Beef Pho Broth Simmered with Star Anise and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A fragrant, clear beef broth simmered with warm spices, served with tender rice noodles and fresh herbs for a classic Vietnamese pho experience. This vietnamese-inspired beef ready in about 380 minutes pairs beef marrow bones, beef brisket, large onion, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 beef marrow bones
• 1 lb beef brisket
• 1 large onion, halved
• 3-inch piece ginger, sliced thick
• 4 whole star anise
• 2 sticks cinnamon sticks
• 5 whole cloves
• 3 pods cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 12 oz dried rice noodles
• 2 cups bean sprouts
• 1 cup fresh Thai basil leaves
• 1/2 cup cilantro leaves
• 4 wedges lime wedges
• 1 small sliced jalapeno
• 1/2 medium thinly sliced white onion

Instructions

1. Step 1: Place 3 lbs beef marrow bones and 1 lb beef brisket in a large stockpot and cover with 5 quarts cold water. Bring to a rapid boil over high heat for 10 minutes, then drain and rinse bones and pot to remove impurities.
2. Step 2: Refill pot with 5 quarts fresh water, add cleaned bones and brisket back in. Bring to a gentle simmer over medium heat.
3. Step 3: Char 1 large halved onion and 3-inch sliced ginger on a direct flame or under broiler until edges are blackened, about 5 minutes.
4. Step 4: Add charred onion, ginger, 4 star anise, 2 cinnamon sticks, 5 cloves, and 3 cardamom pods to the pot. Simmer gently, partially covered, for 6 hours, skimming foam every 30 minutes.
5. Step 5: After 6 hours, remove brisket and set aside to cool. Strain broth through fine mesh into another pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Adjust seasoning to taste.
6. Step 6: Prepare 12 oz dried rice noodles according to package instructions, soaking or boiling until tender but firm.
7. Step 7: Thinly slice cooled brisket against the grain. Divide noodles into bowls, top with brisket slices, 1/2 medium thinly sliced white onion, 2 cups bean sprouts, 1 cup fresh Thai basil leaves, 1/2 cup cilantro leaves, and 1 sliced small jalapeno.
8. Step 8: Ladle hot broth over bowl contents and serve immediately with 4 lime wedges for squeezing.