Rich Beef Pho with Star Anise and Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A fragrant Vietnamese noodle soup featuring slow-simmered beef broth infused with star anise and served with tender beef slices and vibrant herbs. This vietnamese ready in about 270 minutes pairs beef bones, onion, ginger 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

• 3 lbs, marrow and knuckle bones beef bones
• 1 large, halved and charred onion
• 3-inch piece, halved and charred ginger
• 4 whole star anise
• 1, 3-inch cinnamon stick
• 5 whole cloves
• 3 whole cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• to taste salt
• 12 oz, flat pho noodles rice noodles
• 1/2 lb, thinly sliced beef sirloin
• 1 cup bean sprouts
• 1/2 cup Thai basil leaves
• 1/4 cup, chopped cilantro
• 4 lime wedges
• 1/4 cup jalapeño slices

Instructions

1. Step 1: Rinse 3 lbs beef bones under cold water, then place in a large stockpot. Cover with 5 quarts cold water and bring to a rolling boil over high heat. Boil for 10 minutes, then drain and rinse bones to remove impurities.
2. Step 2: Return bones to the pot with 5 quarts fresh water. Add 1 large halved onion and 3-inch halved ginger, both charred over a flame or broiler until blackened, 4 whole star anise, 1 cinnamon stick, 5 whole cloves, and 3 whole cardamom pods. Simmer gently over low heat for at least 4 hours, skimming foam occasionally.
3. Step 3: After simmering, strain broth through a fine sieve into a clean pot. Add 1/4 cup fish sauce, 1 tbsp rock sugar, and salt to taste. Keep broth hot.
4. Step 4: Soak 12 oz flat pho rice noodles in warm water for 20 minutes, then briefly blanch in boiling water for 30 seconds until tender but firm. Drain well.
5. Step 5: To serve, divide noodles among 4 large bowls. Top each with thinly sliced 1/2 lb raw beef sirloin (the hot broth will cook it). Ladle hot broth over noodles and beef.
6. Step 6: Garnish each bowl with 1 cup bean sprouts, 1/2 cup Thai basil leaves, 1/4 cup chopped cilantro, lime wedges, and jalapeño slices for added heat.