Japanese Miso-Infused Vietnamese Pho with Chinese Star Anise

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Vietnamese pho broth infused with Japanese miso and Chinese star anise for a unique umami-rich soup. This asian fusion ready in about 50 minutes pairs pho broth, miso paste, star anise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 40 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, pour 2L pho broth and bring to a gentle simmer over medium heat. Add 1 tbsp miso paste, stirring until it dissolves completely, then add 2 pieces star anise and 300g beef. Cook for 25 minutes, skimming any foam that rises to the surface, until the beef is tender and the broth is fragrant with star anise. Tip: Avoid boiling the broth vigorously—gentle simmering preserves the delicate miso flavor.
  2. Step 2: In a separate pot, bring 4L water to a rolling boil. Add 200g rice noodles and stir gently to submerge. Cook for 10 minutes, then drain thoroughly in a colander. Rinse under cold running water for 1 minute to stop the cooking process and prevent sticking. Tip: Use a strainer with small holes to ensure even drainage.
  3. Step 3: Once the broth is ready, add the cooked rice noodles to the pot. Gently stir for 2-3 minutes until the noodles absorb the broth’s flavors and soften slightly. Remove from heat and divide into 4 bowls. Squeeze 1 lime wedge over each bowl, then top with 1/4 cup fresh herbs. Serve immediately, ensuring the broth remains hot and the herbs are vibrant and aromatic.

Frequently asked questions

How long does Japanese Miso-Infused Vietnamese Pho with Chinese Star Anise take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Japanese Miso-Infused Vietnamese Pho with Chinese Star Anise?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pho broth from drying out.

Can I substitute ingredients in Japanese Miso-Infused Vietnamese Pho with Chinese Star Anise?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Japanese Miso-Infused Vietnamese Pho with Chinese Star Anise for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Japanese Miso-Infused Vietnamese Pho with Chinese Star Anise?

Asian Fusion asian fusion like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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