Saigon-Style Beef Pho with Star Anise and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A fragrant and flavorful Vietnamese beef noodle soup simmered for hours with star anise, cinnamon, and fresh herbs for a rich, aromatic broth. This Vietnamese-inspired soup recipe, ready in about 390 minutes, pairs beef bones, beef brisket, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, marrow and knuckle beef bones
• 1 lb beef brisket
• 1 large, halved onion
• 3 inches, halved ginger root
• 4 whole star anise
• 2 sticks, 3 inches each cinnamon stick
• 6 whole cloves
• 2 pods cardamom pods
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 1 tbsp salt
• 1 lb rice noodles (pho noodles)
• 2 cups bean sprouts
• 1 cup fresh Thai basil
• 1/2 cup cilantro
• 4 lime wedges
• 1/2 cup sliced jalapeños

Instructions

1. Step 1: Char 1 large halved onion and 3-inch halved ginger root under a broiler or over an open flame for 5 minutes until blackened, then rinse briefly under hot water.
2. Step 2: In a large stockpot, add 3 lbs beef bones and 1 lb beef brisket, cover with 5 quarts cold water and bring to a boil. Boil vigorously for 10 minutes then drain and rinse bones and pot to remove impurities.
3. Step 3: Refill pot with 5 quarts fresh water, add charred onion, ginger, 4 star anise, 2 cinnamon sticks, 6 cloves, and 2 cardamom pods. Simmer gently, uncovered, for at least 6 hours, skimming foam regularly.
4. Step 4: After 4 hours, add 1/4 cup fish sauce, 1 tbsp rock sugar, and 1 tbsp salt. Continue simmering.
5. Step 5: Remove bones and brisket. Slice brisket thinly against the grain once cooled.
6. Step 6: Cook 1 lb rice pho noodles according to package instructions until tender but chewy, then drain.
7. Step 7: To serve, divide noodles into bowls, top with sliced brisket, ladle hot broth over to warm the meat, and garnish with 2 cups bean sprouts, 1 cup Thai basil, 1/2 cup cilantro, lime wedges, and sliced jalapeños on the side.
8. Step 8: Encourage diners to squeeze lime and add herbs and jalapeños to taste for a custom bowl.