shallow containers.

How to reheat it

Reheat the broth in a saucepan until steaming and simmering, at least 74°C if reheating cooked beef or noodles. Assemble each bowl with fresh noodles and hot broth.