Pho Bo Brisket with Star Anise and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Traditional Vietnamese beef noodle soup simmered with fragrant spices and tender brisket slices, garnished with fresh herbs and lime. This vietnamese-inspired beef ready in about 270 minutes pairs beef brisket, thinly sliced, beef bones, large onion, halved and charred 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 beef brisket, thinly sliced
• 2 lbs beef bones
• 1 large onion, halved and charred
• 3-inch piece ginger, sliced and charred
• 4 pods star anise pods
• 2 sticks cinnamon sticks
• 3 cloves cloves
• 4 tbsp fish sauce
• 1 tbsp rock sugar
• 12 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• 1/2 cup fresh Thai basil leaves
• 1/4 cup cilantro leaves
• 4 wedges lime wedges
• 2 scallions, thinly sliced
• 1 jalapeño or bird’s eye chili, sliced

Instructions

1. Step 1: In a large stockpot, add 2 lbs beef bones, 1 large halved onion (charred over open flame or broiler for 5 minutes until blackened), 3-inch sliced charred ginger, 4 star anise pods, 2 cinnamon sticks, and 3 cloves. Cover with 5 quarts cold water and bring to a boil over high heat, skimming foam and impurities for 20 minutes.
2. Step 2: Reduce heat to low and simmer the broth gently for 4 hours, adding 4 tbsp fish sauce and 1 tbsp rock sugar during the last hour.
3. Step 3: Meanwhile, soak 12 oz rice pho noodles in hot water for 15 minutes until tender, then drain.
4. Step 4: Slice 1 lb beef brisket thinly against the grain and set aside.
5. Step 5: To serve, divide noodles into 4 bowls, top with raw brisket slices and thinly sliced scallions, then ladle the steaming hot broth over the meat to cook it.
6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup cilantro leaves, sliced jalapeño, and lime wedges on the side for squeezing.