Pho Bo Brisket Soup with Star Anise and Cinnamon Broth

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A fragrant Vietnamese beef noodle soup featuring tender brisket slices in a richly spiced, clear broth infused with star anise and cinnamon. This Vietnamese-inspired beef recipe, ready in about 225 minutes, pairs beef brisket, beef bones, onion 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

• 1 lb, cut into 1/2-inch slices beef brisket
• 2 lbs beef bones
• 1 large, halved and charred onion
• 3-inch piece, charred ginger
• 4 whole star anise
• 2 sticks cinnamon stick
• 5 whole cloves
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tsp salt
• 14 oz rice noodles (pho noodles)
• 2, thinly sliced green onions
• 1/4 cup, chopped fresh cilantro
• 1 cup bean sprouts
• 4 lime wedges
• 1/2 cup fresh Thai basil
• 1 small sliced jalapeño

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, parboil 2 lbs beef bones in boiling water for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Refill pot with 12 cups fresh water, add cleaned bones, 1 large halved charred onion, 3-inch charred ginger piece, 4 whole star anise, 2 cinnamon sticks, and 5 cloves. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 3 hours, skimming foam occasionally.
3. Step 3: Add 1 lb sliced beef brisket to the broth during last 45 minutes of simmering to cook tender.
4. Step 4: Stir in 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tsp salt. Taste and adjust seasoning.
5. Step 5: Meanwhile, soak 14 oz rice noodles in warm water for 30 minutes then drain. Blanch noodles in boiling water for 1 minute until soft, then drain.
6. Step 6: Divide noodles among 4 bowls, top with sliced brisket, and ladle hot broth over.
7. Step 7: Garnish with 2 sliced green onions, 1/4 cup chopped cilantro, 1 cup bean sprouts, fresh Thai basil, sliced jalapeño, and lime wedges on the side for squeezing.